Layer Cake Blueberries Lemon

A light and fruity recipe: the Layer cake blueberries lemon and its creamy frosting... A perfect dessert for any occasion, it's so light! Inside, a lemon-flavored cake with a handful of blueberries, covered with a whipped cream cheese frosting.

As you can see in my pictures, the outside is covered with a very thin layer of icing, which lets you see the different layers of cake. It is very easy to do, you just need a small spatula. I recommend serving the cake with even more fresh blueberries, it's so good!

What ingredients should you plan for this blueberry lemon layer cake?

Fora cake party (lemon blueberries), you need dry ingredients: flour, baking powder, brown sugar, salt. You also need moist ingredients: eggs, vanilla extract, softened butter, fermented milk (like ribot milk). On the fruit side, we need organic lemons and fresh blueberries.

I recommend using fresh blueberries and not frozen blueberries because the frozen ones tend to bleed into the dough (more than the fresh ones).

For creamy frosting, you need whole whipping cream, lightly salted fresh cheese (I always use Philadelphia) and icing sugar.

How to prepare this blueberry lemon layer cake?

To make things easier for you, I advise you to prepare the cake in advance, store in cling film at room temperature, and the icing on D-day when the cake has had time to cool. Like that, no rush or stress!

We start by making the blueberry lemon cake. We whisk the butter and the brown sugar to obtain a creamy mixture. Then add the eggs and vanilla.

Then take two containers: in the first, mix the milk, lemon juice and zest. In the other container, sift the flour, baking powder and salt. Then all that remains is to pour, alternating liquid ingredients and dry ingredients into the butter and brown sugar mixture.

Finally, add the blueberries. I advise to flour the blueberries that you put in the cake: this helps absorb some of the water that escapes during cooking. Once the blueberries are added, pour the batter into 2 15cm diameter molds and put in the oven.

To make the icing, first whip the whipping cream into Chantilly cream, then add the cream cheese softened with a fork. Add sugar, then whip again and it's ready.

Successfully mounting the layer cake

You have to wait until the 2 cakes are very cold. We then cut them in half in their height to obtain 4 thin levels of cakes. We place the first cake on the serving dish then cover it with a good layer of icing. Then we place the second cake and so on until the last one.

Then we cover the entire layer cake with a very thin layer of icing (we can see through). Add a little more icing on top and place the blueberries.

Keep cool until serving (ideally under a bell jar).

Other recipes to try

If you like this kind of cakes, I can advise you to take a look at these other recipes on the blog: Raspberry coconut layer cake, Layer cake version Oreo, Layer cake lemon poppy, Layer cake vanilla chocolate, Layer cake chocolate.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!

Layer Cake Blueberries Lemon

4.82 on 11 votes

A fruity and very soft layer cake with lemon and blueberries! We also love its whipped cream cheese icing ...

Amount : 10

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Prepare in advance 1 time h

Cook time 30 minutes min

Total 1 time h 30 minutes min

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Ingredients 

Cake

• 170 g softened butter
• 200 g brown sugar
• 275 g all-purpose flour
• 2,5 cc baking powder
• 1 this salt
• 3 eggs
• 2 cc natural vanilla extract
• 190 ml ribot milk or other fermented milk otherwise, unfermented milk
• 2 medium sized organic lemons
• 240 g fresh blueberries
• 2 cc flour

Icing

• 25 cl whole cream 30% mg
• 300 g lightly salted fresh cheese Philadelphia
• 60 g icing sugar dose to adapt according to your taste

Prepare in advance 

Cake

• Preheat the oven to 175 ° traditional heat.
• Prepare two molds 15cm in diameter by greasing them and flouring them.
• Beat soft butter and brown sugar for a few minutes to obtain a creamy mixture.
• Add the eggs one by one and the vanilla, beat again to obtain a homogeneous mixture.
• In a container sift the dry ingredients (flour, yeast, salt), in another mix the milk, the juice of the two lemons and about 1 tsp of their zest.
• Alternately pour dry and liquid ingredients into the batter, being careful not to over-mix each time.
• In a bowl, flour half of the blueberries (this prevents them from falling out during cooking) and add them to the dough.
• Pour the dough into each of the molds, on an equal level. Bake for about 30 minutes (test for doneness using a pick).
• Let cool on a grid then unmold, wait for the complete cooling before the icing (surround with cling film if prepared the day before).

Icing

• Prepare the icing by whisking the stiff whipped cream. Add the soft cream cheese with a fork, then the icing sugar. Whisk again until ideal consistency.

Operating manual

• Cut each cake in half vertically to obtain 4 levels. Place the first level on the dish, cover with icing then place the second cake and so on to the top.
• With a spatula, cover the entire layer cake with a very thin layer of icing (you can see the cake through). Decorate the top with the remaining blueberries.

Notes

Store in a cool place until tasting, ideally in a protective cover

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Recipe : Dessert, Snack