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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is a delightful treat featuring layers of moist lemon cake adorned with fresh blueberries and creamy frosting.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling Time 45 minutes
Total Time 1 hour 41 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 8-inch round cake pans
  • handheld mixer
  • Stand Mixer
  • large mixing bowls
  • whisk
  • cake stand
  • offset icing spatula
  • cake carrier
  • Citrus Juicer
  • citrus zester

Ingredients
  

Cake Ingredients

  • 0.5 cup unsalted butter softened to room temperature
  • 1.25 cups granulated sugar
  • 0.5 cup packed light brown sugar
  • 6 Tbs vegetable oil or canola oil or avocado oil
  • 4 large eggs at room temperature
  • 1 Tbs pure vanilla extract
  • 3 cups all-purpose flour spooned & leveled
  • 2 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup buttermilk at room temperature
  • 2 Tbs lemon zest
  • 0.5 cup lemon juice (3-4 lemons), at room temperature
  • 1.5 cups fresh blueberries I do not recommend frozen
  • 1 Tbs all-purpose flour

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 3.5 cups confectioners’ sugar
  • 1 Tbs heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions
 

Cake Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes.
  • Add the oil and beat until combined and light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Beat on low speed for a few seconds, then beat in the milk, lemon zest, and lemon juice just until combined.
  • Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Spoon batter evenly into prepared cake pans.
  • Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.

Frosting Preparation

  • Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes.
  • Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Turn mixer up to high speed and beat for 3 minutes.

Assembly

  • Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides.
  • Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 62gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 800IUVitamin C: 10mgCalcium: 60mgIron: 1mg
Keyword birthday cake, blueberry cake, cream cheese frosting, homemade cake, layer cake, Lemon Cake
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