Indulge in a delicious homemade treat with our Lemon Blueberry Layer Cake recipe. Made from scratch, this dessert is bursting with fresh lemon and blueberry flavors. Perfect for any occasion!”
When life gives you lemons and blueberries, make a Lemon Blueberry Layer Cake! This delightful dessert is the epitome of summer, bursting with the tangy sweetness of lemons and the juicy freshness of blueberries. Whether you’re hosting a backyard barbecue or simply craving a taste of sunshine, this cake is sure to impress.
Why You’ll Love This Lemon Blueberry Layer Cake
- Refreshing and light: The combination of lemon and blueberry offers a bright and refreshing flavor that’s perfect for warm weather.
- Beautiful presentation: The layers of cake, frosting, and blueberries create a visually stunning dessert that’s sure to impress your guests.
- Crowd-pleaser: This cake is a guaranteed hit with both kids and adults alike.
- Versatile: You can easily customize this cake by using different types of berries or adding a lemon glaze for extra tang.
Assembling the Lemon Blueberry Cake Recipe
- Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
- Top with the second cake layer and frost the top and sides of the cake.
- Decorate with additional blueberries, lemon zest, or lemon slices, if desired.
Tips for Success
- For extra lemony flavor, add a tablespoon of lemon juice to the cake batter.
- To prevent the blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter.
- If you don’t have fresh blueberries, you can use frozen ones. Thaw them and pat them dry before using.
Conclusion
This Lemon Blueberry Layer Cake is a true showstopper that will brighten up any occasion. With its moist and tender crumb, tangy lemon flavor, and juicy blueberries, it’s a dessert that’s both refreshing and indulgent. So go ahead and treat yourself to a slice of summer!
Commonly Asked Questions
Yes, you can bake the cake layers a day ahead and store them at room temperature, wrapped in plastic wrap. You can also make the frosting ahead of time and store it in the refrigerator. Bring the frosting to room temperature and beat it again before using.
Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw the layers in the refrigerator overnight before frosting and serving.
Yes, you can substitute other berries for the blueberries, such as raspberries, blackberries, or strawberries.
Similar Recipes
If you like cake recipes like this, you will enjoy the ones below:
- Lemonade Icebox Pie
- Ooey Gooey Lemon Bars with Blueberries
- Old-Fashioned Lemon Squares Recipe
- Blackberry Lemonade Recipe
- Lemon Raspberry Cheesecake Bars
Lemon Blueberry Layer Cake
- Total Time: 55 minutes
- Yield: 8–10 1x
Description
Luscious Lemon Blueberry Layer Cake: Tangy lemon and juicy blueberries make this homemade cake a summer must-have. Easy recipe, perfect for any occasion!
Ingredients
- 2 1/2 c. all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 sticks unsalted butter, room temperature
- 1/4 c. vegetable oil
- 1 1/2 c. sugar
- 1 tbsp. vanilla extract
- 4 large eggs, room temperature
- 1 1/4 cups milk, room temperature
- 1 dollop of sour cream
- 2 tsp. Lemon zest
- 2 tbsp. Fresh Lemon juice
- 1 pint fresh blueberries
Buttercream Frosting
- 2 sticks unsalted butter, room temperature
- 3 c. powdered sugar
- 1/2 tsp. Salt
- 1 tsp. Lemon extract
- 3 tbsp. Heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter, oil, and sugar until light and fluffy. Beat in the vanilla, then add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and beginning and ending with the dry ingredients. Mix until just combined with paddle attachment..
- Fold in the sour cream, lemon zest, and lemon juice. Gently fold in the blueberries.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before frosting.
Making the Frosting:
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Beat in the salt and lemon extract.
- Add the heavy cream and beat until smooth and spreadable.
Assembling the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
- Top with the second cake layer and frost the top and sides of the cake.
- Decorate with additional blueberries, lemon zest, or lemon slices, if desired.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
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