Triple-Lemon Blueberry Layer Cake

In last night’s Easter recap post, I shared a picture of the dessert I made for our family dinner.
Delicious, moist, and bursting with blueberry and lemon flavors, the cake got two thumbs up from everyone sitting around the table.
Although Easter has come and gone, this dessert is the perfect ending to any spring or summertime meal.

Triple-Lemon Blueberry Cake

Ingredients

For cake
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs
For Icing
1 cup soft unsalted butter
2 teaspoons lemon zest
5 cups icing sugar (or 6 cups for sweeter version)
4 Tbsp fresh lemon juice
6 tablespoons whipping cream
1/2 teaspoon pure lemon extract
2 tablespoons water
pinch salt
Yellow food coloring
Directions
For Cake
1. Preheat oven to 350°F. Prepare three 8″ round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl.
2. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
3. Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
4. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined.
5. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8″ round pans.
6. Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool
7. Frost with Zesty Lemon Frosting
For Frosting
1. Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes.
2. Slowly add icing sugar, mixing on low speed for about 2 minutes.
3. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.
4. Add food coloring color and then beat until blended. Add until desired color is achieved
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2 thoughts on “Triple-Lemon Blueberry Layer Cake

  1. This cake looks beautiful. Not just the cake itself but the way you decorated it – wow, that's just beautiful! You did such an amazing job.

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