Name: Lemon Blueberry Layer Cake with Lemon Buttercream Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2.5 cups 2 1/2 cups all-purpose flour; 1 tablespoon 1 tablespoon baking powder; 0.5 teaspoon 1/2 teaspoon salt; 1 cup 1 cup unsalted butter (room temperature); 2 cups 2 cups granulated sugar; 4 large 4 large eggs (room temperature); 1 teaspoon 1 teaspoon vanilla extract; 3 whole zest of 3 lemons; 1 cup 1 cup buttermilk (room temperature); 2 cups 2 cups fresh blueberries (Coat in flour before adding to batter.); 3 cups 3 cups buttercream frosting; 2 tablespoons 2 tablespoons lemon zest; 3 tablespoons 3 tablespoons lemon juice

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!

Don’t miss out on more fantastic recipes! Subscribe to our email list and ensure you’re always in the loop for culinary delights.

—

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

See also Almond Glazed Holiday Cookies

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.

—

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!

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

A delightful three-layer cake infused with zesty lemon and plump blueberries, enveloped in silky lemon buttercream frosting.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

Dry Ingredients

2.5 cups 2 1/2 cups all-purpose flour
1 tablespoon 1 tablespoon baking powder
0.5 teaspoon 1/2 teaspoon salt

Creaming Ingredients

1 cup 1 cup unsalted butter (room temperature)
2 cups 2 cups granulated sugar

Wet Ingredients

4 large 4 large eggs (room temperature)
1 teaspoon 1 teaspoon vanilla extract
3 whole zest of 3 lemons
1 cup 1 cup buttermilk (room temperature)

Method

Preparation

Preheat your oven to 350°F (177°C). Grease and flour your cake pans, and line with parchment.

Mixing

In a bowl, whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy. Add eggs, one at a time, followed by vanilla and lemon zest.
Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.

Coat blueberries in flour, then fold into the batter. Evenly distribute the batter into the prepared pans.

Baking

Bake for 25-30 minutes until golden and cooked through. Cool in pans, then on a wire rack.

Frosting and Assembly

Mix frosting with lemon zest and juice.
Layer cakes with frosting between each and cover the outside.

Garnish with extra blueberries and chill to set.

Notes

Serve this cake with a dollop of lemon curd or a scoop of vanilla ice cream. Always fold the blueberries gently to avoid bleeding into the batter. This cake keeps well in the refrigerator for up to 5 days.

Lemon Blueberry Cake