Tuesday, January 8, 2019

Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.


·         1 cup (230g) unsalted butter, softened to room temperature
·         1 and 1/4 cups (250g) granulated sugar
·         1/2 cup (100g) packed light brown sugar
·         4 large eggs, at room temperature*
·         1 Tablespoon vanilla extract
·         3 cups (345g) sifted all-purpose flour, (spoon & leveled)*
·         1 Tablespoon baking powder
·         1/2 teaspoon salt
·         1 cup (240ml) buttermilk*
·         zest + juice of 3 medium lemons*
·         1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
·         1 Tablespoon all-purpose flour
Cream Cheese Frosting
·         8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
·         1/2 cup (115g) unsalted butter, softened to room temperature
·         3 and 1/2 cups (420g) confectioners' sugar
·         1 - 2 Tablespoons (15-30ml) heavy cream*
·         1 teaspoon vanilla extract
·         pinch salt


1.   Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
2.   Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
3.   ………………………..
4.   …………………………………..
Full instructions: Click here