Top Recipes

The Best Mississippi Mud Brownies

The Best Mississippi Mud Brownies

80%
Read More
Summer Drink: Frozen Basil Blender

Summer Drink: Frozen Basil Blender

80%
Read More
Apple Crisp Recipe

Apple Crisp Recipe

80%
Read More
Easy Chocolate Caramel Twix Cheesecake

Easy Chocolate Caramel Twix Cheesecake

80%
Read More
Strawberries And Cream Overnight Oats

Strawberries And Cream Overnight Oats

80%
Read More
Caramel Apple Trifles

Caramel Apple Trifles

80%
Read More

Perfect Lemon Blueberry Layer Cake

90/100 by 270 users
Perfect Lemon Blueberry Layer Cake

DescriptionSunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen no need to thaw.Ingredients

  • 1 cup (230g) unsalted butter softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs at room temperature*
  • 1 Tablespoon vanilla extract
  • 3 cups (345g) sifted all-purpose flour (spoon & leveled)*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • 2 Tablespoons lemon zest*
  • 1/2 cup lemon juice (3 medium lemons)*
  • 1 and 1/2 cups blueberries fresh (258g) or frozen (do not thaw– 275g)
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces (224g) full-fat brick style cream cheese softened to room temperature*
  • 1/2 cup (115g) unsalted butter softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1 – 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans line with parchment paper then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. 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. Add eggs and vanilla. Beat on medium speed until everything is completely combined about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  3. 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 5 seconds then beat in the milk lemon zest and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will lead to a tough dense textured crumb.
  4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans your bake time will be longer. Bake the three layers for about 21-26 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.
  5. 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.
  6. 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.
  7. Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months thaw overnight in the refrigerator and bring to room temperature if desired before serving.

Notes

  • Sheet cake: The batter makes a perfect sheet cake! Simply spread into a 12×17 inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13 inch cake pan. Bake for about 40-45 minutes or until cooked through.
  • Cupcakes: Here is my lemon cupcakes recipe. You can add 1 cup of blueberries to the batter and top with cream cheese frosting.
  • Room temperature eggs are recommended because they mix easily and quickly into the cake batter reducing the risk of over-mixing (and an overly dense cake!). Place eggs into a bowl of warm water for 5 minutes before using or set the eggs out when you set out your cream cheese/butter for the recipe.
  • Be very careful not to overmeasure your flour. This will result in a heavy cake. For a lighter crumb you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
  • Buttermilk creates a supremely moist lemon cake. If you do not have buttermilk make a DIY sour milk. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Fill the rest with whole milk to yield 1 cup. Give it a stir then let it sit for 5 minutes before using in the recipe.
  • Lemons: You’ll need about 2 Tablespoons of lemon zest and 1/2 cup lemon juice.
  • Use brick-style cream cheese. Not cream cheese spread.
  • Heavy cream with 30% or more milk fat preferred in frosting for the most delicious and creamiest texture. Milk works in a pinch!

This article and recipe adapted from this site

Share This:

More from Recipes

Strawberry Angel Food Lush

Strawberry Angel Food Lush

95%
Read More
French Apple Cake

French Apple Cake

63%
Read More
How To Make The Best Chicken Spaghetti

How To Make The Best Chicken Spaghetti

83%
Read More
No-bake Strawberry Cheesecake

No-bake Strawberry Cheesecake

59%
Read More
Coconut Milk Thai Iced Coffee (paleo Vegan)

Coconut Milk Thai Iced Coffee (paleo Vegan)

78%
Read More
Easy Red Velvet Cheesecake Cake

Easy Red Velvet Cheesecake Cake

75%
Read More
Best Recipes-sopapilla Cheesecake Bars

Best Recipes-sopapilla Cheesecake Bars

73%
Read More
Cheesy Chicken Crescent Bake

Cheesy Chicken Crescent Bake

78%
Read More
Slow Cooker General Tso s Chicken

Slow Cooker General Tso s Chicken

53%
Read More
Lemon Blueberry Bread

Lemon Blueberry Bread

65%
Read More
Healthy Recipes No Bake Chocolate Peanut Butter Crunch Bars

Healthy Recipes No Bake Chocolate Peanut Butter Crunch Bars

52%
Read More
Best And Easy Cherry Crisp

Best And Easy Cherry Crisp

83%
Read More
Amazing Strawberry Lemon Blondies

Amazing Strawberry Lemon Blondies

66%
Read More
Chocolate Chip- Peanut Butter Pound Cake With Peanut Butter Glaze

Chocolate Chip- Peanut Butter Pound Cake With Peanut Butter Glaze

51%
Read More
Best Baked Honey Mustard Chicken

Best Baked Honey Mustard Chicken

82%
Read More
45 Of The Sweetest Valentine s Day Cookie & Cupcake Recipes

45 Of The Sweetest Valentine s Day Cookie & Cupcake Recipes

54%
Read More
Peanut Butter Banana Nice Cream

Peanut Butter Banana Nice Cream

52%
Read More
The Best Buffalo Chicken Nachos Ever

The Best Buffalo Chicken Nachos Ever

84%
Read More