Lemon Blueberry Layer Cake

 Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. One of the most popular cake recipes on this website!

How to Make Lemon Blueberry Cake

• Fresh lemons: Use fresh lemon juice and lemon zest in the cake batter. None of that lemon extract stuff! How to choose lemons at the store? Make sure the lemons you choose are smooth-skinned and heavy for their size. That way you know they are extra juicy.
• Buttermilk: Known for providing exceptional moisture to baked goods, buttermilk leaves each bite tender and lush. If you don’t have buttermilk, you can use whole milk instead.
• Brown sugar & 4 eggs: I’ve found that lemon cakes can easily be dry and gritty, so add some moist-making ingredients like brown sugar, eggs, and buttermilk. Buttermilk, a little brown sugar, and 4 eggs assure the final product is as moist as it could possibly be without being wet.
• Fresh or frozen blueberries: Fresh or frozen blueberries are OK. If using frozen, do not thaw.
  
  
  

  Cream Cheese Frosting

  This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch—it literally tastes like spreadable cheesecake. The cream cheese frosting goes onto the cake so easily, so it’s a really simple cake to decorate. Doesn’t need to be neat—its haphazardness adds to its charm, don’t you think?

  Description

  Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.