Lemon Blueberry Cake Layers (Print Version)
# Ingredients:
→ Lemon Blueberry Cake
01 -
227 g unsalted butter, at room temperature
02 -
350 g granulated sugar
03 -
3 large eggs, at room temperature
04 -
173 g sour cream, at room temperature
05 -
27 g vegetable oil
06 -
375 g cake flour
07 -
12 g baking powder
08 -
6 g salt
09 -
180 g buttermilk, at room temperature
10 -
61 g freshly squeezed lemon juice
11 -
Zest of 1 lemon
12 -
296 g fresh blueberries
→ Lemon Cream Cheese Frosting
13 -
454 g unsalted butter, at room temperature
14 -
227 g cream cheese, at room temperature
15 -
840 g powdered sugar
16 -
3 g salt
17 -
15 g freshly squeezed lemon juice
18 -
Zest of 1 lemon
→ Decoration
19 -
Lemon slices, as desired
20 -
Blueberries, as desired
# Instructions:
01 -
Preheat oven to 168°C. Grease three 18 cm round cake pans with cooking spray and line the bottoms with parchment paper.
02 -
In the bowl of a stand mixer, cream together room temperature unsalted butter and granulated sugar on medium speed for 2 minutes using the paddle attachment until light and fluffy.
03 -
On medium-low speed, gradually add eggs, sour cream, and vegetable oil, scraping the sides and bottom of the bowl to ensure thorough mixing. Blend until the mixture is fully combined.
04 -
In a separate bowl, whisk together cake flour, baking powder, and salt until homogeneous.
05 -
In a measuring jug, mix buttermilk, freshly squeezed lemon juice, and lemon zest.
06 -
With the mixer on the lowest speed, alternately add one-third of the flour mixture, followed by half of the buttermilk-lemon mixture. Repeat with another third of the flour mixture, then the remaining buttermilk mixture, and finally the last third of the flour mixture. Mix just until incorporated, taking care not to overmix.
07 -
Using a spatula, gently fold the fresh blueberries into the batter until evenly distributed.
08 -
Portion the batter equally between the prepared cake pans, using a kitchen scale for accuracy. Bake for 35–40 minutes, or until the cakes spring back when gently pressed and a toothpick inserted into the center comes out clean.
09 -
Allow cakes to cool in their pans on a wire rack for 15 minutes. Carefully run a knife or offset spatula around the edges to loosen, then invert onto racks to cool completely.
10 -
In a stand mixer fitted with the whisk attachment, beat room temperature butter and cream cheese on medium speed for 2 minutes, scraping the sides as needed. Add half the powdered sugar and mix on low until combined, then incorporate the remaining half. Mix in salt, lemon juice, and lemon zest. Whip on medium-high for 2–3 minutes until smooth and fluffy.
11 -
Place the first cake layer onto a serving board. Spread an even layer of frosting over the top. Add the second layer and repeat the process, finishing with the third layer.
12 -
Apply a thin layer of frosting around the cake to seal in crumbs, then chill the cake for at least 30 minutes to set.
13 -
Evenly frost the chilled cake with the remainder of the lemon cream cheese frosting. Decorate with lemon slices and fresh blueberries as desired.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 5 days. For optimal flavor and texture, allow cake to come to room temperature before serving.