Lemon Blueberry Layer Cake

This vibrant Lemon Blueberry Layer Cake is a delightful dessert that brings together the refreshing taste of lemons and the sweetness of blueberries. Perfect for spring and summer gatherings, birthdays, or any special occasion, this cake is sure to impress your guests with its bright flavors and beautiful presentation. With moist layers infused with zesty lemon and juicy blueberries, topped off with creamy cream cheese frosting, it stands out as a luscious treat that everyone will love.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The pairing of tart lemon and sweet blueberries creates a balanced taste that excites the palate.
• Moist and Tender Texture: Each layer is crafted to be soft and moist, ensuring every bite melts in your mouth.
• Versatile Dessert: Suitable for various occasions, from casual picnics to elegant dinner parties.
• Easy to Make: Despite its impressive appearance, this cake is simple enough for bakers of all skill levels.
• Beautiful Presentation: The vibrant colors of the blueberries against the lemony cake make it a stunning centerpiece.

Tools and Preparation

Before you start baking your Lemon Blueberry Layer Cake, gather your tools to ensure a smooth process. Having everything ready will help you focus on creating this delicious dessert.

Essential Tools and Equipment

• Mixing bowls
• Stand mixer or hand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking pans (8-inch round)
• Wire cooling rack

Importance of Each Tool

• Stand mixer or hand mixer: Using a mixer helps achieve a light, airy batter without overworking it by hand.
• Baking pans: Proper-sized pans ensure even baking and help maintain the cake’s structure during layering.
• Rubber spatula: Ideal for folding in ingredients like blueberries without breaking them apart.

Ingredients

This vibrant Lemon Blueberry Layer Cake is soft, moist, and full of bright citrus flavor and juicy blueberries. With tender layers infused with lemon zest and juice, it’s topped with a creamy, tangy cream cheese frosting. A refreshing, luscious dessert perfect for spring, summer, or any special celebration.

Ingredients:
– ½ cup 113g unsalted butter, softened
– 1¼ cups 250g granulated sugar
– ½ cup 100g packed light brown sugar
– 6 tablespoons 90ml vegetable oil, canola oil, or avocado oil
– 4 large eggs, room temperature
– 1 tablespoon pure vanilla extract
– 3 cups 375g all-purpose flour, spooned & leveled
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ¾ cup 180ml buttermilk, room temperature
– 2 tablespoons lemon zest
– ½ cup 120ml lemon juice (about 3–4 lemons), room temperature
– 1½ cups 210g fresh blueberries
– 1 tablespoon all-purpose flour (for tossing blueberries)
– 8 oz 226g full-fat brick cream cheese, softened
– ½ cup 113g unsalted butter, softened
– 3½ cups 420g confectioners’ sugar
– 1 tablespoon 15ml heavy cream
– 1 teaspoon pure vanilla extract
– Pinch of salt

How to Make Lemon Blueberry Layer Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your baking pans by greasing them lightly with butter or cooking spray.

Step 2: Prepare the Batter

In a large mixing bowl:
1. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add in the vegetable oil and mix until combined.
3. Beat in the eggs one at a time, followed by the vanilla extract.

Step 3: Combine Dry Ingredients

In another bowl:
1. Whisk together the all-purpose flour, baking powder, baking soda, and salt.
2. Gradually add this mixture to the wet ingredients while alternating with buttermilk. Start and end with flour mixture.

Step 4: Add Lemon Flavor

Stir in the lemon zest and lemon juice until just combined.

Step 5: Fold in Blueberries

In a small bowl:
1. Toss fresh blueberries with a tablespoon of flour to coat them lightly.
2. Gently fold them into the batter without breaking them apart.

Step 6: Bake

Divide the batter evenly between prepared pans. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool Layers

Allow cakes to cool in pans for about 10 minutes, then transfer them to wire racks to cool completely.

Step 8: Prepare Cream Cheese Frosting

In a mixing bowl:
1. Beat together softened cream cheese and unsalted butter until smooth.
2. Gradually add confectioners’ sugar while continuing to mix until fluffy.
3. Blend in heavy cream, vanilla extract, and salt until well combined.

Step 9: Assemble Cake

Once cooled:
1. Place one layer on a serving plate; spread frosting on top.
2. Add the second layer and frost the top and sides of the entire cake as desired.

Enjoy your homemade Lemon Blueberry Layer Cake!

How to Serve Lemon Blueberry Layer Cake

Serving your Lemon Blueberry Layer Cake is just as delightful as baking it! This cake pairs wonderfully with various accompaniments that enhance its bright flavors and creamy texture. Here are some great serving suggestions.

Pair with Fresh Berries

• Add a handful of fresh blueberries or raspberries on the side for extra fruitiness.

Drizzle with Lemon Glaze

• A simple lemon glaze adds an extra tangy sweetness that complements the cake beautifully.

Serve with Whipped Cream

• Light, airy whipped cream enhances the overall experience and adds a creamy element to each bite.

Accompany with Ice Cream

• A scoop of vanilla or lemon sorbet offers a refreshing contrast that balances the cake’s richness.

Garnish with Mint Leaves

• Fresh mint leaves provide a pop of color and a refreshing flavor that brightens up each slice.

