Lemon Blueberry Layer Cake

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 Ingredients:

  •  2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups buttermilk
  • 1/2 cup unsalted butter, melted.
  • 2 tsp lemon zest
  • 1 1/2 cups fresh blueberries

Lemon Blueberry Layer Cake
Instructions:

 

Preheat oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the sugar, eggs, and vanilla extract until light and fluffy.

Gradually add the flour mixture to the egg mixture, alternating with the buttermilk and melted butter.

Stir in the lemon zest.

Fold in the blueberries.

Pour the batter evenly into the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

 

For the frosting:

 

Ingredients:

  •  8 oz cream cheese, softened.
  • 1/2 cup unsalted butter, softened.
  • 4 cups powdered sugar.
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Instructions:

 

In a large bowl, beat the cream cheese and butter together until creamy.

Gradually add the powdered sugar and continue to beat until smooth.

Stir in the lemon juice and lemon zest.

Once the cake has cooled completely, spread a layer of frosting on top of one of the cake layers.

Place the second cake layer on top and spread a thin layer of frosting over the entire cake.

Refrigerate the cake for 30 minutes to allow the frosting to set.

Once the first layer of frosting is set, spread a thick layer of frosting over the entire cake.

Serve and enjoy!

 

For decoration: 

Ingredients: 

  • Fresh blueberries
  • Lemon slices
  • Powdered sugar for dusting

Instructions:

 

Place fresh blueberries around the bottom of the cake.

Cut thin lemon slices and place them on top of the blueberries.

Dust the cake with powdered sugar using a fine-mesh sieve.

Serve and enjoy!

Note: You can also add additional lemon zest to the top of the cake for extra lemon flavor,or add a drizzle of lemon glaze made by mixing lemon juice and powdered sugar.

 



 

Storage:

 

The cake can be stored in an airtight container in the refrigerator for up to 5 days.

If you wish to store it for a longer period, you can wrap it tightly in plastic wrap and freeze for up to 2 months.

Let the cake come to room temperature before serving for best taste and texture.

Serving suggestions:

 

Serve the lemon blueberry layer cake with a scoop of vanilla ice cream or whipped cream.

Add a cup of hot tea or coffee for a delightful afternoon treat.

For a special occasion, garnish the cake with fresh flowers or fruit slices.

Enjoy your delicious and refreshing lemon blueberry layer cake!


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