Dawn NoltAuthorDawn Nolt
RatingDifficultyIntermediate

Blueberry Lemon Layered Cake, topped with lush cream cheese frosting, is elegant, vibrant, and bursting with blueberries and lemon.

a slice of triple layered blueberry lemon cake made with Nature's Yoke egg on a clear glass plate

Yields12 Servings
Total Time3 hrs

 1 cup unsalted butter, softened
 1 ¼ cups sugar
 ½ cup brown sugar
 1 tbsp vanilla
 3 cups all-purpose flour
 1 tbsp baking powder
 ½ tsp salt
 1 cup buttermilk
 2 tbsp lemon zest
 ½ cup lemon juice
 1 ½ cups fresh or frozen blueberries
 1 tbsp all-purpose flour
Cream Cheese Frosting
 8 oz cream cheese, softened
 ½ cup butter
 3 ½ cups powered sugar
 1 -2 T. powdered sugar
 1 tsp vanilla
 pinch of salt

1

Preheat oven to 350°F. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

2

Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.

3

In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice just until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

4

Spoon batter evenly into 3 prepared cake pans. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Frosting
5

Beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 T. cream, vanilla, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more T. of cream to thin out, if desired.

To Assemble Cake:
6

First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Lightly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Ingredients

 1 cup unsalted butter, softened
 1 ¼ cups sugar
 ½ cup brown sugar
 1 tbsp vanilla
 3 cups all-purpose flour
 1 tbsp baking powder
 ½ tsp salt
 1 cup buttermilk
 2 tbsp lemon zest
 ½ cup lemon juice
 1 ½ cups fresh or frozen blueberries
 1 tbsp all-purpose flour
Cream Cheese Frosting
 8 oz cream cheese, softened
 ½ cup butter
 3 ½ cups powered sugar
 1 -2 T. powdered sugar
 1 tsp vanilla
 pinch of salt

Directions

1

Preheat oven to 350°F. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

2

Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.

3

In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice just until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

4

Spoon batter evenly into 3 prepared cake pans. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Frosting
5

Beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 T. cream, vanilla, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more T. of cream to thin out, if desired.

To Assemble Cake:
6

First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Lightly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Blueberry Lemon Layered Cake