Lemon Blueberry Layer Cake
1 hr 45 min + 45 min chillServes 12
A three-layer lemon cake with fresh blueberries and cream cheese frosting.
| prepPreheat oven to 350°F / 177°C | ||||||||||
| prepGrease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment | ||||||||||
| 113 g unsalted butter, softened | Cream butter, sugars & oil until light | Beat in eggs & vanilla until combined | Whisk dry ingredients, add to wet, beat | Coat blueberries with flour, fold in | Divide batter among pans | Bake 350°F / 177°C, 22–26 min | Cool completely in pans | Level cake tops with serrated knife | Layer cakes with frosting, frost sides | Chill 45 min before serving |
| 250 g granulated sugar | ||||||||||
| 100 g packed light brown sugar | ||||||||||
| 90 ml vegetable oil | ||||||||||
| 4 large eggs, at room temperature | ||||||||||
| 1 tablespoon pure vanilla extract | ||||||||||
| 375 g all-purpose flour | ||||||||||
| 2 teaspoons baking powder | ||||||||||
| 1/2 teaspoon baking soda | ||||||||||
| 1/2 teaspoon salt | ||||||||||
| 180 ml buttermilk, at room temperature | ||||||||||
| 2 tablespoons lemon zest | ||||||||||
| 120 ml lemon juice | ||||||||||
| 210 g fresh blueberries | ||||||||||
| 1 tablespoon all-purpose flour (for coating blueberries) | ||||||||||
| 226 g full-fat brick cream cheese, softened | Beat cream cheese & butter until smooth | Add sugar, cream, vanilla & salt, beat 3 min | ||||||||
| 113 g unsalted butter, softened | ||||||||||
| 420 g confectioners' sugar | ||||||||||
| 15 ml heavy cream | ||||||||||
| 1 teaspoon pure vanilla extract | ||||||||||
| pinch salt | ||||||||||
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