The Ultimate Lemon Blueberry Layer Cake: A Perfect Spring Dessert
Estimated reading time: 7–9 minutes | Prep time: 35 minutes | Total time: 3 hours (includes cooling)
Key Takeaways
- Unforgettable Flavor & Texture: This cake boasts an incredibly moist, tender crumb bursting with zesty lemon flavor and sweet blueberries, all enveloped in a rich, tangy lemon cream cheese frosting.
- Simple Recipe From Scratch: While it looks impressive, this is a straightforward, simple recipe that even beginner bakers can master. We break down every step for a flawless result.
- Perfect for Making Ahead: The cake layers are freezer-friendly, making this an ideal make-ahead dessert. You can prepare the components in advance and assemble the day of your event.
- A Showstopping Centerpiece: This beautiful cake is the perfect family-friendly dessert for birthdays, Easter, Mother’s Day, or any special spring or summer gathering.
Table of Contents
Why You’ll Love This Lemon Blueberry Layer Cake Recipe
Welcome to what is sure to become your new favorite dessert! This homemade Lemon Blueberry Layer Cake is the perfect celebration of bright, fresh flavors. Imagine three layers of incredibly moist, lemon-infused cake studded with juicy blueberries, all slathered in a luxuriously tangy lemon cream cheese frosting. It’s a truly showstopping dessert that tastes even better than it looks. Whether you’re an experienced baker or just starting, this recipe is designed to be simple, straightforward, and deliver a perfect texture every time.
What makes this cake so special is the perfect balance of sweet and tart. The fresh lemon zest and juice in both the cake and frosting provide a vibrant, zesty punch that cuts through the richness, while the blueberries add sweet, jammy bursts of flavor in every bite. It’s the ideal dessert for spring gatherings, birthday parties, or simply as a special weekend treat. Making this beautiful cake from scratch is incredibly rewarding, and the final result is a light, flavorful, and unforgettable dessert that will have everyone asking for the recipe.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture in this Lemon Blueberry Layer Cake. Here’s exactly what you’ll need:
For the Lemon Cake Layers:
- All-Purpose Flour: 3 cups (360g) provides the main structure for the cake.
- Leavening Agents: 1 tbsp of baking powder and 1/2 tsp of baking soda give the cake its beautiful lift.
- Salt: 1 tsp of salt balances the sweetness and enhances all the other flavors.
- Unsalted Butter: 1 cup (227g), at room temperature for a creamy, tender crumb.
- Granulated Sugar: 2 cups (400g) for sweetness and moisture.
- Eggs: 4 large eggs, at room temperature, to bind the batter and add richness.
- Vanilla Extract: 1 tbsp adds a warm background note.
- Fresh Lemon: You’ll need 1/4 cup (60ml) of fresh juice and 2 tbsp of finely grated zest. Do not use bottled juice!
- Buttermilk: 1 cup (240ml), at room temperature, creates an exceptionally moist and tender cake.
- Fresh Blueberries: 2 cups (300g), rinsed and dried. Tossing them in 1 tbsp of all-purpose flour prevents them from sinking.
For the Lemon Cream Cheese Frosting:
- Cream Cheese: 16 oz (452g) of full-fat, block-style cream cheese, softened. Do not use the spreadable tub kind.
- Unsalted Butter: 1 cup (227g), softened to room temperature.
- Powdered Sugar: 5 cups (600g), sifted to ensure a silky-smooth frosting.
- Fresh Lemon: 3 tbsp of fresh juice and 1 tbsp of finely grated zest for that signature tangy flavor.
- Vanilla Extract: 2 tsp complements the lemon and cream cheese.
- Salt: 1/4 tsp sharpens the flavors and cuts the sweetness.
Equipment Needed:
- Three 8-inch (20cm) round cake pans
- Stand mixer with paddle attachment, or an electric hand mixer
- Mixing bowls, whisk, and a rubber spatula
- Parchment paper and wire cooling racks
- Kitchen scale for accurate measurements
- Offset spatula for easy frosting
Step-by-Step Instructions
Follow these simple steps to create a stunning and delicious homemade cake from scratch. We’ll walk through making the batter, baking the layers, and whipping up the perfect frosting.
Part 1: Preparing the Cake Batter
- Step 1: Preheat and Prep Pans. First, preheat your oven to 350°F (175°C). Next, generously grease and flour three 8-inch round cake pans. For perfect release, you should also line the bottom of each pan with a circle of parchment paper.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 3 cups (360g) of all-purpose flour, baking powder, baking soda, and salt. Consequently, this step ensures the leavening agents are evenly distributed, which helps the cake rise properly. Set this bowl aside for later use.
- Step 3: Cream Butter and Sugar. In a large bowl or the bowl of a stand mixer, beat the room temperature butter on medium-high speed until it is creamy, about 1 minute. Then, gradually add the granulated sugar and continue to beat for another 3-4 minutes. As a result, the mixture should become very light in color and fluffy in texture. This step aerates the butter, which is key to a light cake.
- Step 4: Add Eggs and Flavorings. Add the room temperature eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Next, mix in the vanilla extract, fresh lemon juice, and lemon zest until they are fully incorporated.
- Step 5: Alternate Wet and Dry Ingredients. Now, reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the buttermilk in two additions. Therefore, you should begin and end with the dry ingredients. Be careful to mix only until the flour streaks just disappear; overmixing can create a tough cake.
