Lemon Blueberry Layers (Printable Recipe)
Bright lemon layers and blueberries, finished off with creamy tangy cheese icing and a hint of zest.
# Ingredients You'll Need:
→ Lemon Blueberry Cake
01 -
296 g fresh blueberries
02 -
Zest from 1 lemon
03 -
61 g fresh lemon juice
04 -
180 g buttermilk, sitting at room temp
05 -
6 g salt
06 -
12 g baking powder
07 -
375 g cake flour
08 -
27 g vegetable oil
09 -
173 g sour cream, left out to warm up
10 -
3 large eggs, not cold
11 -
350 g white sugar
12 -
227 g unsalted butter, soft
→ Lemon Cream Cheese Frosting
13 -
Zest from 1 lemon
14 -
15 g fresh lemon juice
15 -
3 g salt
16 -
840 g powdered sugar
17 -
227 g soft cream cheese
18 -
454 g unsalted butter, room temp
→ Decoration
19 -
A handful of blueberries
20 -
Thin slices of lemon
# Steps to Follow:
01 -
Cover your chilled cake with the rest of your lemony cream cheese frosting. Pile on fresh lemon rounds and lots of blueberries till it looks great.
02 -
Smear a super thin coat of frosting all over to keep crumbs tucked in. Pop the cake in the fridge for at least half an hour so it sets up.
03 -
Place one cake round on your serving board and cover with a layer of frosting. Stack the next cake, slather with more frosting. Place the last layer on top, getting it nice and even.
04 -
Toss butter and soft cream cheese in your mixer with a whisk attachment and beat for about 2 minutes till it’s nice and creamy. Dump in half the powdered sugar and blend on low. Add the rest of the sugar and keep mixing until it’s smooth. Stir in salt, lemon zest, and lemon juice. Whip it all up on medium-high, scraping now and then, for 2-3 more minutes.
05 -
Once baked, set the pans on a wire rack and let the cakes cool for 15 minutes. Run a knife around the cake edges, flip them out of the pans, and let them chill there till totally cool.
06 -
Scoop the batter evenly into your prepped cake pans. Slide them in the oven for 35 to 40 minutes. They’re ready when they spring back if you poke the top or when a toothpick comes out without sticky batter.
07 -
Use a spatula to carefully stir in the blueberries—try not to smash them—just until they’re spread through the batter.
08 -
Turn your mixer down super low. Add a third of the flour blend, then pour in half of the buttermilk mix. Repeat that once more. Finish up with the last third of flour. Mix only until you don’t see any more flour. Don’t overdo it.
09 -
In a glass or measuring jug, stir together your buttermilk, lemon juice, and the lemon zest.
10 -
Grab another bowl and whisk together salt, baking powder, and your cake flour till they’re mixed well.
11 -
Lower the mixer to medium-low and drop in the eggs one by one. Then add the sour cream and oil. Scrape around the bowl so nothing’s left stuck to the sides or bottom.
12 -
Drop the soft butter and sugar into your stand mixer. Using the paddle, mix on medium speed for around 2 minutes till it gets fluffy and pale.
13 -
Heat your oven to 168°C. Spray three 18 cm pans with nonstick and line the bottom with parchment paper so nothing sticks.
# Extra Tips:
01 -
Store covered in the fridge for up to 5 days. Let it warm up to room temp before you eat for the best bite.