Savor the Delicate Charm of Lemon Blueberry Layer Cake
Embark on a culinary journey with this Lemon Blueberry Layer Cake, blending the tartness of lemons with the sweet burst of blueberries. Perfect for any celebration or a sunny weekend brunch, this cake introduces a refreshing zest to your dessert table.

Ready for a delightful twist on your traditional layer cake? This recipe, featuring vibrant flavors and lush textures, is sure to impress. Let's begin crafting this visually stunning and palate-pleasing treat.
Vibrant and Luscious: Your New Favorite Cake
Experience the perfect harmony of lemon and blueberry in every bite. This recipe not only promises visual appeal with its bright layers but also delivers a burst of fresh, tangy flavor, making it a standout at any gathering.
Here are expert tips to ensure your cake layers are fluffy and the flavors meld beautifully.
Expert Baking Tips for Flawless Cakes:
- Room Temperature Ingredients: Ensure all your ingredients, especially butter, eggs, and buttermilk, are at room temperature to achieve a smoother batter.
- Gentle Folding: When adding blueberries, fold them gently into the batter to prevent them from sinking.
- Even Baking: Divide the batter evenly among the pans to ensure uniform baking and consistent layer sizes.
- Cool Layers Completely: Before frosting, allow the cake layers to cool completely; this helps the frosting set better and keeps the cake structure intact.
- Chill for Best Results: Once assembled, chill the cake briefly to firm up the frosting and make slicing cleaner and easier.
Lemon Blueberry Layer Cake Recipe:
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 12
- Equipment: Three 9-inch cake pans, mixing bowls, electric mixer
Transform your baking experience with this exquisite cake that marries citrus and berry notes beautifully.
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries (plus extra for garnish)
For the Lemon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Directions:
- Prepare Your Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Combine with Buttermilk: Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Fold in the blueberries gently.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Assemble: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Beat the frosting ingredients until smooth. Layer and frost the cake, decorating with additional blueberries and lemon zest.
Ready to Enjoy!
Celebrate the joy of homemade desserts with this Lemon Blueberry Layer Cake. Each layer is a testament to the love and care put into baking. Perfect for making any occasion special, this cake is not just a treat; it's an experience.
PrintLemon Blueberry Layer Cake
Transform your baking experience with this exquisite cake that marries citrus and berry notes beautifully.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries (plus extra for garnish)
For the Lemon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Prepare Your Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Combine with Buttermilk: Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Fold in the blueberries gently.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Assemble: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Beat the frosting ingredients until smooth. Layer and frost the cake, decorating with additional blueberries and lemon zest.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
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