Updated: Jul 10
If there is a flavor combination I cannot resist, it's lemon and blueberry. If you haven't noticed I have had a long love affair with lemons. When you pair them with blueberries something magical happens. As much as I enjoy a Lemon Loaf or cupcakes, I wanted to make a proper layer cake full of bright lemon flavor and bursting with blueberries. There is something about the communal feeling of slicing through a cake and offering it to family and friends. I would love to share some of this delicious cake with you.
The crumb is fluffy and light and you can't beat the Lemon Cream Cheese Buttercream. This cake is pure sunshine and is the perfect Spring or Summer dessert. And since Mother's Day is right around the corner, it would be the perfect way to celebrate.
Layer cakes can be a little intimidating, but here are a few tips to give you a tender crumb and delicious results.
Room Temperature Ingredients (this goes for the buttercream too)
Cream the butter and sugar until light and fluffy
Add eggs one at a time
This will create a smooth batter and ensure all the ingredients have been fully incorporated.
Here are some baking tips,
Spray and line your cake pans
Pour batter evenly in the cake pans and level the tops with an offset
Use the middle rack in your oven and use an oven thermometer to make sure the temp of your oven is accurate
Cool completely before frosting
LEMON BLUEBERRY LEMON CAKE
(makes one 9 inch layer cake)
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, room temp
1 1/2 cups sugar
3 large eggs, room temp
1 teaspoon vanilla
zest of 2 lemons
1 1/2 cups blueberries
1 cup buttermilk, room temp
1 tablespoon all-purpose flour
Preheat oven to 350F. Spray two 8" cake pans and line the bottom with a parchment circle. Spray the parchment lightly. In a mixing bowl, sift flour, baking powder, and salt.
Using a the bowl of a stand mixer, place the sugar in the bowl and add the lemon zest. Rub the zest into the sugar with your fingertips. This will release the oils from the zest. With the paddle attachment, cream the butter and sugar zest mixture on a medium speed until light and fluffy. This will take about 3-4 minutes. Reduce speed and add eggs one at a time scraping down the sides of the bowl with a rubber spatula. Then add the vanilla. Begin to add the flour mixture and buttermilk alternately, beginning and ending with flour. Be careful not to overmix the batter. Take the bowl off the mixer. Toss the blueberries with the 1 tablespoon in a separate bowl and coat them evenly. Fold them gently into the cake batter.
Divide the batter evenly into both cake pans and smooth the tops over with an offset spatula. Bake for 25-30 minutes or until a cake tester inserted into the center comes out clean. Allow the cakes to cool about 15 minutes before unfolding them. Cool them completely on a cooling rack before assembling the cake.
LEMON CREAM CHEESE BUTTERCREAM
8 ounce block cream cheese, room temp
1 stick unsalted butter, room temp
3 1/2 cups powdered sugar
zest and juice of 1 lemon
1 teaspoon vanilla
1/8 teaspoon salt
1 tablespoon heavy cream. or more
Using a stand mixer with a paddle attachment, cream the cream cheese and butter together on medium speed until smooth, about 4-5 minutes. Lower the speed and add the powdered sugar, lemon zest and juice, vanilla and salt. Mix until thoroughly combined. If the buttercream seem too thick, add the 1 Tablespoon of heavy cream or more to get the desired consistency. To assemble the cake, place one cake layer on a cake stand or serving plate. Cover the top with buttercream in an even layer. Place the second cake layer on top and cover the tops and sides with the buttercream. Chill for about 20 minutes to set the buttercream. Serve with blueberries and lemon slices.
Store any leftover cake in the fridge for 4-5 days.
You can use whole milk, but I love the flavor of buttermilk.
Try this cake with raspberries or blackberries.