Description
A delightful Lemon Blueberry Layer Cake that is quick and easy to make, perfect for any occasion!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- Zest and juice of 1 large lemon
- 1 ½ cups blueberries
- 8 oz cream cheese
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat together butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Alternate adding the flour mixture and buttermilk to the creamed mixture, mixing just until combined. Fold in blueberries last.
- Divide batter evenly among pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes, then turn onto wire racks.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla extract, mixing until creamy.
- Once cooled, assemble cake layers with frosting between them, and coat the entire cake. Decorate with blueberries and lemon zest on top.
Notes
Use room temperature ingredients for best results. You can also freeze the cake layers for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg