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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake
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Indulge in the delightful flavors of our Lemon Blueberry Layer Cake, a beautifully vibrant dessert that combines the zesty brightness of lemons with the sweetness of fresh blueberries. Moist and tender layers of cake are complemented by a rich cream cheese frosting, making it an ideal treat for spring gatherings, summer barbecues, or any special occasion. This easy-to-make recipe requires simple ingredients and offers customizable options to suit your taste. Impress your family and friends with this show-stopping dessert that’s as pleasing to the eye as it is to the palate.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, softened
  • 1¼ cups (250g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 6 tablespoons (90ml) vegetable, canola, or avocado oil
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups (375g) all-purpose flour, spooned & leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature
  • 2 tablespoons lemon zest
  • ½ cup (120ml) lemon juice, room temperature (about 3–4 lemons)
  • 1½ cups (210g) fresh blueberries
  • 1 tablespoon all-purpose flour, to toss with blueberries
  • 8 oz (226g) full-fat brick cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3½ cups (420g) confectioners’ sugar
  • 1 tablespoon (15ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper rounds. Don't forget to grease the parchment as well for easy release.
  2. In a large bowl with your mixer, beat the softened butter on high until creamy (about 1 minute). Add both sugars and beat on medium-high speed for 2 minutes until combined. Beat in the oil for another 3 minutes until light and creamy. Add eggs and vanilla; beat on medium until fully incorporated (about 1 minute), scraping down sides as needed.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet mixture. Beat on low just until combined. Then add buttermilk, lemon zest, and lemon juice. Mix just until incorporated—do not overmix.
  5. Toss blueberries with 1 tablespoon of flour to prevent sinking. Gently fold into the thick batter.
  6. Divide batter evenly among prepared pans. Bake for 22–26 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pans before assembling.
  7. In another bowl, beat cream cheese and butter together on medium speed for about 3 minutes until smooth. Add confectioners’ sugar, cream, vanilla, and salt; start on low speed then beat on high for another 3 minutes until fluffy.
  8. Level off any domed tops of cakes if necessary. Place one layer on your cake stand or plate; spread frosting on top. Repeat with second and third layers; frost top and sides with remaining frosting. Garnish with extra blueberries or lemon slices if desired. Chill the cake for at least 45 minutes before slicing for best results.

Nutrition

Find it online: https://auntcooks.com/lemon-blueberry-layer-cake/