Description
Indulge in the delightful experience of our Lemon Blueberry Layer Cake, a perfect blend of zesty lemon and fresh blueberries. This moist, fluffy cake is layered beautifully and topped with creamy cream cheese frosting, making it an impressive centerpiece for any spring celebration or summer gathering.
Ingredients
Scale
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- ¾ cup buttermilk
- 2 tablespoons lemon zest
- ½ cup lemon juice (from about 3–4 lemons)
- 1½ cups fresh blueberries
- For the cream cheese frosting: 8 oz full-fat brick cream cheese, ½ cup unsalted butter, 3½ cups confectioners' sugar
Instructions
- Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- Beat softened butter with granulated and brown sugars until light and creamy. Add eggs and vanilla until incorporated.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually combine with the wet mixture.
- Mix in buttermilk, lemon zest, and lemon juice until just combined. Toss blueberries in flour and gently fold into the batter.
- Divide batter among prepared pans and bake for 22–26 minutes or until a toothpick comes out clean.
- For frosting: Beat cream cheese and butter until smooth; gradually add confectioners' sugar, then heavy cream, vanilla, and salt.
- Assemble cooled layers with frosting in between and on top.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg