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Moist Lemon Blueberry Layer Cake

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A moist lemon blueberry layer cake with cream cheese frosting that balances bright citrus flavors with sweet bursts of blueberries, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper circles.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest and vanilla extract.
  6. Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix just until combined.
  7. Lightly toss blueberries in flour, then gently fold them into the batter.
  8. Divide batter evenly between pans and smooth the tops. Tap pans gently to release air bubbles.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  11. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
  12. Add lemon juice and beat again until combined.
  13. Assemble cake by placing one layer on a plate, spreading frosting on top, then adding the second layer. Frost top and sides evenly.
  14. Decorate with fresh blueberries and lemon zest.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour before folding to prevent sinking. Chill frosting if too soft and re-whip before spreading. Cool cake completely before frosting to avoid melting.

Nutrition

Keywords: lemon blueberry cake, layer cake, cream cheese frosting, moist cake, homemade dessert, easy cake recipe, lemon dessert, blueberry dessert

Find it online: https://flurpchef.com/moist-lemon-blueberry-layer-cake-recipe-easy-best-homemade-dessert/