Bursting Blueberry Lemon Layer Cake
This bursting blueberry lemon layer cake features soft, moist lemon-infused layers filled with juicy blueberries and finished with a creamy, tangy frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Lemon zest
- Fresh lemon juice
- Vanilla extract
- Buttermilk
- Fresh or frozen blueberries
- Unsalted butter (for frosting)
- Cream cheese
- Powdered sugar
- Lemon juice (for frosting)
- Vanilla extract (for frosting)
Instructions
- Preheat oven to 175°C (350°F) and grease and line round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Fold in blueberries gently.
- Divide batter between pans and smooth tops.
- Bake for 20–30 minutes until a toothpick inserted comes out clean.
- Cool completely before assembling.
- For frosting, beat butter and cream cheese until smooth, then add powdered sugar, lemon juice, and vanilla.
- Layer cakes with frosting between each, then frost top and sides.
- Decorate as desired and serve.
Notes
- Toss blueberries in flour to prevent sinking.
- Use frozen blueberries without thawing.
- Do not overmix batter to keep cake light.
- Chill cake slightly before slicing for cleaner cuts.
- Add lemon curd between layers for extra flavor.
- Store in refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
