Why is my lemon blueberry layer cake not rising?

This often happens if your baking powder is old or if the butter and sugar weren't creamed long enough. Make sure to beat them until pale and fluffy to incorporate air.

Why is my lemon layer cake dry?

Dryness is usually the result of overbaking. Every oven is different, so start checking your cake with a toothpick a few minutes before the timer goes off. The oil in this recipe is meant to help prevent this, so ensure you don't skip it.

Why is my lemon and blueberry cake dense?

Density often comes from overmixing the batter once the flour is added. This develops the gluten too much. Stir just until the white streaks of flour disappear to keep it light and airy.

Yes, you can. Fill cupcake liners about two-thirds full and bake for 18-22 minutes. You can even core the center and add a spoonful of the blueberry filling before frosting.

Lemon Blueberry Cake: A Fresh Lemon Layer Cake And 3 Layer

Description

A nostalgic and moist citrus-forward dessert featuring tender layers of lemon-infused sponge filled with a homemade jammy blueberry reduction. This elegant cake balances tartness and sweetness for a truly timeless treat.

Ingredients

2 cups fresh blueberries
1/2 cup granulated sugar
3 tablespoons lemon juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1/2 cup whole milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup butter, softened (for frosting)
8 oz cream cheese, softened
3 cups powdered sugar

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Instructions

Simmer blueberries, sugar, and lemon juice in a saucepan for 5-10 minutes until thickened; cool completely.
Preheat oven to 350°F (175°C) and line two 8-inch pans with parchment paper.
Whisk together flour, baking powder, and salt in a medium bowl.
Beat butter, oil, and sugar until creamy, then add eggs one at a time.
Alternate adding dry ingredients and milk to the butter mixture, then stir in lemon juice, vanilla, and zest.
Divide batter into pans and bake for 28-32 minutes; cool in pans.
Whip softened butter and cream cheese until smooth, then incorporate powdered sugar and lemon juice.
Level cakes, slice horizontally into four layers, and assemble with frosting and blueberry filling between layers.

Notes

Ensure all cold ingredients like eggs and cream cheese are brought to room temperature before beginning to ensure a smooth batter and stable frosting. If your kitchen is particularly warm, chill the assembled cake briefly before the final frost to prevent the layers from sliding. For the cleanest cuts, use a sharp serrated knife dipped in warm water and wiped dry between each slice.

Prep Time: 30 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American