Lemon Blueberry Layer Cake PT180M https://img4.recipesrun.com/201907/2019/1107/4c/1/133220/300x200x50.jpg 10 servings Ingredients: salt 1 tsp. pure vanilla extract 1 tbsp. heavy cream 3 1/2 cups confectioners’ sugar 1/2 cup unsalted butter, softened to room temperature 8 oz. full-fat brick style cream cheese, softened to room temperature 1 tbsp. all-purpose flour 1 1/2 cups blueberries, fresh 1/2 cup lemon juice 2 tbsp. lemon zest 1 cup buttermilk 1/2 tsp. salt 1 tbsp. baking powder 3 cups sifted all-purpose flour 1 tbsp. pure vanilla extract 4 large eggs, at room temperature 1/2 cup light brown sugar 1 1/4 cups granulated sugar 1 cup unsalted butter, softened to room temperature
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Lemon Blueberry Layer Cake

By Tracy

10 Person
180 Minutes
0 Calories
Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw. This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch– it literally tastes like spreadable cheesecake.

Ingredients

Cream Cheese Frosting

  • salt

  • 1 tsp. pure vanilla extract

  • 1 tbsp. heavy cream

  • 3 1/2 cups confectioners’ sugar

  • 1/2 cup unsalted butter, softened to room temperature

  • 8 oz. full-fat brick style cream cheese, softened to room temperature

  • 1 tbsp. all-purpose flour

  • 1 1/2 cups blueberries, fresh

  • 1/2 cup lemon juice

  • 2 tbsp. lemon zest

  • 1 cup buttermilk

  • 1/2 tsp. salt

  • 1 tbsp. baking powder

  • 3 cups sifted all-purpose flour

  • 1 tbsp. pure vanilla extract

  • 4 large eggs, at room temperature

  • 1/2 cup light brown sugar

  • 1 1/4 cups granulated sugar

  • 1 cup unsalted butter, softened to room temperature

Method

  • 01
    Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • 02
    Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes.
  • 03
    Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
  • 04
    In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice until combined.
  • 05
    Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer.
  • 06
    Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
  • 07
    Make the 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.
  • 08
    Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
  • 09
    Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers 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.
  • 10
    Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

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    Lemon Blueberry Layer Cake

    3.5

    ( By Tracy )

    Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw. This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch– it literally tastes like spreadable cheesecake.
    01 Information
    • Grade easy
    • Serving 10 servings
    • Prep Time 30 Mins
    • Cook Time 150 Mins
    • Total Time 180 Mins
    02 Ingredients
    Cream Cheese Frosting
    salt
    1 tsp. pure vanilla extract
    1 tbsp. heavy cream
    3 1/2 cups confectioners’ sugar
    1/2 cup unsalted butter, softened to room temperature
    8 oz. full-fat brick style cream cheese, softened to room temperature
    1 tbsp. all-purpose flour
    1 1/2 cups blueberries, fresh
    1/2 cup lemon juice
    2 tbsp. lemon zest
    1 cup buttermilk
    1/2 tsp. salt
    1 tbsp. baking powder
    3 cups sifted all-purpose flour
    1 tbsp. pure vanilla extract
    4 large eggs, at room temperature
    1/2 cup light brown sugar
    1 1/4 cups granulated sugar
    1 cup unsalted butter, softened to room temperature
    03 Method
    Step 1
    Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
    Step 2
    Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes.
    Step 3
    Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
    Step 4
    In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice until combined.
    Step 5
    Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer.
    Step 6
    Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
    Step 7
    Make the 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.
    Step 8
    Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
    Step 9
    Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers 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.
    Step 10
    Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
    04 Author
    Tracy Tracy
    647 Recipes

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