Lemon Blueberry Layer Cake with Cream Cheese Frosting
This elegant lemon blueberry layer cake, topped with a creamy cheese frosting, is perfect for summer celebrations and berry-themed parties.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 cup fresh blueberries tossed in 1 tbsp flour
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon juice, and lemon zest. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Gently fold the flour-coated blueberries into the batter until evenly distributed.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, until well combined. Add the vanilla and lemon juice, mixing until smooth.
Assembly
- Place one cake layer on a serving plate. Spread with frosting, then top with the second cake layer. Frost the top and sides of the cake.
Serving
- Decorate with fresh blueberries, lemon slices, and optional garnishes. Serve immediately or store in the refrigerator until ready to serve.
Storage
- Store the cake in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature. Toss blueberries in flour to prevent sinking.
Ingredient Substitutions: Use raspberries instead of blueberries or swap buttermilk with milk plus lemon juice.
How to Serve: Best served chilled or at room temperature with a side of fresh berries.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Bake the cakes a day ahead and frost on the day of serving.
Ingredient Substitutions: Use raspberries instead of blueberries or swap buttermilk with milk plus lemon juice.
How to Serve: Best served chilled or at room temperature with a side of fresh berries.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Bake the cakes a day ahead and frost on the day of serving.