Go Back

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
Cook Time 30 minutes
Total Time 1 hour
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.