Blueberry Layer Cake with Lemon Frosting
Indulge in the perfect balance of sweetness and zest with this show-stopping Blueberry Layer Cake with Lemon Frosting. Bursting with juicy blueberries and a hint of fragrant lemon zest, this moist and fluffy cake is layered with a luscious, tangy cream cheese lemon frosting that’s irresistibly creamy. The fresh blueberry and lemon zest garnish adds a vibrant touch, making it as beautiful as it is delicious. Ideal for celebrations or to elevate an everyday dessert, this recipe comes together in just over an hour and delivers a dessert that's both elegant and comforting. Impress your guests with this decadent blueberry and lemon cake that’s a true crowd-pleaser!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1.25 cups whole milk
- 1.5 cups fresh blueberries
- 2 tablespoons lemon zest
- 4 cups powdered sugar
- 1 cup unsalted butter (for frosting), softened
- 8 ounces cream cheese, softened
- 3 tablespoons fresh lemon juice
- 0.5 cups fresh blueberries (for garnish)
- 1 tablespoons lemon zest (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, make the lemon frosting. In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and fluffy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the lemon juice until the frosting is smooth and creamy.
Once the cakes have completely cooled, assemble the layers. Place one cake layer on a serving plate and spread a generous layer of lemon frosting on top. Repeat with the second and third layers.
Frost the top and sides of the cake with the remaining lemon frosting, smoothing it evenly with a spatula.
Garnish the cake with fresh blueberries and a sprinkle of lemon zest on top.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 77.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
