Lemon Blueberry Layer Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 sticks (8 ounces) unsalted butter, room temperature
02 -
4 large eggs, room temperature
03 -
1½ cups whole milk, room temperature
04 -
3 cups all-purpose flour
05 -
2 teaspoons baking powder
06 -
2 teaspoons vanilla extract
07 -
2 cups granulated sugar
08 -
2 medium lemons, zested and juiced
09 -
1½ teaspoons kosher salt
10 -
2 cups fresh or frozen blueberries (about 10 ounces)
→ Frosting
11 -
2 sticks (8 ounces) unsalted butter
12 -
1 pound (4 cups) powdered sugar, sifted
13 -
¼ cup lemon juice
14 -
¼ teaspoon kosher salt
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Heat oven to 350°F. Line two 9-inch round cake pans with parchment and spray with cooking spray. Bring butter, eggs, and milk to room temperature.
02 -
Whisk flour and baking powder in medium bowl. Mix vanilla with milk in separate container.
03 -
Rub lemon zest into sugar. Beat with butter and salt until fluffy. Add eggs one at a time. Alternate adding flour mixture and milk mixture.
04 -
Divide plain batter between pans. Fold blueberries into remaining batter and spread over plain layers. Top with remaining blueberries. Bake 35-42 minutes.
05 -
Beat butter and salt until fluffy. Gradually add sifted powdered sugar, lemon juice, and vanilla. Beat until light and fluffy.
06 -
Level cakes if needed. Layer with 1 cup frosting between layers. Frost top and sides with remaining frosting.
# Notes:
01 -
Use room temperature ingredients
02 -
Can use fresh or frozen blueberries