- Step 6: Fold in the Blueberries. In a small, separate bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This light coating helps prevent the berries from sinking to the bottom of the cake layers during baking. Subsequently, use a rubber spatula to gently fold the floured blueberries into the finished cake batter.
Part 2: Baking and Cooling the Layers
- Step 7: Divide and Bake. Carefully divide the batter evenly among the three prepared cake pans. Smooth the tops with your spatula. Then, place the pans in the preheated oven and bake for 25-30 minutes. You will know the cakes are done when a wooden skewer or toothpick inserted into the center comes out with a few moist crumbs attached.
- Step 8: Cool the Cake Layers. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 15 minutes. After that, carefully invert the cakes onto the wire racks, peel off the parchment paper, and allow them to cool completely to room temperature before frosting. This is a critical step; frosting a warm cake will result in a melted mess.
Part 3: Making the Frosting and Assembling the Cake
- Step 9: Prepare the Frosting. While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together on medium-high speed until the mixture is completely smooth and free of lumps. This usually takes about 2-3 minutes.
- Step 10: Finish the Frosting. With the mixer on low speed, gradually add the sifted powdered sugar. Once it is mostly incorporated, add the lemon juice, lemon zest, vanilla extract, and salt. Finally, increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, creamy, and spreadable.
- Step 11: Assemble the Cake. Place one cooled cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Optionally, you can pipe a dam of frosting around the edge to hold in extra blueberries. Next, place the second layer on top and repeat the process.
- Step 12: Frost and Garnish. Add the third and final cake layer. Use an offset spatula to apply a thin layer of frosting all over the top and sides of the cake. This is called a crumb coat. Subsequently, chill the cake in the refrigerator for 30 minutes to set the crumb coat. After chilling, apply the remaining frosting smoothly over the cake. Garnish with fresh blueberries and lemon twists before serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Layer Cake
- Use Room Temperature Ingredients: This is non-negotiable for a smooth batter. Room temperature butter, eggs, cream cheese, and buttermilk emulsify properly, creating a lighter, more uniform cake texture without lumps.
- Don’t Overmix the Batter: When you alternate the wet and dry ingredients, mix only until they are just combined. Overmixing develops gluten, which leads to a dense, tough cake. Fold in the blueberries very gently for the same reason.
- Toss Blueberries in Flour: This small step is critical. The flour coating absorbs excess moisture and helps the berries grip the batter, preventing them from sinking to the bottom of your cake layers.
- Chill for Cleaner Slices: After fully assembling and frosting the cake, refrigerate it for at least 1 hour before serving. This allows the frosting to firm up, making it much easier to cut clean, beautiful slices that show off the layers.
- Fresh Lemon is Best: For the brightest, most vibrant flavor, always use freshly squeezed lemon juice and freshly grated zest. Bottled juice often has a dull or slightly bitter taste.
Easy Variations You Can Try
- Make Cupcakes: This recipe can be adapted to make about 24-30 lemon blueberry cupcakes. Fill cupcake liners 2/3 full and bake for 18-22 minutes at 350°F (175°C).
- Try Different Berries: Swap the blueberries for chopped strawberries, raspberries, or blackberries for a different flavor profile.
- Add a Lemon Curd Filling: For an extra burst of lemon, spread a thin layer of lemon curd between the cake layers before adding the frosting.
- Lime and Raspberry: Substitute the lemon zest and juice with lime, and use fresh raspberries instead of blueberries for a delicious twist.
How to Serve & Store Your Lemon Blueberry Layer Cake
This Lemon Blueberry Layer Cake is best served chilled. The cold temperature makes the cream cheese frosting firm and delicious. For an elegant presentation, garnish each slice with a few fresh blueberries and a small mint leaf. It pairs wonderfully with a cup of hot tea or coffee.
To store, cover the cake tightly with plastic wrap or place it in a cake carrier. It will keep well in the refrigerator for up to 5 days. The flavors actually deepen and meld together by the second day, making it even more delicious!
For longer storage, you can freeze the cake. Freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. Alternatively, you can flash-freeze the entire frosted cake for 1 hour until firm, then wrap it tightly in several layers of plastic wrap and foil. Thaw slices at room temperature for about 30-60 minutes, or thaw the entire cake in the refrigerator overnight. If you love this recipe, you might also want to try our famous moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this cake?
Yes, absolutely. You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and foil for up to 3 months. Thaw them in the refrigerator before frosting. You can also freeze the fully assembled and frosted cake as described in the Storage section above.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar in the cake batter by about 1/4 cup (50g) without a major impact on texture. However, sugar provides moisture and structure, so a significant reduction is not recommended. Reducing the sugar in the cream cheese frosting is easier; you can reduce it by up to 1 cup (120g), but the frosting will be softer and tangier.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before using. Toss the frozen berries directly in the tablespoon of flour and gently fold them into the batter at the very last moment. You may need to add an extra 2-4 minutes to the baking time.
Why is my cream cheese frosting runny?
This usually happens for two reasons. First, ensure you are using full-fat, block-style cream cheese, not the spreadable kind from a tub, which contains more water. Second, your butter or cream cheese may have been too warm. If it’s a bit soft, you can usually fix it by chilling the frosting in the refrigerator for 20-30 minutes until it firms up enough to spread.
