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Lemon Blueberry Layer Cake


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  • 1 1/4 cups plus 1 Tbsp. sugar
  • 1 stick butter, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 2 eggs
  • 1/2 cup self-rising flour
  • 1/2 cup whole milk
  • 2 cups blueberries
  • 8 oz. cream cheese, at room temperature
  • 1/2 cup prepared lemon curd



Step 1

Preheat oven at 375. Line the bottom of a 10x15in. jellyroll pan with parchment paper and grease the sides. Using an electric mixer, beat 1 cup sugar and the butter on medium speed until fluffy, about 5 minutes. Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 1 cup blueberries. Transfer to the prepared pan. Bake for 15 minutes.

Combine cream cheese and 1/4 cup sugar. Whisk in lemon curd.

Sprinkle the cake with the remaining sugar. Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut into three layers. Place one layer on a platter and top with a third of the cream cheese mixture. Repeat with remaining layers. Top with remaining one cup of blueberries

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