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

Lemon and Blueberry Layer Cake


The Cake (for 2 layers)
  •  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.
Lemon and Blueberry Layer Cake

The Filling
  •  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.
Lemon and Blueberry Layer Cake

The Frosting
  •  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.
Lemon and Blueberry Layer Cake

The Assembling
  •  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.

Lemon and Blueberry Layer Cake