Error: AI returned broken format. Expecting ‘,’ delimiter: line 2 column 9347 (char 9348)
Lemon Blueberry Layer Cake
A delightful Lemon Blueberry Layer Cake that combines the tangy zest of lemon with the sweetness of blueberries, creating a moist and flavorful dessert perfect for any occasion.
Ingredients
Cake
- 1/2 cup unsalted butter (softened to room temperature)
- 1.25 cups granulated sugar
- 1/2 cup packed light brown sugar
- 6 Tablespoons vegetable oil (canola oil, or avocado oil)
- 4 large eggs (at room temperature)
- 1 Tablespoon pure vanilla extract
- 3 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (at room temperature)
- 2 Tablespoons lemon zest
- 1/2 cup lemon juice (3–4 lemons, at room temperature)
- 1.5 cups fresh blueberries (I do not recommend frozen)
- 1 Tablespoon all-purpose flour
Frosting
- 8 ounces full-fat brick cream cheese (softened to room temperature)
- 1/2 cup unsalted butter (softened to room temperature)
- 3.5 cups confectioners’ sugar
- 1 Tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (177°C). Grease and line cake pans.
- Beat butter and sugars until creamy. Add oil, eggs, and vanilla; mix well.
- Whisk dry ingredients. Add to wet ingredients, then add milk, zest, and juice. Fold in floured blueberries.
- Spoon batter into pans. Bake for 22–26 minutes, until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Add sugar, cream, vanilla, and salt; beat until fluffy.
- Slice cake tops. Layer cake with frosting. Refrigerate for 45 minutes before cutting.
- Cover and refrigerate leftovers for up to 5 days.
Notes
Parchment paper ensures cakes release easily.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Sodium: 200mg
