Lemon Blueberry Layer Cake
Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. One of the most popular cake recipes on
Ingredients
1 cup (230g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature*
1 Tablespoon vanilla extract
3 cups (345g) sifted all-purpose flour, (spoon & leveled)*
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk*
zest + juice of 3 medium lemons*
1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
1 Tablespoon all-purpose flour
Cream Cheese Frosting
8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
1/2 cup (115g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1 – 2 Tablespoons (15-30ml) heavy cream*
1 teaspoon vanilla extract
pinch salt
Instructions
Preheat the oven to 350°F (177°C). Grease and lightly flour three 9×2 inch cake pans with nonstick spray. Set aside.
Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the 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. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
Full instructions recipe visit: sallysbakingaddiction.com