Indulge in this heavenly delight of a lemon and blueberry cake that defines elegance and taste. Combining the tanginess of lemon with the fruity blast of blueberries, this cake has an interesting structure. Shaped vertically, it's a visual treat as well, promising an experience that's out of the ordinary.
Most of the ingredients needed for this recipe are common and easy to find. However, the use of block full-fat cream cheese can be a bit tricky as many supermarkets offer a variety of cream cheese products. Make sure to buy the block version rather than spreads or whipped versions for best results.
Ingredients for Vertical Lemon and Blueberry Cake
Eggs: Used as a binding agent and adds texture to the cake.
Granulated sugar: Adds sweetness to the cake and the blueberry sauce.
Vanilla extract: Provides aromatic flavor.
Vegetable oil: Keeps the cake moist.
All-purpose flour: Forms the structure of the cake.
Baking powder: Helps the cake rise.
Salt: Enhances the flavors.
Cornstarch: Thickens the blueberry sauce.
Blueberries: Adds fruity freshness and tanginess.
Lemon juice: Adds tangy flavor to the cake and the blueberry sauce.
Heavy cream: Whipped to create a light and airy consistency.
Confectioners’ sugar: Sweetens and thickens the cream and the buttercream.
Unsalted butter: Adds richness and moisture to the buttercream.
Block full-fat cream cheese: Provides tanginess and creaminess to the buttercream.
One reader, Alane Frederick says:
This vertical lemon and blueberry cake recipe is a game-changer! The combination of zesty lemon and sweet blueberries is a match made in heaven. The cake is light and fluffy, and the blueberry whipped cream adds a delightful fruity twist. It's a showstopper dessert that's as delicious as it is beautiful!
Techniques Required for Making a Vertical Cake
How to roll the cake: After baking the cake, immediately invert it onto parchment paper or a towel, then peel off the parchment paper that was on the bottom of the cake. Dust the surface with confectioners’ sugar, then starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. Allow the cake to cool completely rolled up in the parchment/towel.
How to make blueberry sauce: Combine blueberries, lemon juice, and granulated sugar in a saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan. Once the blueberries have released some liquid, add the cornstarch/water mixture. Cook for about 3 minutes, then remove from heat and allow to cool completely.
How to assemble the vertical cake: After cutting the cake into strips, spread whipped cream evenly on top of each strip. Gently roll the cake strip back up without the parchment/towel. Connect the end of the first rolled strip with the next, continuing to roll and wrap the cake up.
How to make cream cheese buttercream: Beat the butter and cream cheese together until creamy and smooth. Add confectioners’ sugar, lemon juice, and vanilla extract and beat until smooth and fluffy. Adjust the consistency as needed with more confectioners’ sugar or lemon juice. Spread the frosting all over the top and sides of the cake.
Deliciously soft vertical cake with lemon cream cheese buttercream, this peculiar dessert has fresh blueberries and refreshingly sweet and tangy flavors.
Serves:
Ingredients
For Cake:
- all-purpose flour,for dusting pan and confectioners’ sugar for dusting baked cake
- 4large eggs,at room temperature
- ¾cupgranulated sugar
- 1½tsppure vanilla extract
- 2tbspvegetable oil
- 1cupall-purpose flour,spoon & leveled
- 1tspbaking powder
- ¼tspsalt
For Blueberry Whipped Cream:
- 1tspcornstarch
- 2tspwarm water
- 1cupfresh blueberries,or frozen
- 1tbsplemon juice
- 1tbspgranulated sugar
- 1½cupsheavy cream
- 3tbspconfectioners’ sugar
For Cream Cheese Buttercream:
- ½cupunsalted butter,softened to room temperature
- 4ozblock full-fat cream cheese,softened to room temperature
- 3cupsconfectioners’ sugar
- 2tbsplemon juice
- ½tsppure vanilla extract
- blueberries,fresh for garnish, optional
Instructions
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Preheat oven to 350 degrees F.
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Spray a 12×17-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper. Spray or grease the parchment paper, then dust with a very light layer of flour. (A sifter helps.)
Cake:
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Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the eggs in a large bowl on high speed for about 5 minutes until pale yellow and relatively thick. Switch the mixer to medium speed and beat in the sugar, vanilla, and oil for about 1 minute or just until combined. Set aside.
