Lemon Blueberry Layer Cake

Alright, this lemon blueberry layer cake? It’s bright, soft, and bursting with fresh flavor in every bite. You get that sweet-tart lemon zing, juicy blueberries, and a creamy frosting that ties it all together.

I first baked it for a spring birthday, and it instantly became a favorite. Whipped up a lemony cake batter, folded in blueberries, and stacked the layers high with fluffy cream cheese frosting. It looked fancy, but it was surprisingly easy to pull off.

The cake is moist, the berries add just the right pop, and that lemon flavor? Totally refreshing. It’s perfect for birthdays, showers, or whenever you’re craving something sweet and sunny. Let’s bake it—you’re gonna love every beautiful slice.

Why You’ll Love This Recipe

• Fresh and Light: The cake gets its brightness from real lemon juice and zest, which gives it a clean, vibrant citrus flavor that pairs beautifully with blueberries.
• Moist Texture That Lasts: Thanks to a combination of butter, oil, and buttermilk, this cake stays soft and moist—even days after baking.
• Flavor in Every Bite: Each layer is packed with berries that burst as the cake bakes, adding natural sweetness and juiciness to the crumb.
• Reliable and Flexible: You can make the layers ahead, freeze them, or even bake it as a sheet cake if preferred.
• Elegant Yet Simple: While it looks impressive, it doesn’t require fancy tools or expert skill—just a little patience and care.

What You Need to Know Before You Start

Prep Time: 20 minutes
Bake Time: 40–45 minutes
Cooling Time: 1 hour (minimum)
Frosting & Assembly Time: 20–25 minutes
Total Time: Roughly 2 hours 30 minutes from start to finish

Servings: Yields a 3-layer 8-inch cake, ideal for 12–14 slices.

Skill Level:
Intermediate. While the recipe is beginner-friendly with guided steps, it does involve multiple components: cake batter, fresh fruit, frosting, and assembly. Measuring carefully and allowing time for cooling will help ensure success.

Required Kitchen Tools

Make sure to gather everything before you begin. This helps the baking process go smoothly.

• Three 8-inch cake pans – Greased and lined with parchment to prevent sticking
• Hand mixer or stand mixer – For creaming butter and whipping the frosting
• Microplane or zester – To remove zest from fresh lemons
• Citrus juicer or reamer – For fresh lemon juice (avoid bottled juice)
• Mixing bowls – A few sizes for wet, dry, and berries
• Whisk – For blending dry ingredients
• Spatula – For folding in ingredients and scraping bowls
• Wire cooling rack – To cool cakes evenly
• Cake turntable (optional) – Helpful for frosting layers
• Offset spatula or butter knife – To spread the frosting

Ingredients

Everything in this cake plays a role—don’t skip or substitute without knowing what each item does.

For the Lemon Blueberry Cake Layers

• ½ cup (113g) unsalted butter, softened
  Adds flavor and richness. Let it come to room temperature for even creaming.
• 1¼ cups (250g) granulated sugar
  Sweetens the cake and helps create a light texture when creamed with butter.
• ½ cup (100g) packed light brown sugar
  Adds a slight caramel-like depth and moisture.
• 6 tablespoons (90ml) neutral oil (vegetable, canola, or avocado)
  Oil keeps the cake tender and moist even after refrigeration.
• 4 large eggs, room temperature
  Binds the batter and helps the cake rise. Cold eggs can cause the batter to separate.
• 1 tablespoon pure vanilla extract
  Enhances both lemon and blueberry flavors.
• 3 cups (375g) all-purpose flour, spooned & leveled
  Provides the cake’s structure. Be sure not to scoop directly with the measuring cup.
• 2 teaspoons baking powder
  Gives the cake lift and softness.
• ½ teaspoon baking soda
  Works with lemon juice (an acid) to enhance leavening.
• ½ teaspoon salt
  Balances sweetness and sharpens the citrus flavor.
• ¾ cup (180ml) buttermilk, room temperature
  Adds tang and tenderness. If you don’t have it, stir 1 tbsp lemon juice into ¾ cup milk and let it sit 5 minutes.
• 2 tablespoons lemon zest
  Zest contains the lemon’s natural oils—packed with flavor. Zest before juicing the lemons.
• ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
  Provides acidity and pure lemon taste. Always use fresh.
• 1½ cups (210g) fresh blueberries
  Gently rinse and dry before tossing in flour.
• 1 tablespoon all-purpose flour
  Tossing blueberries in flour keeps them from sinking in the batter.

For the Cream Cheese Frosting

• 8 oz (226g) full-fat cream cheese, softened
  Use brick-style cream cheese for best texture. Softened cream cheese blends smoothly.
• ½ cup (113g) unsalted butter, softened
  Balances the tanginess of cream cheese and gives structure.
• 3½ cups (420g) confectioners’ sugar, sifted
  Sweetens and thickens the frosting. Sifting ensures a smooth finish.
• 1 tablespoon (15ml) heavy cream
  Helps loosen the frosting to a spreadable consistency.
• 1 teaspoon vanilla extract
  Adds a hint of warmth and enhances the frosting’s overall flavor.
• Pinch of salt
  Just enough to cut through the sweetness and enhance balance.

How to Make Lemon Blueberry Layer Cake

Step-by-Step Instructions

1. Prepare the Cake Pans and Preheat Oven

Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper rounds and lightly dust the sides with flour. Tap out any excess.

Tip: Parchment on the bottom prevents the cake from sticking; flouring the sides helps the cakes release evenly.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• 3 cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Set aside. This ensures even distribution before mixing into the batter.

