Description
A delightful lemon blueberry layer cake perfect for any occasion, featuring a creamy lemon cream cheese buttercream.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) whole milk
- 1/3 cup (80 ml) fresh lemon juice
- 1 tablespoon lemon zest, freshly grated
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, softened to room temperature
- 1/4 cup (60 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 cup (150 g) fresh blueberries, divided
- 2 teaspoons (6 g) all-purpose flour (for coating blueberries)
- 3/4 cup (170 g) unsalted butter, softened
- 12 ounces (340 g) full-fat brick-style cream cheese, softened
- 6 cups (720 g) powdered sugar
- 2 teaspoons (10 ml) fresh lemon juice
- Pinch of salt
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350ºF (175ºC). Prepare two 8-inch cake pans by greasing them and lining the bottoms with parchment paper. This will help ensure even baking and easy removal.
- Step 2: Whisk Dry Ingredients: In a large mixing bowl, sift together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Stir gently to combine and incorporate air for a lighter cake.
- Step 3: Combine Sugar and Lemon Zest: Rub 1 1/2 cups granulated sugar with 1 tablespoon freshly grated lemon zest until fragrant. This releases the lemon oils, infusing the sugar with bright citrus flavor.
- Step 4: Cream Butter and Sugar: Using an electric mixer, beat 1/3 cup unsalted butter (room temperature) with the lemon-scented sugar until the mixture is fluffy. This introduces air pockets for a tender crumb.
- Step 5: Add Wet Ingredients Gradually: Mix in 1/4 cup vegetable oil until blended. Then add the 3 large eggs one at a time, beating after each addition to ensure thorough incorporation without cooking the eggs.
- Step 6: Alternate Flour and Milk: In separate containers, combine 1/2 cup whole milk with 1/3 cup lemon juice to make a buttermilk substitute. Add the dry flour mixture and the milk mixture alternately to the wet ingredients, beginning and ending with flour. Mix gently and only until the batter is just combined to avoid a dense cake.
- Step 7: Fold in Blueberries Gently: Toss 1/2 cup fresh blueberries with 2 teaspoons all-purpose flour to coat. Fold these gently into the batter to prevent the fruit from sinking during baking. Reserve the remaining 1/2 cup blueberries for topping after baking.
- Step 8: Bake Layers: Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for approximately 35 minutes. The cakes are done when they spring back lightly to the touch and a toothpick inserted into the center comes out clean.
- Step 9: Cool the Cake Layers: Remove pans from the oven and allow cakes to cool in the pans for 10 minutes. Then remove from pans and transfer to cooling racks to cool completely.
- Step 10: Prepare Buttercream Frosting: Beat 3/4 cup softened unsalted butter and 12 ounces softened full-fat cream cheese together on low speed until smooth. Gradually add 6 cups powdered sugar, continuing to beat on low speed first to prevent a sugar cloud, then increase speed until creamy. Add 2 teaspoons fresh lemon juice and a pinch of salt; mix until well combined.
- Step 11: Assemble and Decorate: Level the cooled cake layers by slicing off any domed tops to achieve flat surfaces for stacking. Place one layer on a serving plate and spread a layer of frosting evenly over the top. Add the second cake layer and repeat. Apply a thin crumb coat of frosting around the cake to seal in crumbs; chill for 15-30 minutes. Finish with a thicker final layer of frosting, spreading smoothly. Decorate with reserved fresh blueberries on top as desired.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature and consume within 2 days to preserve optimal texture and flavor.
- Refrigeration: Keep the cake covered in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving to soften the frosting.
- Freezing: Wrap the cake tightly in plastic wrap then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- If the batter seems too thick before baking, add 1 tablespoon of milk at a time until it reaches a smooth consistency.
- To prevent a dense texture, stop mixing the batter immediately once the flour and milk are just incorporated. Over-mixing can develop gluten and reduce tenderness.
- Coating the blueberries with 2 teaspoons of flour before folding them in helps keep them suspended in the batter and prevents sinking to the bottom during baking.
- For uneven cake layers, slicing off the domed tops after cooling ensures flat layers and stable stacking.
- If the buttercream is too thick during assembly, thin it gently by adding 1 teaspoon of lemon juice at a time until it becomes easy to spread.
- Allow leftover slices to come to room temperature naturally. Avoid microwaving to prevent the frosting from melting or the cake drying out.
- Serve individual slices with a cup of herbal tea or a chilled glass of lemonade.
- Add a scoop of vanilla ice cream or a dollop of whipped cream to complement the flavors.
- Leftover cake pairs well layered in a trifle with fresh berries and cream or served as French toast topped with maple syrup and berry compote.
- For variation, add a lemon glaze made by mixing powdered sugar with fresh lemon juice to drizzle over the frosted cake.
- Enhance the frosting by incorporating freshly grated lemon zest for a more pronounced citrus note.
- Use high-quality, finely milled all-purpose flour and sift it to achieve a light and tender crumb.
- Choose fresh, plump blueberries as they hold texture best; if using frozen berries, fold them in frozen to reduce excess moisture.
- Select organic lemons for zesting to avoid pesticide residue.
- Softened unsalted butter at room temperature is essential for smooth creaming with sugar and incorporation into the frosting.
- Pure vanilla extract provides better flavor depth than imitation vanilla.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A