Lemon Blueberry Layer Cake
If you follow me on Facebook, you already know that I made this cake to celebrate Mike’s birthday last weekend. He absolutely loves the combinatinon of lemon and blueberry, so when I saw this cake on Sweetapolita’s site (hers looks a ton better than mine!) I knew it would make the perfect birthday cake for Mike.
Unfortunately we have quite a few people in the family who aren’t big fans of blueberries, but for everyone else, this cake was a huge success. The lemon flavor in the cake is strong without being overwhelming, and the lemon frosting was the perfect finishing touch. Mike declared it his perfect birthday cake, and I’m already wondering what other excuses I can find to make a batch of zesty lemon frosting.
Note: Does anyone know why my blueberries always sink to the bottom of my cake? What am I doing wrong?
Lemon Blueberry Layer Cake
Ingredients:
Lemon Blueberry Cake:
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs
Zesty Lemon Frosting:
1 cup soft unsalted butter
2 teaspoons lemon zest
5 cups icing sugar (or 6 for sweeter version)
60 ml fresh lemon juice
6 tablespoons whipping cream
1/2 teaspoon pure lemon extract
2 tablespoons water
pinch salt
1 drop yellow food coloring (optional)
Directions:
For the Cake:
Preheat oven to 350°F. Prepare two 9″ round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir milk, sour cream, vanilla, lemon extract and lemon zest in small bowl and set aside. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cake pans.
Bake cakes until toothpick inserted into centet comes out clean, about 30-35 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool. Frost with zesty lemon frosting.
For the Frosting:
Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add powdered sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.
from Sweetapolita
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Looks so tender!
That looks delicious, Megan!
One way I've had some success with the blueberries is to coat them ever so lightly in flour before adding them to the batter. Just that gentle toss in flour helps them stick into the batter and not slide right through.
oh my goodness, this looks so good! i'm going to have to try this after we go berry picking.
Use a little flour and powdered sugar to toss the blueberries in before adding to batter and they should not sink so much.
YUM! This looks awesome! I'm with the above tips on the sinking blueberries, but I haven't always had luck with it either 🙂
That looks super good! I once made a lemon cake with lemon frosting and grape jelly. It was really good!
I have had great success coating blueberries in a little flour before adding them to any batter. This will work! Give it a try 🙂
This looks wonderful, but the frosting looks especially great!
How can you not like blueberries? This cake looks unbelievable!
Try tossing the blueberries lightly in flour before mixing into the batter, that sometimes helps.
Lemon & blueberries are the ultimate pairing. Love the cake!
This looks so good its ridiculous! my blueberries don't usually sink.. but I have heard that if you just Lightly toss them in flour it helps to keep them a float 🙂
This cake looks TO DIE FOR!!!! Wish I had a big 'ol slice of it right now.
Oh my, what great flavors. And the cake is just perfect!
Happy belated Birthday, Mike!
What a winning combination! Yum!!
Beautiful cake!
Definitely toss them in a little bit of flour before adding them to your cake batter. That should help with the sinking issue.
This looks FABULOUS!! And I'm with everyone else…toss them in flour before adding to the batter 🙂
Gorgeous cake and such a perfect combo of summer flavours.
What a fabulous cake! I've even had trouble tossing the berries in flour to make them not sink. Go figure!
Loving the new look to the site! And this cake looks wonderful too!
That is one amazing looking cake. I love the combination of lemon and blueberry! Great photos too! I will give this one try!
DOn’t know how I missed this one…gorgeous cake!
ALso, love the redesign, so pretty!!
Our new favorite Christmas dessert!
Do you think I could make this recipe as a cupcake?
I made this cake today for my bridge group. Looks really good and hope it tastes just as good.