Zesty Lemonade Blueberry Cake: A Sweet Tribute to Family Milestones
Discover the perfect summer dessert, born from a sleepless night and crafted with love for a special 50th birthday celebration.
Have you ever found yourself wide awake in the quiet hours, your mind buzzing with ideas? That’s precisely how the inspiration for this delightful Lemonade Cake with Blueberry Filling and Lemonade Buttercream struck me. It was late one night, sleep proving elusive, and my thoughts drifted to finding the perfect culinary creation for my Aunt Edie’s milestone 50th birthday celebration. Sometimes, those fleeting midnight thoughts vanish by morning, but thankfully, this one stuck, destined to become a cherished memory and a sensational dessert.
This cake isn’t just a recipe; it’s a testament to family bonds, a celebration of shared moments, and a sweet embodiment of summer joy. Its vibrant flavors of lemon and blueberry evoke sunshine and happiness, making it an ideal centerpiece for any special gathering. Join me as I share not only the steps to create this exquisite cake but also the heartwarming story behind its creation, rooted deep in family traditions and unforgettable memories.
The Star of the Celebration: Lemonade Cake with Blueberry Filling and Lemonade Buttercream
This cake quickly became the star, a perfect blend of tangy lemon and sweet, juicy blueberries, all enveloped in a cloud of creamy lemonade buttercream. It’s truly the quintessential summer cake, light yet decadent, and universally loved.
A Tapestry of Family: Celebrating Generations of Love
Our family narrative is a rich tapestry, woven with strong bonds and cherished memories, especially among my mother and her three incredible sisters. My mom, Jane, shares a special connection with her twin, Janette, who lives nearby in Omaha. Their older sister, Ellen, graces Washington D.C. with her presence, while the youngest, Edie (the inspiration for our 50th birthday cake!), resides in sunny Henderson, Nevada.
The heart of our family was undoubtedly my grandmother, my mom’s mother. She was a truly remarkable woman, a super lady whose warmth and love are profoundly missed even today, nearly three decades after her passing in 1994. Her spirit continues to live on in every family gathering, especially during our famously busy June birthday month.
The June Birthday Marathon: A Beloved Family Tradition
June has always been a whirlwind of celebrations for our family, a delightful “birthday marathon” that fills the month with joy and togetherness. It kicks off with my mom and her twin, Janette, both born on June 7th. Just two days later, on the 9th, it’s my turn to celebrate. Then comes my Aunt Edie’s birthday on the 19th, followed by my cousin Heather’s (Aunt Janette’s daughter) on the 20th. And finally, my beloved grandma’s birthday, a day we always honor, falls on the 21st.
It’s quite a lineup, isn’t it? Among all the girls in our family, my Aunt Ellen is the only one who doesn’t have a June birthday. However, she found her own special way to tie into the month’s festivities: she chose June 21st, my grandma’s birthday, as her wedding anniversary! This year, that date held even more significance as she and her wonderful husband, Rick, celebrated their 25th wedding anniversary. A huge thank you to Rick for sharing her with us and being such a fantastic part of our family!
Typically, my mom and I combine our birthday celebrations on the 8th, perfectly positioned between our actual birth dates. Then, we gather with Aunt Janette and Heather on the 21st for a grand multi-birthday toast to my grandma’s enduring memory. But this year, my mom had a truly brilliant idea: to orchestrate a full sisters’ reunion, bringing Aunt Ellen and Aunt Edie to Omaha to celebrate with us all!
A Heartwarming Reunion and Fond Remembrance
The reunion was everything we hoped for and more. It began with a poignant visit to my grandparents’ grave, a quiet moment of reflection and remembrance that grounded our celebration in love and legacy. It’s always a bittersweet experience, connecting with those who came before us, yet it strengthens our appreciation for the present and the joy of being together.
Visiting my grandparents’ resting place, a moment of heartfelt remembrance.
After our reflective morning, the atmosphere shifted to pure joy as all four sisters gathered. It was a rare and precious moment to have them all in one place, their laughter and shared stories filling the air. Their sisterly bond, forged over decades, was a beautiful thing to witness.
My wonderful Aunts, Ellen and Edie, alongside my Mom, Jane, and Aunt Janette.
That evening, our celebration continued with a delightful dinner at the Bone Fish Grille, where delicious food and lively conversation flowed freely. The culmination of the day, however, was heading back to my Mom’s house, where the moment everyone had been eagerly anticipating arrived: it was time for cake!
