Description
This Lemon Blueberry Layer Cake is a bright and refreshing dessert perfect for spring and summer gatherings. Featuring moist layers infused with zesty lemon and studded with fresh blueberries, it offers a delightful balance of sweet and tangy flavors. The cake layers are light and fluffy, baked to perfection, and ideal for frosting or enjoying as is.
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.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, ensuring each egg is fully mixed in before adding the next for even texture and structure.
- Combine Wet Ingredients: Stir in the buttermilk, lemon zest, and vanilla extract to infuse the batter with bright flavors and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Blend Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the batter which can lead to dense cake.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them, to ensure bursts of fruit throughout the cake.
- Divide Batter: Evenly distribute the batter among the three prepared cake pans for uniform layers.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before removing them and placing on wire racks to cool completely, preparing them for frosting or serving.
Notes
- Ensure the butter is softened to room temperature to blend smoothly with sugar.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Fresh blueberries can be tossed in a little flour before folding in to prevent sinking.
- Use three 8-inch pans for even layers, but if unavailable, bake in batches using two pans and halve baking times accordingly.
- For extra flavor, lemon juice can be added to the frosting or glaze if you choose to frost the cake.
