Ah, the scent of freshly baked cake wafting through the house—there’s just something about it that warms my heart and lifts my spirits! I remember the joy of baking with my grandmother, who had a particular knack for creating treats that felt like hugs in dessert form. One of my favorite recollections was helping her make a delightful lemon-blueberry cake that captured the brightness of summer afternoons and the sweetness of fresh berries. That’s why I’m excited to share my beloved Moist Lemon Blueberry Layer Cake recipe with you, along with the dreamiest homemade cream cheese frosting. It’s a cake that celebrates the zesty lemon flavor mingling beautifully with juicy blueberries, making it perfect for any occasion—nights with friends, a sunny picnic, or even a cozy family dinner! Let’s dive in!
Why You’ll Love This Recipe
- Super moist cake that’s bursting with flavor!
- Easy to make, even for beginner bakers!
- Fresh and fruity, perfect for any season!
- Decadently delicious cream cheese frosting that is simply irresistible!
- Customizable with your favorite fruits or flavors!
Ingredients
Get your apron on and gather the following ingredients. You might already have some of these staples in your pantry!
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk (whole milk or buttermilk)
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries (you can use frozen, but be mindful of excess moisture)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or more for desired consistency)
Step-by-Step Instructions
Alright, let’s bake this cake! Follow these steps, and you’ll have a stunning dessert to delight your loved ones.
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes on medium speed.
- Add eggs: Add the eggs one at a time, mixing well after each addition. Be sure to scrape the sides of the bowl to incorporate everything!
- Incorporate lemon: Mix in the lemon zest and juice. The aroma will be heavenly at this point—it’s like sunshine in a bowl!
- Add flour mixture: Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and finish with the flour mixture. Don’t overmix; it’s important to keep that cake fluffy!
- Fold in blueberries: Gently fold in the fresh blueberries while being careful not to crush them.
- Pour and bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Don’t let it overbake or your cake might be dry!
- Cool: Once baked, allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. Patience is key—this will ensure your frosting doesn’t melt!
- Frost the cake: While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Add vanilla and a tablespoon of milk for a creamy consistency.
- Assemble: Place one cake layer on a serving plate. Spread a generous layer of frosting on top, add a handful of blueberries for a pop of color and flavor, then top with the second cake layer. Frost the top and sides of the cake and decorate with remaining blueberries.
Pro Tips & Variations
This cake is already magical as it is, but here are a few fun twists and tricks to make it your own!
- Fruit Variations: Swap out blueberries for raspberries or blackberries based on your preference or what’s in season!
- Lemon Lovers: Enhance the lemon flavor with a splash of lemon extract or added lemon zest in the frosting.
- Spiced Up: Add a pinch of cinnamon or nutmeg to the batter for a warm spice element that complements the fruity flavors.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just check that your baking powder is also gluten-free!
Serving Suggestions
Imagine serving this stunning cake at your next gathering! Pair it with a steaming cup of tea or coffee for a delightful afternoon treat. It’s also fabulous as a dessert after a light summer dinner on the patio—perhaps alongside some fresh whipped cream or a scoop of vanilla ice cream. I love a good drizzle of lemon glaze over the top for an extra touch of sweetness. You really can’t go wrong!
Storage Tips
Now, if you have any leftovers (though I’m betting it won’t last long), here are some handy storage tips:
- Refrigerate: Store your cake in an airtight container in the fridge for up to 5 days. Just make sure it’s well-covered so it doesn’t dry out!
- Freeze: You can also freeze individual slices wrapped tightly in plastic wrap and then in foil. It’ll keep well for about 2-3 months. Perfect for those “I need cake now!” moments!
- Reheat: To enjoy your frozen slice, let it thaw at room temperature for an hour or pop it in the microwave for a few seconds. You might want a quick drizzle of frosting to refresh it!
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! You can use frozen blueberries, but be sure to toss them in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake and keeps them intact!
Can I make this cake ahead of time?
Yes! You can bake the cake layers and store them in the fridge (wrapped tightly) for up to 2 days before frosting. Just remember to frost it right before serving for the best flavor and presentation!
Can I make this cake gluten-free?
For sure! Just use a gluten-free flour blend in place of regular flour, and make sure your baking powder is also gluten-free. It will turn out fabulous!
What can I do if my cake is too dense?
If your cake comes out a bit dense, be mindful of two things: don’t overmix the batter, and make sure your oven is at the right temperature. Using fresh ingredients also makes a difference!
Conclusion
And there you have it—my Moist Lemon Blueberry Layer Cake with Cream Cheese Frosting! I can’t wait for you to experience the fluffy texture, the fruity burst, and the amazing lemon flavor that all come together so beautifully in every bite. If you try this recipe, I would love to hear how it turned out for you! Feel free to drop a comment below, share your own variations, or just say hi! Happy baking, my friend! 🌼
Easy Moist Lemon Blueberry Layer Cake Recipe with Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Discover this easy lemon blueberry layer cake recipe paired with a homemade cream cheese frosting guide. Perfect for any occasion! (155 chars)
Ingredients
Instructions
Notes
A delightful Moist Lemon Blueberry Layer Cake that captures the brightness of summer afternoons, paired with the dreamiest homemade cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
Keywords: Lemon Blueberry Cake, Layer Cake, Cream Cheese Frosting, Easy Cake Recipe, Summer Dessert
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