Lemon Blueberry Layer Cake

Table of Contents

Introduction

Lemon Blueberry Layer Cake is a delightful dessert that brings a burst of flavor to any occasion. With its light and refreshing lemon taste alongside sweet blueberries, this cake is perfect for sharing with friends and family.

Why Make This Recipe

This recipe is not just delicious; it’s also easy to make! It’s perfect for birthdays, picnics, or a special treat on a weekend. The bright flavors of lemon and blueberry will make your taste buds dance with joy! Plus, it’s sure to impress anyone who takes a slice.

How to Make Lemon Blueberry Layer Cake

Making this gorgeous cake is simpler than you might think. Just follow the steps below, and you’ll have a beautiful dessert ready to enjoy in no time!

Ingredients

1 cup unsalted butter, softened to room temperature

1 and 1/4 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs, at room temperature

1 Tablespoon pure vanilla extract

3 cups sifted all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

2 Tablespoons lemon zest

1/2 cup lemon juice

1 and 1/2 cups blueberries, fresh or frozen

1 Tablespoon all-purpose flour (for tossing the blueberries)

8 ounces full-fat brick cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

3 and 1/2 cups confectioners sugar

2 Tablespoons heavy cream

1 teaspoon pure vanilla extract

Pinch of salt

Directions

Preheat your oven to 350 degrees F. Grease three 9-inch or 8-inch round cake pans, line them with parchment paper, and grease the parchment paper too.

To make the cake: Using a mixer, beat the butter until it’s creamy. Add the granulated and brown sugars, then beat until it’s well combined. Next, add the eggs and vanilla, and mix until everything is smooth.

In a large bowl, whisk together the sifted flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients. Then, mix in the buttermilk, lemon zest, and lemon juice until everything is just combined.

Toss the blueberries with 1 tablespoon of flour to coat them, and gently fold them into the batter. Be careful not to over mix!

Evenly spoon the batter into the prepared cake pans. Bake for about 21 to 25 minutes, or until a toothpick comes out clean from the center. Allow the cakes to cool completely in the pans.

For the frosting: Beat the cream cheese and butter together using a mixer until smooth. Then slowly add the confectioners’ sugar, 1 tablespoon of cream, vanilla extract, and a pinch of salt. Mix on low, then increase to high speed and beat for about 3 minutes. If the frosting is too thick, add another tablespoon of cream.

Once the cakes have cooled, level the tops if needed. Place one layer on your cake stand and spread a generous amount of cream cheese frosting over the top. Add the second layer, more frosting, and then the third layer on top. Frost the top and sides of the cake. Decorate with additional blueberries or lemon garnish if you like.

Chill the cake for at least 45 minutes before cutting. Any leftovers can be covered and stored in the fridge for up to 5 days.

How to Serve Lemon Blueberry Layer Cake

This cake is best served chilled. You can enjoy it on its own, or pair it with whipped cream for an extra treat. It’s also great with a cup of tea or coffee!

How to Store Lemon Blueberry Layer Cake

To keep your cake fresh, cover it tightly and store it in the refrigerator. It will last for up to 5 days, but trust me, it won’t last that long!

Tips to Make Lemon Blueberry Layer Cake

Be sure your butter is softened to room temperature; this helps in creating a smooth batter.

Don’t over mix the batter once you add the blueberries; this keeps them intact in the cake.

Use fresh lemons for zest and juice for the best flavor.

Variation

If you want a twist, try adding some poppy seeds for a great crunch, or mix in some other berries like raspberries or strawberries!

FAQs

1. Can I use frozen blueberries?

Yes, you can! Just toss them with flour and fold them into the batter as directed.

2. What if I don’t have buttermilk?

You can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

3. Can I freeze the cake?

Absolutely! Wrap the layers tightly and freeze. Just thaw them in the fridge before frosting when you are ready to serve.