Lemon Blueberry Layer Cake

Are you ready for a nice spring like recipe that will really satisfy your sweet tooth?  Then this lemon blueberry layer cake is for you.  I bought three bags of lemons for a centerpiece for the dining room table and needed to do something with them before they went bad.  I juiced many of them and froze the juice for later use, but I also wanted to make a sweet treat for Mike.  I found this lemon blueberry layer cake on Sally’s Baking Addiction after googling lemon cakes.  I had some frozen blueberries in the freezer, and so, this lemon blueberry layer cake seemed the perfect dessert to make on a recent Saturday morning.  It is full of lemon flavor.  In fact, it was as lemony as a lemon meringue pie that I made earlier in the week.  Enjoy this delicious recipe.

Lemon bluebery cake - The 2 Seasons

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Ingredients

  • Recipe source - www.sallysbakingaddiction.com
  • 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*
  • zest + juice of 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 the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
  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 add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend 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.
  8. Recipe Notes:
  9. Sheet cake: The batter makes a perfect sheet cake! Simply spread into a 12x17 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.
  10. Cupcakes: Here is my lemon cupcakes recipe. You can add 1 cup of blueberries to the batter and top with cream cheese frosting.
  11. 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.
  12. 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.
  13. 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.
  14. You'll need about 2 Tablespoons of lemon zest and 1/2 cup lemon juice.
  15. Use brick-style cream cheese. Not cream cheese spread.
  16. Heavy cream with 30% or more milk fat preferred in frosting for the most delicious and creamiest texture. Milk works in a pinch!
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Lemon blueberry cake - the 2 Seasons

One of the nice things about this cake is that you can make a layer cake, cupcakes, or a sheet cake in a 9 x 13 pan.  You might have to adjust the baking time, so keep an eye on it when it’s baking in the oven.  Also, if you don’t want to make a cream cheese frosting, a simple butter frosting would taste just fine.  And one more thing – the blueberries can be fresh or frozen.  I happened to have frozen blueberries on hand and just tossed them in.  They did not have to be thawed.

 

We couldn’t eat all of the cake in a day or two (obviously), so we cut it into slices and froze it.  It froze well, warmed up nicely in the microwave, and was a nice treat for several days with a cup of hot tea.  If you make this lemon blueberry cake, be sure to put it on social media and tag us.

 

Take care.

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