Get ready to bake the most delightful Blueberry Lemon Layer Cake, a perfect treat that’s surprisingly easy to whip up. This recipe is your ultimate guide to creating a moist, flavorful, and visually stunning cake that’s ideal for any occasion, from casual gatherings to special celebrations.
Key Ingredients for Blueberry Lemon Layer Cake
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- Zest of 2 medium lemons (about 2 tablespoons)
- ½ cup fresh or frozen blueberries, dusted with 1 tablespoon of flour
For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup fresh lemon juice (from about 1-2 lemons)
- 1 teaspoon lemon zest
- Pinch of salt
For the Blueberry Compote (Optional but Recommended):
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
How to Make Blueberry Lemon Layer Cake
This Blueberry Lemon Layer Cake is a delightful journey of simple steps leading to a moist, tender crumb bursting with vibrant blueberry and zesty lemon flavors. It’s perfect for beginners and seasoned bakers alike, offering a satisfying bake and a truly delicious result every time. Preparation time is approximately 30 minutes, with an additional 30-40 minutes of baking time, plus cooling and frosting.
Step-by-Step Instructions
1. Prepare Your Cake Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper rounds.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This process incorporates air, which is crucial for a light cake.
4. Add Eggs and Vanilla:
Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
5. Incorporate Lemon Zest:
Add the zest of two medium lemons to the butter and sugar mixture and mix until well combined. This will infuse the cake with a bright, citrusy aroma and flavor.
6. Alternate Dry and Wet Ingredients:
In a separate small bowl or jug, whisk together the buttermilk and lemon zest. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined; do not overmix. Overmixing can develop gluten, leading to a tough cake.
7. Gently Fold in Blueberries:
In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This coating helps prevent the blueberries from sinking to the bottom of the cake. Gently fold the floured blueberries into the cake batter using a spatula until evenly distributed.
8. Bake the Cakes:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The baking time can vary depending on your oven.
9. Cool the Cakes:
Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
10. Prepare the Blueberry Compote (Optional):
While the cakes cool, make the compote. In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices, about 5-7 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until the compote has thickened. Remove from heat and let it cool completely.
11. Make the Lemon Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Increase the speed to medium-high and beat until light and fluffy. Stir in the fresh lemon juice, lemon zest, and pinch of salt. Taste and add more lemon juice or sugar if desired.
12. Assemble and Frost the Cake:
Once the cake layers are completely cool, level them if necessary by trimming off any domed tops with a serrated knife. Place one cake layer on your serving plate or cake stand. Spread a generous layer of the lemon cream cheese frosting over the first cake layer. If using, spoon some of the cooled blueberry compote in the center of the frosting layer, leaving a small border. Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting. You can create swirls or smooth finishes as you prefer.
13. Decorate (Optional):
Garnish the cake with fresh blueberries and a sprinkle of lemon zest, or swirl in some extra blueberry compote on top for a beautiful presentation.
Why You’ll Love This Blueberry Lemon Layer Cake
You’ll adore this Blueberry Lemon Layer Cake for its wonderfully light and airy texture, perfectly balanced with the sweet burst of blueberries and the bright tang of lemon. It’s a truly delightful treat that feels sophisticated yet is achievable for any home baker, offering significant savings compared to purchasing a similar cake from a bakery. The combination of moist cake, creamy lemon frosting, and the optional sweet-tart blueberry compote creates a symphony of flavors that’s irresistible, making it a standout alternative to a classic vanilla or chocolate cake.
Picture this: a slice of sunshine on a plate, each bite a harmonious blend of fruity sweetness and citrusy zest. It’s the perfect centerpiece for your next brunch, birthday, or just because. Forget those store-bought, often dry or overly sweet cakes; this homemade gem is so much more satisfying. Ready to impress yourself and your loved ones? Dive into this recipe and experience the joy of creating this beautiful Blueberry Lemon Layer Cake from scratch today – you won’t regret it!
Storing and Reheating Tips
To keep your beautiful Blueberry Lemon Layer Cake fresh, it’s best to store it in an airtight container.
- Refrigeration: If your cake is frosted with cream cheese frosting, it’s essential to refrigerate it. Place the cake in a cake carrier or cover it loosely with plastic wrap. It will stay fresh in the refrigerator for 3-4 days.
- Room Temperature: If your cake is unfrosted or frosted with a buttercream that doesn’t contain cream cheese, you can store it at room temperature for 1-2 days in an airtight container. However, due to the fruit, refrigeration is generally recommended for this specific recipe.
- Freezing: You can freeze unfrosted cake layers or the entire frosted cake.
- Unfrosted Layers: Wrap each cooled cake layer tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 2-3 months. Thaw at room temperature before frosting.
- Frosted Cake: Chill the frosted cake until the frosting is firm. Then, wrap it tightly in several layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight, then bring to room temperature before cutting.
Final Thoughts
This Blueberry Lemon Layer Cake is a testament to how simple ingredients can create something truly spectacular. Give it a try this week and experience the joy of a homemade cake that’s both stunning and delicious. Happy baking!
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- Best German Chocolate Cake
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- Our Pinterest
Blueberry Lemon Layer Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper rounds.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoon salt
- In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This process incorporates air, which is crucial for a light cake.1 cup unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl as needed.3 large eggs, at room temperature, 1 teaspoon vanilla extract
- Add the zest of two medium lemons to the butter and sugar mixture and mix until well combined. This will infuse the cake with a bright, citrusy aroma and flavor.2 medium lemons, zest of (about 2 tablespoons)
- In a separate small bowl or jug, whisk together the buttermilk and lemon zest. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined; do not overmix. Overmixing can develop gluten, leading to a tough cake.1 cup buttermilk, at room temperature
- In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This coating helps prevent the blueberries from sinking to the bottom of the cake. Gently fold the floured blueberries into the cake batter using a spatula until evenly distributed.0.5 cup fresh or frozen blueberries, dusted with 1 tablespoon of flour, 2.5 cups all-purpose flour
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The baking time can vary depending on your oven.
- Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- While the cakes cool, make the compote. In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices, about 5-7 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until the compote has thickened. Remove from heat and let it cool completely.2 cups fresh or frozen blueberries, 0.25 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Increase the speed to medium-high and beat until light and fluffy. Stir in the fresh lemon juice, lemon zest, and pinch of salt. Taste and add more lemon juice or sugar if desired.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened, 4 cups powdered sugar, sifted, 0.25 cup fresh lemon juice (from about 1-2 lemons), 1 teaspoon lemon zest, 1 pinch salt
- Once the cake layers are completely cool, level them if necessary by trimming off any domed tops with a serrated knife. Place one cake layer on your serving plate or cake stand. Spread a generous layer of the lemon cream cheese frosting over the first cake layer. If using, spoon some of the cooled blueberry compote in the center of the frosting layer, leaving a small border. Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting. You can create swirls or smooth finishes as you prefer.
- Garnish the cake with fresh blueberries and a sprinkle of lemon zest, or swirl in some extra blueberry compote on top for a beautiful presentation.