Lemon Blueberry Layer Cake
Discover the bliss of indulgence with a Lemon Blueberry Layer Cake! This delightful dessert captivates the senses, featuring layers of moist, fluffy cake infused with zesty lemon and bursting with plump blueberries. Every bite offers a perfect balance of tartness and sweetness, making it an irresistible treat that whisks you away to sunny summertime picnics and childhood celebrations. Loved by both adults and kids alike, this cake is not only visually stunning but also surprisingly simple to make. If you’re looking for a fast and flavorful dessert that feels like a special occasion, this Lemon Blueberry Layer Cake should make its way to your baking list immediately!
Have You Ever Craved The Perfect Dessert?
Picture this: You’re sitting down after a long day, and all you want is something sweet yet refreshing. What if, at that moment, a slice of humidity-busting Lemon Blueberry Layer Cake appeared? Smooth cream cheese frosting glistens atop fluffy cake layers so tantalizing that they beckon you with their berry-studded charm. This cake isn’t merely dessert; it’s a slice of nostalgia, a community gathering, an afternoon tea indulgence, or a birthday celebration centerpiece. Don’t you think it’s time to treat yourself to a slice of this sunshine in cake form?
Why You’ll Love This Recipe
One of the best aspects of this Lemon Blueberry Layer Cake is its ease of preparation. You don’t need to be a professional baker to create a bakery-worthy treat that wows your guests. The minimal ingredient list helps to keep things straightforward without sacrificing flavor, ensuring you can whip up this masterpiece without the fuss.
The cake is a crowd-pleaser, ideal for birthdays, picnics, or simply as a weeknight treat after dinner. Not only is it delicious, but it also invokes sentiments of sunshine and summer, making it impossible to resist. Children and adults will marvel at its lightness, making it the perfect treat for gatherings.
Ingredients
To make this delightful Lemon Blueberry Layer Cake, you will need the following ingredients to create a symphony of flavors and textures:
For the Cake:
- 1/2 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons vegetable oil
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, at room temperature
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
For the Frosting:
- 8 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 and 1/2 cups confectioners sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Imagine the creamy butter melting as it becomes one with the sugars, producing a velvety mixture that sets the stage for a moist and tender cake. Fresh blueberries burst with juice, complementing the bright notes of lemon zest and lemon juice, creating a flavor explosion that delights at first bite.
Timing
You’ll find that this Lemon Blueberry Layer Cake is the ultimate combination of fast and indulgent while still feeling luxurious. The prep time takes about 30 minutes, and the bake time is roughly 22-26 minutes, allowing you to have a beautiful, tiered cake ready in just under an hour. Whether you’re whipping it up for a last-minute get-together or savoring it slowly throughout a long weekend, this cake accommodates any occasion.
Step-by-Step
Now, let’s get to the fun part—baking! Follow these simple steps to bring your Lemon Blueberry Layer Cake to life:
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Preheat your oven to 350 degrees F (175 degrees C). Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
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Make the Cake: In a stand mixer, beat the softened butter until smooth. Gradually add the granulated and brown sugars, mixing until the batter is creamy and light. Slowly mix in the vegetable oil until fully integrated.
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Add the eggs one by one, blending in the pure vanilla extract as well.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
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Incorporate the buttermilk along with the lemon zest and lemon juice, mixing until the batter is smooth and silky.
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In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour (this will help prevent them from sinking in the batter). Gently fold the blueberries into the cake batter.
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Divide the batter evenly between your prepared cake pans and bake in the oven for about 22-26 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool completely in the pans on a wire rack before removing.
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Make the Frosting: In a mixer, beat the softened cream cheese and butter together until smooth and creamy, ensuring there are no lumps. Gradually add confectioners sugar, heavy cream, vanilla extract, and a pinch of salt while keeping the mixer on low speed.
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When well-mixed, increase the speed to high and beat for about 3 minutes until the frosting is light and fluffy.
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Assemble and Frost: Trim the tops of the cooled cakes to create flat surfaces. Place the first layer on your cake stand and frost the top evenly with cream cheese frosting. Repeat this process with the second layer, adding more frosting in between each layer.
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Finally, place the third layer on top and cover the entire cake with the remaining frosting. For a decorative touch, adorn the top with extra blueberries or a fresh lemon garnish if desired.
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Chill the cake in the refrigerator for at least 45 minutes before slicing. Keep any leftover cake tightly covered in the fridge for up to 5 days.
Every step reveals layers of gooey, creamy frosting that coat the vibrant layers of lemony sweetness and blueberry bliss.
