Description
This Lemon Blueberry Layer Cake is a delightful and bright dessert featuring moist layers infused with zesty lemon and studded with fresh blueberries. Perfect for celebrations or a refreshing treat, it combines a tangy citrus flavor with bursts of sweet berries in a soft, fluffy cake.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, ensuring the cake will be tender.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to fully combine and add structure to the batter.
- Add Wet Ingredients: Stir in the buttermilk, vanilla extract, and lemon zest to introduce moisture, aroma, and the bright citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even distribution of leavening agents.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Blueberries: Carefully fold in the fresh blueberries to evenly distribute them without breaking them apart and turning the batter blue.
- Divide Batter and Bake: Pour and spread the batter evenly into the prepared cake pans and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes before transferring the layers to wire racks to cool completely, ensuring easy removal and perfect texture.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Gently fold blueberries to prevent them from bursting and coloring the batter too much.
- Use fresh blueberries for the best texture and flavor; frozen may alter the batter consistency.
- Allow the cakes to cool completely before frosting to prevent melting.
- This recipe yields three 8-inch layers, perfect for layering with your favorite frosting.
