Description
This Lemon Blueberry Layer Cake is a bright and delightful treat perfect for any occasion. Featuring a moist and tender crumb infused with fresh lemon zest and bursting with juicy blueberries, this cake is layered and baked to perfection for a refreshing dessert that balances citrus tang with sweet berry flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans to prevent sticking and ensure easy release of the cakes later.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or whisk to cream together the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and pale in color.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to fully combine and create a smooth batter.
- Mix in Flavorings: Stir in the buttermilk, vanilla extract, and freshly grated lemon zest to the wet mixture, creating a flavorful base for your cake.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda ensuring they are evenly distributed.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing which could make the cake dense.
- Fold in Blueberries: Carefully fold in the fresh blueberries to the batter, distributing them evenly without breaking them up.
- Divide Batter: Pour and evenly spread the batter among the three prepared cake pans to ensure uniform cake layers.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centers comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely before assembling and frosting.
Notes
- Ensure the butter is softened to room temperature for easier creaming with the sugar.
- Use fresh blueberries for the best texture and flavor; frozen berries can be used but may bleed color into the batter.
- Do not overmix the batter once the flour is added to keep the cake tender and light.
- Allow cakes to cool completely before frosting to avoid melting the frosting.
- To prevent blueberries from sinking, toss them lightly in flour before folding into the batter.
