Lemon Blueberry Layer Cake
Moist lemon blueberry layer cake with soft citrus flavor and tangy lemon cream cheese frosting. Fresh blueberries in every bite make this an easy, crowd-pleasing dessert.
Ingredients
Lemon Blueberry Cake
- 260 grams all-purpose flour (or 2 cups) plus 1 Tablespoon for the blueberries
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter , softened
- 300 grams granulated sugar , or 1 1/2 cups
- 1 lemon , zested
- 2 teaspoons vanilla extract
- 3 large eggs , at room temp
- 3 Tablespoons lemon juice
- ½ cup buttermilk
- ½ cup sour cream
- 1 ½ cups blueberries
Cream Cheese Frosting
- ½ cup unsalted butter , softened
- 8 ounces cream cheese
- 1 teaspoon lemon juice
- 3 cups powdered sugar
- 1 pinch salt
- ½ teaspoon vanilla
- 1 Tablespoon cream
- 1 lemon , zested
Instructions
Lemon Blueberry Cake
- Preheat and prepare: Preheat oven to 350°F. Spray bottom and sides of (2) round pans with non-cooking spray, add parchment paper, and spray again. Use 6" pans for a thicker cake, 8" for a thinner cake.
- Whisk dry ingredients: In a medium mixing bowl, whisk together 260 grams flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Beat butter, sugar and lemon zest: In a large mixing bowl, beat together 3/4 cup softened butter, 300 grams sugar, and the zest of one lemon until light and fluffy.
- Add vanilla and eggs: Add 2 teaspoons vanilla and 3 eggs. Beat well.
- Add lemon juice and sour cream to buttermilk: Add 3 Tablespoons lemon juice and 1/2 cup sour cream to 1/2 cup buttermilk. Stir.
- Alternate adding wet and dry ingredients: Add 1/3 of the dry ingredients and mix on low speed. Add 1/3 wet ingredients. Alternate back and forth until all ingredients are added and it's just combined. Don't over mix.
- Fold in blueberries: Add remaining 1 Tablespoon flour to the blueberries and stir. Fold into the cake batter gently.
- Cook: Pour batter into prepared pans and bake at 350°F for 25 minutes. Check with a toothpick. The cake is done when the toothpick comes out clean.
- Cool: Leave cakes in pans for 5 minutes, then move cakes to cooling rack until completely cooled.
Cream Cheese Frosting
- Beat butter and cream cheese: In a medium sized bowl, beat the 1/2 cup softened butter for 1 minute. Add the 8 ounces of cream cheese and beat until blended well.
- Add lemon juice, powdered sugar, salt, vanilla, lemon zest and whipping cream: Add 1 teaspoon lemon juice, 1 pinch salt, 1/2 teaspoon vanilla, the zest of 1 lemon, 1 Tablespoon whipping cream and 3 cups of powdered sugar. Beat until combined.
- Frost: Add frosting between the two layers, on the top and around the sides.
Notes
Cake pan: You can use a 9x13 pan, and cook for 25-30 minutes.
Store: Keep leftover cake in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting, it shouldn't be kept out at room temperature for too long.
Freeze: You can freeze the unfrosted cake up to 3 months. Wrap each cooled cake layer in plastic wrap then place in a Ziploc bag. Thaw in the refrigerator then proceed with frosting.
Nutrition
Calories: 587kcal, Carbohydrates: 77g, Protein: 6g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 190mg, Potassium: 168mg, Fiber: 1g, Sugar: 58g, Vitamin A: 1010IU, Vitamin C: 5mg, Calcium: 80mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
