Print

Perfect Star-Spangled Blueberry Lemon Layer Cake

blueberry lemon layer cake - featured image
Print Recipe

A bright and festive blueberry lemon layer cake with fluffy layers and creamy lemon cream cheese frosting, perfect for celebrations and easy to make.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest (from about 2 lemons, finely grated)
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 ½ cups (225g) fresh blueberries, gently rinsed and patted dry
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Fresh blueberries and lemon slices for topping (optional)
  • Edible star-shaped sprinkles or fresh mint leaves (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and lightly dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients. Mix until just combined.
  6. Gently fold in the fresh blueberries with a spatula, being careful not to break them.
  7. Divide batter evenly between the two pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto cooling racks to cool completely.
  9. Beat cream cheese and butter together until smooth. Gradually add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until light and fluffy, about 3-4 minutes.
  10. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides evenly.
  11. Decorate with fresh blueberries, lemon slices, or edible stars if desired.
  12. If frosting is too soft, chill in the fridge for 10-15 minutes before frosting the cake.

Notes

Use a kitchen scale for precise flour measurement. Do not overmix batter after adding flour to keep cake tender. Fold blueberries gently to avoid color bleeding. Cool cakes completely before frosting to prevent melting. Chill crumb-coated cake before final frosting for clean edges. Check cake with toothpick before removing from oven to avoid overbaking.

Nutrition

Keywords: blueberry lemon cake, layer cake, celebration cake, cream cheese frosting, summer dessert, easy cake recipe

Find it online: https://lirafood.com/perfect-star-spangled-blueberry-lemon-layer-cake-recipe-for-easy-celebrations/