Description
Indulge in the delightful layers of this Lemon Blueberry Layer Cake, where the zesty brightness of fresh lemons meets the sweet juiciness of plump blueberries. Each bite offers a moist, fluffy texture complemented by a creamy lemon frosting that dances on your palate, leaving a refreshing finish.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
- Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Gently fold in the fresh blueberries.
- Divide the batter evenly between two greased 9-inch round cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and fluffy.
- Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake.
Notes
- This cake can be made a day in advance; store it in an airtight container in the refrigerator.
- Leftover cake can be stored in the fridge for up to 5 days.
- For a lighter version, substitute half of the butter with unsweetened applesauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 30 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Lemon Blueberry Layer Cake, lemon cake, blueberry dessert, layer cake recipe, summer cake, fruity cake, homemade cake, lemon frosting, dessert recipes, baking, sweet treats, fresh blueberries, citrus desserts, celebratory cake