Lemon and Blueberry Layer Cake

  • Medium
  • 3h
  • 12 servings
  • Sweet

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


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
  • 180°C
  • 30min
  • 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.

enjoy your homemade treat!