Description
This Blueberry Lemon Layer Cake combines the zesty taste of lemon with the sweet burst of blueberries, topped with a rich cream cheese frosting for a refreshing and delightful dessert.
Ingredients
Cake:
- 1 cup salted butter
- 1 1/2 cup sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup 2% milk
- 2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup lemon zest (from 1 large lemon)
- 2 1/2 cups cake flour or 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups fresh or frozen blueberries (do not thaw if frozen)
- 2 Tablespoons all-purpose or cake flour
Cream Cheese Frosting:
- 1 cup butter
- 8 oz. cream cheese
- 4–5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F and move both oven racks to the center. In a large bowl, beat the butter and sugar together until smooth and creamy.
- Add the eggs, vanilla extract, almond extract, lemon zest, milk, and sour cream. Mix until the batter is well-combined and smooth.
- In a separate bowl, whisk together the cake flour (or all-purpose flour), baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
- In a small bowl, toss the blueberries with 2 tablespoons of flour. Gently fold the blueberries into the cake batter.
- Grease and flour two 8-inch round cake pans. Pour the batter evenly into the pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the Cream Cheese Frosting: In a medium bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla and almond extract, mixing until the frosting is fluffy and smooth.
Notes
- Use fresh or frozen blueberries for the best result, but do not thaw the frozen ones.
- To prevent blueberries from sinking, toss them with flour before folding them into the batter.
- For a lighter frosting, you can substitute cream cheese frosting with whipped cream or buttercream frosting.
- If you love lemon, add more lemon zest or a tablespoon of lemon juice for extra flavor.
- The cake can be made ahead of time and frosted the day you plan to serve it.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
