Lemon Blueberry Cake Moist Layers (Print)
Tangy lemon cake with sweet blueberry filling and creamy frosting. Delightfully soft and full of bright flavors.
# What You'll Need:
→ Blueberry Filling
01 -
4 heaping cups blueberries, fresh or thawed
02 -
1 cup granulated white sugar
03 -
Juice of 2 lemons
→ Lemon Cake
04 -
3 cups all-purpose flour, spooned and leveled
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1 tablespoon baking powder
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½ teaspoon salt
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½ cup unsalted butter, at room temperature
08 -
½ cup vegetable oil
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1 ¾ cups granulated white sugar
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3 large eggs
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1 cup milk
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½ cup freshly squeezed lemon juice
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2 teaspoons vanilla extract
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1 tablespoon lemon zest
→ Lemon Cream Cheese Frosting
15 -
1 cup unsalted butter, at room temperature
16 -
8 oz cream cheese, softened
17 -
2 cups powdered sugar, sifted
18 -
1-2 tablespoons freshly squeezed lemon juice
# How to Make It:
01 -
In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by ⅓, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature.
02 -
Preheat oven to 350°F / 175°C. Line the bottom and sides of two 8" (20cm) baking pans with parchment paper. Set aside.
03 -
In a medium bowl, combine flour, baking powder, and salt. Stir to combine and set aside.
04 -
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy, about 2 minutes. Add 1 egg at a time and mix until fully incorporated.
05 -
Alternately add dry ingredients, milk, dry ingredients, lemon juice, ending with dry ingredients. Stir just until combined. Add vanilla and lemon zest, then stir to combine.
06 -
Divide the batter equally into the prepared pans. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool to room temperature.
07 -
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy. Add cream cheese and whisk until smooth. Sift in powdered sugar and mix until well combined. Gradually add lemon juice to achieve a creamy but firm consistency.
08 -
Trim the tops of the cakes if necessary to create flat surfaces. Cut each cake in half horizontally. Place one layer on a cake stand. Spread ¼ of the frosting over the surface, making it slightly higher at the edges to contain the filling. Layer with ⅓ of the blueberry filling. Repeat the layering process two more times, ending with the final cake layer. Lightly frost the exterior and sides with the remaining frosting.
09 -
Refrigerate the assembled cake for at least 4 hours. Store leftovers in an airtight container in the fridge for up to 4 days.
# Additional Notes:
01 -
The frosting should be firm enough to apply evenly with an offset spatula. Add powdered sugar if too soft, or lemon juice if too firm.