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Lemon Kissed Blueberry Layer Cake

Name: Lemon Kissed Blueberry Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: ½ cup unsalted butter, softened; 2 ½ cups blueberries; ¼ cup lemon juice; ¾ cup buttermilk; ½ teaspoon table salt; 1 ½ cups granulated sugar; 4 large eggs; 2 tablespoons lemon zest; ½ cup canola oil; 1 batch lemon cream cheese frosting; ½ teaspoon baking soda; 1 tablespoon cornstarch; 2 teaspoons baking powder; 3 cups all-purpose flour; ½ teaspoon vanilla extract

A delightful Lemon Kissed Blueberry Layer Cake, perfect for any occasion! Enjoy the sweetness of blueberries paired with tangy lemon in each bite, filled and topped with a luscious lemon cream cheese frosting for a perfect smile quotient in your celebrations.



1 hr

TOTAL TIME

588

CALORIES

$0.71

PER SERVING

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Ingredients

15 INGREDIENTS

12 SERVINGS

1/2 cup unsalted butter

softened

2 1/2 cups blueberries

1/4 cup lemon juice

3/4 cup buttermilk

1/2 tsp table salt

1 1/2 cups granulated sugar

4 large eggs

2 tbsp lemon zest

1/2 cup canola oil

1 batch lemon cream cheese frosting

1/2 tsp baking soda

1 tbsp cornstarch

2 tsp baking powder

3 cups all-purpose flour

1/2 tsp vanilla extract

Directions

10 STEPS

30 min

PREP TIME

30 min

COOK TIME

1 hr

TOTAL TIME

Preheat oven to 350F. Lightly grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.

In a large bowl, whisk together all-purpose flour, granulated sugar, cornstarch, baking powder, baking soda, and table salt.

Add softened unsalted butter, one tablespoon at a time, to the dry mixture, using an electric mixer, until the texture becomes sandy.

While mixing on low-speed, slowly drizzle in canola oil to the mixture.

In a separate bowl, whisk together buttermilk, lemon zest, lemon juice, large eggs, and vanilla extract.

With mixer on low-speed, gradually add the buttermilk mixture to the dry ingredients, mixing until batter is smooth and combined.

Gently fold in blueberries to the batter with a spatula.

Divide the batter evenly among the prepared cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the cakes cool in the pans for 10-15 minutes before carefully transferring them to a cooling rack to cool completely.

Once the cakes are completely cooled, assemble and frost with lemon cream cheese frosting.