Lemon blueberry layer cake is the perfect dessert to brighten your day. The tangy lemon flavor pairs beautifully with fresh blueberries, making it the ultimate cake for spring and summer celebrations.
Introduction
This three-layer cake is made with a light and airy lemon cake base, filled with fresh blueberries and topped with tangy lemon frosting. It’s perfect for birthdays, brunch, or any special occasion.
Why You’ll Love This Lemon Blueberry Layer Cake
- Fresh blueberries: Bursting with juicy blueberries that complement the lemon.
- Light and fluffy cake layers: Soft, airy texture that melts in your mouth.
- Tangy lemon frosting: The lemon frosting adds a refreshing burst of citrus flavor.
- Great for celebrations: Perfect for birthdays, weddings, or any special event.
- Beautiful presentation: The blueberries and lemon zest make this cake as stunning as it is delicious.
Ingredients for Lemon Blueberry Layer Cake
For the Cake:
- All-purpose flour (2 1/2 cups): The base for the cake.
- Granulated sugar (1 1/2 cups): Sweetens the cake.
- Baking powder (2 teaspoons): Helps the cake rise.
- Salt (1/2 teaspoon): Balances the flavor.
- Unsalted butter (1/2 cup, softened): Adds richness.
- Eggs (4 large): Provides structure.
- Lemon zest (from 2 lemons): Adds fresh lemon flavor.
- Lemon juice (1/4 cup): Enhances the citrus flavor.
- Milk (1 cup): Adds moisture to the cake.
For the Lemon Frosting:
- Unsalted butter (1 cup, softened): Creates a smooth base for the frosting.
- Powdered sugar (4 cups): Sweetens the frosting.
- Lemon juice (2 tablespoons): Adds tangy flavor.
- Lemon zest (1 teaspoon): For extra lemon flavor.
For the Blueberries:
- Fresh blueberries (1 1/2 cups): Bursting with flavor.
Lemon Blueberry Layer Cake Recipe (How to Make It)
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Frosting Time: 15 minutes
Servings: 10 slices
- 1. Preheat the oven and prepare the pans. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- 2. Make the cake batter. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, eggs, lemon zest, lemon juice, and milk. Mix until smooth.
- 3. Fold in the blueberries. Gently fold the fresh blueberries into the batter.
- 4. Bake the cakes. Divide the batter between the two pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
- 5. Make the frosting. Beat the softened butter with powdered sugar, lemon juice, and lemon zest until smooth.
- 6. Assemble the cake. Once the cakes are cooled, spread a layer of frosting on top of one cake. Add some blueberries. Top with the second cake and frost the top and sides.
- 7. Serve and enjoy. Garnish with more blueberries and lemon zest for a fresh finish.
Reader Review: “This lemon blueberry cake is light, tangy, and perfect for any special occasion!”
Tips for Perfect Lemon Blueberry Layer Cake
- Don’t overmix the batter: Gently mix to avoid dense cake layers.
- Use fresh blueberries: Fresh blueberries give the best flavor.
- Chill the frosting: Let the frosting set for a few minutes before applying.
Variations & Substitutions
- Add poppy seeds: For a classic lemon poppy seed flavor, add 2 tablespoons of poppy seeds to the batter.
- Different berries: Swap out the blueberries for raspberries or blackberries.
Storing & Reheating
- Fridge: Store the cake in an airtight container for up to 4 days.
- Freezer: Freeze the cake layers for up to 1 month.
- Reheat: Serve chilled or at room temperature.
Serving Suggestions & Pairings
- Pair with tea or coffee for a light dessert.
- Serve with whipped cream for added indulgence.
If you make this lemon blueberry layer cake, leave a rating and comment! Let me know how you loved it!
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Lemon Blueberry Layer Cake (Fresh, Zesty, Best Ever)
- Total Time: 1 hour 30 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
A delightful and moist lemon cake layered with fresh blueberries and lemon buttercream. This cake combines the bright flavors of lemon and blueberries, making it a perfect dessert for any spring or summer gathering.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup unsalted butter (softened)
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1/2 cup buttermilk
– Zest and juice of 2 lemons
– 1 1/2 cups fresh blueberries
For the Lemon Buttercream:
– 1 cup unsalted butter
– 4 cups powdered sugar
– 2 tbsp fresh lemon juice
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cream together butter and sugar, then add eggs, one at a time.
4. Mix in buttermilk, lemon zest, and juice. Gradually add dry ingredients.
5. Fold in fresh blueberries and divide batter into pans. Bake for 30 minutes.
6. For the buttercream, beat butter, powdered sugar, lemon juice, and vanilla.
7. Frost the cake with the lemon buttercream and decorate with extra blueberries.
Notes
– If using frozen blueberries, do not thaw them before adding.
– You can add a tablespoon of blueberry jam to the buttercream for more blueberry flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American