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Whisk the flour, baking powder, and salt together in a small bowl. In 2 or 3 additions, sift the dry ingredients over the egg mixture, gently folding together after each addition; do not want to deflate the eggs. Make sure there are no pockets of dry ingredients. The batter is thick and airy.
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Spread batter evenly into the prepared pan. Stretch the batter out to fit this pan, making a thin layer. Tap the whole pan on the counter a few times to pop any air bubbles on top.
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Bake for about 12 to 13 minutes or until the cake is set and the top springs back when lightly poked with your finger. Do not over-bake.
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As the cake bakes, place a piece of parchment paper (a little larger than the cake) or a thin kitchen towel flat on the counter. Using a sifter, dust with a light coating of confectioners’ sugar.
To roll the cake:
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Once the cake comes out of the oven, run a thin knife along the edges to help release the cake, then immediately invert it onto the parchment/towel.
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Peel off the parchment paper that was on the bottom of the cake as it baked. Using a sifter, dust surface with a light coating of confectioners’ sugar. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel.
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The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator for about 2 to 3 hours to speed it up.
Blueberry sauce:
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As the cake cools, make the blueberry sauce. The blueberry sauce must be completely cool before folding into the whipped cream, so make it ahead of time or when the cake is cooling. Mix the cornstarch and water together in a very small bowl. Set aside.
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Combine blueberries, lemon juice, and granulated sugar together in a small saucepan over medium-low heat. Stir constantly, bursting the blueberries against the sides of the pan.
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Once the blueberries have released some liquid, add the cornstarch/water. Turn the heat up to medium. Stir and cook for about 3 minutes. Remove from heat and allow to cool completely; mixture will thicken as it cools. Place it in the refrigerator to cool down quicker.
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Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
Whipped cream:
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Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and confectioners’ sugar together on medium-high speed for about 3 to 4 minutes until medium peaks form. Medium peaks are between soft/loose peaks and stiff peaks.
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Using a spoon or rubber spatula, gently fold in cooled blueberry sauce. To make blueberry swirls, don’t completely combine the two; only fold together a few times. Place in the refrigerator until ready to use.
To assemble the vertical cake:
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Slowly and gently unroll the cake. If you notice the cake cracking, unroll slower and gently press the cracked pieces back together. (Some cracks are fine!)
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Using a very sharp knife or even kitchen shears, cut the cake into 3 long strips. The cake is about 11 inches wide (it shrinks when baking and cooling), so each strip will be a little over 3.5 inches wide.
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Spread whipped cream evenly on top of each strip. Working with 1 strip at a time, gently roll the cake strip back up without the parchment/towel this time. Connect the end of the first rolled strip with the next, continuing to roll and wrap the cake up.
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Turn cake upright on its flattest end and place on a cake turntable for decorating or onto a cake stand or serving plate. Refrigerate covered or uncovered for at least 1 hour or freeze covered or uncovered for about 45 minutes. Chilling helps ensure the cake holds its delicate shape.
Cream cheese buttercream:
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In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed for about 2 minutes until creamy and smooth.
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Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for about 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or a pinch of salt if frosting is too sweet.
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Remove cake from the refrigerator or freezer. Spread the frosting all over the top and sides. A bench scraper and small offset spatula are handy for decorating. Some of the whipped cream exposed on the top of the cake will mix with the buttercream, creating beautiful random swirls of purple.
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Garnish with fresh blueberries, if desired. If using a cake turntable, use a couple of thin spatulas (and a helper!) to carefully lift the cake off the turntable and onto a cake stand or server. (Decorating on a cake board is helpful for this, too.)
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Refrigerate for at least 30 minutes before slicing. This helps the cake hold its shape when cutting. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Nutrition
- Calories: 716.42kcal
- Fat: 39.00g
- Saturated Fat: 21.34g
- Trans Fat: 0.50g
- Monounsaturated Fat: 12.43g
- Polyunsaturated Fat: 2.43g
- Carbohydrates: 87.25g
- Fiber: 0.94g
- Sugar: 71.19g
- Protein: 6.99g
- Cholesterol: 200.23mg
- Sodium: 225.74mg
- Calcium: 107.62mg
- Potassium: 132.81mg
- Iron: 1.49mg
- Vitamin A: 372.89µg
- Vitamin C: 4.28mg
Crucial Technique Tip for Vertical Cake Success
When making the blueberry sauce, it's important to burst the blueberries against the sides of the pan. This releases the natural juices and enhances the flavor of the sauce. However, be careful not to overcook the sauce as it can become too thick and lose its fresh fruit flavor. It's also crucial to let the sauce cool completely before folding it into the whipped cream. If the sauce is too warm, it can deflate the cream and alter the texture of your filling.
