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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake
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A delightful Lemon Blueberry Layer Cake, perfect for any celebration. This cake features moist lemon-infused layers, fresh blueberries, and a tangy lemon cream cheese frosting.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (alcohol-free)
  • 2 tablespoons fresh lemon juice (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in lemon zest and 1/2 cup lemon juice.
  5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Gently fold in fresh blueberries.
  7. Divide batter evenly between prepared cake pans.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  10. To make the frosting, beat softened cream cheese and 1/2 cup softened butter until smooth.
  11. Gradually add powdered sugar, a cup at a time, until combined.
  12. Stir in vanilla extract and 2 tablespoons lemon juice until frosting is light and fluffy.
  13. Once cakes are completely cool, frost the layers and top of the cake.
  14. Garnish with extra blueberries and lemon zest, if desired.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not overmix the cake batter, as this can lead to a dry cake.
  • For a thicker frosting, add more powdered sugar. For a thinner frosting, add a little more lemon juice or milk.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

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