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Lemon Blueberry Layer Cake

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This Lemon Blueberry Layer Cake features soft, fluffy lemon cake layers bursting with juicy blueberries and finished with rich cream cheese frosting. It’s fresh, tangy, and perfectly sweet—a stunning dessert for any celebration or special occasion.

Ingredients

1/2 cup (113 g) unsalted butter, softened

1 1/4 cups (250 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

6 Tbsp (90 ml) vegetable, canola, or avocado oil

4 large eggs, room temperature

1 Tbsp pure vanilla extract

3 cups (375 g) all-purpose flour, spooned & leveled

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup (180 ml) buttermilk, room temperature

2 Tbsp lemon zest

1/2 cup (120 ml) lemon juice (3–4 lemons), room temperature

1 1/2 cups (210 g) fresh blueberries

1 Tbsp all-purpose flour (for tossing blueberries)

8 oz (226 g) cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

3 1/2 cups (420 g) confectioners’ sugar

1 Tbsp (15 ml) heavy cream

1 tsp vanilla extract

Pinch of salt

Instructions

  1. Preheat oven to 350°F (177°C) and grease and line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, beat butter, granulated sugar, and brown sugar together until light and creamy.
  3. Add oil and continue mixing until smooth. Mix in eggs one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a measuring cup, combine buttermilk, lemon zest, and lemon juice.
  6. Add dry ingredients to wet mixture in three additions, alternating with the buttermilk mixture, beginning and ending with dry ingredients. Mix just until combined.
  7. Toss blueberries with 1 Tbsp flour to prevent sinking, then gently fold them into the batter.
  8. Divide batter evenly among prepared pans and smooth the tops.
  9. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat cream cheese and butter together until smooth and creamy.
  12. Add confectioners’ sugar, heavy cream, vanilla, and salt; beat until fluffy and smooth.
  13. Assemble by layering cake with frosting between each layer, then frost top and sides of cake.
  14. Garnish with fresh blueberries, lemon zest, or edible flowers if desired.

Notes

Ensure all ingredients are at room temperature for a smooth, fluffy batter.

Toss blueberries in flour before adding to prevent sinking.

Do not overmix the batter to maintain a tender crumb.

For stronger lemon flavor, add a teaspoon of lemon extract or extra zest.

Unfrosted layers freeze well for up to 2 months—thaw before frosting.

Nutrition

Find it online: https://justsosavory.com/lemon-blueberry-layer-cake/