How to Perfect Lemon Blueberry Layer Cake

To ensure your Lemon Blueberry Layer Cake turns out perfectly every time, keep these helpful tips in mind.

• Use Room Temperature Ingredients: Bring your eggs and buttermilk to room temperature for smoother mixing and better texture.

• Be Gentle with Blueberries: Toss blueberries in flour before adding them to the batter to prevent sinking during baking.

• Check for Doneness: Use a toothpick inserted in the center; it should come out clean when the cake is done.

• Cool Completely Before Frosting: Allow layers to cool completely on wire racks to prevent melting your frosting.

Best Side Dishes for Lemon Blueberry Layer Cake

Pairing side dishes with your Lemon Blueberry Layer Cake can elevate your dessert experience. Here are some excellent options.

1. Fresh Fruit Salad: A mix of seasonal fruits like strawberries, kiwi, and melons provides a refreshing contrast.
2. Greek Yogurt Parfait: Layers of yogurt, granola, and berries create a deliciously creamy and crunchy accompaniment.
3. Lemon Sorbet: This light dessert cleanses the palate while echoing the citrus notes in the cake.
4. Chilled Herbal Tea: Refreshing herbal teas like mint or chamomile pair well and complement the flavors of the cake.
5. Pistachio Biscotti: Crunchy biscotti offers a delightful texture contrast alongside your moist cake.
6. Almond Cookie Crumble: Crushed almond cookies sprinkled over slices add crunch and nutty flavor.

Common Mistakes to Avoid

Baking a Lemon Blueberry Layer Cake can be delightful, but mistakes can happen. Here are some common pitfalls to watch out for.

• Boldly skip measuring flour: Not measuring flour correctly can lead to a dry or dense cake. Always spoon and level it to ensure accuracy.
• Boldly ignore room temperature ingredients: Using cold eggs or butter can affect the batter’s consistency. Let them sit out for about 30 minutes before use.
• Boldly overmixing the batter: Overmixing can make the cake tough. Mix just until combined for a light and fluffy texture.
• Boldly forgetting to toss blueberries in flour: This step helps prevent the blueberries from sinking to the bottom. Toss them in a bit of flour before adding to the batter.
• Boldly using stale baking powder: Expired baking powder won’t provide enough lift. Check dates and replace if necessary for a fluffy cake.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The Lemon Blueberry Layer Cake will keep in the fridge for up to 5 days.

Freezing Lemon Blueberry Layer Cake

• Wrap each layer tightly in plastic wrap and place in a freezer-safe container.
• It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.

Reheating Lemon Blueberry Layer Cake

• Oven: Preheat oven to 350°F (175°C). Place slices on a baking sheet and warm for about 10 minutes.
• Microwave: Heat individual slices for about 15-20 seconds on medium power until warm.
• Stovetop: Use a non-stick skillet over low heat, cover, and heat slices for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making a Lemon Blueberry Layer Cake.

Can I use frozen blueberries in my Lemon Blueberry Layer Cake?

Yes, you can use frozen blueberries. Just don’t thaw them first; add them directly to the batter with extra flour coating.

How do I make my Lemon Blueberry Layer Cake taller?

To achieve taller layers, consider using three 6-inch pans instead of two 8-inch pans. Adjust baking time as needed.

What is the best way to frost my Lemon Blueberry Layer Cake?

For smooth frosting, use an offset spatula and work from the center outwards. Chill between layers if needed for easier handling.

Can I customize this Lemon Blueberry Layer Cake?

Absolutely! You can add lemon curd between layers or experiment with different berries like raspberries or strawberries.

Final Thoughts

This Lemon Blueberry Layer Cake is not only vibrant and delicious but also versatile. Customize it with your favorite fruits or add layers of lemon curd for an extra zing. Whether it’s springtime or a special occasion, give this recipe a try; it’s sure to impress!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Lemon Blueberry Layer Cake

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• Author: Aileen
• Total Time: 1 hour
• Yield: Serves about 12 slices 1x

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Description

Indulge in the refreshing delight of this Lemon Blueberry Layer Cake, a vibrant dessert that perfectly balances zesty lemon and sweet blueberries. This cake is not only a feast for the eyes with its colorful layers but also offers a moist texture that melts in your mouth. Ideal for spring and summer celebrations, birthdays, or any special occasion, it features fluffy layers infused with fresh lemon juice and zest, complemented by juicy blueberries and a luscious cream cheese frosting. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will impress your guests and become a cherished favorite.

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Ingredients

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• ½ cup unsalted butter, softened
• 1¼ cups granulated sugar
• ½ cup packed light brown sugar
• 6 tablespoons vegetable oil, canola oil, 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

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round baking pans.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy. Mix in vegetable oil, eggs (one at a time), and vanilla extract.
3. In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, alternating with buttermilk.
4. Stir in lemon zest and juice until just combined. Toss blueberries in a tablespoon of flour and gently fold into the batter.
5. Divide the batter between the prepared pans and bake for 25–30 minutes until golden brown.
6. Cool layers completely before frosting with cream cheese mixture made from beating softened cream cheese and butter with confectioners’ sugar.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 28g
• Sodium: 230mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg