Lemon Blueberry Layer Cake 4

Lemon Blueberry 3 Layer Cake

This towering cake is a flavorful combo of fluffy cake layers, separated by creamy slivers of cream cheese frosting.

AuthorCarley KnutsenDifficultyAdvanced

Cake
 1 cup Unsalted Butter (soft)
 1 ¼ cups Sugar
 4 Eggs (room temperature)
 1 tbsp Vanilla
 3 cups Flour
 1 tbsp Baking Powder
 ½ tsp Salt
 1 cup Buttermilk
 3 tbsp Lemon Zest
 9 tbsp Lemon Juice
 1 ½ cups Fresh/Frozen Blueberries (not thawed)
 1 tbsp Flour
Frosting
 8 oz Cream Cheese
 ½ cup Unsalted Butter (soft)
 3 ½ cups Confectionery Sugar
 1-2 tbsp Heavy Cream
 1 tsp Vanilla
 1 pinch Salt

Cake
1

Beat the butter on high until creamy, about 1 minute. Add the sugars and continue to beat on high speed until creamed, about 2-3 minutes. Add the eggs and vanilla. Beat on medium speed until all the ingredients are well combined, another 2 minutes. In a separate bowl, combine the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, taking care to scrape down the sides so that the batter gets well mixed. Taking care not to over mix the batter (in order to avoid a tough, densely textured cake), add the buttermilk, lemon zest, and lemon juice. (Word to the wise, don't add all the liquid at once... 😉 Remove from the mixer and stir gently until everything is well combined. In a small bowl, toss the blueberries with the tablespoon of flour. Fold the coated blueberries into the batter. Spoon the batter into three 9 inch pans and bake at 350 degrees for 21-26 minutes. Remove from the oven and allow to cool completely.

Frosting
2

Beat the cream cheese and butter together until they are well combined, without lumps, around 3 minutes. Add the confectionery sugar, 1 tbsp of heavy cream, vanilla, and salt. Mix on low speed until well combined, then turn the speed to high for another 3 minutes. If the frosting is too thick, add the extra tbsp of heavy cream to thin the mixture. Using a serrated knife, level all the cake layers so that they're even. Sparingly frost the first cake layer (the recipe only makes enough to cover the cake lightly) then stack another layer on top and repeat until the tower is completely assembled. Frost the sides and garnish with fresh blueberries and lemon wedges if desired. Refrigerate the cake for 45 minutes before cutting or the cake could crumble as you cut.

Ingredients

Cake
 1 cup Unsalted Butter (soft)
 1 ¼ cups Sugar
 4 Eggs (room temperature)
 1 tbsp Vanilla
 3 cups Flour
 1 tbsp Baking Powder
 ½ tsp Salt
 1 cup Buttermilk
 3 tbsp Lemon Zest
 9 tbsp Lemon Juice
 1 ½ cups Fresh/Frozen Blueberries (not thawed)
 1 tbsp Flour
Frosting
 8 oz Cream Cheese
 ½ cup Unsalted Butter (soft)
 3 ½ cups Confectionery Sugar
 1-2 tbsp Heavy Cream
 1 tsp Vanilla
 1 pinch Salt

Directions

Cake
1

Beat the butter on high until creamy, about 1 minute. Add the sugars and continue to beat on high speed until creamed, about 2-3 minutes. Add the eggs and vanilla. Beat on medium speed until all the ingredients are well combined, another 2 minutes. In a separate bowl, combine the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, taking care to scrape down the sides so that the batter gets well mixed. Taking care not to over mix the batter (in order to avoid a tough, densely textured cake), add the buttermilk, lemon zest, and lemon juice. (Word to the wise, don't add all the liquid at once... 😉 Remove from the mixer and stir gently until everything is well combined. In a small bowl, toss the blueberries with the tablespoon of flour. Fold the coated blueberries into the batter. Spoon the batter into three 9 inch pans and bake at 350 degrees for 21-26 minutes. Remove from the oven and allow to cool completely.

Frosting
2

Beat the cream cheese and butter together until they are well combined, without lumps, around 3 minutes. Add the confectionery sugar, 1 tbsp of heavy cream, vanilla, and salt. Mix on low speed until well combined, then turn the speed to high for another 3 minutes. If the frosting is too thick, add the extra tbsp of heavy cream to thin the mixture. Using a serrated knife, level all the cake layers so that they're even. Sparingly frost the first cake layer (the recipe only makes enough to cover the cake lightly) then stack another layer on top and repeat until the tower is completely assembled. Frost the sides and garnish with fresh blueberries and lemon wedges if desired. Refrigerate the cake for 45 minutes before cutting or the cake could crumble as you cut.

Lemon Blueberry 3 Layer Cake

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