Lemon Blueberry Layer Cake

What You'll Need

For the cake:

●       2½ cups (300g) cake flour

●       2 teaspoons (8g) baking powder

●       ½ teaspoon (2g) baking soda

●       ½ teaspoon (3g) salt

●       1¾ cups (350g) granulated sugar

●       2 tablespoons (12g) lemon zest

●       ½ cup (113g) butter, softened

●       ½ cup (120ml) neutral oil (avocado or vegetable)

●       ½ cup (120ml) buttermilk, room temperature

●       ½ cup (120g) sour cream, room temperature

●       ¼ cup (60ml) fresh lemon juice

●       2 teaspoons (10ml) LorAnn Organic Lemon Bakery Emulsion

●       3 large eggs (150g), room temperature

●       1¾ cups (260g) blueberries, fresh or frozen (if frozen, do not thaw)

●       1 tablespoon (8g) all-purpose flour (for tossing berries)

For the lemon whipped cream cheese frosting:

●       2 cups (450g) cream cheese, completely softened

●       ½ cup (100g) confectioners' sugar

●       2 teaspoons (10ml) LorAnn Organic Lemon Bakery Emulsion

●       2 cups (480ml) heavy whipping cream

Method

Prep: Preheat oven to 350°F. Heavily grease two 8-inch or two 9-inch cake pans and set aside. Your oven must be fully preheated for the cake to bake properly.

Build the batter: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), combine cake flour, baking powder, baking soda, salt, lemon zest, and sugar. Mix 30-60 seconds until fully combined. Add softened butter in chunks and mix until incorporated, and the texture resembles wet sand.

Wet ingredients: In a separate bowl, whisk together buttermilk, sour cream, oil, lemon juice, and LorAnn Organic Lemon Bakery Emulsion. Pour into the dry mixture and beat for 60 seconds to build structure. Add eggs and mix for 45-60 seconds until no trace of egg remains. Scrape the bottom of the bowl with a rubber spatula to ensure everything is evenly combined.

Fold in berries: Toss blueberries with 1 tablespoon flour. Gently fold three-quarters of the berries into the batter. Divide batter between prepared pans and scatter remaining berries on top, pressing them lightly into the surface.

Bake: Place pans in the oven quickly and gently—do not slam the door. Do not open the oven until the 25-minute mark. Bake 33-38 minutes for 8-inch cakes until a toothpick comes out clean of wet batter, tops spring back when pressed, and edges pull away from the pan sides. Cool in pans 30 minutes, then invert onto wire racks to cool completely.

Frosting: Using a whisk attachment, beat cream cheese, LorAnn Organic Lemon Bakery Emulsion, and confectioners' sugar for 2 minutes. Scrape the bowl once or twice. With the mixer on medium-high speed, slowly stream in heavy cream. Whip until thick and fluffy with stiff peaks—do not overmix.

Assembly: Level cake tops with a serrated knife. Split each layer horizontally if desired for four total layers. Spread frosting between layers, then apply a thin crumb coat around the entire cake. Chill 30 minutes in the refrigerator (or 10 minutes in the freezer) to set. Finish frosting and garnish with fresh blueberries and lemon zest.

Serve: Refrigerate in an airtight container up to 5 days. For best flavor and texture, let slices sit at room temperature 10-15 minutes before enjoying.

🛒 Shop the Recipe at Greens Choice

The specialty ingredients and tools that make this loaf bakery-quality:

💡Pro Tips:

●       Cold cream is your friend. Put your mixing bowl and whisk in the freezer for 10 minutes before making frosting. Summer heat melts dairy fast, and starting cold gives you insurance.

●       The flour-toss trick works for any summer berry. Raspberries, blackberries, or diced strawberries all behave the same way—coat lightly in flour before folding into cake batter.

ℹ️Frequently Asked Questions

Q: Can I use frozen blueberries in summer when fresh ones are expensive?

A: Yes. Do not thaw them—frozen berries hold their shape better and won't bleed purple streaks through your batter. Toss in flour while still frozen.

Q: Why did my blueberries sink to the bottom?

A: You likely skipped the flour toss. The light coating helps berries grip the batter and stay suspended. Also, avoid overmixing after adding them.

Q: My frosting is soupy. What happened?

A: The cream cheese or heavy cream was too warm. Both need to be cold when whipping. If it's runny, chill the bowl 15 minutes and rewhip.

Q: Can I make this cake ahead for a Saturday BBQ?

A: Bake the layers on Thursday, wrap tightly, and refrigerate. Make frosting on Friday and assemble on Saturday morning. The flavors actually improve after a day.

Q: Is this good for an outdoor summer party?

A: It's ideal for covered outdoor gatherings. Keep it chilled until serving, and don't leave it in direct sun—the cream cheese frosting needs shade.