Description
A soft, moist lemon blueberry layer cake bursting with fresh citrus flavor and juicy blueberries, finished with a creamy lemon frosting—perfect for celebrations or a refreshing dessert.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and milk into the batter, beginning and ending with dry ingredients.
- Gently fold in the blueberries.
- Divide batter evenly between pans and bake for 25–30 minutes, until a toothpick inserted comes out clean.
- Let cakes cool completely before assembling.
- For frosting, beat butter until smooth, then gradually add powdered sugar.
- Mix in lemon juice, zest, vanilla, and enough cream to reach a smooth consistency.
- Layer cakes with frosting between layers, then frost top and sides. Decorate as desired.
Notes
- Toss blueberries in flour to prevent sinking.
- Do not overbake to keep the cake moist.
- Frozen blueberries can be used without thawing.
- Add lemon curd between layers for extra flavor.
- Let cake sit at room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
