Lemon Blueberry Layer Cake with Zesty Frosting
Lemon Blueberry Cake features a tender lemon-infused crumb filled with juicy blueberries and finished with a bright lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings 1x
Ingredients
Scale
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 cup milk
1 1/2 cups fresh blueberries
1 tablespoon flour for tossing blueberries
For the glaze:
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until light.
- Add eggs, lemon zest, and juice.
- Alternate adding flour mixture and milk.
- Toss blueberries in flour and fold into batter.
- Divide batter into pans and bake 30 to 35 minutes.
- Cool completely before glazing.
Notes
Use fresh lemon juice for best flavor. Avoid overmixing after adding blueberries. Store covered for freshness.