Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!
Lemon Blueberry Layer Cake
- CAKE
- 1 cup (230g) 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 vanilla extract
- 3 cups (360g) sifted all-purpose flour, careful not to overmeasure
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk3
- zest + juice of 3 medium lemons4
- 1 and 1/2 cups blueberries (, fresh (258g) or non-thawed frozen (275g))
- 1 Tablespoon all-purpose flour
- CREAM CHEESE FROSTING
- 8 ounces (224g) full-fat cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 and 1/2 cups ((420g) confectioners' sugar)
- 1 – 2 Tablespoons (15-30ml) heavy cream
- 1 teaspoon vanilla extract
- pinch salt
- Click on Link Below for Recipe
