Lemon Blueberry Layer Cake is a bright, bakery-style dessert that combines fresh lemon flavor with juicy blueberries and a smooth cream cheese frosting. This cake is soft, moist, and perfectly balanced between sweet and tangy, making it ideal for celebrations, gatherings, or anytime you want an impressive homemade cake.
Why You’ll Love This Recipe
- Fresh lemon flavor paired with juicy blueberries
- Soft, fluffy cake layers with a tender crumb
- Creamy, lightly sweet cream cheese frosting
- Perfect for birthdays, spring parties, and special occasions
- Classic, reliable recipe with bakery-quality results
Ingredients
Cake
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 6 Tbsp vegetable, canola, or avocado oil
- 4 large eggs, at room temperature
- 1 Tbsp pure vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk, room temperature
- 2 Tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 1/2 cups fresh blueberries
- 1 Tbsp all-purpose flour
Cream Cheese Frosting
- 8 oz full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups confectioners’ sugar
- 1 Tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round pans, line with parchment, then grease parchment.
- Beat butter on high speed until creamy. Add granulated and brown sugars and beat until fluffy.
- Add oil and beat until light. Add eggs and vanilla, mixing until fully combined.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients. Mix on low, then add buttermilk, lemon zest, and lemon juice just until combined.
- Toss blueberries with flour and gently fold into the batter.
- Divide batter evenly among pans and bake for 22–26 minutes, until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add sugar, cream, vanilla, and salt. Beat on high until fluffy.
- Assemble the Lemon Blueberry Layer Cake by frosting between layers, then lightly frost the top and sides. Chill 45 minutes before slicing.
Tips & Tricks
- Use fresh blueberries only; frozen berries release too much moisture.
- Tossing blueberries in flour prevents sinking.
- Chill the cake before slicing for clean layers.
- For stronger lemon flavor, add extra zest—not juice.
Details
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes (including cooling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Garnish with fresh blueberries or lemon slices.
- Cake layers can be baked one day ahead and refrigerated.
- Frosting amount is light; double it for thicker coverage.
Nutrition (Approximate per slice)
- Calories: 520
- Protein: 6 g
- Carbohydrates: 65 g
- Fat: 26 g
FAQ
Can I use frozen blueberries?
Not recommended, as they add excess moisture and discolor the batter.
Can I make this as a sheet cake?
Yes, bake in a 9×13-inch pan for 40–45 minutes.
Can I make it ahead?
Yes, bake layers a day ahead and frost the next day.
Why does the cake need chilling before slicing?
Chilling helps the layers set and prevents crumbling.
Can I reduce the sugar?
Slightly, but reducing too much affects structure and moisture.
Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze unfrosted layers up to 2 months.
- Reheating: Serve at room temperature for best texture.
Similar Recipes
Lemon Blueberry Layer Cake
Soft lemon blueberry layer cake with fresh lemon juice and zest.
Ingredients
Cake
- 1/2 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 6 Tbsp vegetable canola, or avocado oil
- 4 large eggs at room temperature
- 1 Tbsp pure vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk room temperature
- 2 Tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 1/2 cups fresh blueberries
- 1 Tbsp all-purpose flour
Cream Cheese Frosting
- 8 oz full-fat brick cream cheese softened
- 1/2 cup unsalted butter softened
- 3 1/2 cups confectioners’ sugar
- 1 Tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round pans, line with parchment, then grease parchment.
- Beat butter on high speed until creamy. Add granulated and brown sugars and beat until fluffy.
- Add oil and beat until light. Add eggs and vanilla, mixing until fully combined.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients. Mix on low, then add buttermilk, lemon zest, and lemon juice just until combined.
- Toss blueberries with flour and gently fold into the batter.
- Divide batter evenly among pans and bake for 22–26 minutes, until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add sugar, cream, vanilla, and salt. Beat on high until fluffy.
- Assemble the Lemon Blueberry Layer Cake by frosting between layers, then lightly frost the top and sides. Chill 45 minutes before slicing
Notes
- Garnish with fresh blueberries or lemon slices.
Conclusion
This Lemon Blueberry Layer Cake is a timeless dessert that delivers fresh citrus flavor, juicy berries, and creamy frosting in every slice. It’s elegant, dependable, and perfect for any celebration where you want a cake that truly impresses.