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Lemon Blueberry Layer Cake Recipe

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★★★★★

4.2 from 68 reviews

A luscious, moist Lemon Blueberry Layer Cake bursting with fresh lemon zest and juicy blueberries. This delightful three-layer cake combines a light buttermilk batter with tangy lemon juice and vibrant blueberries, all enveloped in a creamy, smooth cream cheese frosting. Perfect for celebrations or a sweet treat, this cake offers a balanced blend of citrus brightness and sweet berry flavor with a soft, tender crumb.

Ingredients

Scale

Cake Batter

  • ½ cup (113g) unsalted butter, softened
  • 1¼ cups (250g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 6 tablespoons (90ml) vegetable, canola, or avocado oil
  • 4 large eggs (room temperature)
  • 1 tablespoon pure vanilla extract
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk (room temperature)
  • 2 tablespoons lemon zest
  • ½ cup (120ml) lemon juice (about 3–4 lemons), room temperature
  • 1½ cups (210g) fresh blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)

Cream Cheese Frosting

  • 8 oz (226g) full-fat brick cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3½ cups (420g) confectioners’ sugar
  • 1 tablespoon (15ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Prep the Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy cake release.
  2. Make the Cake Batter – Cream Butter and Sugars: In a large bowl, beat the softened butter on high speed for 1 minute until creamy. Add the granulated and brown sugars and beat on medium-high for 2 minutes to incorporate air and create a light mixture.
  3. Add Oil, Eggs, and Vanilla: Beat in the vegetable oil for about 3 minutes until the batter is light and fluffy. Then add in the eggs one at a time along with the vanilla extract, beating on medium speed for 1 minute until just combined, scraping down the bowl as needed.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet batter, beating on low speed just until combined to avoid overmixing.
  6. Add Buttermilk and Lemon: Stir in the buttermilk, lemon zest, and lemon juice gently until everything is incorporated, careful not to overmix so the cake stays tender.
  7. Add Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter, then fold them in very gently to maintain their shape.
  8. Bake the Cakes: Divide the batter evenly into the prepared pans and bake for 22 to 26 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the Cakes: Let the cakes cool completely in the pans before removing them to assemble, which helps maintain their structure.
  10. Make the Frosting: Beat the softened cream cheese and butter together on medium speed for 3 minutes until smooth and creamy. Add the confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt. Start beating on low to avoid a sugar cloud, then increase to high speed and beat for 3 minutes until fluffy and light.
  11. Assemble the Cake: Level the tops of the cooled cakes if needed for even stacking. Place one layer on a cake stand and spread frosting evenly on top. Repeat with the remaining layers.
  12. Frost the Cake: Cover the top and sides of the cake with the remaining frosting smoothly. Garnish with extra blueberries, lemon slices, or lemon zest for a beautiful finishing touch.
  13. Chill: Refrigerate the assembled cake for at least 45 minutes before slicing to set the frosting and enhance flavors.

Notes

  • Use room temperature ingredients for the best batter texture and even mixing.
  • Tossing blueberries with flour prevents them from sinking to the bottom of the cakes during baking.
  • If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
  • Allow cakes to cool completely in pans to avoid breaking when removing.
  • Chilling the cake before cutting helps keep the frosting intact and the slices clean.
  • Customize garnishes with edible flowers or extra lemon zest for added visual appeal.

Keywords: lemon blueberry cake, layer cake, cream cheese frosting, lemon zest cake, blueberry dessert, spring cake, birthday cake

Find it online: https://foodiecara.com/lemon-blueberry-layer-cake-recipe/