Description
A delightful Lemon Blueberry Layer Cake with Cream Cheese Frosting that combines the tangy flavor of lemon with sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) vegetable oil
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- Zest of 2 lemons
- 1/4 cup (60 ml) fresh lemon juice
- 1 cup (240 ml) buttermilk
- 1 1/2 cups (225 g) fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 1/2 cups (225 g) fresh or frozen blueberries
- 1/4 cup (50 g) granulated sugar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry.
- Gently fold in flour-coated blueberries.
- Divide batter evenly among pans and bake 25–30 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
- Cook until blueberries release juices. Stir in cornstarch slurry and cook until thickened.
- Remove from heat and let cool completely.
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until creamy.
- Stir in vanilla and lemon juice. Chill until firm enough to spread.
- Place one cake layer on a serving plate. Spread a layer of frosting, then add a spoonful of blueberry compote.
- Repeat with second layer.
- Top with third cake layer and cover cake with remaining frosting.
- Spoon extra blueberry compote on top for a glossy finish.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a more intense lemon flavor, add more lemon zest.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg