Lemon Blueberry Layer Cake

By feeferlump

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!

Ingredients

• CAKE
• 1 cup (230g) unsalted butter, softened to room temperature
• 1 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 tablespoon vanilla extract
• 3 cups (375g) all-purpose flour, careful not to overmeasure
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• Zest + juice of 3 medium lemons*
• 1 1/2 cups (258g) blueberries, fresh or non-thawed frozen (275g)
• 1 tablepoon all-purpose flour
• CREAM CHEESE FROSTING
• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3.5 cups (420g) confectioners' sugar
• 1 1/2 tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Preparation

Step 1

Preheat the oven to 350degrees fahrenheit. Spray three 9x2 inch 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. 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 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick.

Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 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.

MAKE THE 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.

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 AHEAD TIP:

Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.