Lemon Blueberry Layer Cake
Ingredients
The cake
-
1
cup
unsalted butter, softened
-
1¼
cups
granulated sugar
-
½
cup
packed light brown sugar
-
4
large
eggs
-
1
Tablespoon
pure vanilla extract
-
3
cups
sifted all-purpose flour
-
1
Tablespoon
baking powder
-
½
teaspoon
salt
-
1
cup
buttermilk
-
2
Tablespoons
lemon zest
-
½
cup
lemon juice
-
1½
cups
blueberries, fresh or frozen
-
1
Tablespoon
all-purpose flour
Cream Cheese Frosting
-
8
ounces
full-fat brick cream cheese, softened
-
½
cup
unsalted butter, softened
-
3½
cups
confectioners’ sugar
-
1-2
Tablespoons
heavy cream
-
1
teaspoon
pure vanilla extract
-
pinch
salt
Instructions
- Preheat the oven to 350°F (177°C) and prepare three 9-inch round cake pans.
- Beat the softened butter until creamy, then add granulated and brown sugars and mix until combined.
- Add eggs and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to the wet mixture.
- Mix in buttermilk, lemon zest, and lemon juice until just combined, then fold in blueberries coated in flour.
- Divide the batter evenly among the prepared pans and bake for 21-25 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans.
- For the frosting, beat cream cheese and butter until smooth, then gradually add confectioners’ sugar, cream, vanilla, and salt, mixing until fluffy.
- Trim the tops of the cooled cake layers for evenness, then assemble the cake with frosting between layers and on the outside.
- Chill the assembled cake for at least 45 minutes before serving.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
300mg
Cholesterol
80mg
You might also like