LEMON BLUEBERRY LAYER CAKE RECIPE - (4.5/5)
Provided by รก-7590
Number Of Ingredients 20
Steps:
- Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside. Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting. Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired. Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut. Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days. Helpful notes: *Please use buttermilk in this recipe. See note in post about how to make your own at home. *1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice *Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. *Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.
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dominic mwilu
[email protected]This cake is a bit pricey, but it's worth every penny. It's the perfect cake for a special occasion.
dorcas manala
[email protected]I'm not a baker, but I was able to make this cake without any problems. The instructions are very clear and easy to follow.
Arland Tula
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake that everyone will love.
Dennis Chi
[email protected]I love how this cake looks. It's so elegant and perfect for a special occasion.
Trinity Catchings
[email protected]This cake is perfect for any occasion. I've made it for birthdays, potlucks, and even just because.
Mina Gharti
[email protected]I'm not a big fan of lemon desserts, but this cake changed my mind. It's so light and fluffy and the lemon flavor is just right.
Akash Dhital
[email protected]This is the best lemon blueberry cake I've ever had. The cake is so moist and fluffy and the frosting is perfectly sweet and tangy.
Carmen L. Cortes
[email protected]This cake is so easy to make and it always turns out perfect. I've made it several times and it's always a hit.
King Khan
[email protected]I love the combination of lemon and blueberry in this cake. It's so refreshing and delicious.
Babirye leticia
[email protected]This is a great recipe. The cake is moist and flavorful and the lemon and blueberry flavors are a perfect combination.
Brad Dutton130
[email protected]I made this cake for my family and they loved it! It was gone in no time.
Abdullah Tp
[email protected]This cake is delicious! The lemon and blueberry flavors go so well together and the cake is so moist and fluffy. I will definitely be making this again.
Hariyo Ayinke
[email protected]I love this recipe! It's so easy to follow and the cake always turns out perfect. I've made it several times for different occasions and it's always a crowd-pleaser.
Zahid Turbani
[email protected]This cake is a showstopper! I made it for a friend's birthday and it was a huge hit. The lemon and blueberry flavors are perfectly balanced and the cake is so moist and fluffy. I will definitely be making this again.