Blueberry Lemon Layer Cake
A delightful dessert combining fluffy layers of lemon-infused cake with fresh blueberries and rich cream cheese frosting, perfect for any summer gathering.
Ingredients
Cake Ingredients
- 1 cup salted butter
- 1 1/2 cups sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup 2% milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup lemon zest (from 1 large lemon)
- 2 1/2 cups cake flour or all-purpose flour Use cake flour for a fluffier texture.
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh or frozen blueberries (do not thaw if frozen)
- 2 tablespoons all-purpose or cake flour For tossing blueberries.
Frosting Ingredients
- 1 cup butter
- 8 oz. cream cheese
- 4-5 cups powdered sugar Adjust for desired sweetness.
- 1 teaspoon vanilla extract (for frosting)
- 1/2 teaspoon almond extract (for frosting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and move both oven racks to the center.
- In a large bowl, beat together the butter and sugar until smooth and creamy.
- Add in the eggs, vanilla extract, almond extract, lemon zest, milk, and sour cream. Blend until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring slowly until just combined.
- In a medium bowl, toss the blueberries with the 2 tablespoons of flour to prevent them from sinking.
- Gently fold the floured blueberries into the batter.
- Prepare three 9-inch round cake pans by coating them with butter and dusting with flour.
- Divide the batter evenly among the three prepared pans.
Baking
- Bake the cakes for 25-30 minutes or until lightly golden and a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10-15 minutes, then gently remove and let cool completely on a wire rack.
Making the Frosting
- In a large bowl, beat the butter and cream cheese together until smooth and fluffy.
- Add the vanilla and almond extracts, mixing until well combined.
- Gradually incorporate the powdered sugar until you reach the desired sweetness.
Assembly
- Once the cakes are completely cool, level off any uneven tops.
- Layer the cakes with frosting between each layer.
- Apply a crumb coat and let it set in the fridge for about 10 minutes.
- Finish by applying a thicker layer of frosting all around the cake.
- Garnish with fresh blueberries and lemon slices, if desired.
Serving
- Serve cake at room temperature, optionally dusted with powdered sugar or paired with whipped cream.
Notes
Best enjoyed within 24 hours. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.