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Moist Lemon Blueberry Layer Cake

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A moist and tender lemon blueberry layer cake with creamy buttercream frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tbsp freshly grated lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 1 ½ cups (225g) fresh or frozen blueberries
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice (for frosting)
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in lemon zest and fresh lemon juice.
  6. Gradually add the dry flour mixture in three parts, alternating with buttermilk, starting and ending with flour. Mix gently on low speed.
  7. Gently fold in blueberries using a rubber spatula.
  8. Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  11. For frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing slowly at first.
  12. Add lemon juice, vanilla extract, heavy cream, and salt. Beat on high until fluffy and spreadable, about 3-5 minutes. Adjust cream for desired consistency.
  13. Assemble cake by placing one layer on a plate, spreading buttercream evenly on top, adding second layer, and frosting top and sides smoothly.
  14. Optional: garnish with extra lemon zest or fresh blueberries.

Notes

Do not thaw frozen blueberries before folding into batter to prevent color bleed. Use room temperature ingredients for best results. Avoid overbaking to keep cake moist. Cool cake completely before frosting to prevent melting. For dairy-free option, use vegan butter and coconut milk. For gluten-free, substitute flour with gluten-free blend.

Nutrition

Keywords: lemon blueberry cake, layer cake, buttercream frosting, easy dessert, moist cake, homemade cake, summer dessert

Find it online: https://lucastable.com/moist-lemon-blueberry-layer-cake-recipe-the-best-easy-homemade-dessert/