Lemon Blueberry Layer Cake

Why Make This Recipe

Lemon Blueberry Layer Cake is a delightful treat that combines the fresh and bright flavors of lemon with sweet, juicy blueberries. Perfect for birthdays, celebrations, or just because, this cake stands out with its vibrant colors and delicious taste. It’s a fun bake that can impress friends and family, and it’ll definitely brighten up your day!

How to Make Lemon Blueberry Layer Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Zest of 1 lemon
• 1 1/2 cups fresh blueberries
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two and mixing until just combined.
6. Gently fold in the blueberries.
7. Divide the batter between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.
9. For the frosting, beat the cream cheese until smooth. Gradually add the powdered sugar, lemon juice, and vanilla extract until well combined and fluffy.
10. Once the cakes are completely cool, frost the layers and serve.

How to Serve Lemon Blueberry Layer Cake

Serve the Lemon Blueberry Layer Cake chilled or at room temperature. It’s great by itself, but you can also add some extra fresh blueberries on top for decoration or a scoop of vanilla ice cream for an extra treat. Enjoy each slice with a cup of tea or coffee for a perfect pairing!

How to Store Lemon Blueberry Layer Cake

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for longer, you can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and storing them in a freezer bag for up to 3 months. Just thaw in the fridge before frosting and serving.

Tips to Make Lemon Blueberry Layer Cake

• Make sure your butter is softened to room temperature for easier blending.
• Be gentle when folding in the blueberries to prevent them from breaking and turning the batter blue.
• To make the cake even more lemony, consider adding more lemon zest or lemon juice to the batter.
• Ensure cakes are fully cooled before frosting to avoid melting the cream cheese frosting.

Variation

For a twist on the classic, try adding lemon curd between the layers, or swap blueberries for raspberries or blackberries to mix up the flavor!

FAQs

1. Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to your batter, and toss them in a little flour to prevent sinking.

2. Can I make this cake ahead of time?
Yes, you can make the cake layers ahead of time and store them in the fridge or freezer. Frost them when you’re ready to serve.

3. What can I use if I don’t have buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for about 5 minutes before using.

Lemon Blueberry Layer Cake

A delightful layer cake combining fresh lemon and sweet blueberries, perfect for celebrations and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Baking

Calories: 400

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup unsalted butter, softened Make sure it is at room temperature.
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk Can substitute homemade buttermilk.
• 1 zest of 1 lemon
• 1.5 cups fresh blueberries Be gentle to prevent breaking.

For the frosting

• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two and mixing until just combined.
6. Gently fold in the blueberries.

Baking

1. Divide the batter between the prepared pans and smooth the tops.
2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.

Frosting

1. Once the cakes are completely cool, beat the cream cheese until smooth.
2. Gradually add the powdered sugar, lemon juice, and vanilla extract until well combined and fluffy.
3. Frost the layers and serve.

Notes

Serve chilled or at room temperature; it's great by itself or with extra blueberries on top. Keep leftover cake in an airtight container in the fridge for up to 3-4 days.