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
Step 1
Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans or 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
Step 2
Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy—about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes.
Step 3
Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
Step 4
In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice just until combined.
Step 5
Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix.
Step 6
Spoon batter evenly into prepared cake pans. Bake for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
Step 7
Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes.
Step 8
Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Turn mixer to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Step 9
Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides.
Step 10
Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Step 11
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Step 12
Save recipe for the next time?
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.
