Lemon Blueberry Layer Cake

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.

Lemon Blueberry Layer Cake

Ingredients:
  1. 1 cup (230g) unsalted butter, softened to room temperature
  2. 1 and 1/4 cups (250g) granulated sugar
  3. 1/2 cup (100g) packed light brown sugar
  4. 4 large eggs, at room temperature*
  5. 1 Tablespoon vanilla extract
  6. 3 cups (345g) sifted all-purpose flour, (spoon & leveled)*
  7. 1 Tablespoon baking powder
  8. 1/2 teaspoon salt
  9. 1 cup (240ml) buttermilk*
  10. zest + juice of 3 medium lemons*
  11. 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
  12. 1 Tablespoon all-purpose flour

Cream Cheese Frosting
  1. 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
  2. 1/2 cup (115g) unsalted butter, softened to room temperature
  3. 3 and 1/2 cups (420g) confectioners' sugar
  4. 1 - 2 Tablespoons (15-30ml) heavy cream*
  5. 1 teaspoon vanilla extract
  6. pinch salt

Directions:
  • Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake: 
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  • In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
  • Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.