This Lemon Blueberry Layer Cake is a delightful symphony of flavors, combining the tangy zest of lemon with the sweet, bursting flavor of blueberries. Each layer is moist and fluffy, creating a perfect balance with the rich, creamy cream cheese frosting. It’s not just a cake; it’s an experience of refreshing, zesty flavors that dance on your palate.
The beauty of this cake lies in its simplicity and elegance. The vibrant colors of the blueberries against the soft yellow of the lemon cake make it a feast for the eyes. It’s the perfect centerpiece for any gathering, be it a casual brunch or an elegant dinner party. The cake’s irresistible charm lies in its ability to bring a touch of sunshine and happiness to any table.
Lemon Blueberry Layer Cake Recipe
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 Tablespoons lemon zest
- 1/2 cup (120ml) lemon juice
- 1 and 1/2 cups (210g) blueberries, fresh or frozen
- 1 Tablespoon all-purpose flour for blueberries
Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1-2 Tablespoons (15-30ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions
- Preparation: Start by preheating your oven to 350°F (177°C). This ensures a consistent temperature for baking. Grease three 9-inch round cake pans with butter or non-stick spray. Then, line them with parchment paper rounds for easy removal of the cakes later. Greasing the parchment paper as well adds an extra layer of non-stick assurance.
- Making the Cake Batter: In a large mixing bowl, use a handheld or stand mixer to beat 1 cup of softened unsalted butter. Aim for a creamy texture, which should take about a minute. Add 1 and 1/4 cups of granulated sugar and 1/2 cup of packed light brown sugar to the butter. Beat these together on a medium-high speed until the mixture becomes light and fluffy, which usually takes about 2-3 minutes. Now, crack in 4 large eggs, one at a time, ensuring each is well incorporated before adding the next. Add 1 tablespoon of pure vanilla extract and continue to mix until everything is well combined. Remember to scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
- Combining Dry Ingredients: In a separate bowl, whisk together 3 cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients. Mix on a low speed for a few seconds, then pour in 1 cup of buttermilk, 2 tablespoons of lemon zest, and 1/2 cup of lemon juice. Mix everything just until combined. Be careful not to overmix as this can lead to a dense cake.
- Adding Blueberries: In a small bowl, toss 1 and 1/2 cups of blueberries (fresh or frozen, but not thawed) with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake. Gently fold the blueberries into the cake batter, which will be quite thick.
- Baking: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for about 21-25 minutes. The cakes are done when a toothpick inserted into the center comes out clean. If using 8-inch pans, the baking time might be closer to 25 minutes.
- Cooling: Once baked, remove the cakes from the oven and let them cool completely in the pans. This can take up to an hour. Cooling the cakes in the pans helps them set and reduces the chances of breaking when you take them out.
- Making the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together 8 ounces of softened full-fat cream cheese and 1/2 cup of softened unsalted butter until smooth and lump-free, which takes about 3 minutes. Gradually add 3 and 1/2 cups of confectioners’ sugar, 1-2 tablespoons of heavy cream, 1 teaspoon of pure vanilla extract, and a pinch of salt. Beat on high speed for 3 minutes until the frosting is light and fluffy. Adjust the consistency with more cream if needed.
- Assembling the Cake: Once the cakes are completely cool, use a large serrated knife to trim the tops off each layer to create flat surfaces. This ensures your layers stack neatly and evenly. Place the first layer on your cake stand or serving plate. Spread a generous amount of cream cheese frosting over the top. Add the second layer and repeat. Finally, top with the third layer. Spread the remaining frosting over the top and around the sides of the cake. The recipe makes just enough frosting for a light, thin coat.
- Decorating: Decorate the top of the cake with additional blueberries, lemon zest, or lemon slices as desired. For an extra touch of elegance, you can pipe additional frosting around the top and bottom edges of the cake.
- Serving and Storing: Refrigerate the cake for at least 45 minutes before serving. This helps the frosting set and makes slicing the cake easier. The cake can be stored in the refrigerator, covered tightly, for up to 5 days.
Enjoy your homemade Lemon Blueberry Layer Cake, a delightful treat that’s sure to impress!
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Lemon Blueberry Layer Cake
???? Just baked this Lemon Blueberry Layer Cake! It’s a burst of citrus and berry flavors in every bite! Perfect for your weekend baking project. ????✨
- Total Time: 55 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 Tablespoons lemon zest
- 1/2 cup (120ml) lemon juice
- 1 and 1/2 cups (210g) blueberries, fresh or frozen
- 1 Tablespoon all-purpose flour for blueberries
Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1–2 Tablespoons (15-30ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preparation: Start by preheating your oven to 350°F (177°C). This ensures a consistent temperature for baking. Grease three 9-inch round cake pans with butter or non-stick spray. Then, line them with parchment paper rounds for easy removal of the cakes later. Greasing the parchment paper as well adds an extra layer of non-stick assurance.
- Making the Cake Batter: In a large mixing bowl, use a handheld or stand mixer to beat 1 cup of softened unsalted butter. Aim for a creamy texture, which should take about a minute. Add 1 and 1/4 cups of granulated sugar and 1/2 cup of packed light brown sugar to the butter. Beat these together on a medium-high speed until the mixture becomes light and fluffy, which usually takes about 2-3 minutes. Now, crack in 4 large eggs, one at a time, ensuring each is well incorporated before adding the next. Add 1 tablespoon of pure vanilla extract and continue to mix until everything is well combined. Remember to scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
- Combining Dry Ingredients: In a separate bowl, whisk together 3 cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients. Mix on a low speed for a few seconds, then pour in 1 cup of buttermilk, 2 tablespoons of lemon zest, and 1/2 cup of lemon juice. Mix everything just until combined. Be careful not to overmix as this can lead to a dense cake.
- Adding Blueberries: In a small bowl, toss 1 and 1/2 cups of blueberries (fresh or frozen, but not thawed) with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake. Gently fold the blueberries into the cake batter, which will be quite thick.
- Baking: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for about 21-25 minutes. The cakes are done when a toothpick inserted into the center comes out clean. If using 8-inch pans, the baking time might be closer to 25 minutes.
- Cooling: Once baked, remove the cakes from the oven and let them cool completely in the pans. This can take up to an hour. Cooling the cakes in the pans helps them set and reduces the chances of breaking when you take them out.
- Making the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together 8 ounces of softened full-fat cream cheese and 1/2 cup of softened unsalted butter until smooth and lump-free, which takes about 3 minutes. Gradually add 3 and 1/2 cups of confectioners’ sugar, 1-2 tablespoons of heavy cream, 1 teaspoon of pure vanilla extract, and a pinch of salt. Beat on high speed for 3 minutes until the frosting is light and fluffy. Adjust the consistency with more cream if needed.
- Assembling the Cake: Once the cakes are completely cool, use a large serrated knife to trim the tops off each layer to create flat surfaces. This ensures your layers stack neatly and evenly. Place the first layer on your cake stand or serving plate. Spread a generous amount of cream cheese frosting over the top. Add the second layer and repeat. Finally, top with the third layer. Spread the remaining frosting over the top and around the sides of the cake. The recipe makes just enough frosting for a light, thin coat.
- Decorating: Decorate the top of the cake with additional blueberries, lemon zest, or lemon slices as desired. For an extra touch of elegance, you can pipe additional frosting around the top and bottom edges of the cake.
- Serving and Storing: Refrigerate the cake for at least 45 minutes before serving. This helps the frosting set and makes slicing the cake easier. The cake can be stored in the refrigerator, covered tightly, for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal/serving