Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well in this recipe. Just be sure to not overmix them into the batter, as they can turn the cake blue.

How do I know when the cake is done baking?

The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. They should also be lightly golden on top and springy to the touch.

Can I make the cake layers in advance?

Yes, you can! The cake layers can be baked and cooled completely, then wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 2 months. Just be sure to thaw the frozen layers in the fridge before assembling and frosting the cake.

How do I get the frosting so smooth?

For a super smooth buttercream, make sure your butter is at the perfect soft, spreadable consistency. You can also try using an offset spatula or cake scraper to gently smooth the frosting. And remember, a little imperfection adds to the homemade charm!

Can I make this cake gluten-free or dairy-free?

Absolutely! You can easily adapt this recipe to suit various dietary needs. For a gluten-free version, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. And for a dairy-free cake, use non-dairy butter or oil in the batter and a dairy-free milk-based buttercream.

Lemon Blueberry Layer Cake: Moist & Tangy Delight

Name: Lemon Blueberry Layer Cake: Moist & Tangy Delight
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 1/2 cups fresh blueberries; 1 cup powdered sugar (for frosting); 2 tablespoons lemon juice (for frosting); 2 tablespoons heavy cream (for frosting)

Lemon Blueberry Layer Cake: Moist & Tangy Delight

Print Recipe

A delicious and moist Lemon Blueberry Layer Cake that is perfect for any occasion. The combination of fresh blueberries and zesty lemon makes this cake refreshing and delightful.

Author: Casey Morgan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: 🍰 Cake Recipes
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup buttermilk

1 1/2 cups fresh blueberries

1 cup powdered sugar (for frosting)

2 tablespoons lemon juice (for frosting)

2 tablespoons heavy cream (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, cream the butter and sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. Stir in the lemon zest, lemon juice, and vanilla extract.

6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.

7. Gently fold in the blueberries.

8. Divide the batter evenly among the prepared cake pans and smooth the tops.

9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

10. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

11. For the frosting, beat the powdered sugar, lemon juice, and heavy cream until smooth and creamy.

12. Once the cakes are cool, spread frosting between the layers and on top of the cake. Decorate with extra blueberries if desired.

Notes

Make sure to use fresh blueberries for the best flavor.

You can substitute the buttermilk with regular milk if necessary, but buttermilk adds a nice tang.

This cake can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Lemon, Blueberry, Cake, Dessert

Find it online: https://dailycake.net/lemon-blueberry-layer-cake/