Lemon Blueberry Layer Cake with Lemon Buttercream Frosting: A Symphony of Fresh Flavors!
Hello, dear readers! There’s something absolutely magical about combining fresh, zesty lemons with sweet, plump blueberries in a cake that sings with flavor. Today, I’m thrilled to share with you a recipe that has captured my heart and taste buds: Lemon Blueberry Layer Cake with Lemon Buttercream Frosting. It’s a delightful treat that promises to brighten any table it graces!
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Why You’ll Love This Lemon Blueberry Cake
Imagine this: three layers of moist lemon-infused cake with fresh blueberries sprinkled throughout, all enveloped in a silky-smooth lemon buttercream frosting. I assure you, the smell alone while this bakes is enough to gather everyone to the kitchen!
1. Spectacular Flavor Combination: The zestiness of lemons perfectly balances the sweetness of blueberries.
2. Perfect for Any Occasion: Whether it’s a birthday, a family gathering, or just a special weekend treat, this cake makes any event memorable.
3. Looks and Tastes Professional: Impress everyone with a cake that looks as good as it tastes—without any professional baking skills needed!
Ingredients You’ll Need
– Dry Ingredients: 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt
– Creaming Ingredients: 1 cup unsalted butter (room temperature), 2 cups granulated sugar
– Wet Ingredients: 4 large eggs (room temperature), 1 teaspoon vanilla extract, zest of 3 lemons, 1 cup buttermilk (room temperature)
– Fruit: 2 cups fresh blueberries
– For the Frosting: 3 cups buttercream frosting, 2 tablespoons lemon zest, 3 tablespoons lemon juice
Tools Needed
– Three 8-inch cake pans
– Mixing bowls
– Electric mixer
– Spatula
– Cooling racks
Creative Twists on the Classic
– Veganize Your Bake: Substitute eggs with applesauce and use vegan butter and plant-based milk.
– Gluten-Free Version: Swap all-purpose flour with your favorite gluten-free flour blend.
– Switch the Berries: Not a fan of blueberries? Try raspberries or mixed berries for a different twist.
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Let’s Make It! Step-by-Step Instructions
1. Prep and Preheat: Preheat your oven to 350°F (177°C). Grease and flour your cake pans, and line with parchment.
2. Mix Dry Ingredients: In a bowl, whisk flour, baking powder, and salt.
3. Cream Butter and Sugar: Beat butter and sugar until fluffy. Add eggs, one at a time, followed by vanilla and lemon zest.
4. Combine Mixtures: Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
5. Add Blueberries: Coat blueberries in flour, then fold into the batter. Evenly distribute the batter into the prepared pans.
6. Bake: 25-30 minutes until golden and cooked through. Cool in pans, then on a wire rack.
7. Prepare Frosting: Mix frosting with lemon zest and juice.
8. Assemble Cake: Layer cakes with frosting between each and cover the outside.
9. Decorate and Chill: Garnish with extra blueberries and chill to set.
Perfect Pairings and Tips
Serve this cake with a dollop of lemon curd or a scoop of vanilla ice cream for an extra indulgent dessert. Always fold the blueberries gently to avoid bleeding into the batter!
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Storage and More
This cake keeps well in the refrigerator for up to 5 days. Ensure it’s covered to retain its moist texture.
FAQ
Q: Can I use frozen blueberries?
A: Absolutely! Just ensure they’re coated in flour as well to prevent sinking.
Q: How can I ensure my cake layers bake evenly?
A: Use an oven thermometer and rotate the pans halfway through baking.
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Wrap-up: A Taste of Sunshine!
This Lemon Blueberry Layer Cake with Lemon Buttercream Frosting isn’t just a cake; it’s a vibrant celebration in every slice. Perfect for those who love a tangy yet sweet dessert!
Loved this recipe? Try our Lemon Raspberry Cupcakes next! And if you do give this recipe a go, don’t forget to leave a comment below or share your creation on social media. Happy baking!
