Moist Lemon Blueberry Layer Cake with Easy Homemade Cream Cheese Frosting
A bright and tender lemon blueberry layer cake with a moist crumb and tangy cream cheese frosting, perfect for birthdays, brunches, or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- Zest of 2 large lemons
- 2 tbsp fresh lemon juice
- 1 ½ cups (225g) fresh blueberries
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- Optional: zest of 1 lemon for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then add vanilla extract, mixing fully after each addition.
- Stir in lemon zest and lemon juice.
- Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix on low speed just until combined.
- Toss blueberries in a tablespoon of flour, then gently fold into batter with a rubber spatula.
- Divide batter evenly between pans, tap pans to release air bubbles, and bake 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and lemon juice until creamy and spreadable.
- Place one cake layer on serving plate, spread frosting on top, add second layer, and cover top and sides with remaining frosting.
- Optionally, sprinkle lemon zest or fresh blueberries on top. Chill cake for 30 minutes before slicing.
Notes
[‘Use room-temperature ingredients for best mixing and texture.’, ‘Toss blueberries in flour before folding to prevent sinking and color bleed.’, ‘Do not overmix batter to avoid tough cake.’, ‘Line pans with parchment paper to prevent sticking.’, ‘Chill frosting if too soft before spreading.’, ‘Frozen blueberries can be used straight from freezer without thawing.’, ‘For gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum and add extra ½ tsp baking powder.’, ‘For vegan adaptation, use flax eggs, vegan butter, dairy-free cream cheese, and coconut yogurt instead of buttermilk.’]
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 350
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: lemon blueberry cake, cream cheese frosting, layer cake, moist cake, easy cake recipe, homemade frosting, lemon dessert, blueberry dessert