Lemon Blueberry Layer Cake
A delightful dessert that combines the tangy taste of lemon with the sweetness of fresh blueberries, perfect for celebrations or family 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, 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.
Notes
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.