Lemon Blueberry Layer Cake Recipe

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1 cup (230g) unsalted butter, softened to room temperature

1 and 1/4 cups (250g) granulated sugar

1/2 cup (100g) packed light brown sugar

4 large eggs, at room temperature1

1 Tablespoon vanilla extract

3 cups (345g) sifted all-purpose flour, (spoon & leveled)

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup (240ml) buttermilk

zest + juice of 3 medium lemons

1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)

1 Tablespoon all-purpose flour

Cream Cheese Frosting

8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5

1/2 cup (115g) unsalted butter, softened to room temperature

3 and 1/2 cups (420g) confectioners’ sugar

1 – 2 Tablespoons (15-30ml) heavy cream

1 teaspoon vanilla extract

pinch salt


Get full recipe on Sally’s Baking Addiction (link here).

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