Description
This Lemon Blueberry Layer Cake is a moist and tender dessert featuring zesty lemon flavors and fresh blueberries, layered with a smooth and creamy full-fat cream cheese frosting. Perfectly balanced with a light sweetness and a hint of tanginess, this cake is ideal for celebrations or any special occasion.
Ingredients
Cake
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil
- 4 large eggs, at room temperature
- 1 Tablespoon vanilla bean paste
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180ml) buttermilk, at room temperature
- 2 Tablespoons lemon zest
- 1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature
- 1 and 1/2 cups (210g) fresh blueberries (not frozen)
- 1 Tablespoon all-purpose flour (for coating blueberries)
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream
- 1 teaspoon vanilla bean paste
- Pinch salt
Instructions
- Preheat and Prep Pans: Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans and line them with parchment paper rounds. Grease the parchment paper to help the cakes release easily.
- Make the Cake Batter: Using a handheld or stand mixer with the paddle attachment, beat 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 light and creamy, about 3 minutes. Add eggs and vanilla paste, beating on medium speed until fully combined, about 1 minute. Scrape down bowl as needed.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Dry with Wet Ingredients: Add dry ingredients to wet ingredients and beat on low speed briefly. Then beat in buttermilk, lemon zest, and lemon juice just until combined. Toss blueberries with 1 tablespoon flour, then gently fold them into the batter, careful not to overmix.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans before removing and assembling.
- Prepare the Frosting: Beat cream cheese and butter together on medium speed until smooth and lump-free, about 3 minutes. Add confectioners’ sugar, heavy cream, vanilla paste, and pinch of salt while mixing on low. Increase mixer speed to high and beat for 3 minutes until light and fluffy.
- Assemble and Frost the Cake: Using a serrated knife, trim the tops of the cakes to create flat surfaces. Place one layer on a cake stand and spread an even layer of frosting on top. Repeat with the second and third layers. Frost the top and sides lightly. Optionally, decorate with extra blueberries or lemon garnish.
- Chill Before Serving: Refrigerate the assembled cake for at least 45 minutes before slicing to help it set and prevent crumbling.
- Storage: Cover leftover cake tightly and refrigerate for up to 5 days. Using a cake carrier is recommended for convenient storage and transport.
Notes
- Use fresh blueberries instead of frozen to avoid excess moisture in the batter.
- Allow ingredients like butter, eggs, and buttermilk to reach room temperature for better mixing and texture.
- Cream butter and sugars thoroughly to achieve a light and airy cake crumb.
- Do not overmix the batter, especially after adding blueberries, to keep the cake tender.
- Chill the cake before cutting to prevent it from falling apart.
- Make sure to grease and parchment line pans well for easy cake removal.
