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Ina Garten Blueberry Lemon Cream Cake

Ina Garten Blueberry Lemon Cream Cake
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A tender, buttery cake brimming with fresh blueberries and bright lemon zest, crowned with a tangy cream cheese glaze. This elegant dessert strikes a perfect balance between sweet and tart, with a moist crumb that makes every slice feel special.

Ingredients

Scale
  • 6 tablespoons unsalted butter, at room temperature (3 oz / 85g)
  • 3/4 cup granulated sugar (150g)
  • 1 large egg, at room temperature
  • 1/2 cup full-fat sour cream (120ml)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (162g), plus 1 tablespoon for blueberries
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon finely grated lemon zest (from 1 medium lemon)
  • 1 cup fresh blueberries (about 5 oz / 140g)
  • For the cream cheese glaze:
  • 2 oz cream cheese, at room temperature (60g)
  • 1/2 cup powdered sugar (60g), sifted
  • 1 tablespoon fresh lemon juice (about 1/2 lemon)
  • 1 tablespoon whole milk, as needed

Instructions

  1. Preheat the oven to 350°F (177°C). Butter and flour a 9×5-inch loaf pan, or line with parchment paper leaving overhang on the long sides for easy removal. This ensures the cake releases cleanly.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the 6 tablespoons butter and 3/4 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl once halfway through. Proper creaming incorporates air for a tender crumb.
  3. Add the egg and beat on medium speed until fully incorporated, about 30 seconds. Scrape the bowl. Add the sour cream and vanilla extract; mix on low until just combined — do not overmix or the batter may become dense.
  4. In a separate medium bowl, whisk together 1 1/4 cups flour, baking powder, baking soda, salt, and lemon zest. Whisking aerates the flour and ensures even distribution of the leaveners and zest.
  5. With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, mixing just until no dry streaks remain. Stop and scrape the bowl once more. The batter will be thick and smooth.
  6. In a small bowl, toss the fresh blueberries with the remaining 1 tablespoon flour. This coating prevents the berries from sinking to the bottom of the pan during baking.
  7. Gently fold the floured blueberries into the batter with a rubber spatula using as few strokes as possible. Overmixing can break the berries, turning the batter gray.
  8. Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter once to release any air bubbles. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back lightly when touched.
  9. Cool the cake in the pan on a wire rack for 15 minutes. Then turn it out onto the rack (using the parchment sling if you used one) and cool completely, about 1 hour. Cooling fully before glazing prevents the glaze from melting into the warm cake.
  10. While the cake cools, prepare the cream cheese glaze: In a medium bowl, beat the cream cheese with a hand mixer or whisk until smooth. Add the sifted powdered sugar and lemon juice; beat until creamy. If the glaze is too thick to drizzle, add milk 1 teaspoon at a time until it reaches a pourable consistency.
  11. Once the cake is completely cool, transfer it to a serving plate. Drizzle the glaze over the top, letting it cascade naturally down the sides. Let the glaze set at room temperature for at least 15 minutes before slicing. Use a serrated knife for clean, neat slices.
  12. Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, bring refrigerated slices to room temperature (about 30 minutes) before serving.

Notes

Storage: Keep refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving for best flavor and texture. Freezing: Wrap the unglazed cake tightly in plastic wrap then foil; freeze for up to 3 months. Thaw in the refrigerator overnight, then glaze before serving. Reheating: Not recommended; this cake is best served at room temperature or slightly chilled.

Nutrition

Keywords: blueberry lemon cake, Ina Garten inspired, cream cheese cake, lemon blueberry dessert, fresh blueberry cake, lemon cream cake, spring dessert, Easter brunch, tea cake, berry cake recipe

Find it online: https://inagartendishes.com/ina-garten-blueberry-lemon-cream-cake/