This Lemon Blueberry Layer Cake is a celebration of bright citrus flavors paired with juicy blueberries, perfect for any festive occasion. The tender, moist cake layers are infused with lemon zest and juice, complemented perfectly by the sweet, tangy blueberries. Creamy lemon cream cheese frosting finishes this layered masterpiece, making each bite utterly delicious!
Ingredients:
– 1 cup (230g) unsalted butter, softened to room temperature
– 1 and 1/4 cups (250g) granulated sugar
– 1/2 cup (100g) packed light brown sugar
– 4 large eggs, at room temperature
– 1 tablespoon pure vanilla extract
– Juice and zest of 2 lemons
– 3 cups (375g) cake flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (240ml) buttermilk, at room temperature
– 1 and 1/2 cups (300g) fresh or frozen blueberries (do not thaw if using frozen)
– 1 tablespoon all-purpose flour, for tossing with blueberries
Cream Cheese Frosting:
– 8 oz (224g) full-fat block cream cheese, room temperature
– 1/2 cup (115g) unsalted butter, softened to room temperature
– 3-4 cups (360-480g) confectioners’ sugar
– 1-2 tablespoons (15-30ml) heavy cream
– 1 teaspoon pure vanilla extract
– Pinch of salt
– Optional for garnish: fresh blueberries, lemon slices, lemon zest
Directions:
1. Preheat the oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes smoothly release from the pans.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 2 minutes until creamed. Add the eggs and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed, then add the lemon juice and zest. Beat on medium-high speed until combined.
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the dry ingredients in 3 additions alternating with the buttermilk, starting and ending with the dry ingredients. Mix each addition just until combined. Do not over-mix. Toss the blueberries in 1 tablespoon of flour and gently fold into the batter.
4. Divide batter evenly between the cake pans. Bake for 21-26 minutes or until the cakes are baked through. Allow cakes to cool completely in the pans set on a wire rack.
5. Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt. Begin with 3 cups of confectioners’ sugar and add more to taste or for desired thickness. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
6. Assemble and frost: Place one cake layer on a serving plate. Evenly cover the top with frosting. Top with the second layer, and spread frosting evenly on top. Place the third layer on top and spread frosting evenly on top and all around the sides. Garnish with additional blueberries, lemon slices, and zest if desired.
7. Refrigerate for at least 20 minutes before slicing. This helps the cake hold its shape when cutting.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter.
2. Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
3. How do I store the cake?
Store the cake covered in the refrigerator for up to 5 days. You can also freeze frosted or unfrosted cake layers for up to 2 months.
4. Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of cake flour. Ensure that the blend includes xanthan gum for structure.
5. Can I make this recipe into cupcakes?
Yes, you can turn this cake recipe into cupcakes. Adjust the baking time to about 18-21 minutes and keep an eye on them.
Conclusion
The Lemon Blueberry Layer Cake is a delightful addition to any occasion, bringing together the tangy brightness of lemon and the sweet burst of blueberries. This cake is not only a treat for the taste buds but also a visual delight with its layers of creamy frosting and garnishes. It’s a wonderful recipe to try for anyone looking to add a bit of homemade charm to their celebrations.
More Recipe Suggestions and Combinations
1. Lemon Blueberry Muffins: Use the same flavor profile in a muffin form for a delightful breakfast treat.
2. Lemon Raspberry Layer Cake: Swap blueberries for raspberries for a change.
3. Blueberry Cheesecake: A rich and creamy alternative focusing on the fruity components.
4. Lemon Poppy Seed Cake: Another classic that focuses on the tangy lemon flavor.
5. Berry Trifle: Layer cake pieces, cream, and mixed berries for a show-stopping dessert.