Lemon Blueberry Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Lemon Cake:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">2 1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 3 lemons</li><li class="ingredients-single-item">80ml fresh lemon juice (about 2-3 lemons)</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">300g fresh blueberries (plus extra for decoration)</li><li class="ingredients-single-item">1 tbsp flour (for coating blueberries)</li><li class="ingredients-single-item">For the Cream Cheese Frosting:</li><li class="ingredients-single-item">250g cream cheese, at room temperature</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">600g icing sugar, sifted</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">Fresh blueberries</li><li class="ingredients-single-item">Lemon slices</li><li class="ingredients-single-item">Lemon zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Wire cooling racks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake tins and line the bottoms with parchment paper. This prevents any sticking and makes for easy removal after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. Setting these dry ingredients aside ensures they'll be evenly incorporated later, preventing pockets of unmixed ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 4-5 minutes until pale and fluffy. This extended beating time incorporates air into the batter, which helps create a light, tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Adding eggs gradually prevents the mixture from curdling, which would result in a heavier cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in the vanilla extract and lemon zest until well combined. The zest contains the essential oils of the lemon, which provides a more intense flavor than juice alone.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Combine the lemon juice and buttermilk in a measuring cup. Alternately add the dry ingredients and the buttermilk mixture to the batter, beginning and ending with the dry ingredients (3 additions of dry, 2 of liquid). Mix on low speed just until combined after each addition. This method prevents overmixing and ensures the liquid ingredients are evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, toss the blueberries with 1 tablespoon of flour until coated. This flour coating helps suspend the berries in the batter, preventing them from sinking to the bottom during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently fold the flour-coated blueberries into the batter using a spatula. Be careful not to overmix or crush the berries, which would cause blue streaking throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Divide the batter evenly between the three prepared cake tins, smoothing the tops with an offset spatula. Aim for approximately the same amount in each tin to ensure even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should be lightly golden around the edges and spring back when gently pressed in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cakes to cool in the tins for 10 minutes before transferring to wire racks to cool completely. Cooling in the tins briefly allows the cakes to set up, making them less likely to break when removed.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cream cheese frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy, about 2 minutes. Start with both ingredients at room temperature for the smoothest result.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Gradually add the sifted icing sugar, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 3-4 minutes. Sifting prevents lumps in your frosting for a silky-smooth finish.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Add the lemon juice, vanilla extract, and salt, beating until well combined. The lemon juice enhances the tangy flavor while the salt balances the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once the cakes are completely cool, level the tops if needed using a serrated knife. Place the first layer on a cake stand or serving plate, and spread a generous layer of frosting on top. Place the second cake layer and repeat, then add the final layer.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Apply a thin layer of frosting all over the cake (crumb coat) and refrigerate for 15-20 minutes. This initial layer seals in any crumbs, ensuring your final layer of frosting will be pristine.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Once the crumb coat has set, apply the remaining frosting to the top and sides of the cake. Create decorative swirls if desired using an offset spatula or the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Decorate the top of the cake with fresh blueberries, lemon slices, and a sprinkle of lemon zest. The cake can be served immediately or refrigerated until ready to serve. Let the cake sit at room temperature for about 30 minutes before serving for the best flavor and texture. This beautiful creation will keep well in the refrigerator for up to 4 days.</li></ol>