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Moist Lemon Blueberry Layer Cake with Cream Cheese Frosting

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A moist and light lemon blueberry layer cake bursting with juicy blueberries and topped with a silky, tangy cream cheese frosting. Perfect for celebrations or casual treats.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda (sodium bicarbonate)
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • Zest of 2 lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 ½ cups (220 g) fresh blueberries, washed and dried
  • For the cream cheese frosting:
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
  5. Reduce mixer speed to low. Alternately add dry ingredients in three additions with buttermilk and lemon juice, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in fresh blueberries with a spatula, being careful not to burst them.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For the frosting, beat cream cheese and butter until smooth and creamy, about 2-3 minutes.
  11. Gradually add powdered sugar, then stir in lemon juice and vanilla extract. Whip until fluffy but do not overbeat.
  12. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
  13. Add second cake layer and frost top and sides evenly.
  14. Chill cake for 15 minutes, then smooth frosting again with a spatula for a polished finish.

Notes

[‘Use room temperature ingredients for best texture.’, ‘Do not overmix after adding flour to avoid a dense cake.’, ‘Fold blueberries gently to keep them intact and juicy.’, ‘Use fresh lemon zest for bright citrus flavor; avoid bottled lemon flavor.’, ‘Check oven temperature with a thermometer for consistent baking.’, ‘Cool cakes completely before frosting to prevent melting.’, ‘Beat frosting ingredients at medium speed to avoid air bubbles.’, ‘For gluten-free version, substitute flour with a gluten-free blend and add extra baking powder.’, ‘For dairy-free/vegan version, use flax eggs, dairy-free butter, coconut yogurt, and vegan cream cheese.’, ‘Lightly toss blueberries in flour before folding to prevent sinking.’, ‘Store leftovers in airtight container in fridge up to 4 days or freeze slices wrapped well.’]

Nutrition

Keywords: lemon blueberry cake, cream cheese frosting, layer cake, moist cake, lemon dessert, blueberry dessert, easy cake recipe

Find it online: https://pokirecipes.com/moist-lemon-blueberry-layer-cake-recipe-easy-homemade-cream-cheese-frosting/