Bursting Blueberry Lemon Layer Cake
A bright and cheerful layer cake featuring a zesty lemon sponge filled with fresh bursting blueberries and topped with a tangy lemon cream cheese frosting.
Ingredients
Scale
- 3 cups All-Purpose Flour
- 2.5 cups Fresh Blueberries
- 3 large Fresh Lemons (zest and juice)
- 2 cups Granulated Sugar
- 1 cup Unsalted Butter, softened
- 4 Large Eggs
- 1 cup Greek Yogurt
- 1 tbsp Baking Powder
- 8 oz Cream Cheese
Instructions
- Preheat oven to 350°F and line two 9-inch round cake pans with parchment paper.
- Cream the softened butter, sugar, and lemon zest together until light and fluffy.
- Beat in the eggs one at a time, followed by the lemon juice and Greek yogurt.
- Whisk together the flour and baking powder, then fold into the wet ingredients.
- Toss the blueberries with a tablespoon of flour and gently fold them into the batter.
- Divide the batter between the pans and bake for 35 minutes until golden. Cool completely.
- Beat the cream cheese with butter and powdered sugar to create the frosting.
- Layer the cooled cakes with frosting and decorate with extra berries and lemon slices.
Notes
- Toss berries in flour to prevent them from sinking to the bottom.
- Use fresh lemon juice for the best flavor profile.
- Chill the cake before slicing for the cleanest presentation.
Find it online: https://dishmio.com/bursting-blueberry-lemon-layer-cake/