Lemon Blueberry Layer Cake
Indulge in the refreshing and vibrant flavors of this Lemon Blueberry Layer Cake, a delightful dessert that perfectly marries zesty lemon with sweet blueberries. Each bite offers a moist and tender texture, thanks to the thoughtful combination of buttermilk and oil, while the creamy cream cheese frosting adds a tangy finish that elevates this cake to new heights. Ideal for any occasion—from spring celebrations to summer picnics—this recipe is as easy to prepare as it is impressive, making it a must-try for both novice and experienced bakers alike.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- ½ cup packed light brown sugar
- 6 tablespoons vegetable, canola, or avocado oil
- 4 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk, room temperature
- 2 tablespoons lemon zest
- ½ cup lemon juice (about 3–4 lemons), room temperature
- 1½ cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 8 oz full-fat brick cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups confectioners’ sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Beat together softened butter, granulated sugar, and brown sugar until fluffy. Add oil and mix well.
- Incorporate eggs one at a time, followed by vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, alternating with buttermilk until just combined.
- Fold in lemon zest and juice, then toss blueberries in flour before gently folding them into the batter.
- Divide batter between prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with a cream cheese mixture.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 32g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://chefangelina.com/lemon-blueberry-layer-cake/