Lemon Blueberry Layer Cake
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This cake is the ultimate combo of bright, zesty, and sweet—trust me, it’ll be the star of your dessert table!
Ingredients:
Image Credit: Sally's Baking Addiction
Ingredients:
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour (spooned & leveled)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 Tablespoons lemon zest
- 1/2 cup (120ml) lemon juice (3 medium lemons)
- 1 and 1/2 cups (210g) blueberries, fresh or frozen (do not thaw)
- 1 Tablespoon all-purpose flour
- 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 – 2 Tablespoons (15-30ml) heavy cream*
- 1 teaspoon pure vanilla extract
- pinch salt
- Preheat the oven to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans (8-inch pans will give you thicker cakes), line them with parchment paper, and grease the paper as well. The parchment helps the cakes come out easily.
- Make the cake: Using a stand or hand mixer with a paddle attachment, beat the butter on high for about 1 minute until creamy. Add the granulated and brown sugars, and beat on medium-high for 2-3 minutes until light and fluffy. Add the eggs and vanilla, and beat on medium for 2 full minutes until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, beating on low for 5 seconds. Then add the milk, lemon zest, and lemon juice, and mix just until combined. Toss the blueberries in 1 tablespoon of flour and gently fold them into the batter, which will be quite thick. Be careful not to over-mix, or the texture will be dense.
- Divide the batter evenly between the prepared pans and bake for 21-25 minutes, or until a toothpick comes out clean (closer to 25 minutes for 8-inch cakes). Let the cakes cool completely in the pans before frosting.
- Make the frosting: Beat the cream cheese and butter together on medium speed for about 3 minutes until smooth. Gradually add the powdered sugar, 1 tablespoon of cream, vanilla extract, and salt, and mix on low. Turn the mixer to high and beat for 3 more minutes. Add the remaining tablespoon of cream if you want a thinner consistency.
- Assemble and frost: Trim the tops of the cake layers with a serrated knife to level them. Place the first layer on a cake stand, cover with frosting, then add the second layer and more frosting. Place the third layer on top, cover with frosting, and spread it around the sides. The frosting amount is enough for a light coat. Garnish with blueberries or lemon slices if you like. Refrigerate the cake for at least 45 minutes before cutting to prevent it from falling apart.
- Store any leftover cake tightly covered in the fridge for up to 5 days.
- Make Ahead & Freezing: Bake the cakes and make the frosting a day ahead. Keep the cakes at room temperature, covered, and refrigerate the frosting in an airtight container. Let the frosting come to room temperature before using (add cream or milk if needed). You can freeze the unfrosted or frosted cakes for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
- Sheet Cake: The batter also works perfectly for a sheet cake. Spread it into a 12x17-inch half-sheet pan and bake for about 20 minutes, or into a 9x13-inch pan for 40-45 minutes.
- Eggs: Use room-temperature eggs for smoother mixing and a lighter cake. If you forget to bring them to room temp, place them in warm water for 5 minutes.
- Flour: Be mindful not to over-measure the flour, as this can make the cake dense.
- Buttermilk: For a moist cake, use buttermilk; if you don’t have it, whole milk is a good substitute. Lower-fat or non-dairy milk will work, but the cake won’t be as rich.
- Cream Cheese: Be sure to use brick-style cream cheese, not cream cheese spread.
- Cream: Use heavy cream (30% fat or more) for the creamiest frosting. Milk can be used in a pinch.
