Lemon Blueberry Layer Cake

Name: Lemon Blueberry Layer Cake
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Cuisine: American
Ingredients: 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 and 1/4 cups (250g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 4 large eggs, at room temperature*; 1 Tablespoon pure vanilla extract; 3 cups (354g) sifted all-purpose flour (spooned & leveled)*; 1 Tablespoon baking powder; 1/2 teaspoon salt; 1 cup (240ml) buttermilk*; 2 Tablespoons lemon zest*; 1/2 cup (120ml) lemon juice (3 medium lemons)*; 1 and 1/2 cups (210g) blueberries, fresh or frozen (do not thaw); 1 Tablespoon all-purpose flour; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 1 – 2 Tablespoons (15-30ml) heavy cream*; 1 teaspoon pure vanilla extract; pinch salt

Instructions

Prep:30minCook:23min

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.

Updated at: Mon, 25 Nov 2024 04:34:04 GMT