Lemon Blueberry Layer Cake

This lemon blueberry layer cake is a showstopping dessert filled with zesty lemon flavor, juicy blueberries, and rich cream cheese frosting. I love how soft and fluffy the cake layers are, bursting with citrus brightness in every bite. The sweet-tart combination of lemon and blueberry makes this cake perfect for spring celebrations, summer gatherings, or any time I want a vibrant, bakery-style treat at home.

Why You’ll Love This Recipe

I adore this cake because it’s moist, flavorful, and full of texture. The buttermilk adds tenderness, the lemon juice brings a fresh tang, and the blueberries add pops of sweetness throughout. The cream cheese frosting ties everything together with a silky finish that complements the tartness of the cake beautifully. I also love how it looks—tall, elegant, and dotted with bright berries.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) packed light brown sugar
6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil
4 large eggs, at room temperature
1 Tablespoon pure vanilla extract
3 cups (375g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (180ml) buttermilk, at room temperature
2 Tablespoons lemon zest
1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature
1 and 1/2 cups (210g) fresh blueberries (I do not recommend frozen)
1 Tablespoon all-purpose flour

Cream Cheese Frosting
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1 Tablespoon (15ml) heavy cream
1 teaspoon pure vanilla extract
pinch salt

Directions

1. I preheat the oven to 350°F (177°C) and grease and line three 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, I beat the butter, granulated sugar, and brown sugar together until light and creamy.
3. I add the oil and continue beating until smooth.
4. I mix in the eggs, one at a time, followed by the vanilla extract.
5. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
6. In a measuring cup, I combine the buttermilk, lemon zest, and lemon juice.
7. I add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. I mix until just combined.
8. I toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
9. I divide the batter evenly among the prepared pans and smooth the tops.
10. I bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
11. After baking, I let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
12. For the frosting, I beat the cream cheese and butter together until smooth and creamy.
13. I add the confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt, then beat until light and fluffy.
14. To assemble, I place one cake layer on a serving plate, spread frosting evenly on top, then repeat with the remaining layers. I frost the top and sides of the cake, smoothing it with a spatula.
15. I garnish with extra blueberries, lemon zest, or edible flowers if desired.

Servings and Timing

This cake serves about 12–14 people. It takes roughly 30 minutes to prepare, 25 minutes to bake, and about 1 hour for cooling and assembling.

Variations

I sometimes swap the blueberries for raspberries for a tangy twist. When I want a stronger citrus flavor, I add a bit of lemon extract to the batter or frosting. For a lighter version, I use whipped cream frosting instead of cream cheese. I also love turning this recipe into cupcakes for easier serving—just bake them for 18–20 minutes.

Storage/Reheating

I store the frosted cake covered in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for about 30 minutes to soften. For longer storage, I wrap the unfrosted cake layers tightly and freeze them for up to 2 months. I thaw them overnight in the refrigerator before assembling. This cake doesn’t need reheating—it’s best served cool or at room temperature.

FAQs

Can I use frozen blueberries?

I don’t recommend it since frozen berries release too much liquid and can make the batter streaky.

How do I prevent the blueberries from sinking?

I toss them lightly in flour before folding them into the batter—it helps keep them evenly distributed.

Can I use milk instead of buttermilk?

Yes, I mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

Can I make this as a two-layer cake?

Yes, I bake it in two 9-inch pans instead, adding 3–5 minutes to the baking time if needed.

How do I make the frosting stiffer for decorating?

I add a little more confectioners’ sugar until I reach the desired consistency.

Can I make the cake ahead of time?

Yes, I bake the layers a day ahead, wrap them tightly, and frost them the next day.

How do I make the lemon flavor stronger?

I add more zest, a teaspoon of lemon extract, or brush the layers with lemon syrup before frosting.

Can I make this recipe into cupcakes?

Yes, it makes about 24 cupcakes. I bake them for 18–20 minutes or until a toothpick comes out clean.

Why is my cake dense instead of fluffy?

That usually happens from overmixing the batter or using cold ingredients. I make sure everything is at room temperature.

Can I use a different frosting?

Yes, I sometimes use lemon buttercream or whipped cream cheese frosting for a lighter texture.

Conclusion

I love how this lemon blueberry layer cake combines soft, citrus-infused layers with bursts of juicy blueberries and smooth cream cheese frosting. Every slice feels fresh, flavorful, and perfectly balanced. It’s a bright, beautiful dessert that always impresses—ideal for any celebration or simply when I crave something sweet and tangy.

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