Description
This lemon blueberry masterpiece is what summer dessert dreams are made of – each forkful delivers sunshine-bright flavor that’ll have everyone asking for seconds.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 tbsp fresh lemon zest (from approximately 2–3 lemons)
- 1/2 cup (120ml) fresh lemon juice
- 1 cup (240ml) buttermilk, room temperature
- 2 tsp vanilla extract
- 2 cups (300g) fresh blueberries
- 1 tbsp flour (for coating blueberries)
- 2 cups (480ml) heavy whipping cream, cold
- 8 oz (226g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Toss blueberries with 1 tablespoon flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter until creamy, then add sugar and lemon zest. Beat on medium-high for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla and lemon juice.
- On low speed, add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients.
- Gently fold in flour-coated blueberries. Divide batter between prepared pans.
- Bake for 24-28 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- For frosting, beat cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla.
- In a separate bowl, whip cold heavy cream to stiff peaks. Fold into cream cheese mixture. Refrigerate for 20 minutes.
- Once cakes are completely cool, spread frosting between layers and over the entire cake. Garnish with fresh blueberries and lemon slices if desired.