Lemon Blueberry Cake Layers

This lemon blueberry cake is the perfect celebration of spring and summer refreshing and light with juicy bursts of blueberry in every bite The tangy lemon cream cheese frosting pulls everything together for a dessert that is always a showstopper at potlucks and family gatherings

I brought this to a picnic once and it vanished within minutes Friends kept asking for the recipe and now it is the cake I bake every time we need something special but easy

Ingredients

• Unsalted butter: Plenty of natural flavor and softness Use good quality butter for the base and frosting
• Granulated sugar: Sweetens and moistens the cake Choose fine granular sugar for best results
• Eggs: Give structure and richness Always bring to room temperature for even mixing
• Sour cream: Adds tang and extra moisture Full fat sour cream gives best tenderness
• Vegetable oil: Provides extra lightness and a soft crumb Look for one with a mild flavor
• Cake flour: Makes the cake fluffy and tender Sift before mixing for the smoothest texture
• Baking powder: Ensures the cake rises perfectly Use a fresh container for proper leavening
• Salt: Balances sweetness and brings out flavors Kosher salt is my go to for baking
• Buttermilk: Binds everything together and gives tanginess Find real cultured buttermilk for depth
• Lemon juice: Freshly squeezed for bold citrus Avoid bottled juice for best flavor
• Lemon zest: Packs even more lemon aroma Wash lemons well before zesting
• Fresh blueberries: Juicy pockets of flavor Pick plump firm berries rinse just before using
• Powdered sugar: What gives the frosting its beautiful sweetness Sift to avoid lumps
• Cream cheese: The secret behind the luscious frosting Use full fat for velvety smoothness

Step-by-Step Instructions

Prepare The Pans:

Coat three seven inch round cake pans with cooking spray and line the bottom with parchment This helps pieces come out easily and keeps the cakes tender

Cream The Butter And Sugar:

Place room temperature butter and sugar into the bowl of a stand mixer With the paddle attachment beat at medium speed for about two minutes until the mixture becomes light and barely yellow This step traps air and creates lift

Mix The Wet Ingredients:

On medium low speed add eggs one at a time followed by the sour cream and vegetable oil Carefully scrape the bowl on all sides after each addition and mix gently until everything is blended and smooth

Blend The Dry Ingredients:

In a separate bowl whisk together sifted cake flour baking powder and salt This ensures all leavening and salt are evenly dispersed throughout the flour

Mix The Buttermilk And Lemon:

In a large liquid measuring cup combine the buttermilk lemon juice and lemon zest Stir to blend and keep this mixture handy for the next step

Combine Dry And Wet In Stages:

With the mixer on the lowest setting add a third of the flour mixture followed by half of the buttermilk mixture Alternate again ending with the last third of flour Gently scrape down sides and mix just until smooth Stop before over mixing for the fluffiest texture

Add The Blueberries:

Sprinkle blueberries over the batter and carefully fold them in with a spatula This keeps them from breaking and turning the batter purple

Divide And Bake:

Evenly scoop the batter into each prepared pan Weigh each pan if you want extra even layers Bake at three thirty five Fahrenheit for thirty five to forty minutes or until a toothpick comes out mostly clean Allow to cool in pans for fifteen minutes

Remove And Cool The Cakes:

Run a thin knife around the edges to loosen Invert cakes onto a wire rack and let cool fully before you frost

Make Lemon Cream Cheese Frosting:

Beat room temperature butter and cream cheese together for two minutes until creamy On low speed slowly add half of the powdered sugar then the rest Whip in salt lemon juice and zest Beat on medium high for two to three minutes until the frosting becomes extra fluffy

Assemble The Cake:

Place one cake layer on your serving board Spread a generous layer of frosting on top Add the next cake and repeat making sure each layer is level Add the final cake and coat the entire cake with a thin crumb coat layer Chill the cake at least thirty minutes to firm up Frost the outside with the remaining lemon cream cheese frosting and decorate with lemon slices and blueberries

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Blueberries are one of my favorite additions They remind me of summer picking trips with my family and I love watching the kids sneak a few straight from the bowl while we bake together

Storage Tips

This cake stores beautifully in an airtight container in the refrigerator for up to five days Let it come to room temperature before serving to make sure the cake stays soft and the frosting is smooth You can also freeze individual frosted slices tightly wrapped for up to one month

Ingredient Substitutions

If you do not have sour cream you can swap in full fat Greek yogurt for a similar texture For buttermilk mix one tablespoon of lemon juice with enough whole milk to make three quarter cup and let it sit three minutes Frozen blueberries can be used but toss them with a tablespoon of flour before folding in to keep them from sinking

Serving Suggestions

This cake is a showstopper all on its own but it is also wonderful with a cup of tea or a pitcher of lemonade For extra freshness garnish with extra berries and lemon zest right before serving I sometimes add a few fresh mint leaves for a summery touch

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Cultural and Historical Context

Lemon and blueberry together is a classic American pairing that really shines in cakes like this The tradition of pairing tart lemon with sweet berries dates back for generations and was especially popular in springtime desserts in the Northeast US

Recipe FAQs

→ How do I prevent blueberries from sinking in the cake?

Toss blueberries in a tablespoon of flour before adding them to the batter. This helps suspend them evenly throughout the cake.

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before folding into the batter to avoid bleeding into the cake layers.

→ What is the best way to achieve fluffy cake layers?

Cream the butter and sugar thoroughly until light, and mix the batter just until the ingredients are combined to avoid overmixing.

→ How should I store the cake?

Keep it in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture.

→ Can I substitute buttermilk?

If needed, replace buttermilk by mixing regular milk with a bit of lemon juice or vinegar, letting it rest for a few minutes before use.