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Lemon Blueberry Layer Cake

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Lemon Blueberry Layer Cake is a vibrant and refreshing dessert that combines the tanginess of lemon with the sweetness of fresh blueberries. This moist, fluffy cake is layered with blueberry compote and topped with creamy lemon frosting, creating the perfect balance of flavors. Perfect for spring and summer celebrations or any special occasion, this cake is visually stunning and delicious. Whether for a birthday, holiday, or just because, Lemon Blueberry Layer Cake is sure to impress with its fruity, light texture and irresistible taste.

Ingredients

For the cake:

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 3 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (about 2 lemons)

  • 1/4 cup freshly squeezed lemon juice

  • 1 cup buttermilk, at room temperature

  • 1/2 cup fresh blueberries (for folding into the batter)

For the blueberry compote:

  • 1 1/2 cups fresh blueberries

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon cornstarch (optional, for thickening)

For the lemon frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1/4 cup freshly squeezed lemon juice

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest

  • Pinch of salt

Instructions

  • Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

  • Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • Cream the butter and sugar: Beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

  • Add the eggs and flavorings: Add the eggs one at a time, beating well after each addition. Then add vanilla extract, lemon zest, and lemon juice. Beat until well combined.

  • Alternate adding the dry ingredients and buttermilk: With the mixer on low speed, alternate adding the dry ingredients and buttermilk in three parts, starting and ending with the dry ingredients. Mix until just combined.

  • Fold in the blueberries: Gently fold the fresh blueberries into the batter using a spatula.

  • Bake the cakes: Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

  • Make the blueberry compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the blueberries break down and the mixture thickens slightly. If desired, thicken with a cornstarch slurry and cook for another 2-3 minutes. Let cool completely.

  • Make the lemon frosting: Beat the softened butter until creamy. Gradually add powdered sugar, followed by lemon juice, lemon zest, vanilla, and salt. Beat on medium-high speed until light and fluffy, about 2-3 minutes.

  • Assemble the cake: Level the tops of the cakes, then layer the first cake with blueberry compote, followed by frosting. Add the second layer, then repeat with compote and frosting. Smooth the top and sides with remaining frosting.

  • Garnish and serve: Garnish with fresh blueberries and a sprinkle of lemon zest. Slice and enjoy!

Notes

You can make the cake and compote a day ahead; just store separately in the fridge and assemble when ready to serve.Frozen blueberries can be used but must be thawed and drained to avoid excess liquid.To make the frosting dairy-free or vegan, substitute vegan butter or coconut cream.For a gluten-free version, swap the flour for a gluten-free flour blend.

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