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Perfect Lemon Blueberry Layer Cake

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A bright and moist lemon blueberry layer cake with tangy lemon buttercream frosting, perfect for summer celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest, freshly grated
  • ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
  • 1 cup (240ml) whole milk, room temperature
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • For the Lemon Buttercream Frosting:
  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and grease the paper.
  2. Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk and lemon juice, starting and ending with the dry ingredients. Mix just until combined.
  6. Gently fold in the blueberries using a rubber spatula, being careful not to break them.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes.
  9. Invert cakes onto cooling racks, peel off parchment paper, and cool completely.
  10. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and salt. Add heavy cream or milk to reach desired consistency and beat until light and fluffy.
  11. Assemble the cake by spreading lemon buttercream on one layer, optionally adding blueberries, then topping with the second layer. Frost the entire cake evenly.
  12. Chill for 30 minutes if a firmer finish is desired.

Notes

Use room temperature ingredients for best results. Fold blueberries gently to avoid breaking. Use an oven thermometer to ensure correct baking temperature. Chill frosting if too soft before spreading. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: lemon blueberry cake, summer dessert, layer cake, lemon buttercream, easy cake recipe, homemade cake, blueberry dessert

Find it online: https://leilameals.com/perfect-lemon-blueberry-layer-cake-recipe-easy-homemade-summer-dessert/