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.
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.
- 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.
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,
★★★★★ 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!
- 2 cups flour 284 grams, all purpose
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup Creamy Limoncello
- 1/4 cup lemon juice freshly squeezed
- 1 teaspoon vanilla extract pure
- Zest of 2 lemons
- 1/2 cup buttermilk
- 1 cup blueberries fresh
- 1 tablespoon flour to toss with the blueberries
- icing sugar for dusting cake optional
- 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).