Go Back
–+ servings
mother's day Lemon Blueberry Layer Cake

Delicious Mother's Day Lemon Blueberry Layer Cake Recipe

This mother's day Lemon Blueberry Layer Cake combines bright lemon flavors with sweet blueberries, making it a perfect dessert for celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Swap for gluten-free flour blend for a gluten-free version.
  • 2 teaspoons baking powder Works as a leavening agent.
  • 0.5 teaspoon salt Balances sweetness.
  • 0.75 cups unsalted butter Add rich moisture; can use vegan butter for dairy-free.
  • 1 cups granulated sugar Sweetens the cake.
  • 3 large eggs Binds ingredients and adds moisture.
  • 1 cups buttermilk Replace with coconut milk for dairy-free.
  • 1 tablespoon lemon zest Brightens flavor.
  • 0.5 cups lemon juice Brings fresh acidity.
  • 1.5 cups fresh blueberries Use frozen blueberries directly from the freezer to avoid color bleed.
For the Buttercream Frosting
  • 3 cups powdered sugar Essential for creamy buttercream texture.
  • 1 cups heavy cream Opt for coconut cream for dairy-free.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • cake pans
  • Parchment Paper
  • Wire Racks

Method
 

Baking Instructions
  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing or lining with parchment paper.
  2. Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until combined.
  3. Cream the Butter and Sugar: Beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the Eggs: Gradually incorporate eggs into the mixture, ensuring to mix well after each addition.
  5. Combine Dry and Wet Ingredients: Alternate adding the dry mixture and buttermilk into the creamed mixture, mixing gently.
  6. Fold in the Blueberries: Gently fold in the blueberries without bursting them.
  7. Bake the Cakes: Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks.
  9. Prepare the Buttercream: Beat butter and powdered sugar until combined, then add heavy cream and lemon zest, and beat until fluffy.
  10. Frost the Cakes: Layer and frost the cooled cakes with buttercream.
  11. Serve and Enjoy: Slice and serve the cake at room temperature.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 65gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 450IUVitamin C: 8mgCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing. Handle blueberries gently to avoid bursting them.

Tried this recipe?

Let us know how it was!