Lemon Blueberry Layer Cake
This lemon blueberry cake is worth every bit of effort you put into it. Sweet, bright with lemons and fresh blueberries, it's heaven.
- 1 cup (230 grams) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 4 large eggs, at room temperature*
- 1 tablespoon vanilla extract
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 milliliters) buttermilk
- Zest plus juice of 3 medium lemons
- 1 and 1/2 cups (258 grams) blueberries, fresh or frozen
- 1 tablespoon all-purpose flour
- CREAM CHEESE FROSTING:
- 8 ounces (224 grams) full-fat cream cheese, room temperature
- 1/2 cup (115 grams) unsalted butter, room temperature
- 3 and 1/2 cups (420 grams) confectioners' sugar
- 1 to 2 tablespoons (15 to 30milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1 Pinch salt
Adapted from sallysbakingaddiction.com
Preheat the oven to 350°F. Spray three 9x2-inch cake pans with nonstick spray. Set aside.
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. Scrape down the sides and bottom of the bowl as needed.
Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients.
Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice.
Remove from the mixer and stir lightly until everything is just combined.
Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer.
Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
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.
Add confectioners' sugar, 1 tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
First, 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.
** The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
** Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.
* This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
* Be VERY careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 375g.
* Please use buttermilk in this recipe. See note in post about how to make your own at home.
* 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
* Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
* Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.