A Lemon Blueberry Layer Cake is a vibrant, tangy dessert combining moist lemon-flavored cake layers with juicy blueberries and a zesty lemon cream cheese frosting. This cake is perfect for spring and summer gatherings, offering a refreshing flavor combo in every bite.
Lemon Blueberry Layer Cake Recipe
Ingredients:
For the Lemon Blueberry Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (tossed with 1 tbsp flour)
For the Lemon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4–5 cups powdered sugar
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (to adjust consistency)
For Garnish:
- Fresh blueberries
- Lemon slices or zest
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper.
- Make the Lemon Blueberry Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries that have been tossed with flour to prevent them from sinking during baking.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well between each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract. Adjust the consistency by adding heavy cream, one tablespoon at a time, until the frosting is light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of lemon cream cheese frosting on top.
- Add the second cake layer, followed by more frosting.
- Place the final layer on top and frost the entire cake with the remaining frosting, smoothing the top and sides.
- Decorate and Serve:
- Garnish the cake with fresh blueberries, lemon slices, or extra lemon zest for a pop of color and flavor.
- Refrigerate the cake for 30 minutes to set the frosting before serving.
This Lemon Blueberry Layer Cake is bursting with citrusy goodness and sweet blueberries, making it a delightful dessert for any occasion!