Print

Moist Lemon Blueberry Layer Cake

moist lemon blueberry layer cake - featured image
Print Recipe

A moist and tender lemon blueberry layer cake with a smooth cream cheese frosting, perfect for easy homemade desserts and any occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest (about 2 lemons), finely grated
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp vinegar as a substitute)
  • 1 ½ cups (225 g) fresh blueberries
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  5. Add the flour mixture in three parts, alternating with buttermilk (start and end with flour). Mix each addition just until combined.
  6. Fold in blueberries gently with a spatula to avoid breaking them.
  7. Divide batter evenly into prepared pans and smooth the tops. Tap pans lightly to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  10. Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in lemon juice, zest, vanilla, and salt. Beat on high for 2-3 minutes until fluffy.
  11. Place one cake layer on serving plate. Spread a generous layer of frosting on top, then place second layer on top. Frost top and sides evenly.
  12. Refrigerate cake for at least 30 minutes to let frosting set and flavors meld.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour before folding to prevent sinking. Do not overmix batter after adding flour. Let cake layers cool completely before frosting to avoid melting frosting. If frosting is too soft, chill and re-whip; if too stiff, add a splash of milk.

Nutrition

Keywords: lemon blueberry cake, layer cake, cream cheese frosting, easy dessert, homemade cake, moist cake, lemon zest, blueberry dessert

Find it online: https://katedishes.com/moist-lemon-blueberry-layer-cake-recipe-perfect-for-easy-homemade-desserts/