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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is a delightful dessert bursting with sunshine-sweet flavor and juicy berries.
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Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 8-inch Round Cake Pans
  • handheld or stand mixer
  • large mixing bowls
  • Whisk
  • spatula
  • cake stand
  • Refrigerator

Ingredients
  

Cake Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 1 and ¼ cups granulated sugar
  • ½ cup light brown sugar packed
  • 6 Tablespoons vegetable oil canola or avocado oil
  • 4 large eggs at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk at room temperature
  • 2 Tablespoons lemon zest
  • ½ cup lemon juice (3–4 lemons), at room temperature
  • 1 and ½ cups fresh blueberries (do not use frozen)
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3 and ½ cups confectioners’ sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • a 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. Batter is thick. Do not over-mix.
  • 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.

Frosting and Assembly

  • Using a handheld or stand mixer, 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.
  • 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

Cakes and frosting can be made 1 day in advance. Keep cakes at room temperature covered tightly. Refrigerate frosting until ready to use.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 56gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 5mgCalcium: 1mgIron: 2mg
Keyword blueberry, cake, cream cheese frosting, dessert, Layer Cake, lemon
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