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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake: The Best Homemade Delight

Enjoy the delightful flavors of a Lemon Blueberry Layer Cake, perfect for any celebration or as a sweet treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 8-inch round cake pans
  • Handheld or Stand Mixer
  • Glass mixing bowls
  • Whisk
  • Cake Stand
  • Straight Icing Spatula
  • Offset Icing Spatula
  • Cake Carrier
  • Citrus Juicer
  • Citrus Zester

Ingredients
  

Cake Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 1 and ¼ cups granulated sugar
  • ½ cup light brown sugar packed
  • 6 Tablespoons vegetable oil canola or avocado oil
  • 4 large eggs at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk at room temperature

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3 and ½ cups confectioners’ sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions
 

Baking the Cake

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes.
  • Add the oil and beat until combined and light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until completely combined, about 1 minute.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat on low speed for a few seconds.
  • Beat in the milk until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter.
  • Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool completely in the pan before assembling and frosting.

Making the Frosting and Assembling the Cake

  • 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, heavy cream, vanilla extract, and salt with the mixer running on low. Turn mixer up to high speed and beat for 3 minutes.
  • Slice a thin layer off the tops of the cakes 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. Refrigerate for at least 45 minutes before cutting.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Prepare cakes and frosting 1 day in advance. Frosted or unfrosted cakes may be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 800IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Keyword blueberries, cake, dessert, homemade, layer cake, Lemon Blueberry Layer Cake
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