How to Make an Elegant Lemon and Blueberry Layer Cake

How to Make an Elegant Lemon and Blueberry Layer Cake

A lemon and blueberry layer cake is a stunning and flavorful dessert that balances the tartness of lemons with the sweet, juicy burst of blueberries. This cake is perfect for special occasions, afternoon tea, or as a show-stopping centerpiece at a celebration. The combination of light, fluffy layers infused with citrus, fresh blueberries, and a luscious frosting makes it an irresistible treat.

Ingredients

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup (240ml) buttermilk
• 1 ½ cups (225g) fresh or frozen blueberries (tossed in 1 tablespoon flour)

For the Lemon Buttercream Frosting:

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons heavy cream or milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

For Garnishing:

• Fresh blueberries
• Lemon slices or zest
• Edible flowers (optional)

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Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients in three additions, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined. Avoid over-mixing.
6. Gently fold in the blueberries that have been tossed in flour (this prevents them from sinking to the bottom).

2. Bake the Cake Layers

1. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

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3. Prepare the Lemon Buttercream Frosting

1. In a large bowl, beat the softened butter until creamy (about 1-2 minutes).
2. Gradually add the powdered sugar, mixing on low speed until incorporated.
3. Add the lemon juice, lemon zest, vanilla extract, heavy cream, and a pinch of salt. Beat on high speed for 2-3 minutes until the frosting is light and fluffy.

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4. Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the top.
2. Place the second cake layer on top and repeat the frosting process.
3. Add the third cake layer and frost the top and sides of the cake with a thin crumb coat. Refrigerate for 15-20 minutes to set.
4. Apply a final layer of frosting, smoothing it out with an offset spatula for an elegant finish.

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5. Decorate the Cake

1. Garnish with fresh blueberries, lemon slices, and edible flowers for a refined and elegant look.
2. Optionally, pipe decorative swirls of frosting around the edges for an extra touch of sophistication.
3. Chill the cake for at least 30 minutes before slicing to help the layers set.

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Serving and Storage Tips

• Serve at room temperature for the best flavor and texture.
• Store leftover cake in an airtight container in the refrigerator for up to 4 days.
• Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.

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This elegant lemon and blueberry layer cake is not only visually stunning but also bursting with vibrant flavors. Whether you’re making it for a special gathering or just as a delightful homemade treat, it’s guaranteed to impress!