Lemon Blueberry Layer Cake For Easter Day 2024

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There are layers of sunshine-sweet lemon cake with juicy blueberries all over them, and rich cream cheese frosting on top. For this cake, you can use either fresh or frozen blueberries. There is no need to thaw cold food.

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Ingredient

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– 1 cup (16 Tbsp; 226g) unsalted butter – 1 and 1/4 cups (250g) granulated sugar – 1/2 cup (100g) packed light brown sugar – 4 large egg – 1 Tablespoon pure vanilla extract – 3 cups (354g) sifted all-purpose flour  – 1 Tablespoon baking powder – 1/2 teaspoon salt – 1 cup (240ml) buttermilk – 2 Tablespoons lemon zest – 1/2 cup (120ml) lemon juice  – 1 and 1/2 cups (210g) blueberries, fresh or frozen – 1 Tablespoon all-purpose flour Cream Cheese Frosting – 8 ounces (226g) full-fat brick cream cheese – 1/2 cup (8 Tbsp; 113g) unsalted butter – 3 and 1/2 cups (420g) confectioners’ sugar – 1 – 2 Tablespoons (15-30ml) heavy cream – 1 teaspoon pure vanilla extract – pinch salt

Ingredient

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Preheat oven to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans (8-inch pans make thicker cakes), line with parchment paper, and grease the parchment paper. 

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Step 1

Instructions

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The cakes release easily from the pans with parchment paper. Bake the cake: A handheld or stand mixer with a paddle attachment should beat butter on high for 1 minute until creamy. 

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Step 2

Add granulated and brown sugars and beat on medium-high for 2-3 minutes to cream. Adding eggs and vanilla. Beat for 2 minutes on medium speed to blend. Scrape bowl sides and bottom as needed. 

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Step 3

Mix flour, baking powder, and salt in a large bowl. Stir dry ingredients into wet components slowly. Beat low speed for 5 seconds, then add milk, lemon zest, and juice *just* till blended. 

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Step 4

Toss blueberries with 1 tablespoon flour and gently incorporate into batter. Extremely thick batter. Do not overmix. Over-mixing creates a tough, dense crumb. Fill cake pans evenly with batter. 

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Step 5

Bake for 21–25 minutes or until a toothpick inserted in the centre comes out clean. (8-inch cakes take 25 minutes) Before assembly and icing, let the pan cool entirely from the oven. 

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Step 6

Make frosting: Beat cream cheese and butter on medium speed for 3 minutes with a handheld or stand mixer with a paddle attachment until lump-free.  

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Step 7

With the mixer on low, add confectioners' sugar, 1 tablespoon cream, vanilla essence, and salt. Start mixer on high and beat for 3 minutes. If needed, thin with 1 tablespoon additional cream. 

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Step 8

Gather and freeze: To flatten the cake layers, cut the tops with a large serrated knife. Put one layer on your cake stand. Frost the top evenly with cream cheese. Add layer 2, icing, and third layer. Frost the sides and top. 

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Step 9

Just enough frosting for a little frost. Garnish with lemon or blueberries. Refrigerate 45 minutes before cutting to prevent cake crumbling. Store leftover cake tightly covered in the fridge for 5 days. 

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Step 10

Also see

Jelly Bean Sugar Cookies For Easter Day 2024 

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