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Perfect Lemon Blueberry Brunch Layer Cake Easy Homemade Recipe with Cream Cheese Frosting

lemon blueberry brunch layer cake - featured image
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A bright and tender lemon blueberry layer cake with a tangy cream cheese frosting, perfect for brunch or gatherings. This cake balances tart lemon and juicy blueberries with a moist crumb and fluffy frosting.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 ½ teaspoons (12g) baking powder
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice/vinegar)
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry
  • For the Cream Cheese Frosting:
  • 8 oz (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, cream butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Scrape down bowl as needed.
  5. In a small bowl, mix buttermilk, lemon zest, lemon juice, and vanilla extract.
  6. With mixer on low, add dry ingredients in three parts alternating with buttermilk mixture in two parts, starting and ending with flour. Mix just until combined.
  7. Gently fold in blueberries with a rubber spatula to avoid crushing.
  8. Divide batter evenly between pans and smooth tops gently.
  9. Bake 30-35 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  11. For frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then beat in vanilla, lemon juice, and lemon zest if using until fluffy.
  12. Place one cake layer on serving plate. Spread thick layer of frosting on top. Add second layer and apply thin crumb coat all over cake. Chill 15 minutes.
  13. Finish frosting top and sides smoothly with remaining frosting.
  14. Optional: Scatter fresh blueberries or lemon zest on top before serving.

Notes

Use room temperature eggs and butter for best texture. Do not overmix batter to avoid toughness. Fold blueberries gently to prevent bursting. Chill cake after crumb coating for cleaner frosting layers. Toss blueberries in flour if they tend to sink. Fresh lemon zest is preferred over bottled for best flavor. If using frozen blueberries, do not thaw before folding in batter.

Nutrition

Keywords: lemon blueberry cake, brunch cake, cream cheese frosting, layer cake, easy cake recipe, homemade cake, lemon cake, blueberry dessert

Find it online: https://blixfood.com/perfect-lemon-blueberry-brunch-layer-cake-easy-homemade-recipe-with-cream-cheese-frosting/