Lemon Blueberry Layer Cake
Indulge in the vibrant flavors of our Lemon Blueberry Layer Cake, a delightful dessert that brings a burst of sunshine to your table. This cake features moist layers infused with zesty lemon and studded with juicy blueberries, all enveloped in a creamy cream cheese frosting. Perfect for birthdays, brunches, or any festive gathering, it’s sure to impress your guests with its stunning presentation and refreshing taste. Easy to make and versatile for any occasion, this cake is an ideal addition to your dessert repertoire.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- ½ cup light brown sugar
- 6 tablespoons vegetable oil
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk, room temperature
- 2 tablespoons lemon zest
- ½ cup lemon juice, about 3–4 lemons, room temperature
- 1½ cups fresh blueberries
- 1 tablespoon all-purpose flour, for tossing blueberries
- 8 oz full-fat brick cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups confectioners’ sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans and line the bottoms with parchment paper.
- In a stand mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add vegetable oil and mix on medium speed. Incorporate eggs one at a time along with vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients alternately with buttermilk. Mix in lemon zest and juice.
- Toss blueberries in flour to coat and gently fold them into the batter.
- Divide the batter between prepared pans and bake for about 25 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes before transferring to cooling racks.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 39g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://cookingwithmia.com/lemon-blueberry-layer-cake/