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Luscious Lemon Blueberry Layer Cake

This cake mixes bright lemon and fresh blueberries for a sweet, fresh dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups Blueberries, fresh
  • 1 Lemon, Zest of
  • 3 large Eggs
  • 1/2 cup Lemon juice
  • 2 3/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 1/4 cups Granulated sugar
  • 1 tsp Salt
  • 3 tsp Vanilla extract
  • 1/2 cup Vegetable oil
  • 1 cup Butter
  • 1 cup Buttermilk
For the frosting
  • 8 oz Cream cheese
  • 4 cups Confectioners' sugar
  • 2 tbsp Heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs, lemon juice, lemon zest, and vanilla; mix until combined.
  5. Gradually add the dry ingredients alternating with buttermilk and vegetable oil. Mix until just incorporated.
  6. Gently fold in the fresh blueberries.
  7. Divide the batter evenly among the prepared pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Making the Frosting
  1. In the meantime, make the cream cheese frosting by beating together the cream cheese, confectioners' sugar, heavy cream, and vanilla until smooth.
Assembling the Cake
  1. Once the cakes are cooled, frost the top of one layer, add the second layer, and frost again. Repeat with the third layer.
  2. Decorate with additional blueberries if desired. Serve and enjoy!

Notes

Use room temperature eggs and butter for better mixing. Toss blueberries in a little flour before folding to prevent them from sinking. Do not overmix the batter; stop when dry ingredients disappear. Cool cakes fully before frosting to avoid melting the frosting. Use a serrated knife to level layers for an even cake.