LEMON BLUEBERRY LAYER CAKE RECIPE - (4.5/5)
Provided by รก-7590
Number Of Ingredients 20
Steps:
- Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside. Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting. Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired. Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut. Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days. Helpful notes: *Please use buttermilk in this recipe. See note in post about how to make your own at home. *1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice *Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. *Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.
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Lilly de Las Vegas
[email protected]This cake is amazing! The lemon and blueberries are the perfect combination. I will definitely be making this again.
Ahsaas Raj
[email protected]I've made this cake several times and it's always a hit. It's a great recipe for bakers of all skill levels.
MH Nasir
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious.
charles uribe
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Norms Sod And Sprinkler Service
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that will impress your guests.
Valerie Hons
[email protected]I followed the recipe exactly and the cake turned out great! I will definitely be making this again.
Irshad Irshad Khan
[email protected]The cake was a bit dry, but the frosting was delicious.
Sajid Mughal5810
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
Muaaz Shah
[email protected]I've made this cake several times and it's always a hit. It's a great recipe for bakers of all skill levels.
Babyboy Briest
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious.
Salman Munawar
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Adaora Onyemelukwe
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that will impress your guests.
Pro Piliyar
[email protected]I followed the recipe exactly and the cake turned out great! I will definitely be making this again.
Natalie Springston
[email protected]The cake was a bit dry, but the frosting was delicious.
Faisal Verified
[email protected]This cake was a little too sweet for my taste, but it was still very good.
Salman Uddin
[email protected]I love the combination of lemon and blueberries in this cake. It's the perfect summer dessert.
Admire Makaya
[email protected]This cake is so easy to make and it always turns out perfect.
Mario Alberto Davalos Contreras
[email protected]I'm not a huge fan of lemon desserts, but this cake was amazing! The lemon flavor was subtle and perfectly balanced by the sweetness of the blueberries.
George, Just George
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it.
tray street
[email protected]This is the best lemon blueberry layer cake I've ever had! The cake is moist and fluffy, the frosting is perfectly tangy and sweet, and the blueberries add a wonderful burst of flavor.