Description
Indulge in the refreshing flavors of lemon and juicy blueberries with this delightful Lemon Blueberry Layer Cake. Moist layers of lemon-infused cake studded with bursts of blueberries are sandwiched together with a luscious lemon buttercream frosting. This cake is a perfect combination of sweet, tangy, and fruity, making it a wonderful treat for any occasion.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 1/2 cups fresh or frozen blueberries tossed with 1 tablespoon flour
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2–3 tablespoons heavy cream
- Fresh blueberries and lemon slices for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, lemon zest, lemon juice, and vanilla.
- Combine Batter: Alternate adding flour mixture and buttermilk to the wet ingredients.
- Add Blueberries: Gently fold in blueberries coated with flour.
- Bake: Divide batter into pans and bake for 25-28 minutes.
- Make Frosting: Beat butter, sugar, lemon juice, zest, and cream until fluffy.
- Assemble Cake: Layer cakes with frosting, then frost the top and sides.
- Garnish: Decorate with blueberries and lemon slices if desired.
Notes
- To prevent blueberries from sinking, coat them well with flour.
- Store leftovers covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg