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Cake stand with a lemon blueberry layer cake featuring 3 layers of lemon cake with fresh blueberries baked inside with cream cheese frosting between the layers and more fresh blueberries on top, one slice missing showing the texture inside.

Di's Lemon Blueberry Cake

Three layers of luscious lemon cake dotted with blueberries sandwiching cream cheese frosting for an out of this world dessert experience.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 16 Servings
Author: Carlee

Ingredients

Cake

  • 1 cup butter softened
  • 1¼ cups granulated sugar
  • ½ cup light brown sugar packed
  • 4 eggs
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 7 Tablespoons lemon juice
  • 1½ cups blueberries
  • 1 Tablespoon all-purpose flour

Frosting

  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • 3½ cups powdered sugar
  • 2 Tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • Optional: Additional blueberries for garnish
Makes: 9inch round

Instructions

Lemon Blueberry Layer Cake

  • Preheat oven to 350°F and prepare three 9-inch cake pans. (I just use the baking spray with flour in it, but use whatever method you like best.)
  • Beat the 1 cup butter on high until smooth and creamy. Add the 1¼ cups granulated sugar and ½ cup light brown sugar. Continue to beat until well creamed.
  • Add the 4 eggs and 1 Tablespoon vanilla extract and beat on medium until completely incorporated.
  • In a separate bowl, whisk together the 3 cups all-purpose flour, 1 Tablespoon baking powder and ½ teaspoon salt. Stir into the wet ingredients until just incorporated.
  • Add the 1 cup buttermilk and 7 Tablespoons lemon juice and stir until it just comes together.
  • Toss 1½ cups blueberries with the extra 1 Tablespoon all-purpose flour and fold into the batter.
  • Spoon into prepared pans (about 3 cups per pan) and bake for 20-25 minutes (add a little time if you are baking in a 9×13). The sides should be just pulling away from the edge of the pan and if you insert a toothpick in the center it should come out clean.
  • Let cakes cool in their pans for about 5 minutes and then invert onto cooling racks. Allow to cool completely before frosting.

Cream Cheese Frosting

  • Beat together 8 ounces cream cheese and ½ cup butter until smooth.
  • Add 3½ cups powdered sugar, 1 pinch salt, 2 Tablespoon heavy cream and the 1 teaspoon vanilla extract. Mix on low until the sugar is well incorporated, then turn mixer to high. Beat for 2-3 minutes then add additional cream until you have the desired consistency.
  • Layer the cakes and frosting on your serving tray. End with a healthy dose of frosting and garnish with blueberries if desired.

Notes

You can use a cup of milk soured with a teaspoon of lemon juice in place of the buttermilk.

Nutrition

Serving: 1Serving | Calories: 522kcal | Carbohydrates: 71g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 371mg | Potassium: 116mg | Fiber: 1g | Sugar: 51g | Vitamin A: 842IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 2mg
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