Time-Saving Tips for Making This Lemon and Blueberry Cake
Prepare the ingredients: Gather and measure all the ingredients before starting to make the recipe to streamline the process.
Use pre-made blueberry sauce: Consider using store-bought blueberry sauce instead of making it from scratch to save time and effort.
Chill the cake in the freezer: Instead of refrigerating the cake for a few hours, place it in the freezer for a shorter time to speed up the cooling process.
Use a cake turntable: Decorating the cake on a cake turntable can make the process more efficient and help achieve a professional-looking finish.
Opt for pre-made frosting: Save time by using store-bought cream cheese frosting instead of making it from scratch.
Multi-task: While the cake is baking, prepare the blueberry sauce and whipped cream to make the most of your time in the kitchen.
Substitute Ingredients For Vertical Cake (Lemon & Blueberry) Recipe
all-purpose flour - Substitute with gluten-free all-purpose flour: This substitute is suitable for those with gluten sensitivities or allergies. It can be used in a 1:1 ratio as a replacement for regular all-purpose flour.
large eggs - Substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg): Flax eggs are a vegan-friendly alternative that can be used as a binding agent in place of regular eggs.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural sweetener alternative to granulated sugar, providing a slightly different flavor profile.
pure vanilla extract - Substitute with almond extract: Almond extract can add a unique flavor to the recipe, providing a different aromatic profile compared to vanilla extract.
vegetable oil - Substitute with applesauce: Applesauce can be used as a healthier alternative to vegetable oil, reducing the fat content in the recipe.
baking powder - Substitute with baking soda + cream of tartar (if needed): Baking soda can be used as a substitute for baking powder, with the addition of cream of tartar if the recipe requires both leavening and acidity.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used as a convenient alternative when fresh blueberries are not in season or readily available.
lemon juice - Substitute with lime juice: Lime juice can provide a similar citrusy flavor to the recipe, offering a slight variation in taste.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream, providing a rich and creamy texture.
confectioners’ sugar - Substitute with powdered erythritol: Powdered erythritol is a low-calorie sweetener that can be used as a sugar-free alternative in the cream cheese buttercream.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a vegan-friendly alternative to unsalted butter, providing a different flavor and texture to the cream cheese buttercream.
full-fat cream cheese - Substitute with vegan cream cheese: Vegan cream cheese can be used as a dairy-free alternative, suitable for those following a plant-based diet.
Presenting Your Vertical Lemon and Blueberry Cake
Elevate the vertical cake: Gently unroll the cake and cut it into three long strips. Spread the blueberry whipped cream evenly on top of each strip and roll them back up without the parchment/towel. Connect the end of the first rolled strip with the next, continuing to roll and wrap the cake up.
Garnish with fresh blueberries: Add a pop of color and freshness to the cake by garnishing it with fresh blueberries. This not only adds a visual appeal but also complements the flavors of the cake.
Create beautiful swirls of purple: As some of the whipped cream is exposed on the top of the cake, it will mix with the cream cheese buttercream, creating beautiful random swirls of purple. This adds an artistic touch to the presentation.
Chill the cake for perfect slices: Refrigerate the cake for at least 30 minutes before slicing to ensure it holds its shape when cutting. This step is crucial for presenting perfectly sliced portions to the judges.
Present on a cake stand: Carefully lift the cake off the turntable and onto a cake stand or server. This elevates the cake and adds a touch of sophistication to the presentation.
Create a clean and elegant finish: Use a bench scraper and small offset spatula for decorating to ensure a clean and elegant finish. This attention to detail will be appreciated by the judges.
Essential Tools for Making a Vertical Cake
- Oven: Preheat to 350 degrees F for baking the cake.
- Baking pan: Use a 12x17-inch baking pan to bake the cake.
- Hand mixer or stand mixer: Use to beat the eggs and mix the cake batter.
- Whisk: Use to mix the dry ingredients for the cake.
