Lemon Blueberry Layer Cake
A delightful dessert that combines refreshing lemon flavor with juicy blueberries, perfect for celebrations and gatherings.
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
Make sure all your ingredients are at room temperature for an even batter. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Allow the cake to cool completely before frosting it for the best results. You can replace blueberries with other fruits like raspberries or strawberries.