Lemon Blueberry Layer Cake Recipe
This tender lemon cake is bursting with zesty lemon flavor and dotted with plump and juicy blueberries. Paired with a creamy cream cheese frosting, this cake is fresh, tangy, sweet, and a show-stopper all at the same time.
Servings: 10 servings
Ingredients
LEMON CAKE
- 3 cups + 1 Tablespoon (375g) all-purpose flour divided; be sure to measure properly
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 and ⅓ cup fresh blueberries1 about 3 ounces
- 1 cup (227g) unsalted butter softened to room temperature
- 1 and ¾ cup (350g) granulated sugar
- zest of 3 lemons
- 4 large eggs room temperature2
- 3 teaspoons vanilla extract
- ½ cup (120mL) fresh lemon juice3
- ¾ cup (180mL) milk room temperature2; any but whole cow preferred4
CREAM CHEESE FROSTING
- ½ cup (113g) unsalted butter softened to room temperature
- 8 ounces (225g) full fat block cream cheese softened to room temperature
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
CAKE
- Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" round baking pans. Set aside.
- In a medium size bowl, toss together the 3 cups of flour (reserve the remaining Tablespoon for the blueberries in the next step), baking powder, baking soda, and salt. Set aside.3 cups + 1 Tablespoon (375g) all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Toss the blueberries in the remaining Tablespoon of flour. Set aside.1 and ⅓ cup fresh blueberries1
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy (about 3 minutes).1 cup (227g) unsalted butter, 1 and ¾ cup (350g) granulated sugar, zest of 3 lemons
- Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and beat again until combined.4 large eggs, 3 teaspoons vanilla extract
- Stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice.½ cup (120mL) fresh lemon juice3, ¾ cup (180mL) milk
- Remove bowl from mixer, add the blueberries (leave behind any flour that did not stick to the blueberries), and stir with a spatula until everything is completely combined and the blueberries are distributed evenly.
- Spoon batter evenly into prepared pans and bake 32-34 minutes or until lightly browned on top and a toothpick or cake tester inserted in the center comes out clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
CREAM CHEESE FROSTING
- In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat the butter, and cream cheese on medium speed until no lumps remain (about 3 minutes).½ cup (113g) unsalted butter, 8 ounces (225g) full fat block cream cheese
- Decrease mixer speed to low. Add powdered sugar and vanilla extract. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes).2 cups (240g) powdered sugar, 1 teaspoon vanilla extract
ASSEMBLE CAKE
- Trim cooled cake layers to create a flat surface (if necessary). You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with the cream cheese frosting. Spread evenly with an offset spatula.
- Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
- Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
- Fresh blueberries: fresh are ideal, but you can use frozen. Do not thaw. Keep in mind, the larger your blueberries, the heavier they will be in the cake batter. Choose blueberries on the medium to small side.
- Room temperature ingredients: these incorporate into batter much more easily than cold ingredients. Allow to sit at room temperature for 45 minutes. You can place eggs in a bowl of warm water for 10 minutes or until ready to use.
- Lemon juice: you will need approximately 3 lemons for ½ cup of lemon juice. If you prefer, you can use the zest of the 2 lemons in the cake and the zest of the third in the frosting if you want to make lemon cream cheese frosting instead.
- Milk: a higher fat milk brings the best texture to this cake.
- Make in a Bundt pan: this recipe also fits in a bundt pan. Bake time is approximately 40 minutes. Top with a simple glaze or half the recipe of the cream cheese frosting.
- Make into a sheet cake: this recipe bakes well in a 9" x 13" baking pan. Bake time is about 27-29 minutes.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 566kcal | Carbohydrates: 68g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 622mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 66g | Vitamin A: 988IU | Vitamin C: 5mg | Calcium: 216mg | Iron: 1mg
