Lemon Blueberry Layer Cake For Easter Day 2024

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Lemon Blueberry Layer Cake For Easter Day 2024:- The lemon blueberry layer cake is characterised by layers of rich, lemony cake that are topped with a buttercream that is creamy and made with lemon cream cheese. Fresh blueberries are scattered throughout the layers. A sweet and delicious cake to celebrate the arrival of spring!

 

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Lemon Blueberry Layer Cake For Easter Day 2024

Lemon Blueberry Layer Cake.

 

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For some reason, I just can’t stop baking desserts with lemon right now. They are helping me make it through until spring arrives with its bright and cheery face. In addition to being tasty, lemon sweets have the ability to bring a ray of sunshine into my kitchen. Without a doubt, this Lemon Blueberry Layer Cake is among the best!

One of the most well-liked recipes on our website is my Lemon Layer Cake, which is extremely moist. Because of this, I made the decision to modify it into a lemon-blueberry version, and I topped it with fresh blueberries that were really delicious. Oh my goodness, the rest is old news!

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A Lemon Blueberry Cake on a blue dessert plate.

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INGREDIENTS

CAKE

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  • 3 cups sifted cake flour, spooned & leveled (sift first, then measure)
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 1/4 cup full-fat buttermilk
  • 1/3 cup canola or vegetable oil
  • 1/4 cup fresh lemon juice, (not from a bottle)
  • 1 teaspoon pure lemon-extract
  • 1 1/4 cups fresh blueberries (you can use frozen but don’t thaw them)

 

 

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LEMON CREAM CHEESE BUTTERCREAM FROSTING

  • 1 (8-ounce) block of cream cheese, (not fat-free), room temperature
  • 2 sticks of real butter, room temperature
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons fresh lemon zest
  • Pinch of salt
  • 4 to 4 1/2 cups powdered sugar

 

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INSTRUCTIONS

CAKE

  • Preheat oven to 350 degrees. Grease and lightly flour three 8-inch round cake pans.  Tap out any excess flour.  Set aside.
  • Mix the cake: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, salt, and lemon zest.
  • Add the butter to the bowl of your stand mixer fitted with the paddle attachment, (or use a hand mixer).  Mix on medium-high speed until it becomes very light and smooth.  Add the sugar and mix on medium speed for about 3 to 4 minutes until the mixture is very light and smooth.  It should be paler in color and there should be no grainy granules of sugar.  Add the eggs one at a time, mixing just to incorporate each time, and scraping down the sides of the bowl as needed.
  • Add the oil, lemon juice, and lemon extract and mix to incorporate.
  • Add about 1/3 cup of the dry ingredients to a medium bowl, and toss the blueberries and flour together.
  • Add the remaining dry ingredients and buttermilk mixture in three additions on medium-low speed, beginning and ending with the dry ingredients.  Mix only to incorporate.  Do not overmix!
  • Fold in the blueberries with a spatula or spoon.
  • Divide the batter equally between the 3 prepared cake pans.
  • Bake the cake: Bake for 25 to 30 minutes or until a toothpick inserted into the center of each cake comes out with slightly moist crumbs on it.  Allow cakes to cool for 10 minutes.  Run a knife around the edges and gently shake each pan to ensure the cake is loose from the pan.  Invert cake layers onto a wire rack to completely cool.

 

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LEMON CREAM CHEESE BUTTERCREAM FROSTING

  1. Make the frosting:  Make sure the cream cheese is very soft.  Add the cream cheese to a large mixing bowl.  I prefer to use the whisk attachment for cream cheese, but you don’t have to.  Beat the cream cheese on medium speed until it’s very smooth and there are no lumps.  Add the butter and beat until the mixture is very smooth and light about 2 minutes.  Add the lemon juice, zest, and salt and mix to incorporate.
  2. Add the powdered sugar on low speed, 2 cups at a time, mixing the sugar in thoroughly before adding more.  If the frosting seems a little too thin for spreading, add a bit more sugar.  If it seems a little too thick for spreading, add a tiny bit of milk or lemon juice, adding only 1 teaspoon at a time.
  3. Assemble & frost:  If you want perfect flat layers, use a serrated knife and slice the dome top off of each cake layer.  I did not.  Place one cake layer on a cake plate or a turntable.  Spread about 1 1/4 cups of frosting over the layer.  Add the second layer and spread 1 1/4 cups of frosting.  Add the top layer and spread the remaining frosting over the top and sides. it.
  4. To serve:  For nice neat slices, chill the cake for about 1 hour before slicing.  Use a long sharp knife to slice the cake.  Dip the knife in a tall glass of hot water before each cut and wipe the knife dry, then wipe the knife clean after each cut.  This way the frosting will not stick to the knife and will look perfect on each slice of cake.
  5. Cover tightly and refrigerate the leftover cake for no more than 4 days for best freshness.

 

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