Description
Moist lemon cake layers loaded with fresh blueberries and frosted with a stable, pipeable lemon cream cheese buttercream. A two-step blueberry technique keeps the berries distributed through every slice — not just the bottom. Serves 15.
Ingredients
LEMON BLUEBERRY CAKE
2 cups (265g) all-purpose flour — do not substitute cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) whole milk, room temperature
1/3 cup (80ml) fresh lemon juice (3–4 medium lemons)
1 tablespoon lemon zest (1 medium lemon)
1 1/2 cups (300g) granulated sugar
1/3 cup (75g) unsalted butter, room temperature
1/4 cup (60ml) vegetable oil
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (135g) fresh blueberries, divided
2 teaspoons all-purpose flour (for coating the blueberries)
LEMON CREAM CHEESE FROSTING
3/4 cup (170g) unsalted butter, room temperature
6 cups (720g) powdered sugar
2 teaspoons fresh lemon juice
12 oz (339g) full-fat brick cream cheese, room temperature
Pinch of salt
OPTIONAL GARNISH
Fresh blueberries and thin lemon slices
Instructions
1. Preheat oven to 350°F. Spray the sides of three 6-inch (or two 8-inch) round cake pans and fit parchment circles to the bottoms. In a liquid measuring cup, combine whole milk and lemon juice — it will curdle slightly and that is correct. Set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In your stand mixer with the paddle attachment, combine granulated sugar and lemon zest. Mix for 1 minute — the friction releases the lemon’s essential oils into the sugar. Add butter and cream on medium speed for 2 minutes until light and fluffy. Pour in vegetable oil and beat 3 more minutes until creamy and well combined.
4. Add eggs one at a time on low speed, mixing until each one disappears. Add vanilla, then increase to medium speed and beat for 1 minute.
5. Turn mixer off. Add all of the flour mixture at once; mix on low until just combined. Slowly pour in the lemon-milk mixture and mix until just combined — about 30 seconds. Stop immediately; do not overmix.
6. Toss blueberries with 2 teaspoons of flour until coated. Reserve 1/3 of them in a small bowl. Fold the remaining 2/3 into the batter with a spatula. Divide batter between prepared pans, then scatter the reserved blueberries on top of each pan and press them gently in.
7. Bake 30–35 minutes until a toothpick comes out with a few moist crumbs. Cool in pans 5 minutes, then transfer to a wire rack and cool completely before frosting.
8. For the frosting: Beat butter on medium-high for 5 full minutes until very pale and fluffy. Add about 1/3 of the powdered sugar and mix on low until combined. Add lemon juice. Add remaining powdered sugar — it will look thick and crumbly; that is correct. Add room-temperature cream cheese and salt; beat on medium 2–3 minutes until smooth and fluffy with no lumps.
9. Level cooled layers with a serrated knife if needed. Fill and stack the layers with lemon cream cheese frosting. Apply a thin crumb coat over the entire exterior; refrigerate 30 minutes. Apply the final coat of frosting, add decorative piping if you choose, and garnish with fresh blueberries and lemon slices.
Notes
Use all-purpose flour only — cake flour makes the batter too thin and the blueberries sink to the bottom of every pan.
Use full-fat brick-style cream cheese only — spreadable tub cream cheese holds too much water and the frosting won’t hold its shape or pipe cleanly.
Pull all ingredients from the fridge at least 1 hour before starting. Cold butter won’t cream properly and cold eggs can cause the batter to look curdled.
Cool cake layers completely before frosting — a warm cake melts the cream cheese frosting on contact. Even slightly warm layers cause problems.
The crumb coat step is not optional. It traps loose crumbs before the final frosting layer goes on. Skip it and crumbs drag through the exterior frosting.
If the frosting turns too soft to pipe, refrigerate for 20–30 minutes then re-mix on low speed.
Store finished frosted cake covered in the fridge up to 5 days. Pull out 1–2 hours before serving.
Freeze unfrosted layers (wrapped tightly) up to 2 months. Thaw at room temperature before frosting.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American