Description
The Lemon Blueberry Layer Cake is a delightful treat that perfectly combines the bright flavor of lemon with sweet blueberries.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter
- 3 large eggs
- 1 cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 8 oz cream cheese
- 2 cups powdered sugar
- ½ cup heavy cream
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease your round cake pans and line them with parchment paper.
- In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well mixed.
- In a large mixing bowl, beat together the unsalted butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, then mix in the fresh lemon juice, lemon zest, and vanilla extract.
- Gradually add the flour mixture to the creamy mixture, alternating with the milk, and mix until just combined.
- Fold in the fresh blueberries delicately using a rubber spatula.
- Divide the batter equally into prepared pans and bake for 25 to 30 minutes.
- Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese, powdered sugar, and heavy cream until smooth and creamy.
- Assemble the cake with frosting between layers and on top as desired.
Notes
Can be made in advance and frozen; use fresh ingredients for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 150 mg
- Protein: 6 g