A light and fruity recipe: the Layer cake blueberries lemon and its creamy icing… A perfect dessert for all occasions, it is 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 photos, the outside is covered with a very thin layer of icing, which gives a glimpse of the different layers of the cake. This is very easy to do, all you need is a small spatula. I advise you to serve 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 cream, lightly salted cream cheese (I always use the 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 one mixes the milk, the juice of the lemons and the zest. In the other container, we sift the flour, baking powder and salt. Then all that remains is to pour, alternating liquid 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 to absorb a little of the water that escapes during cooking. Once the blueberries have been added, we pour the dough into 2 molds 15cm in diameter and put in the oven.
To make the icing, first whip the whipped cream into whipped cream, then incorporate the fresh cheese relaxed with a fork. We sugar then we whip again and it's ready.
Successfully mounting the layer cake
You have to wait until the 2 cakes are very cold. They are then cut in half in their height to obtain 4 thin levels of cakes. Place the first cake on the serving dish and then cover it with a good layer of icing. Then we put the second cake and so on until the last.
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.
Store in a cool place until serving (ideally in a cover).
Other recipes to try
If you like this kind of cakes, I can advise you to take a look at these other recipes from the blog: the 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
- 170 g softened butter
- 200 g brown sugar
- 275 g 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
- 25 cl whole cream 30% mg
- 300 g lightly salted fresh cheese Philadelphia
- 60 g icing sugar dose to adapt according to your taste
- 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).
- 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.
- 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.