Do you like to make easy Italian desserts? If you do, this Blueberry Limoncello Cake recipe will surely satisfy any craving you have for lemon desserts. Great with a cup of coffee no matter what time of day it is!
Have you noticed that Halloween and Thanksgiving recipes have already started showing up on Pinterest? I don’t know about you, but I am still dealing with summer stuff – preserving tomatoes, pears and concord grapes! But, I get the feeling that very soon indeed, it will be time to prepare for the holidays.
In fact, seeing all of these fall recipes reminded me that I need to make a batch of my Creamy Limoncello. Not only is this liqueur a great after-dinner drink, but Limoncello desserts are some of my favorites to make!
If you recall, I’ve already shared this Limoncello Ricotta Cake recipe with all of you. It is such a light and airy Italian dessert – the perfect way to end any meal no matter what season it is.
Today, I am excited to share another Limoncello recipe. I’ve paired it with blueberries, buttermilk, fresh lemon juice and zest. If ever there was an easy lemon cake recipe, this is the one.
Just in case you are wondering, you can also make this cake without the limoncello. More details later on in the post. For now, let’s get started on making this wonderful blueberry dessert.
Instructions
Let’s begin our preparations by using a non-stick spray to coat the inside of a 10-inch bundt pan. Next, preheat the oven to 350° F so that once all of the ingredients are combined, there is no loss of time in getting the batter in the oven at the right temperature.
Next, let’s measure and prepare some of the ingredients required to make this Limoncello bundt cake.
- In a medium bowl, we will sift together the flour, baking powder, baking soda, and salt. Set it aside while we prepare some of the other ingredients.
- Another ingredient that needs some prepping are the blueberries. Once you have rinsed and dried your blueberries, toss them in a bowl with about 1 tablespoon of flour. This extra step will prevent the blueberries from sinking to the bottom of the cake.
- In another bowl, combine the juice of one lemon, the zest of two lemons and the Limoncello cream.
Remember to always start with lemons that are at room temperature in order to maximize the amount of juice that can be obtained.
For more hints concerning lemons, be sure to read all the details in this Lemon Loaf post, which, by the way, is another lemon cake recipe that has been a family favorite for over thirty years. If you like lemons, you have to try this lemon loaf recipe!
- Okay, so since most of the prep work is done, let’s use the stand mixer with the whisk attachment to start whisking those eggs -on medium/high speed for about 3 minutes. The eggs will begin to thicken.
- Next, add the sugar gradually and whisk together for another 2-3 minutes.
- Test to make sure the batter coats the back of a spoon and
- The batter will fall in “ribbons”.
If I can just take a minute to emphasize that we really need to reach the ribbon stage once the eggs and the sugar have been whisked together. Whip those eggs and sugar together so that they are really thick!
Reduce the speed to the lowest setting and add all the liquid ingredients except the buttermilk. So, the vegetable oil, limoncello, lemon juice, vanilla extract and zest are whisked in for about 30 seconds.
Almost done…
- In two additions, quickly alternate the addition of the dry ingredients and
- the buttermilk (start with the dry ingredients and finish with the buttermilk). Mix on low speed until combined or use a whisk. Do not over mix.
- With a wooden spoon, gently fold in the flour coated blueberries.
- Pour the batter in the prepared bundt pan and bake for about 35-40 minutes or until a cake tester comes out clean.
Transfer cake to wire rack and cool completely in cake pan.
You can make this lemon cake without the limoncello -just replace the same amount with buttermilk.
Recipe origins
If you have been here before, you know that I like simple recipes that provide wonderful flavors. I would like to add that this is true for both sweet and savory dishes.
This Limoncello Cake is the direct result of:
- My new found love for a limoncello dessert;
- A lifelong obsession with lemon desserts;
- My fondness for easy Italian cakes that are great for breakfast;
- My fascination with cakes made with buttermilk and
- An abundance of blueberries from my backyard garden.
A note about number 5: like millions across the world, there is another thing I am fond of… Costco. So, when my husband called me to tell me that Costco had reduced the price of their blueberry bushes… suddenly, my one blueberry bush in my backyard became six. The blueberries were enjoyed in breakfast bowls, smoothies and Blueberry Muffins… but I still had more blueberries than I was able to eat.
I wanted to make some kind of lemon-blueberry dessert – an irresistible combination – but I did not want anything too sweet. That’s when it hit me. My mom’s breakfast cake was the perfect recipe to incorporate limoncello and blueberries into. It already had that lemony accent that everyone loves, so I knew it was going to be a hit.
