Description

Lemon Blueberry Layer Cake features moist, tender layers infused with zesty lemon and studded with juicy blueberries. This vibrant and flavorful cake balances tangy citrus with sweet berries, making it perfect for celebrations or a special treat. Coated with luscious buttercream or cream cheese frosting, it delivers a refreshing and rich dessert experience that’s as beautiful as it is delicious.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tablespoons fresh lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons fresh lemon juice

Fruit

1 1/2 cups fresh blueberries

Frosting

Buttercream or cream cheese frosting (enough to frost and fill layers, approximately 3 cups)

Instructions

Prepare the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even mixing and a light cake crumb.
Cream butter and sugar: Using a mixer, beat the unsalted butter and granulated sugar until light and fluffy. This step is crucial for incorporating air and achieving a tender crumb.
Add eggs and flavorings: One at a time, beat in the eggs thoroughly, followed by fresh lemon zest and vanilla extract for vibrant aroma and taste.
Combine wet and dry ingredients: Alternate adding the dry mixture with buttermilk and fresh lemon juice to the creamed butter and sugar, mixing gently after each addition to keep the batter light.
Fold in blueberries: Carefully fold in fresh blueberries that have been lightly coated with flour, making sure not to overmix so they stay intact without turning the batter purple.
Bake the cake layers: Divide the batter evenly between two greased and floured 8-inch cake pans. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out clean.
Cool and frost: Allow the layers to cool completely on wire racks before spreading your choice of frosting evenly between and over the stacked cake layers for a smooth finish.

Notes

Bring eggs and butter to room temperature before starting for even mixing.
Use a fine grater to zest lemons immediately before adding to preserve essential oils and brightness.
Coat blueberries lightly in flour to prevent sinking during baking.
Do not overmix the batter to maintain an airy texture.
Ensure cake layers are completely cooled before frosting to prevent melting.
Frozen blueberries can be used if thawed and drained thoroughly.
For dairy-free options, substitute butter and buttermilk with plant-based alternatives.
Store leftovers in an airtight container refrigerated up to 4 days or freeze tightly wrapped up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 350
Sugar: 28g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: lemon blueberry cake, layer cake, lemon dessert, blueberry dessert, spring cake, summer cake, birthday cake, gluten-free option, vegan option