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Perfect Lemon Blueberry Mimosa Cake

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A bright and tender lemon blueberry cake topped with a silky, subtly boozy champagne buttercream, perfect for celebrations and easy to make under 90 minutes.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 large lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • For the Champagne Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) dry champagne or sparkling wine (Brut style recommended)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper. Bring eggs and butter to room temperature (about 30 minutes).
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
  5. With mixer on low, alternately add dry ingredients and buttermilk in three parts, starting and ending with flour. Mix just until combined after each addition.
  6. Gently fold in fresh blueberries using a rubber spatula, being careful not to break them.
  7. Divide batter evenly between prepared pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  9. For the buttercream, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar on low speed to avoid dust clouds.
  10. Slowly pour in champagne and vanilla extract. Beat on high for 3-4 minutes until fluffy and smooth. Add a pinch of salt to balance sweetness.
  11. Assemble cake by placing one layer on a serving plate, spreading a generous layer of buttercream on top, then adding the second layer and frosting top and sides.
  12. If buttercream is too soft, chill 10 minutes and whip again; if too stiff, add a splash more champagne or milk.

Notes

Use dry Brut style champagne for best flavor. Fold blueberries gently to avoid breaking. Butter and eggs should be at room temperature. If buttercream is too soft, chill and rewhip; if too stiff, add more champagne or milk. Coat blueberries lightly in flour to prevent sinking. Store leftover cake wrapped in plastic in fridge up to 4 days or freeze slices up to 2 months.

Nutrition

Keywords: lemon blueberry cake, mimosa cake, champagne buttercream, easy celebration cake, brunch cake, lemon cake, blueberry cake, party dessert

Find it online: https://shimmersnack.com/perfect-lemon-blueberry-mimosa-cake-recipe-easy-champagne-buttercream-delight/