Lemon Blueberry Layer Cake

Dessert that wows

Lemon Blueberry Layer Cake
Lemon Blueberry Layer Cake

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

Ingredients

  • CAKE:

  • 1

    cup unsalted butter, softened to room temperature

  • 1 1/4

    cups granulated sugar

  • 1/2

    cup packed brown sugar

  • 4

    large eggs, at room temperature

  • 1

    Tbsp. vanilla extract

  • 3

    cups, sifted all purpose flour

  • 1

    Tbsp. baking powder

  • 1/2

    tsp salt

  • 1

    cup buttermilk

  • 3

    medium lemons - zest and juice

  • 1 1/2

    cups blueberries (fresh or frozen - do not thaw if using frozen)

  • 1

    Tbsp. all purpose flour

  • FROSTING:

  • 8

    oz. full fat brick style cream cheese, softened to room temperature

  • 1/2

    cup unsalted butter, softened to room temperature

  • 3 1/2

    cups confectioners sugar

  • 1-2

    Tbsp. heavy cream

  • 1

    tsp. vanilla extract

  • pinch salt

Directions

CAKE: Preheat oven to 350 degrees. Grease and lightly flour 3 9x2 cake pans with nonstick spray. Set aside. Make the cake: 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. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. In a large size 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 Tbsp. of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing well 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 (approximately 40-45 minutes). Bake the 3 layers for about 21-26 minutes or until toothpick inserted into the center comes out clean (mine took 23 minutes). Remove from oven and allow to cool completely before frosting (at least 2 hours). FROSTING: Using 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 Tbsp. cream, vanilla extract and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tbsp cream to thin out, if desired. ASSEMBLY: 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 sides. **This recipe doesn't make a ton of frosting, just enough for a light frost** Top cake with blueberries and lemon garnish, if desired. Refrigerate for at least 45 minutes before cutting for easier cutting. (I preferred serving the cake at room temperature)

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