Blueberry Lemon Layer Cake
Ingredients:
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (plus extra for garnishing)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 lemon
Directions:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Gradually add to the creamed mixture alternately with buttermilk, starting and ending with flour mixture.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Gently fold in blueberries.
- Divide batter evenly among prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, vanilla extract, lemon juice, and zest, beating until creamy.
- Frost between layers, on the sides, and on top of the cake.
- Garnish with fresh blueberries.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal per serving | Servings: 12 servings