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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

A delightful Lemon Blueberry Layer Cake made with fresh blueberries and zesty lemon, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • 8-inch round cake pans
  • handheld mixer
  • Stand Mixer
  • mixing bowls
  • Whisk
  • Cake stand
  • Offset icing spatula
  • cake carrier

Ingredients
  

Cake Ingredients

  • 0.5 cup unsalted butter softened to room temperature
  • 1.25 cups granulated sugar
  • 0.5 cup packed light brown sugar
  • 6 Tablespoons vegetable oil canola oil or avocado oil
  • 4 large eggs at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup buttermilk at room temperature
  • 2 Tablespoons lemon zest
  • 0.5 cup lemon juice at room temperature (3-4 lemons)
  • 1.5 cups fresh blueberries do not use frozen
  • 1 Tablespoon all-purpose flour for tossing blueberries

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 3.5 cups confectioners' sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes.
  • Add the oil and beat until combined and light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Beat on low speed for a few seconds, then beat in the milk, lemon zest, and lemon juice just until combined.
  • Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Spoon batter evenly into prepared cake pans.
  • Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.

Frosting and Assembly

  • Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes.
  • Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Turn mixer up to high speed and beat for 3 minutes.
  • Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Can prepare cakes and frosting 1 day in advance. Refrigerate prepared frosting in an airtight container until ready to use. Additionally, frosting or unfrosted cakes may be frozen for up to 2 months.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Keyword baking, blueberries, Cakes, Dessert, layer cake, Lemon Blueberry Cake
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