Bursting Blueberry Lemon Layer Cake
Indulge in the delightful Bursting Blueberry Lemon Layer Cake, where fluffy lemon-infused layers meet juicy blueberries and creamy frosting. This cake is perfect for any celebration, promising to impress and create lasting memories with every slice. With a beautiful presentation and irresistible flavors, it’s destined to be the star of your dessert table!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- Zest and juice of 2 lemons
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest and juice.
- Gradually blend dry ingredients into the wet mixture, alternating with milk until just combined.
- Gently fold in blueberries to avoid breaking them.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with cream cheese frosting mixed with powdered sugar.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: - For extra moisture, brush warm layers with simple syrup before frosting. - Substitute blueberries with raspberries or strawberries for a fruity twist. - To make it vegan, replace eggs with flax eggs and use almond milk.