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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 cup buttermilk, room temperature
  • 1½ cups fresh or frozen blueberries
  • 1 tbsp all-purpose flour (for blueberries)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • ½ tsp vanilla extract

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment. Cream 1 cup butter and 1½ cups sugar until pale and fluffy. Beat in eggs one at a time, then 1 tbsp zest and 2 tbsp lemon juice.
  2. Whisk flour, baking powder, baking soda, and salt. Add to batter in three additions alternating with buttermilk, folding gently. Toss blueberries with 1 tbsp flour and fold into batter.
  3. Divide batter evenly between pans and smooth tops.
  4. Bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then cool completely on a rack.
  5. Beat cream cheese and ½ cup butter until smooth. Gradually beat in powdered sugar, then 2 tbsp lemon juice, 1 tbsp zest, and vanilla until fluffy.
  6. Place one layer on a plate, spread 1 cup frosting on top, and add second layer. Frost top and sides, and garnish with extra zest and blueberries.

Notes

Cool the cake layers fully before frosting. For make-ahead, wrap the unfrosted layers in plastic and refrigerate for up to 2 days. Bring to room temperature before assembling.