LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

This luscious layer cake bursts with fresh lemon flavor and juicy blueberries, layered with a light and airy whipped lemon cream frosting. The combination of citrus and berries makes it refreshing and elegant, while the moist, tender crumb keeps every bite irresistible. It’s a showstopper that's surprisingly easy to make!

Prep Time: 30 minutes

Bake Time: 30–35 minutes

Cooling + Frosting Time: 60 minutes

Total Time: ~2 hours

Servings: Serves 10–12

Ingredients:

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
1 tbsp lemon zest (about 2 lemons)
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk, room temperature
1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
1 tbsp flour (to toss blueberries)

Whipped Lemon Cream Frosting:

1 ½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 tbsp lemon zest

Instructions:

Make the Cake:

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
Add dry ingredients in three additions, alternating with buttermilk. Mix just until combined.
Toss blueberries with 1 tbsp flour and gently fold into the batter.
Divide batter between pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.

Make the Frosting:

In a chilled bowl, beat the heavy cream, powdered sugar, lemon juice, zest, and vanilla on medium-high until stiff peaks form (don’t over-whip).
Use immediately to frost the cooled cakes.

Serving Suggestion:

Garnish with extra blueberries, thin lemon slices, or edible flowers. Serve chilled or at room temperature.

Tips:

For even layers, weigh the batter in each cake pan.
Use cake flour for an even softer texture, if desired.
Whip the frosting just until firm peaks form—over-whipping will turn it grainy.
Cake can be made a day ahead and stored in the fridge.

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