Description
This Lemon Blueberry Layer Cake is a sunshine-filled dessert bursting with fresh lemon flavor, juicy blueberries, and a creamy cream cheese frosting. Made with simple ingredients like buttermilk, fresh lemons, and blueberries, this cake is perfect for celebrations or any occasion. The layers are moist, fluffy, and absolutely stunning with their vibrant blueberry-speckled crumb.
Ingredients
Units
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For the Cake
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 tablespoons lemon zest (from about 2–3 lemons)
- 1/2 cup (120ml) fresh lemon juice (about 3 medium lemons)
- 1 1/2 cups (210g) blueberries (fresh or frozen; if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries)
For the Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3 1/2 cups (420g) confectioners’ sugar
- 1–2 tablespoons (15-30ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Prepare the Cake Layers
- Preheat the oven: Preheat to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.
- Cream butter and sugars: Using a stand or handheld mixer with a paddle attachment, beat butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix wet and dry ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined. Add lemon zest and lemon juice. Avoid overmixing.
- Add blueberries: Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Bake the Cakes
- Divide batter: Spoon the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake: Bake for 21–25 minutes or until a toothpick inserted into the center comes out clean. (8-inch cakes may take closer to 25 minutes.)
- Cool: Let cakes cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Make the Frosting
- Beat cream cheese and butter: Using a mixer, beat cream cheese and butter on medium speed until smooth and creamy (about 3 minutes).
- Add sugar and vanilla: Gradually mix in confectioners’ sugar, 1 tablespoon of heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 3 minutes. Add another tablespoon of cream if a thinner consistency is desired.
Assemble the Cake
- Trim layers: Using a serrated knife, level the tops of the cooled cake layers if needed.
- Layer and frost: Place one cake layer on a cake stand or plate. Spread a generous layer of frosting on top. Repeat with the second and third layers. Spread frosting on the top and around the sides.
- Decorate: Garnish with fresh blueberries, lemon slices, or zest as desired. Chill the assembled cake in the refrigerator for at least 45 minutes before slicing to ensure stability.
Notes
- Fresh vs. frozen blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent extra moisture.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Make ahead: You can bake the cake layers 1 day in advance. Wrap cooled layers tightly in plastic wrap and store at room temperature. The frosting can be made and refrigerated; bring to room temperature before using.
