The BEST Moist Lemon Blueberry Layer Cake! It has simple lemon olive oil cake layers bursting with juicy blueberries and a cream cheese frosting for your next spring baking recipe.
Ingredients you'll need:
3 cups All Purpose Flour
1 1/2 cups Granulated Cane Sugar
1 tbsp. Cornstarch
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Fine Sea Salt
3/4 cup Olive Oil
3/4 cup Buttermilk
2 tbsp. Lemon Zest, about 2 lemons
1/4 cup Freshly Squeeze Lemon Juice, about 3-4 lemons
4 large Eggs
1 tsp. Vanilla Extract
2 1/2 cups Fresh Blueberries, rinsed
Mint or Basil Leaves, for decorating
How to Make a Lemon Blueberry Cake:
To make the cake: Preheat oven to 350F. Grease with butter and line the bottoms with parchment paper either three (3) 8-9" cake pans.
In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. Mix well.
Set aside 1/2 cup of the blueberries for decorating later, if desired. Otherwise, you can add it to the batter with the other 2 cups.
Toss in the rinsed and still slightly wet blueberries to mix just until combined. Set aside.
In a separate bowl, combine the olive oil, buttermilk, eggs, lemon juice, lemon zest, and vanilla. Mix for 1-2 minutes, until smooth.
Fold in the flour and blueberries mixture, just until combined.
Evenly divide the batter between the prepared cake pans.
Bake for 20-30 minutes, until centers are set and a toothpick inserted into the center comes out with only moist crumbs.
Let cool in the cake pans 10 minutes, before transferring to a baking rack to cool completely.
To make the frosting: In the bowl of a stand mixer, combine the softened cream cheese and butter. Beat for 2-3 minutes, until smooth, scraping down the sides with a spatula as needed.
Add the powdered sugar 1 cup at a time until fully incorporated. Add the heavy cream, as well.
Beat on HIGH speed for 7-9 minutes, until light and fluffy. Adjust with more powdered sugar or heavy cream, as needed.
Frost the cooled cake layers with the cream cheese frosting. Decorate with bunches of 2-3 patted dry blueberries and mint or basil leaves all around the outside. Enjoy!
How to Store a Cake Overnight:
To keep the cake fresh overnight it is important to cover it completely to avoid air and keep it at a good temperature. I prefer to wrap the cake in plastic wrap, foil, or use a cake plate + cover. Another suggestion is to pre-slice the cake and store in airtight container(s). It's best to keep cakes stored in the fridge until ready to serve, then set out for 30 minutes to 1 hour prior to slicing.
Throw a Tea Party with Me!
Growing up, my mom absolutely loved hosting tea parties for my friends and I. It was her time to treat us like little princesses and also a learning time to be more like ladies since most of us were off playing in the dirt with our brothers! Lol
So this day, I decided to host one for her! Here is everything I made for the tea party:
Lemon Blueberry Layer Cake
Lemon Dill Cucumber Tea Sandwiches (recipe below)
Chicken Salad Tea Sandwiches
Fresh Fruit
Tea (of course!)
Sugar (for sweetening the tea)
Tea Cookies
How to Make Cucumber Tea Sandwiches:
These tea sandwiches are my go-to when hosting tea parties, and they are very easy and quick to make.
Simple mix your mayo with lemon juice, salt, black pepper, and fresh dill to taste. Then spread a thin slather over your white bread, layer with thinly sliced English cucumbers, and another layer of white bread. Gently press down to seal it all together, then slice the edges off and cut into bite-sized sandwiches!
This recipe video is in partnership with Food Lion!
What makes Food Lion different from other grocers?
At Food Lion, their "Count On Me" culture is more than a promise, it's a philosophy that sums up how we help you bring home affordable groceries to your family.
There's lots of exciting things and dinner parties coming up, so we're shopping at Food Lion with their Spring Savings and Low Priced Everyday items to keep things running on a budget!
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
1/4 cup Freshly Squeeze Lemon Juice, about 3-4 lemons
4 large Eggs
1 tsp. Vanilla Extract
2 1/2 cups Fresh Blueberries, rinsed
Mint or Basil Leaves, for decorating
For the Cream Cheese Frosting:
8 oz. Cream Cheese, softened
1/2 cup Unsalted Butter, softened
2 1/2 - 3 cups Powdered Sugar
1-2 tsp. Heavy Cream
Instructions
To make the cake: Preheat oven to 350F. Grease with butter and line the bottoms with parchment paper either three (3) 8-9" cake pans.
In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. Mix well.
Set aside 1/2 cup of the blueberries for decorating later, if desired. Otherwise, you can add it to the batter with the other 2 cups.
Toss in the rinsed and still slightly wet blueberries to mix just until combined. Set aside.
In a separate bowl, combine the olive oil, buttermilk, eggs, lemon juice, lemon zest, and vanilla. Mix for 1-2 minutes, until smooth.
Fold in the flour and blueberries mixture, just until combined.
Evenly divide the batter between the prepared cake pans.
Bake for 20-30 minutes, until centers are set and a toothpick inserted into the center comes out with only moist crumbs.
Let cool in the cake pans 10 minutes, before transferring to a baking rack to cool completely.
To make the frosting: In the bowl of a stand mixer, combine the softened cream cheese and butter. Beat for 2-3 minutes, until smooth, scraping down the sides with a spatula as needed.
Add the powdered sugar 1 cup at a time until fully incorporated. Add the heavy cream, as well.
Beat on HIGH speed for 7-9 minutes, until light and fluffy. Adjust with more powdered sugar or heavy cream, as needed.
Frost the cooled cake layers with the cream cheese frosting. Decorate with bunches of 2-3 patted dry blueberries and mint or basil leaves all around the outside. Enjoy!
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Yvonne Carmack
April 20, 2024
Haven’t tried yeet but definitely will 😉👌🏼
Kaye Dobbs
April 18, 2024
Looks delicious.... could there be a bundt cake version?
Yvonne Carmack
April 20, 2024
Haven’t tried yeet but definitely will 😉👌🏼
- From Author:
Hope you enjoy!!
Kaye Dobbs
April 18, 2024
Looks delicious.... could there be a bundt cake version?
- From Author:
Great idea!! I wonder if you could well butter a burnt pan and just try it out! Maybe bake until golden brown on top? Keep me posted!!
Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
Like the recipe? Leave a comment!