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Moist Lemon Blueberry Layer Cake with Cream Cheese Frosting

moist lemon blueberry layer cake - featured image
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A tender and juicy lemon blueberry layer cake topped with tangy cream cheese frosting, perfect for celebrations or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 1–2 unwaxed lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 cup (240ml) buttermilk
  • 1 ½ cups (225g) fresh blueberries
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream

Instructions

  1. Grease and flour two 8-inch round cake pans or line with parchment paper. Preheat oven to 350°F (175°C).
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, then stir in lemon zest and lemon juice.
  5. With mixer on low, alternately add dry ingredients and buttermilk in three batches, beginning and ending with dry ingredients. Mix until just combined.
  6. Gently fold in blueberries using a spatula, being careful not to break them.
  7. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  9. For frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, then vanilla extract and heavy cream until spreadable consistency is reached.
  10. Place one cake layer on a serving plate, spread a generous layer of frosting, top with second layer, and frost top and sides evenly. Chill for 30 minutes if desired for cleaner slices.

Notes

Do not overmix the batter to keep the cake tender. Toss blueberries lightly in flour before folding to prevent sinking. Use softened, not melted butter for creaming. Cool layers completely before frosting to prevent melting. Chill cake after frosting for cleaner slices. Frozen blueberries should be thawed and drained before use.

Nutrition

Keywords: lemon blueberry cake, cream cheese frosting, layered cake, moist cake, easy dessert, homemade cake, lemon cake, blueberry dessert

Find it online: https://realityeats.com/moist-lemon-blueberry-layer-cake-recipe-easy-homemade-dessert-with-cream-cheese-frosting/