Blueberry Lemon Tres Leches Cake
This Blueberry Lemon Tres Leches cake infused with lemon and topped with fresh blueberries is easy to make and so delicious dessert to share!
Have you ever made a recipe and get so joyful that it comes out amazing every time? This blueberry lemon tres leches cake is that dessert. I literally thought of this cake on a whim (and on the day before a family dinner I might add). I had a sweet tooth for a piece of cake and this dessert came out so beyond amazing.
Tres Leches in translation is “3 milks” and traditionally made with unsweetened condensed milk, evaporated milk, and cream. The milks are poured together over a light cake to let it soak and absorb, turning it into a soft and moist milk cake.
This blueberry lemon tres leches recipe is a modern twist on the traditional recipe. I love tres leches and took a risk by adding lemon extract and fresh blueberries. And I’m so glad I did.
And the whipped cream! I could literally just eat with a spoon. It’s so light and it’s the perfect frosting to bind the cake and tarty blueberries together. This cake is so light, super fluffy, and one slice is just enough for that sweet tooth!
I like to transfer the cake onto a serving dish with edges once it’s cooled. Mainly because when I pour the milk mixture over it, I can make sure the mixture goes under the cake as well. I want it to get everywhere, and I don’t have to worry about any spills later.
This can also easily feed a large dinner party.
Blueberry Lemon Tres Leches Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp. baking powder
- 1 cup plus ¼ cup of sugar
- 4 Tbl. butter softened
- 4 eggs
- 1½ tsp. of lemon extract
- 1 pint half and half
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. can evaporated milk
- 1 cup heavy cream
- ½ tsp. cinnamon
- 1 8 oz. pkg. fresh blueberries
Instructions
- Preheat oven to 350℉. Coat a 9x13 baking pan with oil or butter. You can also place a piece of parchment paper on to bottom of the pan to easily remove the cake.
- In a medium bowl, combine the flour and baking powder together. Set aside.
- In a separate mixing bowl, blend 1 cup of sugar and butter together until combined.
- Add in the eggs and 1 teaspoon lemon extract. Mix for about a minute until blended.
- Carefully add in the flour mixture, ½ cup at a time. Mix until well combined. The batter will be thick.
- Pour the mixture into the greased pan in an even layer and bake for 25-30 minutes or until center comes out clean with a toothpick. Remove from oven and poke around the cake several times with a fork. Let cool for 30 minutes. If preferred, you can transfer to a serving dish with edges at this time.
- Stir together the half-and-half, condensed milk and evaporated milk. Pour over the cooled cake.
- In a mixing bowl, whisk together the remaining ½ tsp. lemon extract, heavy cream, cinnamon, and remaining ¼ cup sugar until fluffy, about 3-5 minutes. Spread over the top of the cake.
- Sprinkle the fresh blueberries on top of the cake to garnish.
- Cover and refrigerate until ready to serve.
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10 responses to “Blueberry Lemon Tres Leches Cake”
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
I just made this for my fiancé’s birthday. He randomly requested a lemon blueberry tres leches cake. I followed this recipe to a T and also added in some poppy seeds to the cake batter… it turned out perfect!! This cake is a hit. It has the right amount of lemon flavor, the whipped topping is light and just sweet enough, and the tres leches really pulls it all together. The blueberries on top are an added bonus!
I’m glad to hear, Savannah! The poppyseeds are a great touch!
This looks so good! What a great combination of flavors for spring!
Thanks for sharing! Does it keep long?
Hi Vanessa,
For the best flavor, this can be stored in the refrigerated for up to 7 days.
Such a beautiful dessert! Those blueberries look luscious, and the recipe seems so simple to follow can’t wait to try it out!
This was such a great spin on tres leches cake. We love blueberries at our house and everyone devoured this cake. We will be making this again soon.
What a delicious moist cake! I loved the combo of blueberries and lemon.
This cake was so light and delicious. Cant wait to make it again.
Yum. Milk is good for you isn’t it? And so are blueberries!!! That makes this the perfect healthy cake;)