Description
Bright and sunny, this Lemon Blueberry Layer Cake balances tart lemon and sweet blueberries with creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment.
- Cream together 1/2 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in the eggs one at a time. Stir in 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- Whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with 3/4 cup milk, beginning and ending with dry ingredients. Mix until just combined. Gently fold in 1 cup blueberries.
- Divide the batter evenly among the pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, then mix in 2 tablespoons lemon juice and 1 teaspoon vanilla until smooth.
- Layer the cooled cake layers with frosting, then frost the top and sides. Decorate with extra blueberries if desired. Chill briefly, slice, and serve.
Notes
Use room-temperature ingredients for best results.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 62g
- Sodium: 240mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 120mg