Lemon Blueberry Layer Cake
Total Time
3 hours
Prep Time
30 minutes
Cook Time
23 minutes
Rating
4.7 out of 5 stars
(348)
Ingredients
serves 10-12
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour (spooned & leveled)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 Tablespoons lemon zest
- 1/2 cup (120ml) lemon juice (3 medium lemons)
- 1 and 1/2 cups (210g) blueberries, fresh or frozen (do not thaw)
- 1 Tablespoon all-purpose flour
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1 – 2 Tablespoons (15-30ml) heavy cream
- 1 teaspoon pure vanilla extract
- pinch salt
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use.
Special Tools:
9-inch Round Cake Pans or 8-inch Round Cake Pans, Electric Mixer (Handheld or Stand), Glass Mixing Bowls, Whisk, Cake Turntable, Cake Stand, or Large Serving Plate, Straight Icing Spatula, Offset Icing Spatula, Cake Carrier (for storage), Citrus Juicer, Citrus Zester.
Sheet Cake:
The batter makes a perfect sheet cake! Simply spread into a 12×17-inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13-inch cake pan. Bake for about 40-45 minutes or until cooked through.
Bundt Cake:
I haven’t tested this as a bundt cake but it will likely be a bit denser than the original layer version since it’s one tall layer. It will take significantly longer to bake.