This Moist Lemon Blueberry Layer Cake is a fresh and fruity treat. With zesty lemon and juicy blueberries, it’s perfect for any occasion!
Every time I bake this cake, I can’t resist sneaking an extra slice (or two). Who can blame me? It’s hard to say no to such a tasty and colorful dessert! 🍰
Baking this cake is a breeze—mix, layer, and enjoy! Trust me, this cake will make you smile and brighten your day, one bite at a time.
Key Ingredients & Substitutions
Cake Flour: Cake flour is lower in protein than all-purpose flour, giving the cake a tender crumb. If you don’t have cake flour, substitute with all-purpose flour, but it might be slightly denser.
Blueberries: Fresh blueberries are best for this recipe, but if they’re out of season, use frozen ones. Just remember not to thaw them before adding to the batter, or they may bleed into the cake.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before using.
Cream Cheese: Use full-fat cream cheese for the frosting. If you want a lighter version, Neufchâtel cheese can work, but it may change the texture slightly.
How Do I Make Light and Fluffy Cake Layers?
Getting your cake layers light and fluffy is all about the mixing process. The creaming method is key here.
- Beat the butter and sugar together really well—about 4-5 minutes—until it’s fluffy and pale. This incorporates air, which makes the cake rise.
- Make sure your eggs are at room temperature; they mix in better and create a smoother batter.
- When you mix the dry and wet ingredients, do so gently to prevent the cake from becoming dense. Overmixing can ruin that fluffy texture!
How Do I Ensure Evenly Layered Frosting?
To get that gorgeous layered look with frosting, use a simple trick.
- Use a spatula to spread frosting evenly on the first cake layer before adding the next layer. You can pipe the frosting around the edge to create a dam for the fruit filling.
- For the sides, use a bench scraper or off-set spatula to even out the frosting. Don’t be afraid to smooth it out a bit.
These tips will help you bake a stunning and tasty Moist Lemon Blueberry Layer Cake that everyone will love! Happy baking!
Moist Lemon Blueberry Layer Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 3 cups (360g) cake flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 2 tablespoons lemon juice
- 1½ cups fresh blueberries (can freeze, do not thaw)
For the Lemon Cream Cheese Frosting:
- 1 cup (230g) unsalted butter, softened
- 8 ounces (225g) cream cheese, softened
- 6 cups (720g) powdered sugar, sifted
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
For Decoration:
- Fresh blueberries
- Lemon wedges
How Much Time Will You Need?
This Moist Lemon Blueberry Layer Cake takes about 30 minutes to prepare and 30-35 minutes to bake. Once it’s cooled, you’ll need about 20 minutes to assemble and frost the cake. After that, allow at least 30 minutes for the frosting to set in the fridge before serving. Total time: approximately 1.5 hours plus chilling time!
Step-by-Step Instructions:
1. Prepare Pans and Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to make it easier to remove the cakes later.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the sifted cake flour, baking powder, and salt. This step helps distribute the baking powder evenly throughout the flour.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or a stand mixer with the paddle attachment to beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy—about 4-5 minutes.
4. Add Eggs and Flavorings:
Add the eggs one at a time, making sure to beat well after each addition. Next, mix in the lemon zest and vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients:
With the mixer on low speed, alternate adding the dry flour mixture and the room temperature buttermilk. Begin and end with the dry ingredients. Mix just until everything is combined; don’t overmix!
6. Add Lemon Juice and Blueberries:
Gently fold in the lemon juice. Take the fresh blueberries and toss them in a tablespoon of flour to prevent them from sinking in the cake. Then, carefully fold them into the batter.
7. Bake the Cake:
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes:
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
9. Prepare the Frosting:
In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy. Gradually add the powdered sugar (one cup at a time), mixing on low speed until it’s all combined. Increase the speed to medium and beat until fluffy. Finally, mix in the lemon zest, lemon juice, and vanilla extract until combined.
10. Assemble the Cake:
Take the first layer of cake and place it on a serving plate. Spread a generous layer of frosting on top before adding the second layer. Repeat the process until all layers are stacked. Use the remaining frosting to cover the top and sides evenly.
11. Decorate:
For a finishing touch, garnish the cake with fresh blueberries and lemon wedges as seen in your image. This will add a pop of color and make it look extra inviting!
12. Serve:
Before slicing, refrigerate the cake for at least 30 minutes to allow the frosting to set properly. Now, it’s time to slice, serve, and enjoy your delightful Moist Lemon Blueberry Layer Cake!
This delicious cake beautifully combines the zesty flavor of lemon with the sweetness of blueberries, layered perfectly with creamy lemon-flavored frosting. Enjoy every bite!
FAQ for Moist Lemon Blueberry Layer Cake
Can I Use Frozen Blueberries in This Recipe?
Yes! You can use frozen blueberries without thawing them first. Just toss them in a tablespoon of flour before folding them into the batter to help prevent them from sinking during baking.
What Should I Do If I Don’t Have Buttermilk?
No worries! You can make a quick substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using it in the recipe.
How Do I Store Leftover Cake?
To store leftovers, keep the cake in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, wrap the slices tightly in plastic wrap and store them in a freezer-safe container for up to 3 months.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers in advance and store them, wrapped tightly in plastic, in the refrigerator for up to 3 days. Frost the cake the day you plan to serve it for the best freshness.
