Lemon Blueberry Layer Cake

Indulge in the perfect blend of tangy lemon and sweet blueberries with this irresistible Lemon Blueberry Layer Cake!🍋💙 You won’t want to miss out on this delightful dessert that is sure to impress all your family and friends.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 1 1/2 cups fresh blueberries

Instructions:

• Preheat the oven to 350°F and grease two 9-inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, then stir in the lemon juice, lemon zest, and vanilla extract.
• In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
• Gently fold in the blueberries.
• Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool completely before frosting.

Nutrition Information:

• Serving Size: 1 slice
• Calories: 320
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 4g

Helpful tips:

• For an extra burst of lemon flavor, add more lemon zest to the batter.
• Try using frozen blueberries if fresh ones are not available.
• To prevent the blueberries from sinking to the bottom of the cake, toss them in a little flour before folding them into the batter.
• Add a touch of almond extract to the batter for a unique flavor twist.
• Top the cake with a lemon glaze for an added citrusy kick.
• Experiment with different types of berries for a variation on this recipe.
• Use Greek yogurt instead of sour cream for a healthier alternative.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Enjoy a slice of this cake with a cup of tea or coffee for a delightful treat.

Expert Secrets:

• Make sure all ingredients are at room temperature before starting to ensure a smooth batter.
• Don’t overmix the batter once the flour is added to avoid a tough cake texture.
• If the cakes start to brown too quickly, cover them with aluminum foil halfway through baking.
• To enhance the blueberry flavor, sprinkle the top of the cake with additional blueberries before serving.
• For a lighter version of this cake, substitute half of the butter with unsweetened applesauce.
• Incorporate a layer of lemon curd between the cake layers for an extra burst of lemony goodness.
• Decorate the cake with fresh lemon slices and blueberries for a beautiful presentation.
• To make mini cupcakes instead, divide the batter into lined cupcake tins and bake for 15-20 minutes.
• For a dairy-free option, use plant-based yogurt in place of sour cream.
• Feel free to adjust the amount of lemon zest and juice to suit your personal taste preferences.