lemon blueberry layer cake
Lemon blueberry layer cake makes the perfect summer layer cake! Bursting with fresh blueberries and plenty of bright citrus flavor, this fluffy and delicious lemon cake is dotted with blueberries and topped with swirls of cream cheese buttercream frosting.
Perfect Lemon Blueberry Layer Cake
Lemons – Fresh lemon zest and juice infuse both the cake and frosting with bright citrus flavor.
Blueberries – Use fresh blueberries for the best blueberry cake. If you only have frozen blueberries available, use the berries directly from the freezer (do not thaw). To keep the cake batter from turning blue, use an aluminum-free baking powder, and toss the blueberries with 1 tablespoon of the flour mixture before folding into the batter.
Cake Batter – This soft lemon cake uses cake flour for the perfect crumb! If you don’t have cake flour on hand, follow the directions in the recipe below to make your own cake flour substitute with all-purpose flour and cornstarch. Room temperature butter, eggs, buttermilk, and Greek yogurt ensure a moist cake with a fluffy texture.
Cake Pans – Bake this cake in two 8-inch round cake pans. To prepare the pans for baking, spray the pans with non-stick baking spray and line each pan with a round of parchment paper.
Bake Cake – Bake rounds for 30 to 34 minutes, or until the top and edges are golden and a toothpick inserted in the center comes out clean and the edges are pulling slightly away from the pan. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.
Frosting – Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth, then beat in lemon zest and vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated. Add lemon juice and beat frosting on medium-high speed for 1-2 minutes, until light and airy.
Assemble Cake – Place one cake layer on a rotating cake stand and use an offset spatula to spread frosting over the cake layer. Add second cake layer and more frosting, swirling the frosting generously over the edge of the top cake layer. Swirl frosting over the sides of the cake while rotating the cake stand. If desired, top the cake with fresh blueberries, lemon slices, and mint.
Lemon blueberry layer cake makes the perfect blueberry cake! Bursting with fresh blueberries and plenty of lemon flavor, you’ll love this easy layer cake.
- 2 1/2 cups cake flour (see note below)
- 1 1/2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 Tbsp lemon zest
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 2 Tbsp lemon juice
- 1 1/3 cups fresh blueberries
- 3/4 cup unsalted butter, at cool room temperature
- 4 oz cream cheese, at cool room temperature
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 2 tsp lemon juice
- Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Line the bottom of the cake pans with parchment paper.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon of flour mixture to toss with blueberries.
- Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk, Greek yogurt and lemon juice in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Toss blueberries with reserved flour mixture and gently fold into batter.
- Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.
- Bake for 30 to 34 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.
- For the frosting, beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth. Beat in lemon zest and vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add lemon juice and beat frosting on medium-high speed for 1-2 minutes, until light and airy.
- To assemble, place one cake layer on a rotating cake stand. Use an offset spatula to spread frosting over the layer. Add second cake layer and spread frosting over the layer, swirling the frosting generously over the edge of the layer. Use the offset spatula to apply frosting to the sides of the cake while you rotate the cake stand. Chill frosted cake for 30 minutes before serving.
- If desired, serve cake topped with fresh blueberries, lemon slices, and mint. Store leftovers covered in the refrigerator; bring to room temperature before serving.
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To make your own cake flour: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.
Baking powder: Use an aluminum-free baking powder to prevent the cake from turning blue.
Keywords: Blueberry, Lemon, Layer Cake, Cake, Frosting