Blueberry Lemon Layer Cake

Kai

You're going to love this one imagine the burst of juicy blueberries and the bright zing of fresh lemon dancing together in a moist, tender cake that's perfect for any occasion.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
1/4 cup vegetable oil
1 3/4 cups granulated sugar
3 large eggs at room temperature
1 tablespoon vanilla extract
1 cup buttermilk at room temperature
Zest of 2 lemons
1/4 cup fresh lemon juice
1 1/2 cups fresh blueberries tossed in 1 tablespoon flour

Instructions

Preheat oven to 350°F (177°C). Grease and line three 8-inch cake pans with parchment paper.
Cream butter, oil, and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
Fold in lemon zest, lemon juice, and floured blueberries gently.
Divide batter evenly among the pans and bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes completely and level tops if needed.
Frost with whipped cream cheese frosting, then decorate with fresh blueberries and lemon zest as desired.

Notes

Use fresh lemons and blueberries for the brightest flavor. Toss blueberries in flour before folding to keep them from sinking. For a lighter frosting, try lemon whipped cream instead of cream cheese.

Keyword blueberry, dessert, layer cake, lemon, moist cake