Delightful Lemon Blueberry Layers

If you want a treat that feels like sunshine, look no further than this lemon blueberry cake It's light, packed with juicy blueberry pops in every bite and tastes so fresh Tangy lemon cream cheese frosting ties it all together and every time I bring it to a barbecue, people go wild

I brought this cake out at a picnic once and it disappeared so fast My friends wouldn’t stop asking how to make it Now, anytime we want something crowd-pleasing but not a hassle, this is what I bake

Lovely Ingredients

• Unsalted butter: Brings richness and softness Top notch butter delivers flavor for cake and frosting
• Granulated sugar: Gives sweetness plus helps keep things moist Fine grain sugar melts in best
• Eggs: Helps the cake keep its shape and adds that classic richness Let them warm up to room temp before using
• Sour cream: Gives a bit of tang and tons of moisture Go for full-fat if you want the softest cake
• Vegetable oil: Makes the crumb extra gentle and keeps every bite soft Pick a neutral-tasting oil
• Cake flour: Makes things extra tender Sift first and you’ll get a lovely light texture
• Baking powder: Gets the cake nice and fluffy Make sure your can is fresh so it works right
• Salt: Completes the flavors and keeps the sweetness in check I like to use kosher salt
• Buttermilk: Brings it all together and gives a bit of zing Use real cultured buttermilk if you can
• Lemon juice: Go for fresh lemons—the flavor is way better than bottled
• Lemon zest: Adds a bold lemon scent and flavor Rinse lemons first before zesting
• Fresh blueberries: Each one is like a tiny juicy surprise Choose ones that look firm and wash right before you add
• Powdered sugar: Gives the frosting its sweet touch Sift it so you don’t get chunks
• Cream cheese: Keeps the frosting smooth and creamy Use the full-fat stuff for best results

Easy Step-by-Step

Start With Frosting:

Let your butter and cream cheese get soft Beat them together for a couple minutes until smooth Go slow and mix in half the powdered sugar, then the rest Drop in a pinch of salt, some lemon juice, and zest Whip it up until it’s fluffy, then pop in the fridge

Let Cakes Chill:

After baking, slide a butter knife gently around the edge of each pan to loosen Flip cakes onto a cooling rack, let them sit till fully cool, don’t rush the chilling

Bake The Layers:

Split your batter evenly between three pans Use a scale if you want perfect layers Bake at three thirty-five for about thirty-five to forty minutes or until a toothpick almost comes out clean Let them sit in the pans to cool for fifteen minutes

Mix In Blueberries:

Once the batter is ready, dump your berries in and gently fold around Don’t stir too hard or you’ll squish them or turn the cake purple

Alternate Flour And Liquid:

Still on low speed, add a third of your flour mixture, half the buttermilk combo, then another round of flour and the rest of the buttermilk Finish with the last bit of dry Stir gently until just mixed Stop before you overdo it or your cake won’t be airy

Stir Up Lemon Mix:

In a measuring cup, blend buttermilk, lemon juice and zest Set to the side for the next step

Mix The Dry:

Grab a new bowl Whisk cake flour, baking powder and salt together so they spread through evenly

Add The Wet Stuff:

With mixer running low, drop in eggs one at a time, then spoon in the sour cream and oil After each step, scrape the mixing bowl down so it’s smooth

Beat Butter And Sugar:

Put room-temp butter and sugar in your mixer Use the paddle tool and set to medium for about two minutes Mix till it looks pale, light and fluffy—it should look a little whipped

Prep Your Pans:

Spray three seven-inch cake pans with nonstick spray and line bottoms with parchment paper Makes sure cakes pop out easy and stay soft

Stack It Up:

Set your first cake layer on a board Spread on a big dollop of frosting Pop the second cake on top and repeat Make sure the stack is even Smooth a thin layer of frosting around it all and chill at least half an hour Finish off with a final coat and scatter lemon slices or berries on top if you want

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I love tossing blueberries into this mix They always remind me of summer picking with my family and the best part is watching kids sneak some to eat raw while we bake

How To Keep It Fresh

This cake will keep great chilled airtight in the fridge up to five days Let it warm up on the counter before you slice so it’s soft and the icing stays nice You can freeze frosted pieces too—just double-wrap and they’ll stay good for about a month

Switching Ingredients

If you’re out of sour cream, use full-fat Greek yogurt for a similar feel For buttermilk, stir a tablespoon of lemon juice into milk to make three-quarters cup, let sit a few minutes Toss frozen berries in some flour before adding so they won’t sink

Ways To Serve

This gorgeous cake stands out on its own but goes perfectly with lemonade or a mug of tea Sprinkle on more berries and lemon zest just before serving I sometimes add a couple mint leaves for a fresh pop

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Tradition and Background

Pairing lemon and blueberries is a beloved combo in the US People have mixed sour lemon with sweet berries for ages, especially for spring desserts in the Northeast

Frequently Asked Questions About Recipes

→ How can I stop the blueberries from all dropping to the bottom?

Dust your blueberries in a spoonful of flour before gently mixing them in. This little trick keeps them scattered nicely through every bite.

→ Will frozen berries work here?

Go ahead and use frozen ones, just don’t thaw them first. That way your batter won’t get streaky and weirdly colored.

→ How do I get those layers to stay fluffy?

Beat the butter and sugar together really well until they’re super light. When you add the rest, mix only until it all comes together so the cake stays nice and airy.

→ What’s the best way to keep leftovers fresh?

Seal leftovers in an airtight container and stash them in the fridge. Let your slice warm up a bit before you eat so it’s tender again.

→ Is there something I can use instead of buttermilk?

No buttermilk? Just mix regular milk with a splash of lemon juice or vinegar and let it sit for a few minutes. That’ll do the trick!