Description
Lemon blueberry layer cake brings zesty sunshine and sweet berry magic to dessert tables. Moist layers kissed with citrus and studded with juicy blueberries promise pure indulgence for you to savor and share with delighted friends.
Ingredients
Scale
cake base:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1 cup unsalted butter
- 1 cup milk
fruit and zest:
- 2 cups fresh blueberries
- 2 lemons (for zest and juice)
frosting and filling:
- 16 oz cream cheese
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and lining with parchment paper.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
- Cream softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter mixture, ensuring complete integration after each addition.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk, mixing until just combined.
- Gently fold in lemon zest and half of the fresh blueberries into the cake batter.
- Divide batter evenly between prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip cream cheese until smooth, then gradually add powdered sugar, vanilla extract, and salt.
- Fold in heavy cream to create a light, airy frosting.
- Once cakes are completely cool, spread frosting between layers, incorporating remaining blueberries.
- Frost the entire cake, decorating the top and sides with extra blueberries and lemon zest.
- Refrigerate for at least 1 hour before serving to allow frosting to set.
Notes
- Ensure butter and eggs are at room temperature for smoother batter and better cake texture.
- Avoid overmixing the batter to prevent a dense, tough cake; mix just until ingredients are combined.
- Dust blueberries lightly with flour before folding into batter to prevent sinking during baking.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 503
- Sugar: 45 g
- Sodium: 293 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 108 mg