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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is bursting with sunshine-sweet flavor and filled with juicy berries, perfect for spring and summertime.
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Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 8-inch round cake pans
  • handheld mixer
  • Stand Mixer
  • large mixing bowl
  • whisk
  • cake stand
  • spatula

Ingredients
  

Cake Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 1.25 cups granulated sugar
  • ½ cup packed light brown sugar
  • 6 Tablespoons vegetable oil canola or avocado oil
  • 4 large eggs at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk at room temperature
  • 2 Tablespoons lemon zest
  • ½ cup lemon juice (3–4 lemons), at room temperature
  • 1.5 cups fresh blueberries do not use frozen
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3.5 cups confectioners’ sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter until smooth and creamy. Add granulated and brown sugars and beat until combined. Add the oil and beat until creamy. Add the eggs and vanilla, and beat until combined.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add to wet ingredients and beat until combined. Add the milk, lemon zest, and lemon juice until just combined. Toss blueberries with flour and fold into batter.
  • Spoon batter evenly into prepared pans. Bake for 22-26 minutes or until a toothpick inserted comes out clean. Allow to cool completely in the pan.
  • To make frosting, beat cream cheese and butter together until smooth. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on high until combined and fluffy.
  • To assemble, slice a thin layer off the tops of the cakes to create a flat surface. Layer the cakes with frosting in between. Frost the sides and top as desired.
  • Refrigerate for at least 45 minutes before cutting to ensure the cake maintains its structure.

Notes

Cakes and frosting can be prepared 1 day in advance. Frosted or unfrosted cakes may be frozen for up to 2 months. Room-temperature ingredients yield the best results.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 55gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword blueberry dessert, Cream Cheese Frosting, layer cake, Lemon Blueberry Layer Cake, lemon dessert, spring dessert
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