Nutritional Information
Indulging in a slice of this Lemon Blueberry Layer Cake can be a guilt-free pleasure! Each slice contains approximately 380 calories, making it an excuse to treat yourself to a slice—after all, life’s too short not to indulge in desserts that bring joy!
Healthier Alternatives
If you’re looking for a way to lighten up your Lemon Blueberry Layer Cake, consider swapping out several ingredients. For a lower sugar version, you can use coconut sugar or a sugar substitute in the frosting. Additionally, experimenting with almond or oat milk can help reduce calories without sacrificing flavor. Another fun upgrade is using Greek yogurt instead of cream cheese for the frosting to provide a healthier, tangy twist!
Serving Suggestions
This Lemon Blueberry Layer Cake is a versatile dessert that pairs beautifully with a scoop of vanilla ice cream, creating an even more decadent experience. It’s perfect for birthday celebrations, holiday gatherings, or any occasion that calls for a touch of sweetness. Serve it alongside refreshing summer drinks for a delightful al fresco feast or enjoy a slice as an afternoon pick-me-up with your favorite cup of tea or coffee.
Common Mistakes
Baking can be tricky, and even seasoned bakers can make mistakes! One of the most common pitfalls when making this cake is overbaking, which leads to a dry texture. Be sure to check for doneness with a toothpick, pulling it out when it comes out with a few moist crumbs attached.
Another mistake is not properly cooling the cakes before frosting, which can lead to a melting frosting disaster. Ensure you allow the cakes to cool completely before assembling. Also, be cautious when folding in the blueberries—don’t overmix, or you’ll end up with a purple batter instead of lovely pockets of berry sweetness!
Storing Tips
If you find yourself with leftovers, you can store the cake tightly covered in the fridge for up to 5 days! Want to keep some for later? You can freeze leftovers by cutting the cake into slices, wrapping each piece in plastic wrap, and then placing them in an airtight container or Ziploc bag. When you’re ready to enjoy again, let it defrost in the refrigerator, or warm it slightly in the microwave for about 15 seconds to bring back that just-baked goodness.
Tempted to Bake?
Don’t let another day go by without treating yourself to the joy of making and indulging in this Lemon Blueberry Layer Cake! Its refreshing lemon flavor and vibrant blueberries will transport you to warm summer days, proving it to be a delightful dessert that is easy to share with family and friends. Grab your apron, mix up the batter, and watch it transform into a dreamy masterpiece that’s destined to impress. Trust us—you’ll be baking it again and again!
FAQs
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Can I use frozen blueberries?
Yes, you can use frozen blueberries, but they may result in a slightly different texture and may bleed into the batter, giving it a purple hue. -
How can I substitute the buttermilk?
A mixture of milk and vinegar or lemon juice can mimic buttermilk. Simply add 1 tablespoon of vinegar or lemon juice to a measuring cup and fill with regular milk to the 3/4 cup line. -
Can I bake this as a sheet cake instead?
Absolutely! This cake can be adapted to a sheet cake by pouring all the batter into one greased and floured pan. Adjust the baking time to around 30-35 minutes. -
How long does the frosting last?
The cream cheese frosting can hold well in the refrigerator for up to a week when stored properly in an airtight container. -
Can I make this cake ahead of time?
Yes! You can bake the cakes a day in advance and store them covered at room temperature. Frost right before serving for the best texture and taste!
Lemon Blueberry Layer Cake
- Total Time: 56 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring layers of moist cake infused with zesty lemon and bursting with fresh blueberries, topped with creamy frosting.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons vegetable oil
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, at room temperature
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 8 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 and 1/2 cups confectioners sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- In a stand mixer, beat the softened butter until smooth. Gradually add the granulated and brown sugars, mixing until creamy and light. Slowly mix in the vegetable oil until fully integrated.
- Add the eggs one by one, blending in the pure vanilla extract as well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Incorporate the buttermilk along with the lemon zest and lemon juice, mixing until the batter is smooth and silky.
- Toss the fresh blueberries with 1 tablespoon of all-purpose flour in a small bowl to prevent sinking. Gently fold the blueberries into the batter.
- Divide the batter evenly between the prepared pans and bake for about 22-26 minutes or until a toothpick inserted comes out clean. Allow to cool completely in the pans on a wire rack.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add confectioners sugar, heavy cream, vanilla extract, and a pinch of salt, mixing until light and fluffy.
- Trim the tops of the cooled cakes, frost the top of the first layer, and repeat with the second layer. Place the third layer on top and frost the entire cake.
- Chill the cake in the refrigerator for at least 45 minutes before slicing.
Notes
Store any leftover cake tightly covered in the fridge for up to 5 days. For freezing, wrap slices individually and store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
