Description
A delightful Lemon Blueberry Layer Cake that perfectly balances the tartness of fresh lemons with the sweetness of blueberries, creating a light and refreshing dessert.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 8 oz cream cheese, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add in the eggs one at a time, incorporating each fully before adding the next.
- Stir in the milk, lemon juice, and lemon zest.
- Whisk together the flour and baking powder in a separate bowl.
- Gradually add the flour mixture to the creamed mixture, mixing until just combined.
- Fold in the fresh blueberries gently.
- Divide the batter evenly between prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes then transfer to wire racks to cool completely.
- Beat the cream cheese until smooth, then gradually add powdered sugar and milk to reach desired consistency for frosting.
- Frost the top of one cooled layer, then place the second layer on top and frost the top and sides.
- Garnish with fresh blueberries and lemon zest if desired.
Notes
For a more pronounced lemon flavor, slightly increase the amount of lemon juice or zest. Ensure all ingredients are at room temperature for best results.