Description
This Lemon Blueberry Layer Cake features moist, tender layers infused with fresh lemon zest and juice, bursting with juicy blueberries. The cake is perfectly complemented by a smooth, tangy cream cheese frosting, making it an irresistible treat for any occasion. With a balanced sweetness and a refreshing citrus note, this cake is ideal for gatherings and celebrations.
Ingredients
Cake Ingredients
- 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 pure vanilla extract
- 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 (do not recommend frozen)
- 1 Tablespoon all-purpose flour (for tossing blueberries)
Frosting Ingredients
- 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 pure vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your 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 ensure the cakes release easily after baking.
- Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar, beating on medium-high speed until fully combined, approximately 2 minutes.
- Add Oil, Eggs, and Vanilla: Pour in the vegetable (or canola/avocado) oil and beat until light and creamy, about 3 minutes. Add the eggs one at a time along with the vanilla extract, beating on medium speed until fully incorporated, about 1 minute. Scrape down the bowl sides and bottom as needed.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, beating on low speed for a few seconds until just combined. Add the buttermilk, lemon zest, and lemon juice, mixing only until combined to avoid overmixing.
- Fold in Blueberries: Toss the fresh blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter carefully to maintain batter thickness.
- Bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 22–26 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in pans before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter on medium speed until smooth and lump-free, about 3 minutes. Reduce mixer speed to low and gradually add confectioners’ sugar, heavy cream, vanilla extract, and pinch of salt. Increase speed to high and beat for 3 minutes until fluffy.
- Assemble Cake: Use a serrated knife to level the tops of the cakes to create flat surfaces. Place one cake layer on a cake stand, spread an even layer of frosting on top. Repeat with the second and third layers, then spread frosting around sides of cake evenly.
- Chill and Serve: Refrigerate the assembled cake for at least 45 minutes to set the frosting before slicing to prevent falling apart. Garnish with extra blueberries or lemon slices if desired. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- For best results, use fresh blueberries instead of frozen to avoid excess moisture.
- Bring all refrigerated ingredients to room temperature before starting to ensure even mixing and texture.
- Do not over-mix the batter once dry ingredients and liquids are combined to maintain cake tenderness.
- Parchment paper rounds in the pans help cakes release cleanly and maintain shape.
- Chilling the cake before slicing helps achieve clean slices and prevents crumbling.
- You can use vegetable, canola, or avocado oil interchangeably based on availability or preference.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American