Lemon Blueberry Cake Layers (Printable Version)
Light lemon cake with blueberries, complemented by tangy cream cheese frosting and citrus zest.
# Ingredients:
→ Lemon Blueberry Cake
01 -
227 g unsalted butter, at room temperature
02 -
350 g granulated sugar
03 -
3 large eggs, at room temperature
04 -
173 g sour cream, at room temperature
05 -
27 g vegetable oil
06 -
375 g cake flour
07 -
12 g baking powder
08 -
6 g salt
09 -
180 g buttermilk, at room temperature
10 -
61 g freshly squeezed lemon juice
11 -
Zest of 1 lemon
12 -
296 g fresh blueberries
→ Lemon Cream Cheese Frosting
13 -
454 g unsalted butter, at room temperature
14 -
227 g cream cheese, at room temperature
15 -
840 g powdered sugar
16 -
3 g salt
17 -
15 g freshly squeezed lemon juice
18 -
Zest of 1 lemon
→ Decoration
19 -
Lemon slices
20 -
Fresh blueberries
# Steps:
01 -
Preheat oven to 168°C. Grease three 18 cm round cake pans with non-stick spray and line the bases with parchment paper.
02 -
In the bowl of a stand mixer, combine room temperature butter and granulated sugar. Beat on medium speed using the paddle attachment for 2 minutes until light and fluffy.
03 -
On medium-low speed, add the eggs one at a time, then mix in sour cream and vegetable oil. Scrape the bottom and sides of the bowl to ensure even mixing.
04 -
In a separate mixing bowl, whisk together cake flour, baking powder, and salt.
05 -
In a liquid measuring cup, combine buttermilk, lemon juice, and lemon zest.
06 -
With the mixer on the lowest speed, add one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with the next third of flour and remaining buttermilk. Finish by adding the rest of the flour mixture. Mix until just combined and smooth. Do not overmix.
07 -
Gently fold in the blueberries with a spatula until evenly distributed throughout the batter.
08 -
Divide the batter evenly among the prepared cake pans. Bake for 35-40 minutes or until the cakes spring back when gently pressed and a toothpick inserted into the center comes out clean.
09 -
Remove cakes from the oven and place them on a wire rack to cool in the pans for 15 minutes. Run a knife around the edges to loosen, invert the cakes onto the rack, and allow to cool completely.
10 -
In a mixing bowl or stand mixer fitted with the whisk attachment, beat butter and cream cheese on medium speed for 2 minutes until smooth. Add half the powdered sugar and mix on low speed until combined. Add remaining powdered sugar and continue to mix until smooth. Incorporate salt, lemon juice, and lemon zest. Whip on medium-high speed for 2-3 minutes, scraping the sides as needed.
11 -
Place one cake layer onto a serving plate. Spread an even layer of frosting on top. Stack the second cake layer and add more frosting. Top with the final layer and ensure cake is level.
12 -
Apply a thin layer of frosting to seal in crumbs. Chill the cake for at least 30 minutes.
13 -
Frost the chilled cake with the remaining lemon cream cheese frosting. Decorate with fresh lemon slices and blueberries as desired.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.