Description

This Luscious Lemon Blueberry Layer Cake is a delightful blend of tangy lemon and sweet blueberries nestled within tender, moist layers. Perfectly balanced with a rich cream cheese frosting, this cake offers bursts of citrus and berry flavors with every bite, making it an ideal dessert for celebrations or a special treat any day.

Ingredients

Scale

Cake

½ cup butter, softened
1¼ cups granulated sugar
¾ cup brown sugar
½ cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Zest of 1 lemon
½ cup lemon juice
2 cups fresh blueberries (tossed in 1 tablespoon flour)

Frosting

8 oz cream cheese, softened
½ cup butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans thoroughly, line the bottoms with parchment paper, and grease the parchment as well to ensure easy removal of the cakes.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter at high speed for 1 minute until creamy. Add granulated and brown sugars, then continue beating for 2 minutes until the mixture is light and fluffy.
Add Oil, Eggs, and Vanilla: Gradually drizzle in the vegetable oil while beating continuously for another 3 minutes to incorporate air and achieve a creamy texture. Add the eggs and vanilla extract, mixing on medium speed for 1 minute to combine fully.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, beating on low speed just until the batter comes together without overmixing. Fold in the buttermilk, lemon zest, and lemon juice gently until fully incorporated.
Fold in Blueberries: Toss the fresh blueberries in 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter with a spatula, taking care not to break the berries.
Divide and Bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
Prepare Frosting: While the cakes cool, beat the softened cream cheese and butter on medium speed for about 3 minutes until the mixture is smooth and creamy.
Add Remaining Frosting Ingredients: Gradually add the confectioners’ sugar, heavy cream, vanilla extract, and salt, starting on low speed to avoid a sugar cloud. Then increase to high speed and beat for about 3 minutes until the frosting is light and fluffy.
Assemble Cake Layers: Level the tops of the cake layers if domed. Place the first layer on a cake stand or plate, spread an even layer of frosting on top. Repeat with the remaining layers.
Frost the Cake: Use the remaining frosting to cover the top and sides of the assembled cake smoothly. For best results, chill the frosted cake in the refrigerator for at least 45 minutes to set the frosting before slicing and serving.

Notes

Ensure all dairy ingredients like butter and cream cheese are softened for easier mixing and a smoother batter and frosting.
Tossing blueberries with flour prevents them from sinking to the bottom during baking.
Chilling the cake after frosting helps the frosting to set and makes slicing cleaner.
You can substitute sour cream for buttermilk if desired to maintain the cake’s moistness and tang.
Leveling the cake layers will create a visually appealing stacked cake without uneven layers.

Prep Time: 20 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon blueberry cake, lemon layer cake, blueberry cake, cream cheese frosting, lemon cake recipe, summer cake