Name: Lemon Blueberry Layer Cake
Prep time: 35 min
Cook time: 26 min
Total time: 1 h 1 min
Cuisine: American
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 and 1/4 cups (250g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil; 4 large eggs, at room temperature; 1 Tablespoon pure vanilla extract; 3 cups (375g) all-purpose flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (180ml) buttermilk, at room temperature; 2 Tablespoons lemon zest; 1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature; 1 and 1/2 cups (210g) fresh blueberries (I do not recommend frozen); 1 Tablespoon all-purpose flour; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 1 Tablespoon (15ml) heavy cream*; 1 teaspoon pure vanilla extract; pinch salt

Description

Bright and moist three-layer Lemon Blueberry Cake packed with fresh blueberries, fresh lemon zest and juice, covered in silky cream cheese frosting.

Ingredients

Scale

Cake:

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1 and 1/4 cups (250g) granulated sugar

1/2 cup (100g) packed light brown sugar

6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil

4 large eggs, at room temperature

1 Tablespoon pure vanilla extract

3 cups (375g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (180ml) buttermilk, at room temperature

2 Tablespoons lemon zest

1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature

1 and 1/2 cups (210g) fresh blueberries (I do not recommend frozen)

1 Tablespoon all-purpose flour

Cream Cheese Frosting:

8 ounces (226g) full-fat brick cream cheese, softened to room temperature*

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

3 and 1/2 cups (420g) confectioners’ sugar

1 Tablespoon (15ml) heavy cream*

1 teaspoon pure vanilla extract

pinch salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C), grease three 8 or 9-inch pans, and rub lemon zest into granulated sugar until fragrant.

2. Beat softened butter, lemon sugar, brown sugar, and oil for 2 minutes; beat in eggs one at a time and vanilla extract.

3. Whisk flour, baking powder, baking soda, and salt; mix buttermilk and lemon juice in a cup.

4. Alternately fold flour and buttermilk lemon mixture into batter; toss blueberries with 1 tbsp flour and fold gently into batter.

5. Divide among pans, bake for 22 to 26 minutes until a toothpick comes out clean, and cool completely.

6. Beat cream cheese and butter, beat in confectioners’ sugar, cream, vanilla, and pinch of salt until smooth; frost cooled cake layers and serve.

Notes

Toss blueberries in flour to prevent sinking. Use fresh blueberries rather than frozen for best results.

Prep Time: 35 minutes
Cook Time: 26 minutes
Category: Dessert / Cake
Method: Baking
Cuisine: American

Nutrition

Calories: 510
Sugar: 54g
Sodium: 290mg
Fat: 24g
Saturated Fat: 24g
Unsaturated Fat: 24g
Trans Fat: 24g
Protein: 6g