Why you will love this recipe

Fruity freshness : The combination of juicy blueberries and tangy lemon ensures a refreshing taste experience.
Creamy icing : Cheesecake icing made from cream cheese gives cakes additional creaminess and rounds off the taste perfectly.
Easy preparation : Thanks to Thermomix®, dough is ready in no time at all, so even baking beginners can enjoy this recipe.

Ingredients

1 organic lemon
450 g blueberries
375 g soft butter
250 g sugar
1 packet of vanilla sugar
5 eggs
200 g buttermilk
500 g flour
1 packet of baking powder
1 pinch of salt
300 g powdered sugar
150 g double cream cheese
Additional blueberries and lemon slices for decoration if desired

(Tip: You can find the full list of ingredients and quantities in the recipe card below.)

preparation

Preparation : Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Line a small baking tray (approx. 30 x 25 cm) with baking paper. Wash the lemon in hot water, rub dry, grate the peel and squeeze out the juice. Set aside 1 teaspoon of lemon juice. Wash the blueberries, sort them and pat dry.
Dough preparation : Mix 250 g butter, sugar, vanilla sugar and lemon zest in the Thermomix® mixing bowl for 1 minute on level 4. Add eggs, buttermilk and 3 tablespoons of lemon juice and mix for a further 1 minute on level 4. Add flour, baking powder and salt and mix for 20 seconds on level 4. Then fold in blueberries with a spatula.
Baking : Spread the dough on the prepared baking sheet and bake in the preheated oven for about 30 minutes (do the toothpick test!). Then allow to cool completely on a rack.
Preparation of the icing : Beat 125 g butter in a cleaned mixing bowl for 1 minute on level 6 until fluffy. Add the 1 teaspoon of lemon juice and icing sugar that was set aside and mix for 1 minute on level 4. Add the cream cheese and mix for 30 seconds on level 4.
Completion : Spread icing over cooled cake and decorate with additional blueberries and lemon slices as desired.

portions and preparation time

Servings : 16 pieces
Preparation time : 50 minutes plus cooling time

variations

Fruit variation : Instead of blueberries, raspberries or a mixed berry can be used.
Nutty touch : Add chopped almonds or hazelnuts to the batter to give cakes extra texture.
Whole wheat version : Replace some of the flour with whole wheat flour for a higher fibre version.

storage and warming

Storage : Cake will stay fresh in an airtight container in the refrigerator for up to 3 days.
Reheating : Cake tastes best when chilled. If you want to enjoy it lukewarm, warm individual pieces briefly in the oven at a low temperature.

Frequently Asked Questions

How to prevent blueberries from sinking in the batter?

Before folding in, lightly coat the blueberries in flour. This helps distribute them evenly throughout the batter.

Can frozen blueberries be used?

Yes, frozen blueberries can be used. Thaw and pat dry first to avoid excess moisture.

Can cakes be made without Thermomix®?

Yes, a regular blender or food processor can be used. The steps remain the same, but adjust the mixing times accordingly.

How do you make a gluten-free version?

Use a gluten-free flour blend instead of regular flour. Note that texture may vary slightly.

Can cream cheese icing be omitted?

Yes, cake tastes great even without icing. Alternatively, dust with powdered sugar or use lemon icing.

How to prevent cakes from becoming dry?

Do not bake for longer than necessary and do a toothpick test. Also, cover the cake with a damp cloth after baking until it has cooled down.

Can sugar be reduced?

Yes, the amount of sugar can be reduced, but this will affect the consistency and taste of the cake. Alternatively, use natural sweeteners such as erythritol or honey.

Which shape is best?

A rectangular baking pan (approx. 30 x 25 cm) is ideal, but a round springform pan can also be used. Adjust the baking time accordingly.

Can cake be frozen?

Yes, cake can be frozen without icing. Thaw as needed and apply freshly prepared icing.

What alternatives are there to buttermilk?

Instead of buttermilk, you can use yoghurt or milk with a splash of lemon juice.

Conclusion

Lemon blueberry cake with cheesecake icing is the perfect combination of fruitiness, freshness and creaminess. Easy preparation makes it ideal for spontaneous cake enjoyment. Whether as a dessert or with afternoon coffee – this recipe will delight everyone.

Laura

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