Lemon Blueberry Layer Cake
A bright and delicious Lemon Blueberry Layer Cake, perfect for any occasion featuring citrus and berries.
Equipment
- oven
- mixing bowl
- cake pans
- wire rack
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup milk
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Filling and Frosting
- 1.5 cups fresh blueberries coated in flour to prevent sinking
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 0.5 cup heavy cream
Instructions
Baking Process
- Preheat oven to 350°F (175°C) and prepare cake pans with grease and parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
- Alternate adding dry ingredients and milk into the mixture.
- Gently fold in blueberries.
- Divide batter into pans and bake for 25–30 minutes.
- Cool cakes completely on a wire rack.
Frosting and Assembly
- Beat cream cheese, powdered sugar, and heavy cream until smooth frosting forms.
- Assemble cake layers with frosting between each layer.
- Frost the outside and decorate as desired.
Notes
Use room temperature ingredients for a smoother batter and better texture. Do not overmix the batter to keep the cake soft and fluffy.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 85mgSodium: 180mgFiber: 2gSugar: 28g
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