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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake
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Lemon Blueberry Layer Cake is a delightful dessert that perfectly combines the zesty tang of lemons with the sweetness of fresh blueberries. This moist and fluffy cake is layered and generously frosted with a creamy cream cheese frosting, making it an ideal choice for spring celebrations, summer picnics, or any special occasion. Each slice bursts with flavor, leaving everyone wanting more.

Ingredients

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  • ½ cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 6 tablespoons vegetable oil, canola or avocado oil
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour, spooned & leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk, room temperature
  • 2 tablespoons lemon zest
  • ½ cup lemon juice, about 3–4 lemons, room temperature
  • 1½ cups fresh blueberries
  • 1 tablespoon all-purpose flour, for tossing blueberries
  • 8 oz full-fat brick cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3½ cups confectioners’ sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add oil, eggs, vanilla extract, lemon zest, and lemon juice; mix well.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients alternately with buttermilk until just combined.
  4. Toss blueberries in flour and gently fold into the batter.
  5. Divide batter between pans and bake for about 25 minutes or until a toothpick comes out clean. Cool before frosting with cream cheese frosting.

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Find it online: https://easywithella.com/lemon-blueberry-layer-cake/