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Mini Lemon Blueberry Layer Cake

Mini Lemon Blueberry Layer Cake

  • Author: Quin Liburd
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 2-4 1x
  • Category: Dessert
  • Cuisine: American


A super moist, delicious, and easy to make mini lemon layer cake paired with a simple all-natural blueberry buttercream frosting!


  • For lemon cake
  • 1 1/2 cups cake flour, sifted
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 2 tbsp instant lemon pudding mix
  • 1 tsp lemon extract
  • 1 tsp almond extract
  • Zest of 1 small lemon
  • For blueberry buttercream
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups freeze-dried blueberries
  • 3 cups powdered sugar
  • 2 tbsp heavy whipping cream


  1. For lemon cake
  2. Preheat oven to 350°F and grease two 6″ x 2″ cake pans and line with parchment paper. Then set aside.
  3. In a small bowl, whisk together the flour, baking powder, salt, and lemon pudding mix, set aside.
  4. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy- about 3-4 minutes. Add in egg and mix until fully incorporated. Then add in both lemon/almond extracts and lemon zest.
  5. With mixer on low speed, alternate adding in the flour mixture with the milk, beginning and ending with the flour mixture. Make sure everything is fully incorporated.
  6. Divide batter evenly between both cake pans. If you have a kitchen scale it will help measure batter precisely. Bake cake until a toothpick inserted in the middle comes out clean, approximately 20-25 minutes.
  7. Let cakes cool in pans for 15 minutes then invert onto a cooling rack.
  8. For blueberry buttercream
  9. Using a blender or a food processor, pulse freeze-dried blueberries until they reach a powdery dust. A few chunks/pieces are perfectly fine. Combine blueberry dust with powdered sugar in a medium bowl then set aside.
  10. Cream butter in a mixer until fluffy, about 2 minutes. Reduce speed to low and slowly add in powdered sugar/blueberry mixture. Beat until smooth and add in heavy cream. Continue to beat until fully combined.
  11. For the cake assembly: make sure cakes are level- you can use either a cake leveler or a serrated knife to trim cakes to an even level. On a platter/plate, place a small dollop of buttercream in the center to prevent cake from sliding. Place the first layer down and spread an even layer of buttercream on top. Add second layer and repeat process. You can frost cake entirely or leave it rustic looking- add fresh blueberries/lemon slices as garnish, if desired.