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Blueberry Lemon Layer Cake

Blueberry Lemon Layer Cake

  • Makes: 12-14 servings  
  • Freezes: Not recommended 
  • Prep Time: 1 hour 
  • Baking Time: 35 minutes 

Ingredients

1 cup 250 mL butter, softened

1 3/4 cups425 mL granulated sugar

3 eggs

2 tsp10 mL vanilla extract

3 1/3 cups825 mL Robin Hood® Best for Cake & Pastry Flour

1 tbsp15 mL baking powder

1/4 tsp2 mL salt

1 cup250 mL milk

1/2 cup125 mL fresh lemon juice

1 1/2 cups375 mL fresh blueberries, plus additional for filling and garnish, optional

Cream Cheese Icing:

1 pkg225 g cream cheese, softened

1/2 cup125 mL butter, softened

1 tsp5 mL vanilla extract

3 - 4 cups750 mL - 1 L icing sugar

1 - 2 tbsp15 - 30 mL milk

Directions

  1 Preheat oven to 350°F (180°C). Grease two 9" (23 cm) cake pans.

  2 Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined.

  3 Add eggs, one at a time, beating well after each addition. Add vanilla.

  4 Sift flour, baking powder, and salt in a medium bowl. Alternate adding flour mixture and milk, beating after every addition. Mix in lemon juice and blueberries. Divide batter into prepared pans.

  5 Bake in preheated oven 30 to 35 minutes until lightly golden or until a toothpick inserted in centre of cake comes out clean.

  6 Cool cake in the pan on a wire rack for 10 minutes. Run a knife around the inside of the pan to loosen the cake and invert pan onto rack to remove. Turn cake top side up.

  7 Cool completely before icing.

  Icing:

  8 Combine all ingredients in bowl of electric mixer. Beat on high speed until light and fluffy, adding additional milk if necessary, to achieve a spreadable consistency.

  Assembly:

  9 Place cake round on serving plate. Top with icing and blueberries if using. Place second cake on top and ice full cake. Garnish with additional blueberries if desired.

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