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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is a delightful dessert bursting with lemon flavor and juicy blueberries.
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Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 8-inch round cake pans
  • Handheld or Stand Mixer
  • Mixing Bowls
  • Whisk
  • cake stand
  • Icing spatula

Ingredients
  

Cake

  • 0.5 cup unsalted butter softened to room temperature
  • 1.25 cups granulated sugar
  • 0.5 cup light brown sugar packed
  • 6 Tablespoons vegetable oil canola or avocado oil
  • 4 large eggs at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup buttermilk at room temperature
  • 2 Tablespoons lemon zest
  • 0.5 cup lemon juice (3–4 lemons), at room temperature
  • 1.5 cups fresh blueberries I do not recommend frozen
  • 1 Tablespoon all-purpose flour for tossing blueberries

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 3.5 cups confectioners’ sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions
 

Steps

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Using a handheld or stand mixer, beat the butter until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat until combined, about 2 minutes. Add the oil and beat until light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat until fully combined, about 1 minute.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and beat on low speed briefly. Then beat in the milk, lemon zest, and lemon juice until just combined. Toss blueberries with 1 Tablespoon of flour and gently fold into the batter.
  • Spoon batter evenly into prepared pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan before assembling.
  • For the frosting, beat cream cheese and butter until no lumps remain, about 3 minutes. Add confectioners’ sugar, heavy cream, vanilla, and salt with the mixer on low, then beat on high for 3 minutes.
  • Assemble the cake by slicing a thin layer off the tops of the cakes for a flat surface. Place one layer on the cake stand, cover with frosting, add a second layer with more frosting, then the third layer. Frost the top and sides, decorating as desired.
  • Refrigerate the assembled cake for at least 45 minutes before cutting to ensure it holds shape.
  • Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

Cakes and frosting can be made a day in advance. Store cakes at room temperature and refrigerate frosting until ready to use. Frosted or unfrosted cakes can be frozen for up to 2 months.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 4mg
Keyword Blueberry Dessert, Cake Recipe, Layer Cake, Lemon Blueberry Layer Cake, Lemon Cake, Spring Dessert
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