blueberry lemon layer cake
Putting all those fresh-picked blueberries from a couple weeks ago to good use.
Ingredients
- 2 sticks butter, softened
- 1 1/2 cups sugar
- 1 tbsp lemon zest
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 1/2 cups + 1 tbsp all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups buttermilk, at room temperature
- 1 cup blueberries, fresh or frozen
lemon cream cheese frosting
- 8 oz cream cheese, cold
- 1 stick butter, softened
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 4 - 4 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- Sift the sugar and lemon zest together in a shallow bowl until combined. In a separate bowl, toss the blueberries with 1 tablespoon of flour.
- In a large bowl, beat the butter and lemon sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Use a rubber spatula to fold in the blueberries. Do not overmix.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. In a bowl, whip the cream cheese, butter, lemon juice, and vanilla on low speed until combined. Add in 4 cups of powdered sugar and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in more sugar 1/4 cup at a time until the frosting is soft and spreadable.
- Place one cake layer on a flat plate or cake stand. Frost the top generously, then add the second layer. Frost all the way around the cake until completely covered. If you have extra frosting, feel free to pipe little decorations onto the cake. Finish with more fresh blueberries, as desired.
Notes
*To make ahead: Cake layers can be baked ahead, cooled, and stored in the fridge, undecorated, for up to 3 days. You can also freeze the layers for up to a month. Be sure to wrap them tightly in plastic wrap or place in a secure ziptop bag. I recommend storing the layers separate so they do not stick together.
*To store: Because of the cream cheese frosting, a finished cake should be stored in the fridge and will last up to 5 days, though the frosting structure may begin to do weird shit by day 3. If you don't mind a less aesthetic cake, you'll have a nice tasty treat for the full 5.