Lemon Blueberry Layer Cake
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Sally's Baking Addiction · by Sally★ 4.8

Lemon Blueberry Layer Cake

NUTRITION · PER SERVING240M COOK
CAL 31%·PRO 16%
CARBS 92G60% OF CAL
4G FIBER21G OTHER67G TOTAL SUGAR
FAT 24G36% OF CAL
11G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lemon blueberry layer cake with tender, moist crumb, bright lemon flavor, and a rich cream cheese frosting. Perfect for spring and summer celebrations.

dessertamericanvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil
  • 4 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) buttermilk, at room temperature
  • 2 Tablespoons lemon zest
  • 1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature
  • 1 and 1/2 cups (210g) fresh blueberries (I do not recommend frozen)
  • 1 Tablespoon all-purpose flour
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1 Tablespoon (15ml) heavy cream*
  • 1 teaspoon pure vanilla extract
  • pinch salt
PREP
35M
SODIUM
293MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.