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Moist Lemon Blueberry Layer Cake with Easy Cream Cheese Frosting

lemon blueberry layer cake - featured image
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A bright and fresh lemon blueberry layer cake with moist layers and a luscious cream cheese frosting, perfect for brunch or celebrations.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
  • ¼ cup (60 ml) fresh lemon juice
  • Zest from 2 medium lemons
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries
  • 8 oz (227 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment paper rounds.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, fresh lemon juice, and vanilla extract.
  6. Reduce mixer speed to low. Alternately add dry ingredients and buttermilk in thirds and halves, beginning and ending with dry ingredients. Mix just until combined.
  7. Gently fold in fresh blueberries using a rubber spatula.
  8. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, beating well after each addition.
  11. Stir in vanilla extract and optional lemon juice.
  12. Place one cake layer on serving plate, spread frosting over the top, add second layer, then frost top and sides evenly.
  13. Chill cake for 30 minutes if frosting feels too soft before serving.

Notes

Use room temperature ingredients for best results. Gently fold blueberries to avoid color bleeding. Line pans with parchment paper for easy release. Check doneness starting at 30 minutes to avoid overbaking. Frosting can be chilled if too soft. Frozen blueberries can be used without thawing. Toss blueberries in flour to prevent sinking.

Nutrition

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

Find it online: https://atomicbite.com/moist-lemon-blueberry-layer-cake-recipe-with-easy-cream-cheese-frosting/