3. Cream Butter, Sugars, and Oil

In a large mixing bowl, using a stand or hand mixer, beat:

• ½ cup softened butter
• 1¼ cups granulated sugar
• ½ cup packed brown sugar

Cream on medium speed for 3–4 minutes, until pale and fluffy. Add the 6 tbsp oil and mix for another 30 seconds to fully incorporate.

Tip: Creaming introduces air, which helps the cake rise. Don’t rush this step.

4. Add Eggs and Vanilla

Add 4 large eggs, one at a time, beating well after each. Then mix in 1 tbsp vanilla extract.

Scrape the bowl as needed to make sure everything blends evenly.

5. Add Lemon Zest and Juice

Add the 2 tbsp lemon zest and ½ cup fresh lemon juice. The mixture may look slightly curdled—this is normal due to the acid in the lemon juice. It will smooth out once you add the dry and wet ingredients.

6. Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low, add the flour mixture in three parts, alternating with the ¾ cup buttermilk, starting and ending with flour.

• Add ⅓ of the dry ingredients
• Add ½ of the buttermilk
• Repeat until all is added

Mix just until everything is combined. Do not overmix.

7. Fold in Blueberries

In a small bowl, toss the 1½ cups blueberries with 1 tbsp flour (this helps prevent sinking).

Gently fold the floured blueberries into the batter using a spatula.

Tip: If using frozen berries, do not thaw. Add them straight from the freezer and toss with flour just before folding in.

8. Divide and Bake

Evenly divide the batter between the three prepared pans. Smooth the tops.

Bake for 38–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Note: Ovens vary, so start checking at 38 minutes.

9. Cool Completely

Let the cakes cool in their pans for 15–20 minutes, then turn them out onto a wire rack to cool fully before frosting. Do not frost warm cakes.

Shortcut Tip: You can bake the cakes the night before and wrap them in plastic wrap once cool. Chill in the fridge to make frosting easier the next day.

10. Make the Cream Cheese Frosting

In a large bowl, beat together:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)

Beat on medium-high speed for 2–3 minutes, until smooth and creamy.

Add:

• 3½ cups powdered sugar (sifted)
• 1 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Mix on low at first (to avoid a sugar cloud), then increase to medium-high. Beat until fluffy and spreadable—about 2–3 minutes.

Tip: If frosting feels too soft, chill for 10 minutes before using.

11. Assemble the Cake

Place one cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting across the top using an offset spatula. Repeat with the second and third layers.

Once stacked, apply a thin layer of frosting all around the cake (crumb coat). Chill for 20 minutes to set.

Finish with a thicker, smooth coat of frosting. Decorate with extra blueberries, lemon zest, or lemon slices if desired.

How to Serve Lemon Blueberry Layer Cake

This cake is best served slightly chilled or at cool room temperature. Each slice holds its shape beautifully, with the frosting firm yet creamy.

Serving Ideas:

• For Brunch: Serve with iced tea or citrus-infused water.
• For Dessert: Pair with vanilla bean ice cream or whipped cream.
• For Presentation: Top with a swirl of frosting, fresh blueberries, lemon zest, or edible flowers.

Storing and Make-Ahead Tips

• Room Temperature: Keep the assembled cake out (covered) for up to 4 hours in a cool room.
• Refrigerator: Store tightly covered for up to 4–5 days. Let slices sit at room temp for 15–20 minutes before serving.
• Make-Ahead:
  • Cake layers can be baked and wrapped in plastic wrap up to 2 days in advance or frozen up to 2 months.
  • Frosting can be made 2–3 days ahead and kept refrigerated—bring to room temp before using.

Tips and Tricks for Success

• Don’t skip the parchment paper in the cake pans—blueberries can stick.
• Use fresh lemon juice and zest, not bottled. The flavor will be noticeably better.
• Toss blueberries with flour to prevent them from sinking to the bottom of the cake.
• Use room temperature ingredients (especially eggs, buttermilk, and butter) for a smoother batter.
• Chill your cake before final frosting to lock in crumbs and give you cleaner edges.
• Wipe the knife between each cut when serving for neat slices.

Nutrition

Nutrient	Amount (Per Slice, est.)
Calories	490–510 kcal
Total Fat	26g
Saturated Fat	12g
Cholesterol	95mg
Sodium	230mg
Total Carbohydrates	60g
Dietary Fiber	1g
Sugars	38g
Protein	5g
Vitamin C	8% DV
Calcium	6% DV
Iron	10% DV

Note: Nutrition values are approximate and vary by ingredients used.

Lemon Blueberry Layer Cake FAQs

Can I use frozen blueberries?
Yes. Add them straight from the freezer and toss with flour before folding in. Do not thaw—they’ll bleed color into the batter.

Can I bake this in two 9-inch pans instead?
Yes, just increase bake time by 5–10 minutes and make sure the layers are fully cooked through.

Can I skip the cream cheese frosting?
Yes. A lemon buttercream or whipped cream frosting would also work well.

Why does the batter look curdled after adding lemon juice?
That’s the acid reacting with the fat. It’s normal and will come together when you add the flour and buttermilk.

Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend, but the texture may differ. Do not use almond flour or coconut flour as a direct substitute.

Conclusion

This Lemon Blueberry Layer Cake is one of those timeless recipes that balances elegance with ease. The burst of blueberries in every bite, the tang from fresh lemons, and the soft crumb make it perfect for spring, summer, or any celebration where a light, bright cake is welcome. With just a little planning and a few fresh ingredients, you can bake a cake that feels like a special occasion all on its own.