- Sifter: Use to dust the parchment paper with flour and confectioners' sugar.
- Knife or kitchen shears: Use to cut the cake into strips.
- Saucepan: Use to cook the blueberry sauce.
- Spatula or spoon: Use to fold the blueberry sauce into the whipped cream.
- Cake turntable or cake stand: Use to assemble and decorate the cake.
- Bench scraper and small offset spatula: Use for decorating the cake with the cream cheese buttercream.
- Refrigerator or freezer: Use to chill the cake before and after decorating.
Storing and Freezing Your Vertical Lemon and Blueberry Cake
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
- The cake can be frozen for up to 3 months. Wrap the cake tightly in plastic wrap, then in aluminum foil or place in a freezer-friendly container. Thaw overnight in the refrigerator before serving.
- If you want to freeze the cake before assembling and decorating, complete steps 1-12 to bake and roll the cake. Cover the rolled up cake tightly and freeze for up to 3 months. Thaw in the refrigerator, then continue with the recipe.
- If freezing the assembled and decorated cake, place it in the freezer for about 1 hour to set the frosting. Then, wrap the frozen cake in a couple sheets of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. When ready to serve, thaw the cake at room temperature for several hours before slicing and serving. The blueberries and cream cheese frosting may be a little watery after thawing.
Interesting Fact About Lemon and Blueberry Cakes
The recipe contains blueberries and lemon, which are both rich in antioxidants and vitamin C, providing numerous health benefits.
Is Making a Vertical Lemon and Blueberry Cake Economical?
The cost-effectiveness of this vertical lemon and blueberry cake recipe is relatively high. The ingredients are commonly found in households, and the recipe yields a large cake that can serve a family of four for several days. The use of blueberries and lemon adds a refreshing and tangy flavor, making it a delightful dessert option. The approximate cost for a household of 4 people is around $15-$20, making it an affordable and enjoyable treat. Overall Verdict: 9/10
Is This Lemon and Blueberry Cake Healthy or Unhealthy?
The vertical lemon and blueberry cake recipe, while undeniably delicious, is not particularly healthy. The cake itself contains a significant amount of sugar and all-purpose flour, which are high in calories and carbohydrates. The use of whole eggs and vegetable oil also contributes to the overall fat content. Additionally, the blueberry whipped cream and cream cheese buttercream frosting are both high in fat and sugar, further increasing the calorie count of the dessert.
To make this recipe healthier, consider the following suggestions:
- Replace some or all of the all-purpose flour with whole wheat pastry flour or almond flour to increase the fiber content and reduce the glycemic index
- Reduce the amount of sugar in the cake batter and replace it with natural sweeteners like honey, maple syrup, or applesauce
- Use egg whites instead of whole eggs to lower the cholesterol and fat content
- Opt for a healthier oil, such as coconut oil or avocado oil, instead of vegetable oil
- For the blueberry whipped cream, use a combination of low-fat Greek yogurt and whipped cream to reduce the fat content while maintaining a creamy texture
- Experiment with a lighter frosting option, such as a Greek yogurt-based frosting or a simple glaze made with lemon juice and confectioners' sugar
- Increase the amount of fresh blueberries used in the recipe to boost the antioxidant content and natural sweetness
Editor's Opinion on This Vertical Lemon and Blueberry Cake Recipe
The vertical lemon and blueberry cake recipe is a delightful combination of flavors and textures. The light and airy cake layers, paired with the tangy blueberry whipped cream and creamy cream cheese buttercream, create a harmonious balance of sweetness and tartness. The incorporation of fresh blueberries adds a burst of fruity freshness, enhancing the overall appeal of the cake. The step-by-step instructions are clear and detailed, making it accessible for both novice and experienced bakers. This visually stunning dessert is sure to impress and is perfect for any special occasion or gathering.
Why trust this Vertical Cake (Lemon & Blueberry) Recipe:
This recipe offers a delightful combination of flavors and textures, making it a must-try for any lemon and blueberry enthusiast. The use of fresh blueberries and lemon juice ensures a burst of vibrant and tangy flavors, while the incorporation of cream cheese and whipped cream promises a lusciously creamy and indulgent experience. The detailed instructions and step-by-step guidance guarantee a successful outcome, allowing users to create a visually stunning and delectable cake that will impress both family and friends.
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