Lemon Blueberry Layer Cake
Lemon Blueberry Layer Cake
Introduction
Lemon Blueberry Layer Cake is a delightful dessert that combines the tangy taste of lemon with the sweetness of fresh blueberries. This cake is not only visually appealing but also packed with flavors that melt in your mouth. Perfect for celebrations or a simple family gathering, this cake is sure to impress.
Why Make This Recipe
Making Lemon Blueberry Layer Cake is a fantastic way to treat yourself and your loved ones. The bright lemon flavor paired with juicy blueberries makes every bite a refreshing experience. Plus, it’s a fun recipe to make, allowing you to get creative with frosting and decorations. It’s a wonderful dessert for birthdays, picnics, or any special occasion!
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, at 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, at room temperature
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 8 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 and 1/2 cups confectioners sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch salt
Directions:
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch round cake pans and line them with parchment paper.
- In a mixer, beat the softened butter until it is smooth.
- Add the granulated sugar and brown sugar. Beat until well combined.
- Pour in the vegetable oil and mix until the batter is light and creamy.
- Add the eggs one by one and mix in the vanilla extract until everything is blended.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed.
- Stir in the buttermilk, lemon zest, and lemon juice until well combined.
- Toss the fresh blueberries with 1 tablespoon of flour. Gently fold them into the batter.
- Divide the batter equally among prepared pans and bake for 22-26 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely after removing them from the oven.
- For the frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high for 3 minutes.
- Level the tops of the cooled cakes. Place one layer on a cake stand and cover with frosting.
- Add the second layer, then more frosting. Top with the third layer and frost the top and sides.
- Garnish with blueberries or lemon slices. Refrigerate for at least 45 minutes before serving.
How to Serve Lemon Blueberry Layer Cake
Serve your Lemon Blueberry Layer Cake chilled or at room temperature. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How to Store Lemon Blueberry Layer Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze slices for up to 2 months. Just make sure to wrap them in plastic wrap and then in aluminum foil.
Tips to Make Lemon Blueberry Layer Cake
- Make sure all your ingredients are at room temperature for the best results.
- Don’t overmix the batter after adding the flour; this keeps the cake light and fluffy.
- For added flavor, you can infuse the frosting with extra lemon zest.
Variation
You can switch out the blueberries for other berries like raspberries or strawberries. Feel free to experiment with different citrus flavors, like orange, for a unique twist!
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure to toss them in flour before adding to the batter to prevent them from sinking.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and assemble them when you’re ready.
3. How can I make a gluten-free version of this cake?
You can substitute all-purpose flour with a gluten-free baking blend. Make sure it’s a 1:1 substitute for the best results.
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, at 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, at room temperature
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Frosting Ingredients
- 8 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 and 1/2 cups confectioners sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch round cake pans and line them with parchment paper.
- In a mixer, beat the softened butter until it is smooth.
- Add the granulated sugar and brown sugar. Beat until well combined.
- Pour in the vegetable oil and mix until the batter is light and creamy.
- Add the eggs one by one and mix in the vanilla extract until everything is blended.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed.
- Stir in the buttermilk, lemon zest, and lemon juice until well combined.
- Toss the fresh blueberries with 1 tablespoon of flour. Gently fold them into the batter.
- Divide the batter equally among prepared pans and bake for 22-26 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely after removing them from the oven.
Frosting
- For the frosting, beat cream cheese and butter until smooth.
- Gradually add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt.
- Beat on high for 3 minutes.
Assembly
- Level the tops of the cooled cakes.
- Place one layer on a cake stand and cover with frosting.
- Add the second layer, then more frosting.
- Top with the third layer and frost the top and sides.
- Garnish with blueberries or lemon slices.
- Refrigerate for at least 45 minutes before serving.
