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Blueberry Lemon Layer Cake (Soft & Moist)

Blueberry Lemon Layer Cake: Soft, Moist Bliss Awaits You

Blueberry Lemon Layer Cake (Soft & Moist) captures the essence of summer with its sweet blueberries and tangy lemon buttercream.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour if needed.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 te teaspoon Baking Soda Do not omit; paired with acidity in yogurt for proper rise.
  • 1 teaspoon Salt Essential for improving sweetness.
  • 1 cup Butter (Room Temperature) Melted butter can be used as a substitute for a different texture.
  • 1.5 cups Granulated Sugar Brown sugar can substitute for a denser flavor.
  • 2 tablespoons Lemon Zest Important for flavor; freshly grated is best.
  • 3 large Eggs (Room Temperature) Can be substituted with flax eggs for vegan options.
  • 1 cup Greek Yogurt (Room Temperature) Can be replaced with sour cream for similar results.
  • 1/2 cup Vegetable Oil Other neutral oils can be substituted.
  • 1/3 cup Lemon Juice Freshly squeezed is ideal.
  • 2 teaspoons Vanilla Extract Use pure extract for optimal taste.
  • 2 cups Blueberries Fresh or frozen can be used. Frozen blueberries should be tossed in cornstarch to prevent sinking.
  • 1 tablespoon Cornstarch Can be omitted if not available.
For the Buttercream
  • 1 cup Butter (for Buttercream) Ensure it is at cool room temperature for easy mixing.
  • 4 cups Powdered Sugar Sift to avoid clumps.
  • 2 teaspoons Vanilla Extract (for Buttercream) Same substitution notes apply as above.
  • 2 tablespoons Lemon Juice (for Buttercream) Freshly squeezed recommended.
  • 1/2 cup Blueberry Jam Can substitute with any fruit jam.
Optional Decorations
  • 1 cup Fresh Blueberries Optional decorations to enhance presentation.
  • 1 lemon Lemon Slices Optional decorations to enhance presentation.

Equipment

  • Oven
  • Mixer
  • Mixing Bowl
  • Spatula
  • Cake pans
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) round cake pans by lining the bottoms with baking paper and greasing the sides thoroughly.
  2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the granulated sugar until evenly combined.
  3. Add the room temperature butter to your dry mixture and blend it until the mixture resembles a sandy texture.
  4. In a separate bowl, combine the eggs, Greek yogurt, lemon zest, lemon juice, vegetable oil, and vanilla extract. Pour this wet mixture into the dry ingredients.
  5. Gently toss ⅔ of the blueberries with a sprinkle of cornstarch. Fold them into the cake batter.
  6. Evenly divide the batter among the prepared cake pans and sprinkle the remaining blueberries on top.
  7. Place the cake pans in the oven and bake for 22-25 minutes. Be sure to check doneness with a toothpick.
  8. Once baked, let the cakes cool in the pans for about 5 minutes before transferring them to a wire rack.
  9. Beat the room temperature butter in a bowl until light and fluffy. Gradually add the sifted powdered sugar, followed by the vanilla extract and lemon juice.
  10. Layer the cooled cakes with blueberry jam and buttercream, applying a crumb coat around the exterior before chilling.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 6mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smoother mixing. Toss blueberries in cornstarch to prevent sinking.

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