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 and creamy, about 1 minute. Add the granulated and brown sugars and beat on medium-high until combined, about 2 minutes. Add the oil and beat about 3 more minutes until light and creamy. Add the eggs and vanilla and beat on medium about 1 minute until fully combined, scraping down the bowl as needed.
3. Whisk the flour, baking powder, baking soda and salt in a large bowl. Add the dry ingredients to the wet ingredients and beat on low for a few seconds. 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 batter. The batter will be thick; do not over-mix.
4. Divide the batter evenly among the prepared pans. Bake about 22–26 minutes, until a toothpick inserted in the centre comes out clean. Cool completely in the pans before assembling and frosting.
5. Beat the cream cheese and butter on medium until no lumps remain, about 3 minutes. With the mixer on low, add the confectioners' sugar, heavy cream, vanilla and salt. Turn to high and beat for 3 minutes.
6. Slice a thin layer off the top of each cake with a large serrated knife to make them flat. Place one layer on the cake stand and spread with a layer of frosting. Repeat with the second layer, then top with the third layer. Frost the top and sides with the remaining frosting. Refrigerate at least 45 minutes before cutting.

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

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EggLemonCreamBrown sugarHeavy creamCream cheeseButtermilkBlueberry