Lemon Blueberry Cake (Easy, Moist, Beautiful Layer Cake Recipe)
This lemon blueberry cake is bright, moist, and spectacular. Tender lemon layers packed with fresh blueberries, filled with lemon curd, and frosted with lemon cream cheese buttercream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Microplane
- Hand mixer
- Cake pan
- Cooling rack
- Citrus press
- Offset spatula
- Bread knife
- Cake leveler
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Parchment paper
Ingredients
- 1 cup unsalted butter, softened.
- 1 1/4 cups granulated sugar.
- 1/2 cup light brown sugar.
- 4 large eggs, room temperature.
- 1 tablespoon vanilla extract.
- 3 cups sifted all-purpose flour.
- 1 tablespoon baking powder.
- 1/2 teaspoon salt.
- 1 cup buttermilk.
- 2 tablespoons lemon zest.
- 1/2 cup lemon juice.
- 1 1/2 cups blueberries.
- 1 tablespoon flour for berries.
- 8 oz cream cheese, softened.
- 1/2 cup unsalted butter, softened.
- 3 1/2 cups confectioners' sugar.
- 1-2 tablespoons heavy cream.
- 1 teaspoon vanilla extract.
- Pinch of salt.
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