Lemon Blueberry Layer Cake

Indulge in a slice of our vibrant Lemon Blueberry Layer Cake, where the zesty brightness of fresh lemons meets the sweet burst of blueberries. This delightful dessert is perfect for any occasion—be it spring gatherings, summer picnics, or festive celebrations. Each moist layer is enveloped in rich cream cheese frosting, offering a refreshing and flavorful experience that will impress friends and family alike. With its stunning appearance and delectable taste, this cake will quickly become a favorite in your dessert repertoire.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: Dessert Cuisine: American Keyword: For added flavor, feel free to incorporate more lemon zest or substitute blueberries with other berries like raspberries. Make sure all ingredients are at room temperature for optimal mixing. Chill the assembled cake for at least 45 minutes before serving for the best presentation. Servings: Serves approximately 12 slices Calories: 320kcal Author: Tisha

Ingredients

½ cup (113g) unsalted butter, softened
1¼ cups (250g) granulated sugar
½ cup (100g) packed light brown sugar
6 tablespoons (90ml) vegetable, canola, or avocado oil
4 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups (375g) all-purpose flour, spooned & leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180ml) buttermilk, room temperature
2 tablespoons lemon zest
½ cup (120ml) lemon juice, room temperature (about 3–4 lemons)
1½ cups (210g) fresh blueberries
1 tablespoon all-purpose flour, to toss with blueberries
8 oz (226g) full-fat brick cream cheese, softened
½ cup (113g) unsalted butter, softened
3½ cups (420g) confectioners’ sugar
1 tablespoon (15ml) heavy cream
1 teaspoon pure vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
In a mixing bowl, beat softened butter until creamy; add sugars and mix until combined. Beat in oil, followed by eggs one at a time.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually combine with wet ingredients, then fold in buttermilk, lemon zest, juice, and blueberries coated in flour.
Divide batter among prepared pans and bake for 22–26 minutes or until a toothpick comes out clean.
Cool cakes completely before frosting with cream cheese mixture made by blending cream cheese and butter until smooth; add confectioners’ sugar, cream, vanilla, and salt.

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