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Delicious Lemon Layer Cake with Blueberry Filling

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A refreshing and indulgent lemon layer cake with a sweet blueberry filling, perfect for celebrations and cozy weekends. This cake combines bright lemon flavor with juicy blueberry filling and a soft, tender crumb.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest (about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 tablespoon fresh lemon juice (for filling)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening filling)
  • ½ teaspoon vanilla extract (for filling)
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)
  • 2–3 tablespoons heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape sides halfway.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles and smooth tops.
  7. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. For blueberry filling: Combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook about 5 minutes until berries release juice.
  10. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Remove from heat, stir in vanilla, and cool to room temperature.
  11. For frosting: Beat softened butter until creamy. Gradually add powdered sugar, alternating with lemon juice and heavy cream, beating until fluffy.
  12. Mix in lemon zest and salt. Adjust consistency with cream or sugar as needed.
  13. Assemble cake: Place one cake layer on a plate. Spread half the blueberry filling evenly over it, then add a thick layer of frosting.
  14. Place second cake layer on top. Frost top and sides with remaining frosting, smoothing with an offset spatula.
  15. Decorate with fresh blueberries or lemon zest if desired.

Notes

Use room temperature eggs and butter for best mixing results. Spoon flour lightly into measuring cup and level off to avoid a dense cake. Mix batter just until combined to prevent toughness. Cool cakes completely before frosting to avoid melting. Cornstarch slurry is essential to thicken blueberry filling and prevent sogginess. If frosting is too soft, chill for 10 minutes; if too stiff, add more cream.

Nutrition

Keywords: lemon cake, blueberry filling, layer cake, homemade cake, lemon dessert, blueberry dessert, easy cake recipe, summer cake

Find it online: https://bitefuljoy.com/delicious-lemon-layer-cake-with-blueberry-filling-easy-homemade-recipe/