Wild Blueberry and Lemon Zest Layer Cake
This elegant layer cake features a tender, moist crumb bursting with tart wild blueberries and fragrant lemon zest, finished with a silky lemon cream cheese frosting. It is the perfect balance of bright citrus and sweet berry flavors for any celebration.
Ingredients
Ingredients
- 2.5 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened to room temperature
- 3 large eggs room temperature
- 1 cup whole milk
- 2 tbsp lemon zest freshly grated from about 2 lemons
- 1.5 cups wild blueberries fresh or frozen, tossed in 1 tsp flour
- 16 oz cream cheese for frosting, softened
- 0.5 cup unsalted butter for frosting, softened
- 4 cups powdered sugar sifted
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Make-ahead: You can bake the cake layers a day in advance; wrap them tightly in plastic wrap once cooled. Variation: Use a lemon curd filling between layers for an extra citrus punch.