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Moist Blueberry Lemon Layer Cake with Cream Cheese Frosting

moist blueberry lemon layer cake - featured image
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A bright and moist blueberry lemon layer cake with a tangy cream cheese frosting, perfect for gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • Fresh lemon zest from 2 lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional, for garnish)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and fresh lemon zest.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions, starting and ending with dry ingredients. Mix until just combined.
  6. Gently fold in fresh lemon juice and blueberries with a rubber spatula, being careful not to break the berries.
  7. Divide batter evenly between prepared pans. Tap pans gently on counter to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes if oven runs hot.
  9. Let cakes cool in pans for 10 minutes, then invert onto cooling racks. Cool completely before frosting.
  10. For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, lemon juice, and vanilla extract. Beat on high for about 3 minutes until fluffy. Refrigerate 15 minutes if too soft.
  11. Assemble the cake by placing one layer on a serving plate. Spread one-third of the frosting evenly over the top. Add second layer and frost top and sides. Garnish with lemon zest or fresh blueberries if desired.

Notes

Use room temperature ingredients for best results. Gently fold in blueberries to avoid breaking them. Use fresh lemon zest and juice for bright flavor. Let cake cool completely before frosting to prevent melting. Toss blueberries in flour if they bleed too much. Use serrated knife to level cake layers for even stacking.

Nutrition

Keywords: blueberry lemon cake, cream cheese frosting, layer cake, easy cake recipe, homemade cake, blueberry dessert, lemon dessert

Find it online: https://twirltaste.com/moist-blueberry-lemon-layer-cake-recipe-easy-homemade-with-cream-cheese-frosting/