This moist lemon blueberry layer cake is a sunny delight! With fluffy cake layers packed with juicy blueberries and zesty lemon flavor, it’s perfect for any celebration.
Whenever I make this cake, I can’t resist sneaking a little slice before it’s even frosted! It’s just too tempting. 😋 Plus, the bright colors make it a showstopper at parties!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cake structure and texture. If you’re gluten-free, you can use a 1:1 gluten-free blend.
Butter: Unsalted is best in baking because it lets you control the salt level. If you’re in a pinch, you can substitute with vegetable oil, but it changes the cake’s flavor slightly.
Buttermilk: This ingredient adds moisture and tenderness. If you don’t have it, mix one cup of milk with one tablespoon of lemon juice or vinegar and let it sit for 5 minutes to thicken.
Blueberries: Fresh blueberries are ideal, but if you’re using frozen, don’t thaw them! It keeps the batter from turning purple. You can also try other berries like raspberries or chopped strawberries.
Cream Cheese: A soft cream cheese is essential for frosting. If you’d like a lighter option, you could use a mascarpone cheese or even Greek yogurt, but it will change the texture and taste.
How Do I Get My Blueberries to Stay in the Cake?
Preventing blueberries from sinking is easier than you think! Here are some simple tips to help:
- Coat the blueberries in a tablespoon of flour before folding them into the batter. This can help suspend them.
- Make sure your batter is thick enough. A thicker batter helps keep the blueberries afloat.
Also, try not to stir too aggressively when you add the blueberries—gently fold them in to avoid breaking them apart!
What’s the Best Way to Frost My Cake?
Frosting can be tricky, but with a few simple techniques, you can make it look beautiful. Here’s what to do:
- Use a serrated knife to level your cake layers for a flat base.
- For a smooth finish, apply a thin “crumb coat” layer of frosting all over the cake first. Let it chill for 30 minutes, then frost with a thicker layer.
- For a decorative edge, use a spatula or a cake scraper to create clean lines.
- Lastly, don’t be shy with the toppings! Fresh blueberries and lemon slices add a lovely touch and make your cake visually appealing.
Happy baking! This cake is sure to impress and bring smiles all around!
Moist Lemon Blueberry Layer Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 2 tablespoons lemon juice
- 1 ½ to 2 cups fresh blueberries (can be frozen, do not thaw)
For the Lemon Cream Cheese Frosting:
- 16 oz (450g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- Pinch of salt
For Garnish:
- Fresh blueberries
- Lemon slices or wedges
How Much Time Will You Need?
This delicious lemon blueberry cake takes about 30 minutes to prepare, with an additional 30–35 minutes for baking and then cooling time. Plus, a bit more time for frosting and chilling before serving! Overall, you’ll need around 2-3 hours to make this delightful dessert, but the end result is well worth it!
Step-by-Step Instructions:
1. Prepare Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For easy removal, lining the bottoms with parchment paper is a great idea!
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for now.
In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until it’s light and fluffy, about 3-5 minutes. Now, add the eggs one at a time, making sure to beat well after each addition. Mix in the lemon zest and vanilla extract!
Next, in a small bowl, combine the buttermilk and lemon juice. Now, alternately add the dry ingredient mix and the buttermilk mixture into the butter mixture. Start with the dry ingredients and end with them, mixing until just combined (don’t overmix!).
Gently fold in the blueberries, coating them in a tablespoon of flour beforehand to prevent them from sinking. Divide the batter evenly among the prepared pans and smooth out the tops.
2. Bake:
Place the pans in your preheated oven and bake for 30-35 minutes. To check if they are ready, poke them with a toothpick; it should come out clean. Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes.
Run a knife around the edges to loosen them, and then turn the layers out onto wire racks to cool completely.
3. Make Lemon Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, starting on low speed until combined, then increase to high and beat until fluffy. Mix in the lemon juice, zest, vanilla, and a pinch of salt. If the frosting is too thick, just add a teaspoon of milk at a time until you reach the desired consistency.
4. Assemble the Cake:
Once the cake layers are completely cool, check if they have domed tops. If they do, level them with a serrated knife. Now, place one cake layer on a serving plate or cake stand.
Spread a generous layer of frosting over the top, then add the second cake layer. Repeat with more frosting before adding the third layer on top. Finally, cover the entire cake with frosting, smoothing it out neatly over the top and the sides.
If you wish, add fresh blueberries and lemon slices on top for a beautiful garnish!
5. Chill and Serve:
Refrigerate the completed cake for at least 30 minutes. This helps the frosting set beautifully. When you’re ready to serve, slice the cake and enjoy its refreshing flavors both chilled and at room temperature!
Now, you have a moist, flavorful Lemon Blueberry Layer Cake ready to delight you and your guests! 🍰✨ Enjoy every bite!
FAQ for Moist Lemon Blueberry Layer Cake
Can I Use Frozen Blueberries in This Recipe?
Yes, you can use frozen blueberries! Just make sure not to thaw them before adding to the batter. This helps prevent them from breaking down and turning the cake purple.
How Can I Make This Cake Ahead of Time?
You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap at room temperature. Just make sure to frost the cake on the day you plan to serve it for the best texture and flavor.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. For longer freshness, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag. Just thaw in the fridge when you’re ready to enjoy!
Can I Substitute the Cream Cheese in the Frosting?
Yes, if you’re looking for a lighter option, you can use mascarpone cheese or whipped cream. Keep in mind that this will change the flavor and texture a bit, but it will still be delicious!
