Lemon and Blueberry Layer Cake

Name: Lemon and Blueberry Layer Cake
Total time: 3 h
Yield: 12 servings
Ingredients: Ingredients for preparing The Cake (for 2 layers); 250g of flour; 1 + ½ tsp of baking powder; ½ tsp of baking soda; ½ tsp of salt; 140g of butter, softened; 250g of sugar; 3 eggs, at room temperature; 1 tsp of vanilla extract; 160ml of milk; 80ml of lemon juice; 2 tbsp of lemon zest; Ingredients for preparing The Filling; 200g of blueberries, fresh or frozen; 100g of sugar; Ingredients for preparing The Frosting; 300g of cream cheese, cold (preferably Philadelphia cheese); 1 tsp of vanilla extract; 150g of icing sugar; 55g of butter, softened at room temperature; Ingredients for preparing The Assembling; The cake layers; The blueberry filling; The cream cheese filling; Some berries for decoration

12 servings
3h
Easy

Français

Published: 25 June 2020
Last modified: 8 January 2022

A lemon flavored layer cake with a blueberry filling, and cream cheese frosting.

RECIPE

In a large bowl, sift the flour with baking soda, baking powder and salt, and keep aside.
In another recipient, mix the milk with lemon juice and set aside.
In a separate bowl, mix the softened butter with sugar, lemon zest and vanilla extract until well combined. The mixture should be soft and homogeneous.
Add the eggs, one by one, to the butter mixture and whisk until well combined.
Add the flour mixture to the butter/egg mixture.
Add the milk/lemon juice mixture. Mix well until well combined.
Divide the cake mixture in two, equally. I used a scale to be sure of having equal quantities.
Grease two identical round tins, or cover their inside with parchment paper. I used an 18cm round tin.
You can used one tin, and bake the two layers of the cake in two times, separately. Just make sure to re-grease the tin before baking the second layer.
Bake in a preheated oven at 180°C for 30 minutes.
Unmold the cake layers and let cool completely on a wire rack.
If you are planning to bake the cake and decorate it the next day, you cake keep the layers in the fridge overnight. You have to cover each layer tightly with a cling film.

The Filling

200g of blueberries, fresh or frozen

100g of sugar

15min

In a saucepan, place the blueberries and sugar and bring to a boil.
Reduce the heat to medium and keep stirring until the mixture in thick enough to cover the back of a wooden spoon.
Allow to cool completely.

The Frosting

300g of cream cheese, cold (preferably Philadelphia cheese)

1 tsp of vanilla extract

150g of icing sugar

55g of butter, softened at room temperature

20min

In a large bowl, mix the cold cream cheese with vanilla extract then whip for 2 minutes.
When it’s smooth and soft, add icing sugar and combine with a flat spoon.
Add the soft butter and whip for 2 minutes.
Place the frosting in an icing bag.
If you are planning to decorate the cake immediately, you will not need to put the frosting in the fridge.
If it will take you a while between preparing the frosting and assembling the cake, you can keep the frosting in the fridge, in an air-tight container. You will have to bring it to room temperature for 20 minutes before you start using it.

The Assembling

The cake layers

The blueberry filling

The cream cheese filling

Some berries for decoration

15min

Place the first layer of the cake on a plate.
Using an icing bag, make a ring with the frosting.
Fill the middle of the ring with the blueberry filling.
Put the second layer.
Cover the whole cake with the rest of the frosting. You can mix the frosting with some of the blueberry filling. This way, the cake would have a nice natural purple color.
Decorate with some berries.
NB: The quantities mentioned above are for 2-layer cake.

RECIPE

ENJOY YOUR HOMEMADE TREAT!