Unveiling the Masterpiece: A Symphony of Lemon and Blueberry
Bringing out the Lemonade Cake with Blueberry Filling and Lemonade Buttercream was a moment of pure excitement. Its bright, cheerful appearance perfectly matched the celebratory mood. This cake isn’t just a dessert; it’s an experience – a refreshing burst of lemon complemented by the sweet tang of blueberries, all brought together by a lusciously smooth buttercream that melts in your mouth.
Indeed, this yummy, yummy buttercream is a highlight!
Truly the perfect summer cake, light and refreshing.
A delightful peek at the rich blueberry filling within.
Yes, please! Who could resist a slice of this?
Lemonade Cake with Blueberry Filling and Lemonade Buttercream: A Recipe for Joy
Crafting this cake was a labor of love, designed to bring smiles and celebrate Aunt Edie’s milestone. A little tip: making the blueberry filling the day before allows it to properly thicken, ensuring it spreads beautifully between the cake layers. It’s a small step that makes a big difference in the final presentation and taste.
Happy 50th Birthday, dear Edie! This cake was baked with all our love and warmest wishes for many more years of happiness.
A Snapshot of Happiness: Memories from Our Celebration Night
As the evening drew to a close, we managed to capture a precious moment, a photo of all of us girls together. While not a professional shot, it perfectly encapsulates the joy, warmth, and sisterly love that filled my mom’s home that night. It’s a memory I’ll treasure always, a tangible reminder of a truly special family reunion.
My Mom Jane, me, Edie, Ellen, Janette, and her daughter, Heather – a treasured family gathering.
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Print Recipe
Lemonade Cake with Blueberry Filling
10 minutes
25 minutes
1 day
1 day 35 minutes
Ingredients
- For the Blueberry Filling:
- Combine in a saucepan:
- 1 cup frozen blueberries
- 1/4 cup water
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- For the Lemonade Cake:
- 1 box of white cake mix (any brand)
- 3/4 cup frozen concentrate lemonade (thawed)
- 1/2 cup water
- 4 egg whites
- 1/3 cup vegetable oil
- For the Lemonade Buttercream Frosting:
- 6 cups of powdered sugar
- 2 sticks of unsalted butter (softened)
- 3 Tablespoons lemonade concentrate (thawed)
- pinch of salt
- Yellow food coloring (optional, for vibrant color)
Instructions
For the Blueberry Filling:
- In a small saucepan, combine the frozen blueberries, water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the blueberries have softened and released their juices.
- In a separate small bowl, dissolve 1 tablespoon of cornstarch in 1 tablespoon of cold water to create a slurry. Add this slurry to the simmering blueberry mixture and stir continuously. Continue to cook for about 5 minutes, or until the filling has significantly thickened.
- Remove the filling from the heat and transfer it to a heatproof bowl. Cover and place it in the refrigerator for at least 24 hours. This chilling period is crucial for the filling to set properly, making it easier to spread and ensuring a firmer texture in the cake.
For the Lemonade Cake:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a large mixing bowl, combine the white cake mix, thawed frozen lemonade concentrate, water, egg whites, and vegetable oil. Begin mixing with an electric mixer on low speed to combine the ingredients, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed to ensure everything is well incorporated.
- Prepare your baking pans by greasing and flouring them thoroughly. This prevents sticking and ensures your cake layers release easily after baking.
- Divide the cake batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary based on your oven and pan size, so keep an eye on them.
- Once baked, allow the cakes to cool in their pans for about 10-15 minutes before inverting them onto a wire cooling rack. Let them cool completely on the rack before attempting to frost, as warm cake will melt your buttercream.
For the Lemonade Buttercream Frosting and Assembly:
- In a large bowl, with an electric mixer, beat the powdered sugar, softened unsalted butter, lemonade concentrate, and a pinch of salt together until the frosting becomes thick, light, and fluffy. If desired, add a few drops of yellow food coloring to achieve a vibrant lemonade hue.
- To assemble, place one cake layer on your serving platter or cake stand. Spread a generous amount of the chilled blueberry filling over this first layer. Don’t worry if some filling drips down the sides; you can gently clean it up with a paper towel later. Place the second cake layer on top.
- Apply a thin “crumb coat” of frosting over the entire cake. This traps any loose crumbs, ensuring a smooth final coat. Place the cake in the refrigerator for about 30 minutes to allow the crumb coat to firm up. Once chilled, apply the remaining frosting to the cake. For an elegant touch, I piped an edge around the bottom of the cake and created a decorative ring of piped frosting in the center of the top layer, where I later added fresh blueberries.
- Finish by placing fresh blueberries around the base of the cake and on top of the decorative frosting ring for a beautiful presentation and an extra burst of fresh flavor.
- Serve chilled and enjoy this perfect blend of sweet and tart!