Lemon Blueberry Layer Cake
This Lemon Blueberry Layer Cake is a delightful dessert bursting with fresh flavors, featuring layers of lemony cake and cream cheese frosting.
Equipment
- 8-inch Round Cake Pans
- Electric mixer
- Glass Mixing Bowls
- whisk
- Cake Stand
- Offset Icing Spatula
- Cake Carrier
- Citrus Juicer
- Citrus Zester
Ingredients
Cake Ingredients
- ½ cup unsalted butter softened to room temperature
- 1.25 cups granulated sugar
- ½ cup packed light brown sugar
- 6 Tablespoons vegetable oil canola or avocado oil
- 4 large eggs at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups all-purpose flour spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk at room temperature
- 2 Tablespoons lemon zest
- ½ cup lemon juice (3–4 lemons), at room temperature
- 1.5 cups fresh blueberries I do not recommend frozen
- 1 Tablespoon all-purpose flour
Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3.5 cups confectioners’ sugar
- 1 Tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
Cake Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes. Add the oil and beat until combined and light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Beat on low speed for a few seconds, then beat in the milk, lemon zest, and lemon juice just until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is thick. Do not over-mix.
- Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pan before assembling and frosting.
Frosting Instructions
- Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Turn mixer up to high speed and beat for 3 minutes.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired.
- Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
You can prepare cakes and frosting 1 day in advance. Frosted or unfrosted cakes may be frozen for up to 2 months. Bring frosting to room temperature before spreading.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg
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