Lemon Blueberry Layer Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment rounds, then grease the parchment.
2. Beat the butter on high until smooth, about 1 minute. Add the granulated and brown sugars and beat on medium-high for about 2 minutes. Add the oil and beat for about 3 more minutes until light and creamy. Add the eggs and vanilla and beat on medium for about 1 minute until fully combined, scraping down the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add to the wet ingredients and beat on low for a few seconds. Then beat in the buttermilk, lemon zest and lemon juice just until combined. Toss the blueberries with 1 tablespoon of flour and gently fold them into the thick batter without overmixing.
4. Divide the batter evenly among the prepared pans. Bake for 22 to 26 minutes, until a toothpick inserted in the centre comes out clean. Cool completely in the pans before assembling and frosting.
5. For the frosting, beat the cream cheese and butter on medium for about 3 minutes until no lumps remain. With the mixer on low, add the confectioners' sugar, heavy cream, vanilla and salt. Then beat on high for 3 minutes.
6. Using a large serrated knife, level the tops of the cakes. Place one layer on a cake stand and spread with frosting. Add the second layer and more frosting, then the third layer. Frost the top and spread frosting around the sides in a light coat. Garnish with blueberries or lemon if desired.
7. Refrigerate for at least 45 minutes before cutting.
8. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonCreamBrown sugarHeavy creamCream cheeseButtermilkBlueberry