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Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is a bright, sweet dessert filled with juicy blueberries, perfect for spring and summertime.
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Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 360 kcal

Equipment

  • Stand Mixer
  • 8-inch round cake pans
  • mixing bowls
  • whisk
  • cake stand
  • spatula
  • toothpick

Ingredients
  

Cake Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 1 and ¼ cups granulated sugar
  • ½ cup light brown sugar packed
  • 6 Tablespoons vegetable oil or canola oil
  • 4 large eggs at 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 at room temperature
  • 2 Tablespoons lemon zest
  • ½ cup lemon juice (3–4 lemons), at room temperature
  • 1 and ½ cups fresh blueberries do not use frozen
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces full-fat cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3 and ½ cups confectioners’ sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions
 

Baking Instructions

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute.
  • Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes.
  • Add the oil and beat until combined and light and creamy, about 3 more minutes.
  • Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients. Beat on low speed for a few seconds, then beat in the milk, lemon zest, and lemon juice until combined.
  • Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter.
  • Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow to cool completely in the pan before assembling and frosting.
  • Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes.
  • Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Turn the mixer up to high speed and beat for 3 minutes.
  • Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides.
  • Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Make cakes and frosting 1 day in advance. Store cakes at room temperature, refrigerate frosting. Frosted or unfrosted cakes may be frozen for up to 2 months.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 52gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 34gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 1mg
Keyword cake, dessert, Lemon Blueberry Layer Cake, spring, summer
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