Lemon Blueberry Layer Cake

Created by, Catherine Smith- Fort Worth, TX
1st place–Cake Baking

Bake this delicious layer cake that combines blueberries that are perfectly complemented by fresh lemon juice all in 3 layers.


  • 1 c. unsalted butter, softened to room temp.
  • 1 1/4 c. granulated sugar
  • 1/2 c. packed light brown sugar
  • 4 lg. eggs, room temp.
  • 1 T. vanilla extract
  • 3 c. sifted all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 c. buttermilk
  • Zest + juice of 3 med. lemons
  • 1 1/2 c. blueberries, fresh or non-thawed frozen
  • 1 T. all-purpose flour
  • 8 oz. full-fat cream cheese, softened to room temp.
  • 1/2 c. unsalted butter, softened to room temp.
  • 3 1/2 c. confectioners’ sugar
  • 1-2 T. heavy cream
  • 1 tsp. vanilla extract
  • Pinch of salt
  • Preheat oven to 350°. Grease and lightly flour 3 (9 x 2-inch) cake pans with nonstick spray. Set aside


Cake: Using a handheld or stand mixer with paddle attachment, beat butter on high until creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down sides and bottom of bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down sides and bottom of bowl as needed. Set aside. In a large sized bowl toss together flour, baking powder and salt. Slowly add dry ingredients to wet ingredients. Beat on low speed for 5 seconds, then add milk, lemon zest and lemon juice. Remove from mixer and stir lightly until everything is just combined. Toss blueberries in 1 tablespoon of flour and fold into batter. Batter is extremely thick. Do not overmix at any point. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake 3 layers for about 21-26 minutes or until toothpick inserted in center comes out clean. Mine took 21 minutes. Remove from oven and allow to cool completely before frosting. Frosting: Using a handheld or stand mixer with paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 tablespoon cream, vanilla extract and salt with mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired. Assemble and

Frost: First, using a large serrated knife, trim tops off cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layers. Top with frosting and spread around sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerator for at least 45 minutes before cutting or else cake may fall apart as you cut.

Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in refrigerator and bring to room temperature if desired before serving.


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