Layerd Lemon Blueberry Cake

Barbara Oseland


I kinda got into the lemon blueberry thing. When looking through sites and recipes, I stumbled through a few for friendship bread (which variations of that will come out next). I tried bread and cake with this flavor and just about fell over. I Loved it! Now I cannot get enough of it and want to put it into pancakes, muffins and rolls.


★★★★★ 1 vote

15 Min
15 Min


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  • 1 1/4 c
    plus 1 tablespoon sugar
  • 1 stick
    unsalted butter, room temperature
  • 1/2 tsp
    pure vanilla extract
  • 2
  • 1 1/2 c
    self-rising flour
  • 1/2 c
    whole milk
  • 2 c
  • 1
    (8 oz) cream cheese at room temp
  • 1/2 c
    prepared lemon curd

How to Make Layerd Lemon Blueberry Cake


  1. Preheat the oven to 375°. Line the bottom of a 10-by-15-inch jelly-roll pan with parchment paper and grease the sides. Using an electric mixer, beat 1 cup sugar and the butter on medium speed until fluffy, about 5 minutes. Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 1 cup blueberries. Transfer to the prepared pan. Bake until a toothpick inserted into the center comes out clean, 15 minutes.
  2. Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.
  3. Sprinkle the cake with the remaining 1 tablespoon sugar. Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise into thirds. Place one-third onto a platter and top with one-third of the cream cheese mixture. Repeat with the remaining cake and cream cheese. Top with the remaining 1 cup blueberries.

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About Layerd Lemon Blueberry Cake

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