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Lemon Blueberry Layer Cake


  • Author: Jessica

Description

Some flavor pairings just sing, don’t they? Lemon and blueberry is one of those truly magical combinations for me. The bright, zesty tang of fresh lemon cuts through sweetness beautifully, while bursts of juicy blueberries add their own unique fruity notes. This Lemon Blueberry Layer Cake is my celebration of that perfect partnership, designed to be as vibrant and joyful in taste as it is in appearance


Ingredients

Scale

For the Lemon Blueberry Cake Layers (makes three 8-inch layers):

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil
  • 4 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) buttermilk, at room temperature
  • 2 Tablespoons fresh lemon zest (from about 23 lemons)
  • 1/2 cup (120ml) fresh lemon juice (from 34 lemons), at room temperature
  • 1 and 1/2 cups (approx. 210g) fresh blueberries
  • 1 Tablespoon all-purpose flour (for tossing blueberries)

For the Cream Cheese Frosting:

  • 8 ounces (1 block or 226g) full-fat brick cream cheese, softened to room temperature*
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (approx. 420g) confectioners’ sugar, sifted
  • 1 Tablespoon (15ml) heavy cream*, room temperature (plus potentially more)
  • 1 teaspoon pure vanilla extract
  • pinch salt (approx. 1/8 teaspoon)

*Ensure cream cheese and butter are properly softened, and heavy cream is not cold, for smooth frosting.


Instructions

Let’s create this bright and beautiful Lemon Blueberry Layer Cake together! First, prepare your oven and pans. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans well. Line the bottom of each pan with a circle of parchment paper, then grease the parchment paper too. This double greasing and lining ensures the cakes release flawlessly. Set the prepared pans aside.

Now, start the cake batter. Using your handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on high speed for about 1 minute until it’s smooth and creamy. Add both the granulated sugar and the packed light brown sugar. Beat on medium-high speed for about 2 minutes until they are well combined with the butter. Add the oil and beat for about 3 more minutes; the mixture should become lighter in color and creamy as air is incorporated. Scrape down the sides and bottom of the bowl.

Add the room temperature eggs, one at a time ideally (though the recipe groups them), beating well after each addition if possible, or just until combined if added together. Add the vanilla extract and beat on medium speed for about 1 minute until everything is thoroughly combined. Remember to scrape the bowl as needed to ensure homogeneity.

In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening and seasoning. The recipe description says to add the dry ingredients to the wet ingredients, then beat in the liquids (buttermilk, lemon zest, lemon juice). Typically, alternating dry and wet is recommended for layer cakes, but following the recipe’s flow: Add the whisked dry ingredients to the wet ingredients in the mixer bowl. Beat on low speed for just a few seconds to start combining. While still on low, pour in the room temperature buttermilk, fresh lemon zest, and fresh lemon juice. Beat just until the ingredients are combined. Do not over-mix at this stage, as it will develop gluten and make the cake tough. The batter will be thick.  

 

In a small bowl, gently toss the fresh blueberries with the 1 Tablespoon of all-purpose flour until they are lightly coated. This flour coating helps absorb excess moisture and prevents the berries from sinking to the bottom of the thick batter. Carefully fold the flour-coated blueberries into the cake batter using a large rubber or silicone spatula. Fold just until they are evenly distributed – again, minimal mixing is key here to avoid toughness and prevent crushing the berries.

Spoon the thick batter evenly into the three prepared cake pans. Use the back of a spoon or a small offset spatula to smooth the tops slightly. Bake in the preheated oven for approximately 22–26 minutes. Test for doneness by inserting a wooden toothpick into the center of each cake; it should come out clean. Remove the cakes from the oven.

Allow the cakes to cool completely in their pans on wire racks. This is slightly unusual (most recipes cool for 10 mins then invert), but follow this instruction; perhaps the structure benefits from cooling fully in the pan. Once completely cool, you can proceed with assembly.

While the cakes cool, make the cream cheese frosting. Ensure your brick cream cheese and butter are both well softened to room temperature. In a large bowl using a handheld or stand mixer with the paddle attachment, beat the softened cream cheese and softened butter together on medium speed for a full 3 minutes. It’s crucial they are beaten until completely smooth and no lumps remain; this prevents lumpy frosting later. Scrape down the bowl well.

Turn the mixer speed down to low. Gradually add the sifted confectioners’ sugar. Add the tablespoon of room temperature heavy cream, the teaspoon of pure vanilla extract, and the pinch of salt while the mixer is still running on low. Continue mixing on low until the sugar is incorporated. Then, turn the mixer speed up to high and beat for 3 minutes until the frosting is light, creamy, and fluffy. If the frosting seems too thick, you can beat in a tiny bit more cream, but cream cheese frosting is naturally softer than buttercream, so be cautious not to make it too loose.

Assemble and frost the cake once the layers are completely cool. If the cakes have domed tops, use a large serrated knife to carefully slice off a thin layer from the tops to create flat, level surfaces for stacking. Place the first cake layer on your serving plate or cake stand. Evenly cover the top with a portion of the cream cheese frosting (about 1 cup, or divide the frosting visually by the number of filling layers plus top/sides).

Carefully place the second cake layer on top of the frosting. Add another layer of frosting. Place the third cake layer on top. Use the remaining frosting to cover the top and sides of the cake. The recipe notes this makes enough for a “light frost,” so don’t expect very thick coverage or elaborate piping unless you double the frosting recipe. Smooth the frosting as best as you can with your offset spatula.

 

Garnish the cake with fresh blueberries or thin lemon slices, if desired. Crucially, refrigerate the assembled cake for at least 45 minutes before slicing. Cream cheese frosting is softer than buttercream, and chilling helps the cake firm up so it doesn’t fall apart when you cut into it. Enjoy!

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