If ever you have wondered what to do with limoncello, make a cake!
Young and old alike, all who have tried it agree, this recipe for Italian Limoncello Cake should be in everyone’s repertoire, spring, summer, winter or fall. I have my reserve of frozen blueberries, so I’m ready 🙂
Go ahead, make this Limoncello dessert recipe and then let me know how much you love it!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Italian Lemon Blueberry Cake, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Limoncello Cake
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Ingredients
- 2 cups flour 284 grams, all purpose
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs room temperature
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup Creamy Limoncello
- ¼ cup lemon juice freshly squeezed
- 1 teaspoon vanilla extract pure
- Zest of 2 lemons
- ½ cup buttermilk
- 1 cup blueberries fresh
- 1 tablespoon flour to toss with the blueberries
- icing sugar for dusting cake optional
Instructions
- Preheat the oven to 350℉ (175°C) .
- Grease and flour (or use non-stick spray) a 10-inch bundt pan.
- In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl of a stand mixer, beat the eggs on medium-high speed for about 3 minutes (eggs will become thick).
- Slowly add the sugar and continue beating for another 2-3 minutes.
- Reduce speed to lowest setting and add oil followed by the limoncello, lemon juice, zest and vanilla extract.
- Alternate the addition of the dry ingredients and buttermilk (in 2 additions). Mix on low speed until combined. Do not over mix.
- Gently fold in the blueberries which have been tossed in one tablespoon of flour.
- Bake in a 350℉ (175°C) oven for 35 minutes or until cake tester comes out dry.
- Cool completely in cake pan on wire rack.
- Dust with icing sugar before serving (optional).
Sophia
I found this recipe about 6 months ago.
To make the story as short as possible. My husband just walked in to let me know we running out of limoncello vodka blueberry cake. I have to make two cakes every 3 days. He doesn’t stop talking about it. I dont know what to do. Should I be worried? I dont think it’s healthy eating two cakes every three days but this cake makes him so happy and I love seeing him eating it.
Maria
Thanks for sharing Sophia ♥
Nicki
I have made it twice. This time I used cjear Limoncello and frozen blueberries. It was beyond delicious both times. So addictive too. Thanks Maria!
Maria
My pleasure Nicki! Thanks so much for sharing ♥
Marian
Made the cake tonight and it turned out as well as expected! Did use a limoncello glaze rather than confectioners sugar. Thank you for this lovely recipe!
Elle
Do you think I could use gluten free flour and it would turn out the same?
Maria
I am sorry Elle, I have not tried the cake with Gluten free flour. Perhaps one of the readers have and will comment. If you do decide to try it, I would love to know how it turned out for you. Thanks for stopping by 🙂
Karen (Back Road Journal)
Why have I not thought of a limoncello cake before. Love the combination with the blueberries. I’m pinning…thank you!
Maria
My pleasure Karen! I’ve made this limoncello cake so many times over the past couple of months that it has stained my bundt pan… lol. Thanks so much for stopping by 🙂
Ciao Chow Linda
This looks perfect and a great way to use up some of summer’s bountiful blueberries. Anything with limoncello – and creamy limoncello – is a keeper for me.
Maria
Thanks Linda! The combination of lemons,blueberries and creamy limoncello work really well in this recipe. Appreciate your comment, thanks for stopping by 🙂
Mina
Looks amazing. Can I substitute creamy limoncello with regular limoncello?
Maria
Thanks Mina! Yes, you can. Thanks so much for stopping by, appreciate it!
2pots2cook
Digestif and dessert in one ! My kind of food ! Grazie milla !
Maria
My pleasure!Hope you get a chance to try try this wonderful limoncello cake! Thanks so much for stopping by 🙂
Lina
This looks delicious and I want to try it. Am I the only one who has never heard of creamy limoncello? I have regular limoncello which looks liquid to me. Is there a difference?
Maria
Hi Lina, there are two varieties of limoncello, clear or creamy. The only difference is that there is milk in the creamy version. If you search for limoncello on the blog, you can make it at home.
Although I have not tried it, I am sure the recipe will turn out fine with the clear Limoncello. Would love to hear about your results if you do decide to try it. Great comment, thanks for asking.
Natalie
Looks so delicious and so easy to make!
Maria
Thank you so much Nathalie… I am truly humbled by your comment. It is truly a very simple cake to make that disappears very quickly. Thanks so much for taking the time to comment, appreciate it!
Sue McQuade
Thank you for sharing all these wonderful recipes. Blessings!
Maria
It is truly my pleasure Sue 🙂 Thank you so much for your kind words ♥♥♥