Lemon Blueberry Layer Cake is a vibrant and refreshing dessert that perfectly balances the tangy brightness of lemon with the sweet burst of fresh blueberries. The cake is light and moist, made with lemon zest and juice for an extra citrusy kick. Between the layers, a sweet blueberry compote adds a fruity surprise, while a creamy lemon buttercream frosting ties it all together. This cake is perfect for celebrations, special occasions, or any time you’re in the mood for something light and fruity, yet indulgent. With its beautiful layers and refreshing flavors, it’s sure to impress!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/2 cup whole milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Compote:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon whole milk (or more if needed for consistency)
- Pinch of salt
For Garnish (optional):
- Fresh blueberries
- Lemon zest
Instructions:
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Alternate adding the dry ingredients and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Blueberry Compote: In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Stir occasionally and cook for about 5-7 minutes, until the blueberries break down and the mixture thickens. Remove from heat and let it cool completely.
- Make the Lemon Buttercream Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, until fully incorporated. Add the lemon juice, lemon zest, and a pinch of salt, and continue beating until the frosting is light and fluffy. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.
- Assemble the Cake: Place one layer of the cake on a serving plate or cake stand. Spread a layer of blueberry compote over the top. Place the second cake layer on top and frost the entire cake with the lemon buttercream frosting. Garnish the top with fresh blueberries and additional lemon zest if desired.
- Serve and Enjoy: Slice and serve the cake at room temperature for the best flavor. Enjoy the combination of tangy lemon, sweet blueberries, and creamy frosting!
This Lemon Blueberry Layer Cake is a stunning and delicious dessert, ideal for any occasion that calls for something sweet, fresh, and full of flavor.
