Brighten any day with a slice of this irresistible Lemon Blueberry Layer Cake! This delightful dessert combines zesty lemon with bursts of sweet blueberries, creating a perfect balance of flavors in every bite. If you love exploring new lemon cake recipes, this one is a must-try for your baking repertoire.
Key Ingredients & Substitutions:
- Fresh Lemons: Essential for that vibrant lemon flavor. Bottled lemon juice can work in a pinch for the cake, but fresh zest is best.
- Blueberries: Fresh are preferred, but frozen can be used (do not thaw before adding to batter).
- All-Purpose Flour: Use a gluten-free all-purpose blend for a gluten-free option.
- Dairy (Milk & Butter): Plant-based milk and vegan butter can be substituted for dairy-free alternatives.
- Powdered Sugar: For a smooth, lump-free frosting.
Ingredients:
For the Lemon Blueberry Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries
For the Lemon Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Servings: 12-16
- Tools: Three 8-inch round cake pans, electric mixer, rubber spatula, wire rack
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution in your lemon cake.
2. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your lemon cake light and tender.
3. Add Eggs and Lemon Flavor
Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and fresh lemon juice until just combined. The lemon flavor is key to these delicious lemon cake recipes.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix the batter.
5. Fold in Blueberries
Gently fold in the fresh or frozen blueberries with a rubber spatula. Distribute the batter evenly among your prepared cake pans.
6. Bake the Lemon Blueberry Cake
Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
7. Make the Lemon Cream Cheese Frosting
While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
8. Finish the Frosting
Gradually add the sifted powdered sugar, mixing until well combined and smooth. Beat in the lemon juice and lemon zest until the frosting is light and fluffy. This vibrant frosting is the perfect complement to your lemon cake.
9. Assemble Your Lemon Blueberry Layer Cake
Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous amount of frosting over the top. Repeat with the remaining cake layers and frosting, then frost the sides of the cake.
Variation Ideas:
- Mini Cakes: Use a cupcake pan for adorable individual lemon blueberry cakes.
- Lemon Glaze: Drizzle a simple lemon glaze (powdered sugar and lemon juice) over the top instead of full frosting for a lighter option.
- Berry Mix: Substitute raspberries or a mix of berries for the blueberries.
- Pound Cake Style: Bake the batter in a bundt pan for a delicious lemon blueberry pound cake variation.
Storage Instructions:
Store leftover Lemon Blueberry Layer Cake in an airtight container in the refrigerator for up to 3-4 days. For best flavor, allow it to come to room temperature for 15-20 minutes before serving.
Frequently Asked Questions (FAQ):
- Can you use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent them from sinking.
- Why is my lemon cake dry? Overmixing the batter or overbaking are common culprits. Mix until just combined and keep an eye on the baking time.
- Can you make this cake gluten-free? Yes, substitute an equal amount of a good quality gluten-free all-purpose flour blend for the regular flour.
- Can you prepare the cake layers ahead of time? Absolutely! Bake the cake layers, let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature for up to 2 days, or freeze for up to 1 month.
- What if you don’t have buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 1-cup mark. Let it sit for 5 minutes before using.
- How do you prevent the blueberries from sinking? Tossing fresh or frozen blueberries in a tablespoon of flour before adding them to the batter can help them stay suspended. This is a great tip for many lemon cake recipes with fruit.