Fluffy Lemon Blueberry Easter Layer Cake
A light and airy lemon blueberry layer cake perfect for spring celebrations and Easter gatherings, featuring a tender crumb and a bright lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
- Zest of 2 lemons
- 1 ½ cups (225g) fresh blueberries, washed and patted dry
- 1 cup (120g) powdered sugar, sifted (for lemon glaze)
- 2–3 tablespoons fresh lemon juice (for lemon glaze)
- 1 teaspoon lemon zest (optional, for lemon glaze)
- Fresh blueberries and lemon slices for garnish (optional)
- Whipped cream or lightly sweetened mascarpone for extra creaminess (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
- With mixer on low, add flour mixture in three parts alternating with two parts buttermilk, starting and ending with flour. Mix just until combined.
- Gently fold in lemon zest and blueberries using a rubber spatula, being careful not to crush berries.
- Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes, rotating pans halfway through. Check doneness with toothpick.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whisk powdered sugar and lemon juice until smooth for glaze. Adjust thickness as needed.
- Place one cake layer on serving plate, drizzle some glaze over top, add second layer, then pour remaining glaze over top letting it drip down sides.
- Garnish with fresh blueberries and lemon slices if desired.
Notes
Toss blueberries in a teaspoon of flour before folding to prevent sinking. Use room temperature eggs and buttermilk to avoid curdling. Wait until cakes are completely cool before glazing to prevent glaze from melting off. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based butter and almond or oat milk with lemon juice.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 26
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1.5
- Protein: 3
Keywords: lemon blueberry cake, Easter cake, spring dessert, layered cake, lemon glaze, fluffy cake, easy cake recipe