July 24, 2024

Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake is one of our favorite summer desserts. I start this dessert by mixing together a rich lemon cake batter. Then, I make a fluffy cream cheese frosting and spread it all over the cake. We like this cake for several reasons. First of all, I like that this cake makes just 8 small servings. Unless we’re having a party, my small family doesn’t require a huge cake. Secondly, I like that I can make this entire beautiful cake in under one hour. That makes it perfect for even busy weekday nights. And, lastly, we all love the rich lemon blueberry cake and the creamy frosting.

THE EQUIPMENT I USED

3 six-inch round cake pans- You’ll need these to make this cake. You can find these mini cake pans in the baking section of the craft stores.
An Electric Mixer- You’ll need this to mix up the batter and make the frosting.
A Food Scale- For perfect baking results every time, be sure to weigh your flour and sugar.

THE INGREDIENTS NEEDED FOR lemon blueberry LAYER CAKE

Flour- Be sure to use all-purpose flour. I always use King Arthur brand flour.
Sugar- Use granulated sugar for the batter and powdered sugar for the frosting.
Blueberries- Be sure to use fresh blueberries. Frozen blueberries will probably dye the cake blue.
Eggs- Use large eggs. Make sure they are at room temperature.

HOW I MADE MY CAKE

First, I greased my pans with nonstick baking spray.
Next, I mixed together the batter. Be sure to mix everything together until it’s well-blended.
Then, I made the frosting. Whip it together until it’s perfectly creamy and fluffy.
Finally, I frosted the cake and pressed the walnuts on.

If you like blueberries, you need to try this rich and delicious Lemon Blueberry Layer Cake.

Lemon Blueberry Layer Cake

A 3-layer 6-inch lemon blueberry cake topped with cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 17

Total Time 42

Course Dessert

Cuisine American

Servings slices

Calories 375 kcal

Equipment

3 6-inch cake pans
electric mixer

Ingredients

1½ cups all-purpose flour (150g)
1½ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, softened (112g)
¾ cup granulated sugar (150)
2 large eggs, at room temperature
1 tsp. each lemon extract and lemon zest
¾ cup whole milk
1 cup fresh blueberries

For the Cream Cheese Frosting:

12 ounces softened brick cream cheese
8 tbsp. unsalted butter, softened (112g)
2 tsp. vanilla extract
2 cups powdered sugar (240g)

Instructions

Preheat the oven to 350 degrees. Spray three six inch round cake pans with baking spray. Line with parchment rounds and spray again.
In a bowl, sift together the flour, salt, and baking powder. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed for two minutes, until it is creamy. Then, add the sugar and beat four minutes until fluffy. Then, add the beaten eggs, one at a time, and blend until just combined. Then, add the lemon extract and stir until just combined. Scrape down the sides of the bowl as needed. Then, add the flour and milk in 5 parts, starting and ending with the flour, and beat on low until just combined.
Bake the cakes for 17 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the pans cool on a rack for ten minutes, and then remove them from the pans. Let them cool completely on the racks.
For the Cream Cheese Frosting: In a mixing bowl, beat together the cream cheese, vanilla, and butter. Then, sift in the powdered sugar, and whip until blended.
Spread frosting all over the cake, between the layer, on the sides, and on top.