Sunshine Blueberry Cake
A gorgeous sunshine-sweet citrusy creation, this luscious lemon layer cake is delightfully dotted with bursts of juicy wild blueberries and crowned in a fluffy blanket of creamy cream cheese frosting. Whether you use fresh or frozen berries - no thaw necessary! - it's sure to be the star at any special occasion.
Equipment
- 1 silicon spatula
- 1 zester
- 3 8-inch aluminum cake pans or 9-inch
- 3 parchment rounds
- 1 cooling rack
- 1 offset spatula
- 1 fine mesh sieve or sifter
Ingredients
Lemon Blueberry Layer Cake
- 1 cup butter
- 1 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs (at room temperature)
- 1 tbsp pure vanilla extract
- 3 cups sifted all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk (at room temperature)
- 2 tbsp lemon zest
- 1/2 cup lemon juice (from 6 small lemons/3 medium)
- 1 1/2 cups blueberries (if frozen, do not thaw)
- 1 tbsp flour
Cream Cheese Frosting
- 8 ounces cream cheese (at room temperature)
- 1/2 cup butter (at room temperature)
- 3 1/2 cups sifted confectioneres sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Sunshine Lemon Blueberry Cake
- Get your oven humming at 350°F and grease up three round cake pans – 9-inch for thinner cakes or 8-inch for sumptuous layers. Place parchment paper rounds in each pan to ensure the finished creations easily slide out of their molds like tasty little works of art!
- Creaming the butter with sugar is a crucial step to any delicious recipe - and this one's no different! Using your trusty stand or handheld mixer, beat the creamy butter until it reaches its peak perfection. Then add brown and granulated sugars for that extra sweetness before adding eggs and vanilla to complete the mix. Beat everything on medium speed until all ingredients have come together in perfect harmony; don't forget to scrape down those sides of your bowl along way!
- Carefully whisk together flour, baking powder, and salt in a bowl. Then slowly combine it with wet ingredients in an electric mixer set to low speed for just 5 seconds.
- Add the tangy buttermilk, fragrant lemon zest, and lemon juice *only* until they are all combined.
- Lastly, lightly coat blueberries in one tablespoon of flour before gently folding them into your deliciously thick batter – be careful not over-mix, or you may end up ruining its fluffy texture!
- Distribute your batter equally into your prepared cake pans. Slide them into the oven and watch as a light golden crust forms - around 25-30 minutes for an 8-inch diameter cake. Check with a toothpick, if it comes out clean, you know everything is delicious on the inside too! Allow ample time cooling before assembling and covering in sweet frosting.
Cream Cheese Frosting
- Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter on medium speed until smooth. About 3-5 minutes.
- Add confectioners sugar, heavy cream, vanilla extract, and salt with the mixer running on low.
- Turn mixer to high speed and beat for 3 minutes.
- Add one more tablespoon of cream to thin out as needed.
Frost and Assemble the Lemon Blueberry Cake
- Place one layer on your cake plate. Evenly cover the top with cream cheese frosting. Add the 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides.
- 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.
Notes
For the butter, you can use salted or unsalted. I typically use salted.
Always use fresh lemon zest and lemon juice. Lemon extract causes a chemical taste.
I've always made this with frozen blueberries but you can use fresh if desired.
The recipe doesn’t make a large amount of frosting, just enough for a light frost.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!