Blueberry Lemon Layer Cake
Blueberry Lemon Layer Cake is almost too good to be true. It is light, fluffy and bursting with flavor from fresh lemons and berries.
Servings: 16
Calories: 639kcal
Ingredients
For the Cake
- Zest of 2 lemons
- ½ cup lemon juice
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter 2 sticks
- 2 cups sugar
- 4 egg yolks
- 1 teaspoon lemon extract
- 1 cup buttermilk
- 4 egg whites
Blueberry compote
- 3 cup blueberries fresh or frozen
- 1 cup sugar
- Juice of 1 lemon
- ¼ cup water
Whipped topping
- 1 quart heavy cream
- ⅓ cup granulated sugar
- ⅓ cup powdered sugar
- 1 tablespoon vanilla bean paste
Instructions
For the Cake
- Heat oven to 350 degree F.
- Line bottoms of 3 (9 inch) cake pans with parchment paper and spray with non-stick cooking spray.
- Mix flour, baking soda and salt in medium bowl; set aside.
- Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Stir in lemon juice, zest and lemon extract.
- Add flour alternately with buttermilk, beating after each addition until smooth
- Beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form.
- Gently fold egg whites into batter.
- Pour into prepared pans.
- Bake for 30 minutes until the cake springs back when lightly touched in the center.
- Cool 10 minutes then remove from pans.
- Remove parchment paper and cool completely on a wire rack.
For the Compote
- Combine the blueberries, sugar, lemon juice, and water in a medium saucepan.
- Bring to a boil over high eat.
- Reduce heat to medium/low and simmer for 20 minutes until thick, stirring often.
For the Frosting
- Combine the heavy cream, both sugars, and vanilla bean paste in a stand mixer.
- Beat on medium-high speed until to stiff peaks, about 4 minutes.
To Assymble
- Place one layer of cake on your serving platter. Place half of the blueberry compote on top of the cake layer and spread around. Repeat with another layer of cake, the rest of the compote, and top with the final layer of cake.
- Cover cake with the whipped cream frosting. You can garnish the cake with sprinkles, blueberries, or even little pieces of fresh lemon peel.
- Serve right away and keep extras covered well in the fridge.
Notes
- Set the pan on your parchment paper and then use a pencil to trace around the pan. Then cut it out and place it in the bottom of the pan. Making parchment paper rounds is such a life saver for cake making, no stuck cake on the bottom! It's worth the effort to do.
Nutrition
Calories: 639kcal | Carbohydrates: 73g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 354mg | Potassium: 164mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1329IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 1mg