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A three layer lemon blueberry cake with cream cheese frosting on a white cake stand

Lemon Blueberry Cake

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5 from 11 reviews

Description

This bright and cheerful three-layer cake features a tender crumb bursting with juicy blueberries and zesty lemon flavor. Topped with a tangy lemon cream cheese frosting, it is a stunning dessert that captures the essence of sunshine in every bite.

Ingredients

  • 3 cups all-purpose flour, plus 1 tablespoon for tossing
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 3 large eggs
  • 2 cups fresh blueberries
  • 1 cup unsalted butter, for frosting
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice, for frosting
  • 1 tablespoon lemon zest, for frosting
  • 8 ounces brick-style cream cheese, cubed

Instructions

  1. Preheat your oven to 350°F (180°C) and prepare three 8-inch round cake pans with nonstick spray and parchment paper.
  2. Toss the blueberries with one tablespoon of flour in a small bowl to prevent them from sinking.
  3. Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl.
  4. In a separate bowl, whisk together the buttermilk, oil, sour cream, lemon juice, and vanilla extract.
  5. Beat the softened butter, granulated sugar, and lemon zest on medium speed for 4 to 5 minutes until pale and fluffy.
  6. Incorporate the eggs one at a time, beating well and scraping the sides of the bowl after each addition.
  7. Add the dry ingredients in three parts, alternating with the buttermilk mixture in two parts, mixing on low until just combined.
  8. Gently fold in the blueberries with a spatula and divide the batter evenly between the three pans.
  9. Bake for 28 to 33 minutes until a toothpick comes out clean, then cool in pans for 20 minutes before moving to a wire rack.
  10. To make the frosting, beat the butter until smooth, then add powdered sugar, lemon juice, and zest.
  11. Add the cubed cream cheese and mix on low until smooth, being careful not to over-beat.
  12. Level the cooled cake layers, stack them with frosting in between, and finish with a crumb coat followed by a final layer of frosting.

Notes

For the fluffiest results, ensure all your refrigerated ingredients like eggs, buttermilk, and butter are at room temperature before you begin. If you are using frozen blueberries, do not thaw them before folding into the batter to prevent the color from bleeding into the cake.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakesavor.com/lemon-blueberry-cake-recipe/