Lemon Blueberry Layer Cake recepe
Lemon Blueberry Layer Cake is a light and vibrant dessert featuring fluffy lemon cake layers studded with juicy blueberries, all finished with a creamy lemon or cream cheese frosting. Perfect for spring and summer celebrations, it’s a fresh, fruity showstopper.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 1 three-layer 8-inch cake (serves 10–12)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon cornstarch (for coating blueberries)
- 4 cups powdered sugar (for frosting)
- 8 oz cream cheese or 1 cup unsalted butter (for frosting)
- 1 tablespoon lemon juice (for frosting)
Instructions
- Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract, lemon zest, and lemon juice.
- Alternately add the flour mixture and buttermilk, beginning and ending with the flour. Mix until just combined.
- Toss blueberries with cornstarch and gently fold into the batter.
- Divide batter evenly among the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare frosting: beat cream cheese or butter until smooth, then add powdered sugar and lemon juice. Beat until light and fluffy.
- Assemble the cake by spreading frosting between layers, then frost the top and sides. Decorate with fresh blueberries and lemon zest if desired.
Notes
Add lemon curd between layers for extra tang and moisture.Use frozen blueberries straight from the freezer—do not thaw.This recipe also works for cupcakes or as a Bundt cake with lemon glaze.Store the cake covered in the fridge and bring to room temp before serving.Use a gluten-free 1:1 flour blend for a GF version.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://cookibly.com/lemon-blueberry-layer-cake-recepe/
