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Lemon Blueberry Layer Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8
Equipment:
2 round cake pans
mixing bowls
electric mixer
spatula
cooling rack
parchment paper
Cuisine Type: American
The Lemon Blueberry Layer Cake is a stunning dessert that combines the bright, zesty flavor of lemons with the sweet juiciness of blueberries. This cake is perfect for Valentine’s Day, as it not only looks beautiful when layered but also offers a revitalizing taste that’s sure to impress your loved ones.
The fluffy lemon cake layers are complemented by a luscious blueberry frosting, making each slice a delightful treat for any occasion. This cake is easy to prepare, yet it feels luxurious and special.
The vibrant colors of the blueberries and the sunny yellow of the lemon cake create an eye-catching presentation that will make it the centerpiece of your dessert table. Whether you’re celebrating a romantic evening or a festive gathering, this Lemon Blueberry Layer Cake will add a sweet touch to your celebration.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries (plus extra for decoration)
- Frosting Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh blueberry puree
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Fresh blueberries for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans, and line the bottoms with parchment paper to guarantee easy removal after baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This should take about 3-4 minutes. Then, add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk, lemon zest, and lemon juice. Mix until just combined, then gently fold in the fresh blueberries.
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- To make the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, blueberry puree, lemon juice, and vanilla extract, mixing until well combined and fluffy. Adjust the consistency with more powdered sugar or lemon juice if needed.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. Decorate with fresh blueberries on top for a beautiful finish.
Extra Tips:
For an added flavor boost, consider adding a teaspoon of lemon extract to the cake batter for a stronger lemon taste. If you prefer a more intense blueberry flavor in the frosting, you can increase the amount of blueberry puree.
Confirm that the cakes are completely cool before frosting to prevent the icing from melting. This cake can be made a day in advance; simply store it in the refrigerator and bring it to room temperature before serving for the best taste.
Enjoy your delightful creation!