Description
Lemon Blueberry Layer Cake is a delightful dessert that harmoniously blends the tangy brightness of lemon with the sweet juiciness of blueberries. This moist and fluffy cake features vibrant yellow and blue layers, all enveloped in a luscious creamy frosting. Perfect for summer gatherings or elegant tea parties, this stunning cake will leave your guests in awe and craving more.
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tbsp lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice (about 1 lemon)
- 1 cup blueberries (fresh or frozen, tossed in flour)
- ½ cup heavy cream
- 2 cups powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest and juice.
- Gradually add dry ingredients to the butter mixture while alternating with buttermilk or yogurt until just combined. Gently fold in blueberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip heavy cream to soft peaks; gradually add powdered sugar until stiff peaks form. Frost cooled cake layers generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 360
- Sugar: 34g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg