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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake
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Lemon Blueberry Layer Cake is a delightful treat that encapsulates the essence of spring with its vibrant flavors and stunning presentation. This moist cake features soft layers infused with zesty lemon and sweet blueberries, all generously topped with a creamy cream cheese frosting. Whether it’s for a birthday celebration, a bridal shower, or just an afternoon tea with friends, this cake brings joy and smiles to every gathering. Picture each slice revealing luscious blueberry pockets amidst bright, citrusy layers—it’s not just dessert; it’s an experience. Enjoy baking this cake and share it with loved ones for an unforgettable sweet moment.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, softened
  • 1¼ cups (250g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 6 tablespoons (90ml) vegetable oil
  • 4 large eggs (room temperature)
  • 1 tablespoon pure vanilla extract
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk (room temperature)
  • 2 tablespoons lemon zest
  • ½ cup (120ml) lemon juice
  • 1½ cups (210g) fresh blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • 8 oz (226g) full-fat brick cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3½ cups (420g) confectioners’ sugar
  • 1 tablespoon (15ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  3. In another bowl, whisk together buttermilk, lemon juice, and lemon zest.
  4. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture alternately with the buttermilk mixture until just combined.
  6. Gently fold in floured blueberries until evenly distributed.
  7. Pour the batter into prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
  9. For frosting, beat cream cheese and softened butter together until smooth; gradually add confectioners' sugar followed by heavy cream and vanilla extract.
  10. Assemble by layering cakes with frosting in between and on top.

Nutrition

Find it online: https://isabellacooks.com/lemon-blueberry-layer-cake/