Description
Blueberry Lemonade Layer Cake is a bright and refreshing dessert featuring moist lemon cake layers, sweet blueberry filling, and creamy lemonade frosting. Perfect for spring and summer celebrations.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
- 1/3 cup granulated sugar (for blueberry filling)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 3 tablespoons frozen lemonade concentrate
- Fresh blueberries and lemon slices for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Divide batter evenly among prepared pans.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes completely.
- For the blueberry filling, combine blueberries and sugar in a saucepan over medium heat. Cook until berries begin to burst.
- Mix cornstarch and water, stir into blueberries, and cook until thickened. Cool completely.
- For the frosting, beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then mix in lemonade concentrate until fluffy.
- Place one cake layer on a serving plate, spread with frosting and a layer of blueberry filling.
- Repeat with remaining layers.
- Frost the outside of the cake and garnish with fresh blueberries and lemon slices.
- Chill for 30 minutes before slicing and serving.
Notes
- Use fresh lemon juice for the brightest flavor.
- Allow the blueberry filling to cool completely before assembling.
- Frozen blueberries may be substituted if fresh are unavailable.
- Chilling the cake helps achieve cleaner slices.
- Store refrigerated for up to 5 days.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American