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Perfect Lemon Blueberry Mimosa Cake with Champagne Buttercream

lemon blueberry mimosa cake - featured image
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A moist and zesty lemon blueberry cake paired with a light, fluffy champagne buttercream frosting, perfect for celebrations or a joyful brunch treat.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 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 lemons
  • ⅓ cup (80ml) fresh lemon juice
  • 1 cup (240ml) whole milk, room temperature (can substitute buttermilk)
  • 1 ½ cups (225g) fresh blueberries, tossed in 1 tablespoon flour
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • ⅓ cup (80ml) champagne or brut sparkling wine
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until fluffy and pale, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition, scraping down the bowl as needed.
  5. Mix in lemon zest and lemon juice.
  6. Reduce mixer speed to low. Alternate adding dry ingredients and milk in three parts, beginning and ending with dry ingredients. Mix just until combined after each addition.
  7. Gently fold floured blueberries into the batter using a rubber spatula, being careful not to overmix.
  8. Divide batter evenly between prepared pans. Smooth tops and tap pans lightly to release air bubbles.
  9. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes.
  10. Allow cakes to cool in pans for 10 minutes, then turn out onto cooling racks. Cool completely before frosting.
  11. To make buttercream: Beat softened butter on medium speed until creamy, about 2 minutes.
  12. Gradually add powdered sugar, one cup at a time, beating on low speed to avoid sugar clouds. Increase speed to medium-high and beat until fluffy, about 3 minutes.
  13. Slowly pour in champagne, vanilla extract, and a pinch of salt, beating until combined and smooth. Adjust consistency with more powdered sugar or champagne/milk as needed.
  14. Place one cake layer on serving plate, spread a generous amount of buttercream on top, then stack the second layer.
  15. Cover entire cake with remaining frosting, smoothing with an offset spatula.
  16. Garnish with fresh blueberries and thin lemon slices or zest curls. Chill briefly if frosting softens too much.

Notes

Use frozen blueberries straight from the freezer, tossed in flour to prevent sinking. For dairy-free, substitute butter with vegan butter and milk with almond or oat milk. Let cake layers cool completely before frosting to avoid melting buttercream. Adjust buttercream consistency by adding more powdered sugar or champagne/milk as needed.

Nutrition

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

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