Quick and Easy Lemon Blueberry Layer Cake – The Perfect Family Dessert!

This delicious Lemon Blueberry Layer Cake comes together in about 45 minutes and is baked in layers for a quick and easy sweet treat that your family will love! Feel free to switch up the fruits, use whatever you have on hand, or even mix in other berries to suit your taste! It’s a perfect way to brighten up any occasion or even just to make your week a little sweeter.

Ingredients Breakdown

For the Cake:

All-Purpose Flour :

Flour is the star of this cake! It’s going to give you the best structure, holding everything nice and fluffy while it bakes. I prefer unbleached all-purpose flour for its natural flavor, but you can use whole wheat if you’re looking to sneak in some extra nutrition.

Granulated Sugar :

Sugar sweetens the deal and helps the cake get that lovely golden color. You can swap some of it out for Brown sugar for a deeper flavor, or even use coconut sugar if you’re aiming for a lighter option.

Baking Powder :

This is your leavening agent! It’s what makes the cake rise and gives it that perfect, tender crumb. Be sure to check the expiration date, old baking powder isn’t going to work its magic!

Salt :

Just a couple of pinches here. Salt enhances all the yummy flavors in the cake, balancing out the sweetness beautifully.

Unsalted Butter :

Using real butter is a game-changer for flavor and moisture! It’s going to give you that rich, creamy taste. I like to use unsalted butter to control the sodium level myself, but you can substitute with a good-quality margarine if necessary.

Eggs :

You’ll need large eggs to bind everything together and add richness. Room temperature eggs mix more easily into the batter. If you’re vegan or egg-free, you can use flax eggs instead (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).

Buttermilk :

This is key for tenderness! The acid in buttermilk helps activate the baking powder, and it’s instrumental in creating that delicious moist texture. You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.

Lemon Zest and Juice :

Freshly grated lemon zest adds a vibrant, citrusy aroma and flavor to the cake, while the juice gives it that refreshing zing! You can also use lemon extract if you’re in a pinch.

Blueberries :

Fresh or frozen blueberries work perfectly here! They add sweetness and bursts of juicy flavor throughout the cake. If you use frozen, no need to thaw them; just toss them in flour first to prevent sinking!

For the Frosting:

Cream Cheese :

Cream cheese gives you that deliciously tangy flavor that pairs wonderfully with lemon. Always opt for full-fat for the ultimate creamy texture. You can substitute with dairy-free cream cheese if needed.

Powdered Sugar :

This sweetens up the frosting and gives it that smooth, spreadable consistency you crave. Feel free to adjust the amount to make it as sweet as you like!

Lemon Juice :

Oh, this is what ties the frosting together! The lemon juice provides a bright flavor and keeps it from being too sweet.

Vanilla Extract :

Adding a splash of vanilla elevates the flavor profile. You can also use almond extract for a different taste.

How to Make Lemon Blueberry Layer Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Trust me, this will make removing the cakes a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. This is essential to ensure the baking powder is evenly distributed, you want every slice to rise perfectly!

Step 3: Cream the Butter and Sugar

In a large bowl, beat together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-5 minutes. The smell? Simply amazing.

Step 4: Add Eggs and Flavorings

Add 4 large eggs, one at a time, mixing well after each addition. Then stir in zest and juice of 1 large lemon. You’re going to want to take a moment here to inhale deeply, just heavenly!

Step 5: Combine Wet and Dry

Alternate adding the flour mixture and 1 cup of buttermilk to the creamed mixture, mixing just until combined. You want to be careful not to over-mix, gradually folding in 1 ½ cups of blueberries last.

Step 6: Bake It Up

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely. The aroma filling your kitchen? Pure bliss.

Step 7: Make the Frosting

In a large bowl, beat 8 oz. of cream cheese until smooth. Add 3 cups of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract, mixing until creamy. Adjust sugar to taste, it should be just right!

Step 8: Assemble the Cake

Once the cakes are completely cool, place one layer on a cake stand or plate. Spread a thin layer of frosting on top. Repeat with the second layer and finish it off by placing the third layer on top. Coat the entire cake with more frosting, ensuring it looks irresistible.

Step 9: Top with Blueberries

For a pretty finish, throw some fresh blueberries and lemon zest on top. And here, your stunning Lemon Blueberry Layer Cake is ready!

Personal Connection

Honestly, this Lemon Blueberry Layer Cake is my go-to recipe when I want to impress my family or friends without too much fuss. It’s just so comforting and light, marrying the bright, zingy lemon with the sweetness of blueberries. I’m a real sucker for desserts that are colorful and delicious all at once! The best part is, even my picky eater asks for a slice, can you believe that? Plus, you can whip this cake up using whatever fruits and flavors you have hanging around your fridge, making it versatile for any occasion.

If you loved this Lemon Blueberry Layer Cake, be sure to check out my Easy Lemon Dump Cake, or my Strawberry Mocktail! These are perfect desserts to whip up when you’re short on time but want to spread some joy!

Why This Recipe Works

Quick & Easy

This lemon blueberry layer cake comes together quickly and effortlessly. The whole thing can be whipped up in about an hour, perfect for those spontaneous baking sessions!

Crowd-Pleaser

Honestly, this cake is a total showstopper. Not only is it visually stunning with those lovely layers and vibrant fruits, but the taste? Oh, it’s comfort food at its best. The whole family will love it!

Customizable

You really can use whatever ingredients you have on hand. This recipe is flexible! Wanna throw in some raspberries instead of blueberries? Go right ahead!

Make-Ahead Friendly

Bake the layers a day or two ahead and store them wrapped in plastic wrap at room temperature. Just frost them when you’re ready to serve, and you’re all set.

Light and Fresh

With its refreshing lemon flavor, this cake feels light, making it the perfect dessert for warm-weather gatherings or just to brighten up a gray day.

Serving and Storage Tips

How to Serve This Cake

This lemon blueberry layer cake shines on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on top! Serve it at birthday parties, family gatherings, or just for a sweet weeknight treat.

Storage

This cake will keep well in the refrigerator for up to 5 days. Just make sure it’s well covered to keep it moist and fresh.

Reheating Instructions

If you prefer your cake slightly warm (I don’t blame you!), pop a slice in the microwave for 10-15 seconds. Just a little warmth brings out all those delicious flavors!

Freezer Friendly

You can definitely freeze the layers for up to 3 months. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Thaw in the fridge before frosting.

So, what do you think? I can’t wait for you to give this Lemon Blueberry Layer Cake a try! Trust me, it’s going to become one of your favorite go-to desserts, too. Celebrate life’s little moments with this bright, beautiful cake that’s not just a treat for the mouth, but also for the eyes!

Happy baking, friends!

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