Vanilla Lemon Blueberry Layer Cake
A delightful vanilla lemon blueberry layer cake with fluffy whipped frosting, perfect for any celebration.
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 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup buttermilk
Add-ins
- 1 cup fresh blueberries
Whipped Frosting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a separate bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined. Fold in the blueberries gently.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack.
Whipped Frosting
- In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, vanilla extract, and lemon juice, whipping until stiff peaks form.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of whipped frosting on top, then add the second cake layer. Frost the top and sides with the remaining frosting.
- Garnish with fresh blueberries, lemon slices, and mint leaves for a beautiful presentation.
Serving and Storage
- Serve slices of cake fresh, with optional accompaniments like vanilla ice cream or lemon curd.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Ingredient Substitutions: Substitute regular milk for buttermilk with 1 tablespoon of lemon juice added. How to Serve: Pair with tea or chilled champagne. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Bake cake layers a day in advance and frost on the day of serving.