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Blueberry Lemon Layer Cake

By

Sally's Baking Addiction

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Rate this recipe 4/5 (1 Votes)
Blueberry Lemon Layer Cake 0 Picture

Ingredients

  • ngredients:
  • Cake
  • 1 1 to cup (230g) unsalted butter, softened to room temperature
  • 1 1 1/4 and 1/4 cups (250g) granulated sugar
  • 1/2 1/2 1/2 cup (100g) light brown sugar
  • 4 4 4 large eggs, at room temperature*
  • 1 1 1 Tablespoon vanilla extract
  • 3 3 to cups (375g) all-purpose flour, careful not to overmeasure*
  • 1 1 1 Tablespoon baking powder
  • 1/2 1/2 1/2 teaspoon salt
  • 1 1 1 cup (240ml) buttermilk*
  • 3 zest + juice of 3 medium lemons*
  • 1 1 1/2 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  • 1 1 1 Tablespoon all-purpose flour
  • Cream Cheese Frosting
  • 8 8 to ounces (224g) full-fat cream cheese, softened to room temperature
  • 1/2 1/2 to cup (115g) unsalted butter, softened to room temperature
  • 3 3 1/2 and 1/2 cups (420g) confectioners' sugar
  • 1 2 1 2 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 1 1 teaspoon vanilla extract
  • pinch pinch salt
  • Directions:
  • to 350F. 9x2 to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
  • bottom of the bowl as needed. Set aside.
  • any point. Overmixing will lend a tough, dense textured crumb.

Details

Preparation

Step 1

Assemble and frost. 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.

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