3 Layer Lemon Blueberry Cake with Lemon Cream Cheese Frosting


  I’m back!  Did you miss me?  I’ve been away from the blog for a few days getting ready for a visit with my sisters.  I’ve been busy shopping and cooking and baking.  Shopping. And cooking.  And baking.  Oh my!  This was one of the three desserts I made for our cookout on Saturday.  Overachiever?  No.  Not at all.  Just couldn’t decide exactly what I wanted to make (one of my many flaws), so I made all I had time for.  It was such a great day!  I hadn’t seen my sister Kathi in almost 2 years and it’s been a few months since seeing Patty.  We talked a lot, laughed a lot and ate a lot.

This cake is light and airy, lemony and tart and beautifully marbled with blueberries.  It was the hit of the dessert table.  It’s tall and majestic being 3 layers.  And lemon cream cheese frosting?  That’s some seriously good stuff.  This has been adapted from Sally’s Baking Addiction, recipe here.  Ladies and gentlemen, put on your aprons.  We’re going to make cake!

                                           3 Layer Lemon Blueberry Cake with Lemon Cream Cheese Frosting


1 cup (16 Tablespoons) unsalted butter, at room temperature

1 1/4 cups sugar

1/2 cup light brown sugar

4 large eggs, at room temperature

1 Tbs. vanilla

3 cups all-purpose flour

1 Tbs. baking powder

1/2 tsp. salt

1 cup buttermilk, at room temperature (or 1 Tbs. vinegar and milk to equal one cup, at room temperature)

zest and juice from 3 lemons

1 pint fresh blueberries (or frozen but not thawed blueberries)

1 Tbs. all-purpose flour


8 ounces (1 brick) cream cheese, at room temperature

1 stick (8 Tbs.) unsalted butter, at room temperature

3 1/2 – 4 cups powdered sugar

zest and juice from 1 lemon

1 Tbs. heavy cream

1 tsp. vanilla

pinch of salt

Preheat oven to 350 degrees.  Spray three 9 inch cake pans with non-stick cooking spray with flour.  Set aside.

In a small bowl, combine flour, baking powder and salt.  Set aside.  Toss the blueberries and the tablespoon of flour together in another small bowl.  Set aside.  Place the butter in a large mixing bowl.  With the paddle attachment of either a hand electric mixer or a stand mixer on high speed, cream butter until it becomes pale yellow, light and fluffy about a minutes.  Add the sugars and mix on medium speed for another 2-3 minutes.  Scrape down the sides and bottom of the bowl with a rubber spatula.  On medium speed, add the eggs, one at a time, the vanilla, the zest and lemon juice.  Scrap down the bowl once again.  Alternately add the flour mixture and the buttermilk one third at a time.  Mix until just combined.  Fold in the blueberries.  Scraping the bottom to be sure all ingredients are well combined.  Pour batter evenly into the three prepared pans.  Bake at 350 degrees for 21-26 minutes or until a toothpick inserted into the middle of the cakes comes out clean.  Allow to cool on wire racks in the pans for 10-15 minutes before removing from pans to cool completely on the wire racks.

In a large mixing bowl, combine the cream cheese and butter.  Mix on high speed for 2-3 minutes until soft, fluffy and well combined.  Sift the powdered sugar into the bowl.  Mix on low speed for a minute so you won’t be covered in powdered sugar dust.  Add the zest, lemon juice, vanilla,  cream and salt.  Mix on high speed for 3-5 minutes until light and fluffy.  Spread with an offset spatula between the layers, on top and down the sides of the cake.  Garnish with thinly sliced lemon slices and blueberries.  Enjoy!

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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