Lemon Blueberry Layer Cake

introduction

This cake tastes bright and fresh. It uses lemon and blueberries for a light sweet cake. For a fun small snack with the same taste, see blueberry lemon cheesecake puppy chow.

why make this recipe

You can make this cake for a party or for a small treat. The cake feels light and moist. If you like easy ways to bake with lemon and berry, read a simple tasty blueberry lemon cheesecake recipe for more ideas.

how to make Lemon Blueberry Layer Cake

Follow the steps below and go slow. Mix wet and dry items well. Fold the fruit in last so the berries do not break. You can also turn the mix into bars if you wish — try ideas like lemon blueberry cheesecake bars for a change.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 cup blueberries (fresh or frozen)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon lemon juice

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each.
4. Stir in the lemon zest and vanilla.
5. In another bowl, mix the flour and baking powder. Gradually add this to the creamed mixture alternately with the milk.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick comes out clean.
9. Let the cakes cool completely.
10. For the frosting, whip the heavy cream, powdered sugar, and lemon juice until stiff peaks form.
11. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
12. Decorate with additional blueberries if desired.

    

how to serve Lemon Blueberry Layer Cake

Cut the cake in even slices. Serve on a small plate with tea or milk. For a bite-size treat at a party, see ideas like lemon blueberry cheesecake bites.

how to store Lemon Blueberry Layer Cake

Keep the cake in a box or under a cake dome in the fridge. It will stay good for 3 to 4 days. If you cut slices, wrap them tight in plastic to keep them moist. You can also freeze slices for up to one month.

tips to make Lemon Blueberry Layer Cake

Use room temp eggs and butter for a smooth mix. Toss frozen berries in a little flour to stop them from sinking. Do not overmix after you add the flour. Try the same flavors in a new form, such as lemon blueberry cheesecake cookies, if you want a snack version.

variation (if any)

• Use cream cheese frosting for a richer taste.
• Add a thin lemon curd layer between the cakes.
• Swap some blueberries for raspberries for a new twist.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them fully. Toss them in a little flour to stop them from sinking.

Q: Can I use low-fat milk?
A: Yes. The cake will bake fine, but it may be a bit less rich.

Q: How do I make the frosting firmer?
A: Chill the whipped cream for a short time before frosting. Use a small bit more powdered sugar if you need a firmer hold.

Q: Can I make this as one large cake instead of two layers?
A: Yes. Bake in one pan, but watch the time. A larger cake may need more bake time.

Lemon Blueberry Layer Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: olivia
• Total Time: 45
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A light and moist cake bursting with the flavors of lemon and blueberries, perfect for any gathering.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 cup blueberries (fresh or frozen)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each.
4. Stir in the lemon zest and vanilla.
5. In another bowl, mix the flour and baking powder. Gradually add this to the creamed mixture alternately with the milk.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick comes out clean.
9. Let the cakes cool completely.
10. For the frosting, whip the heavy cream, powdered sugar, and lemon juice until stiff peaks form.
11. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
12. Decorate with additional blueberries if desired.

Notes

Use room temp eggs and butter for a smooth mix. Toss frozen berries in a little flour to prevent them from sinking. Wrap sliced cake tightly in plastic to maintain moisture.

• Prep Time: 15
• Cook Time: 30
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 100mg