Lemon Blueberry Layer Cake
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons vegetable oil
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, room temperature
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour To coat blueberries
Frosting Ingredients
- 8 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 and 1/2 cups confectioners sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
- In a mixer, beat the butter until smooth, then add granulated and brown sugars and mix until combined.
- Add the oil, eggs, and vanilla, mixing until incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Beat in buttermilk, lemon zest, and lemon juice until combined.
- Toss blueberries with 1 tablespoon flour and gently fold into the batter.
- Divide the batter into prepared pans.
Baking
- Bake for 22-26 minutes until a toothpick comes out clean.
- Cool in pans before assembling.
Frosting
- Beat cream cheese and butter until smooth.
- Add confectioners sugar, heavy cream, vanilla, and salt, mixing until fluffy.
Assembly
- Level the cake layers, frost each layer with cream cheese frosting, and cover the entire cake.
- Decorate with blueberries or lemon if desired.
- Refrigerate before serving.
Notes
Lemon Blueberry Layer Cake is a delightful dessert that combines refreshing lemon flavor with juicy blueberries. This cake is not only visually stunning with its vibrant colors, but it also delivers a burst of flavor in every slice. Perfect for celebrations, gatherings, or just a sweet treat after dinner, it’s sure to impress friends and family.
Why make this recipe
Making Lemon Blueberry Layer Cake at home allows you to control the ingredients and customize the flavor to your liking. The combination of tangy lemon and sweet blueberries makes this cake unique. Additionally, it’s a fun baking project that can be enjoyed by everyone in the kitchen.
How to make Lemon Blueberry Layer Cake
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons vegetable oil
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour, buy it here
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, room temperature
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour
- 8 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 and 1/2 cups confectioners’ sugar, buy it here
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions:
Preheat oven to 350°F. Grease three 8-inch round cake pans and line with parchment paper. In a mixer, beat the butter until smooth, then add granulated and brown sugars and mix until combined. Add the oil, eggs, and vanilla, mixing until incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Beat in buttermilk, lemon zest, and lemon juice until combined. Toss blueberries with 1 tablespoon flour and gently fold into the batter. Divide the batter into prepared pans and bake for 22-26 minutes until a toothpick comes out clean. Cool in pans before assembling. For the frosting, beat cream cheese and butter until smooth, then add confectioners’ sugar, heavy cream, vanilla, and salt, mixing until fluffy. To assemble, level the cake layers, frost each layer with cream cheese frosting, and cover the entire cake. Decorate with blueberries or lemon if desired. Refrigerate before serving. Store leftovers in the fridge for up to 5 days.
How to serve Lemon Blueberry Layer Cake
Serve this delightful cake chilled or at room temperature. It’s perfect for a summertime gathering, birthday celebration, or simply as an indulgent dessert at home. You can garnish each slice with extra blueberries or a sprinkle of lemon zest for an extra touch of flair.
How to Store Lemon Blueberry Layer Cake
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Make sure to keep the cake covered to prevent it from drying out or absorbing any odors from the fridge.
Tips to make Lemon Blueberry Layer Cake
- Make sure all your ingredients are at room temperature for an even batter.
- Gently fold the blueberries into the batter to prevent them from breaking and turning the batter purple.
- Allow the cake to cool completely before frosting it for the best results.
variation (if any)
You can tweak this recipe by replacing blueberries with other fruits like raspberries or strawberries. A lemon curd filling between layers could also enhance the lemon flavor, creating a more intense citrus experience.
FAQs
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Can I use frozen blueberries?
Yes! To use frozen blueberries, do not thaw them. Toss them in flour and fold them into the batter as directed. This will help them keep their shape while baking. Learn more here. -
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes to sour before using it in the recipe. Find more tips here. -
How can I prevent my cake from sticking to the pans?
Make sure to grease the pans thoroughly and line them with parchment paper. This will help the cake layers come out easily without breaking. For extra protection, sprinkle a little flour in the pans after greasing.
