Lemon Blueberry Layer Cake Recipes

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BLUEBERRY-LEMON LAYER CAKE

Discover a delicious combination of fruity flavors with our Blueberry-Lemon Layer Cake recipe. This sweet and citrusy Blueberry-Lemon Layer Cake gets its luscious texture from cream cheese, marshmallow topping and COOL WHIP.

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield 16 servings

Number Of Ingredients 6



Blueberry-Lemon Layer Cake image

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter in large bowl as directed on package. Stir in 2-1/2 cups blueberries and 1 Tbsp. lemon zest.
  • Pour evenly into 2 greased and floured 8-inch round pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
  • Beat cream cheese, marshmallow creme, lemon juice and remaining lemon zest in large bowl with mixer until blended. Fold in COOL WHIP.
  • Stack cake layers on plate, filling and frosting layers with cream cheese mixture. Top with remaining blueberries.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 25 g, Protein 3 g

1 pkg. (2-layer size) white cake mix
3 cups blueberries, divided
2 Tbsp. each zest and juice from 2 lemons, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed

LEMON BLUEBERRY LAYER CAKE RECIPE - (4.5/5)

Provided by á-7590

Number Of Ingredients 20



Lemon Blueberry Layer Cake Recipe - (4.5/5) image

Steps:

  • Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside. Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting. Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired. Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut. Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days. Helpful notes: *Please use buttermilk in this recipe. See note in post about how to make your own at home. *1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice *Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. *Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

CAKE
1 cup (230g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) light brown sugar
4 large eggs, at room temperature*
1 Tablespoon vanilla extract
3 cups (375g) all-purpose flour, careful not to overmeasure
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk*
zest + juice of 3 medium lemons*
1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
1 Tablespoon all-purpose flour
CREAM CHEESE FROSTING
8 ounces (224g) full-fat cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3.5 cups (420g) confectioners' sugar
1 - 2 Tablespoons (15-30ml) heavy cream*
1 teaspoon vanilla extract
pinch salt

LEMON BLUEBERRY CAKE

This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.

Provided by Kamill

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10



Lemon Blueberry Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
  • Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
  • Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
  • Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
  • Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 46.8 g, Cholesterol 47.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 333.2 mg, Sugar 36.3 g

1 (16.25 ounce) package white cake mix
1 ¼ cups water
3 egg whites
⅓ cup vegetable oil
2 teaspoons lemon extract
1 cup cold heavy whipping cream
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
⅓ cup blueberry pie filling

LEMON-BLUEBERRY LAYER CAKE

This is a luscious lemon cake. The blueberries really set it off and make such good looking slices. Recipe #477445 is just perfect for this cake.

Provided by Ambervim

Categories     Dessert

Time 50m

Yield 1 Cake

Number Of Ingredients 13



Lemon-Blueberry Layer Cake image

Steps:

  • Preheat oven to 350°F.
  • Prepare three 8" round cake pans with parchment paper, butter and flour or just use silpat. If you don't have 3, try 1 square or 1 larger.
  • Sift dry ingredients into medium bowl.
  • Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
  • Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
  • In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.
  • Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture.
  • Stir until just combined. Gently fold in blueberries. Divide batter equally among the 3 cake pans.
  • Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
  • Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
  • Frost with Recipe #477445 or your choice.

Nutrition Facts : Calories 4735.1, Fat 234.2, SaturatedFat 138.9, Cholesterol 1304, Sodium 5115.2, Carbohydrate 603.8, Fiber 18.9, Sugar 356.6, Protein 67.1

2 cups all-purpose flour
6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon lemon extract
1 teaspoon lemon zest
1 cup butter, softened
1 1/2 cups white sugar
4 large eggs

LEMON BLUEBERRY SNACKING CAKE

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 21



Lemon Blueberry Snacking Cake image

Steps:

  • To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
  • For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
  • Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
  • Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
  • With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
  • Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
  • Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
  • Slice and serve immediately or cover and leave at room temperature until ready to serve.
  • Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

1 1/4 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar
Nonstick cooking spray, for the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup whole milk, at room temperature
1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
Lemon Cream Cheese Frosting, recipe follows
3/4 cup fresh blueberries
8 ounces cream cheese, at room temperature
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 cups confectioners' sugar

BLUEBERRY LAYER CAKE WITH LEMON FROSTING

This is from Bakefest 2003 little cookbook that I have. Haven't made it yet, but it looks sooo good.

Provided by oopsmakes3

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14



Blueberry Layer Cake with Lemon Frosting image

Steps:

  • CAKE: Preheat oven to 350F.
  • Butter two 9-inch round baking pans and line with Parchment Paper.
  • Butter the paper and set aside.
  • Cream butter and gradually beat in sugar until fluffy.
  • Stir in egg yolks,lemon and vanilla.
  • Blend flour with baking powder,baking soda and salt.
  • Add to butter mixture in three additions alternating with the milk and beat until smooth.
  • Beat egg whites until stiff but not dry using clean beaters.
  • Fold into batter.
  • Divide batter between prepared baking pans.
  • Sprinkle with berries.
  • Bake for 25 to 30 minutes or until cakes spring back when touched lightly.
  • Cool for 10 minutes in pans.
  • Turn out onto a rack and cool completely.
  • FROSTING: Beat cream chesse until very smooth.
  • Add butter and blend.
  • Beat in lemon juice until there are no lunmps.
  • Add icing sugar a little at a time and beat until smooth.
  • Place one layer, botteon side up, on a cake plate and frost evenly.
  • Add sencond layer, bottom side up, and frost.

Nutrition Facts : Calories 751.4, Fat 28.2, SaturatedFat 16.8, Cholesterol 113.6, Sodium 512.4, Carbohydrate 121.3, Fiber 1, Sugar 91.2, Protein 6.3

3/4 cup butter
1 1/2 cups sugar
2 eggs
1/4 cup lemon juice
1 teaspoon vanilla
2 1/2 cups cake-and-pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 cup fresh wild blueberries or 1 cup drained thawed wild blueberries
1 (8 ounce) package cream cheese, softend
1/4 cup butter
5 cups icing sugar

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Toss the blueberries in a tablespoon of cake flour, and then gently fold the flour-coated blueberries into the cake batter (with a spatula by hand, NOT the mixer). Spread the cake batter evenly into 3 greased round cake pans. Bake at 350° F for 25 to 30 minutes, or until a toothpick or cake tester comes out clean.
From flouronmyfingers.com


LEMON & BLUEBERRY CAKE! - JANE'S PATISSERIE
For the Cake. Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side. In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy.
From janespatisserie.com


BLUEBERRY LAYER CAKE WITH LEMON FROSTING | CANADIAN GOODNESS
Stir in egg yolks, lemon juice and vanilla extract. Blend flour with baking powder, baking soda and salt. Add to the butter mixture in three additions, alternating with the milk and beat until smooth.
From dairyfarmersofcanada.ca


SIMPLE BLUEBERRY LEMON CAKE - DANI'S COOKINGS
Preparation summary. To make the layers of this cake, start by beating the butter and the sugar first. You need to create a fluffy texture. Then gradually add the wet ingredients, followed by the dry ones and the blueberries at the end.
From daniscookings.com


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