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lemon blueberry cake

Lemon Blueberry Layer Cake

You've got that perfect mix of sweet, tart, and juicy flavors all packed into one moist and tender cake. Plus, it's a real versatile player! You can gobble it up all on its own or pair it with your favorite dishes.
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Course: Cake
Cuisine: American
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 3 hours
Calories: 564kcal
Author: Brenda Maher

Ingredients

Cake

  • 1 cup softened, unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 4 eggs, room temperature
  • 4 tsp pure vanilla extract
  • 3 cups sifted, spooned, and leveled all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • 2 ½ tbsp fresh lemon zest
  • ½ cup lemon juice, from 3 lemons, medium-sized
  • 1 ⅓ cups blueberries, frozen (no thawing) or fresh
  • 1 tbsp all-purpose flour

Cream Cheese Frosting

  • 8 ounces softened, full-fat brick cream cheese, room temperature
  • ½ cup softened, unsalted butter, room temperature
  • 3 ½ cups confectioners’ sugar
  • 2 tbsp heavy cream
  • 1 ½ tsp pure vanilla extract
  • a pinch of salt

Instructions

  • Preheat oven to 350°F, then grease and line your round pans (8'' or 9'')

Cake

  • Cream butter and both sugars with your mixer at medium-high; add eggs + vanilla, then beat at medium.
  • Mix dry ingredients (flour, salt, baking powder) separately, then combine that mixture with wet ingredients (from Step 2) along with milk, lemon juice, and zest. Beat until just combined.
  • Gently fold in blueberries and flour (1 tablespoon). Divide that batter into your pans and bake for 21 to 25 minutes.

Frosting & Serving

  • Cream butter + cream cheese, then add cream, confectioners' sugar, vanilla, and salt.
  • Level cake layers with a large butter knife, assemble with frosting between layers and on top.
  • Optionally garnish with lemon or blueberries.
  • Chill the cake in the fridge for 45 minutes (or longer) before serving.

Notes

  • To prevent the berries from sinking in the batter, coat them in lemon juice and 1 tbsp of flour. During baking, nudge any clumps with a spoon to ensure an even distribution of the berries.
  • To achieve light, even edges on cake layers, you can use cake strips soaked in water and wrapped around the pan's edge. These strips prevent the outside from burning and result in perfectly flat layers. You can DIY them or purchase them online.

Nutrition

Calories: 564kcal | Carbohydrates: 54.1g | Protein: 10.2g | Fat: 32.2g | Saturated Fat: 19.3g | Cholesterol: 189mg | Sodium: 156mg | Potassium: 86mg | Fiber: 1.3g | Sugar: 15.4g | Calcium: 372mg | Iron: 3mg
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