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Fluffy Lemon Blueberry Naked Cake Homemade with Whipped Cream Frosting

A close-up slice of Fluffy Lemon Blueberry Naked Cake with layers of yellow sponge, whipped cream frosting, and fresh blueberries.
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Follow this recipe to make a light, fluffy lemon cake layered with fresh blueberries and frosted simply with homemade whipped cream in a naked cake style.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries, lightly dusted with flour
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
  6. Gently fold in the flour-dusted blueberries using a spatula.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the frosting: Beat the cold heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  11. Once the cakes are completely cool, place the first layer on your serving plate. Spread about one-third of the whipped cream over the top.
  12. Place the second layer on top and spread another third of the whipped cream. Top with the final cake layer.
  13. Use the remaining whipped cream to lightly cover the very top edge of the cake, allowing the sides to remain mostly exposed for the naked cake look. Chill for at least 30 minutes before slicing.

Notes

  • Dusting the blueberries lightly with flour prevents them from sinking to the bottom of the batter during baking.
  • For the most stable whipped cream frosting, chill your mixing bowl and whisk attachment for 15 minutes before whipping the cream.
  • If using frozen blueberries, do not thaw them before adding them to the batter.

Nutrition

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