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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake
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Indulge in the delightful Lemon Blueberry Layer Cake, a stunning dessert that perfectly balances zesty lemon and sweet blueberries. This moist and flavorful cake is ideal for spring celebrations, birthdays, or simply treating yourself to a slice of bliss. With its vibrant colors and delicious cream cheese frosting, its sure to impress at any gathering. Not only is this cake visually appealing, but its also easy to make, making it perfect for bakers of all skill levels. Each bite is a refreshing reminder of warm sunny days and will leave your guests asking for seconds.

Ingredients

Scale
  • cup unsalted butter, softened
  • 1 cups granulated sugar
  • cup packed light brown sugar
  • 6 tablespoons vegetable, canola, or avocado oil
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour, spooned & leveled
  • 2 teaspoons baking powder
  • teaspoon baking soda
  • teaspoon salt
  • cup buttermilk, room temperature
  • 2 tablespoons lemon zest
  • cup lemon juice, room temperature (about 34 lemons)
  • 1 cups fresh blueberries
  • 1 tablespoon all-purpose flour, for tossing blueberries
  • 8 oz full-fat brick cream cheese, softened
  • cup unsalted butter, softened
  • 3 cups confectioners sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350F (175C) and prepare cake pans.
  2. Mix dry ingredients: flour, baking powder, baking soda, and salt.
  3. Cream softened butter with sugars until light and fluffy.
  4. Add oil, eggs, vanilla, lemon zest, and juice; mix well.
  5. Gradually combine dry and wet mixtures with buttermilk until just combined.
  6. Toss blueberries in flour and gently fold into the batter.
  7. Divide batter into prepared pans and bake for 2530 minutes.
  8. Cool layers on a rack before frosting with cream cheese mixture.

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