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Lemon Blueberry Layer Cake

Soft lemon blueberry layer cake with fresh lemon juice and zest.
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Prep Time 30 minutes
Course Dessert
Cuisine American

Ingredients
  

Cake

  • 1/2 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 6 Tbsp vegetable canola, or avocado oil
  • 4 large eggs at room temperature
  • 1 Tbsp pure vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup buttermilk room temperature
  • 2 Tbsp lemon zest
  • 1/2 cup fresh lemon juice
  • 1 1/2 cups fresh blueberries
  • 1 Tbsp all-purpose flour

Cream Cheese Frosting

  • 8 oz full-fat brick cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/2 cups confectioners’ sugar
  • 1 Tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F (177°C). Grease three 8-inch round pans, line with parchment, then grease parchment.
  • Beat butter on high speed until creamy. Add granulated and brown sugars and beat until fluffy.
  • Add oil and beat until light. Add eggs and vanilla, mixing until fully combined.
  • In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  • Add dry ingredients to wet ingredients. Mix on low, then add buttermilk, lemon zest, and lemon juice just until combined.
  • Toss blueberries with flour and gently fold into the batter.
  • Divide batter evenly among pans and bake for 22–26 minutes, until a toothpick comes out clean. Cool completely.
  • For the frosting, beat cream cheese and butter until smooth. Add sugar, cream, vanilla, and salt. Beat on high until fluffy.
  • Assemble the Lemon Blueberry Layer Cake by frosting between layers, then lightly frost the top and sides. Chill 45 minutes before slicing

Notes

 
  • Garnish with fresh blueberries or lemon slices.