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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake
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Lemon Blueberry Layer Cake

Ingredients

  • Cake

  • 1 cup unsalted butter, room temperature

  • 1.25 cups sugar

  • 1/2 cup light brown sugar

  • 4 eggs, room temperature

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour, sifted

  • 1 tablespoon baking powder

  • 1 cup buttermilk

  • zest and juice of 3 medium lemons

  • 1.5 cups fresh blueberries

  • Cream Cheese Frosting

  • 8oz full-fat cream cheese, room temperature

  • 1/2 cup unsalted butter, room temperature

  • 3.5 cups powdered sugar

  • 1-2 tablespoons heavy cream

  • 1 teaspoon vanilla extract

  • salt

Directions

  • Cake
  • Preheat over to 350F.
  •  Spray three 9×2 inch cake pans with nonstick spray.
  • Using 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.
  • In a 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.
  • Spoon batter evenly into 3 prepared cake pans. 
  • Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
  • Frosting
  • Using a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. 
  • Add powdered 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
  • 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.
  • 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.

Notes

  • Do not overmix at any point. Overmixing will lend a tough, dense textured crumb. The recipe doesn’t make a ton of frosting, just enough for a light frost.

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