Lemon Blueberry Layer Cake: The Perfect Easy Easter Dessert

Spring is in the air, and Easter is just around the corner! What better way to celebrate than with a delicious and refreshing cake? This Lemon Blueberry Layer Cake is the perfect dessert for your Easter gathering. It’s easy to make, bursting with fresh flavor, and sure to impress your guests.

Ingredients:

• For the cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons lemon zest
• 1/2 cup lemon juice (about 3 lemons)
• 1 1/2 cups fresh or frozen blueberries (do not thaw frozen blueberries)
• 1 tablespoon all-purpose flour
• For the cream cheese frosting:

• 8 ounces cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 1/2 cups powdered sugar
• 1-2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Cream together the butter and sugars in a large bowl until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined.

Stir in the lemon zest and lemon juice.

In a small bowl, toss the blueberries with the 1 tablespoon of flour. Gently fold the blueberries into the cake batter.

Divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

While the cakes are cooling, prepare the cream cheese frosting.

In a large bowl, cream together the cream cheese and butter until light and fluffy.

Gradually add the powdered sugar, beating until smooth.

Stir in the heavy cream, vanilla extract, and salt until combined.

Once the cakes are cool, frost them with the cream cheese frosting. Decorate as desired.

Tips:

• For a more intense lemon flavor, use both the zest and juice of Meyer lemons.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• To prevent the blueberries from sinking to the bottom of the cake, toss them with a little bit of flour before folding them into the batter.
• This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Enjoy this delicious and easy Lemon Blueberry Layer Cake! It’s the perfect way to celebrate Easter or any other special occasion.

I hope you enjoy this recipe! Be sure to share your photos and creations on social media using the hashtag #LemonBlueberryLayerCake.