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Luscious Lemon Blueberry Layer Cake

lemon blueberry layer cake - featured image
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A bright and moist lemon cake layered with juicy blueberries and topped with a light, airy whipped cream frosting. Perfect for special occasions or casual get-togethers.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 cup (240 ml) whole milk, room temperature
  • 1 ½ cups (225 grams) fresh blueberries, washed and patted dry
  • 2 cups (480 ml) heavy whipping cream, chilled
  • ½ cup (60 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Optional: 1 teaspoon fresh lemon zest for frosting

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream softened butter and sugar with an electric mixer at medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl. Mix in lemon zest and lemon juice.
  5. Alternately add dry ingredients and milk to butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in fresh blueberries using a rubber spatula, being careful not to crush 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. Cake should spring back lightly when pressed.
  9. Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto cooling racks. Remove parchment paper and cool completely.
  10. Chill mixing bowl and beaters for 10 minutes. Pour in heavy cream and beat on medium-high speed until soft peaks form.
  11. Add powdered sugar, vanilla extract, and optional lemon zest. Beat until stiff peaks form, being careful not to overbeat.
  12. Place one cake layer on serving plate. Spread a generous layer of whipped cream frosting over the top. Place second cake layer on top.
  13. Frost top and sides of cake with remaining whipped cream. Scatter fresh blueberries and lemon zest on top for garnish.

Notes

Whipped cream frosting is delicate and best enjoyed the day it’s made. Keep cake refrigerated until about 20 minutes before serving. Use a folding motion to gently incorporate blueberries to avoid crushing. For gluten-free, substitute flour with a 1:1 gluten-free blend containing xanthan gum. For dairy-free, use almond or oat milk and coconut cream whipped like heavy cream.

Nutrition

Keywords: lemon cake, blueberry cake, whipped cream frosting, layer cake, easy dessert, homemade cake, spring dessert

Find it online: https://emmayum.com/luscious-lemon-blueberry-layer-cake-recipe-easy-homemade-dessert-with-whipped-cream-frosting/