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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

This lemon blueberry layer cake is a delightful dessert bursting with sunshine-sweet flavor, 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 400 kcal

Equipment

  • 8-inch round cake pans
  • electric mixer
  • Glass Mixing Bowls
  • whisk
  • cake stand
  • serrated knife

Ingredients
  

Cake Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 1 and ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 6 Tablespoons vegetable oil or canola oil, 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 and ½ cups fresh blueberries I do not recommend frozen
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting Ingredients

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

Instructions
 

Cake Instructions

  • 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 on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes.
  • Add the oil and beat until combined and light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until combined, about 1 minute.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients. Beat on low speed for a few seconds, then beat in milk, lemon zest, and lemon juice until combined.
  • Toss blueberries with 1 Tablespoon of flour and gently fold into the batter.
  • Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
  • Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low.
  • Turn mixer up to high speed and beat for 3 minutes.
  • Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand and cover with cream cheese frosting. Repeat with second and third layers.
  • Spread frosting around the sides. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting.

Notes

Leftover cake tightly covered can be stored in the refrigerator for up to 5 days. Cakes and frosting can be prepared 1 day in advance.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword Cream Cheese Frosting, dessert, layer cake, Lemon Blueberry Layer Cake, Spring Dessert, Summer dessert
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