The Ultimate Lemon Blueberry Layer Cake: A Bright, Moist & Zesty Delight
Estimated reading time: 7 minutes | Prep time: 35 minutes | Total time: 3 hours 30 minutes (includes cooling)
Key Takeaways
- Unforgettable Flavor: This cake perfectly balances the sweetness of fresh blueberries with a bright, zesty lemon flavor in both the cake and the tangy cream cheese frosting.
- Incredibly Moist Crumb: Follow our tips for using room temperature ingredients to achieve a super soft, tender, and moist cake texture that melts in your mouth.
- Perfect for Any Occasion: Whether for a spring celebration, a summer party, or a special family dessert, this stunning three-layer cake is a guaranteed showstopper.
- Make-Ahead Friendly: The cake layers can be baked and frozen ahead of time, making assembly quick and easy when you’re ready to serve.
Table of Contents
Why You’ll Love This Lemon Blueberry Layer Cake Recipe
Get ready to fall in love with the ultimate spring and summer dessert! This homemade Lemon Blueberry Layer Cake is a masterpiece of flavors and textures, featuring three layers of incredibly moist, lemon-infused cake bursting with juicy blueberries. Each layer is separated by a rich and tangy lemon cream cheese frosting that perfectly complements the sweetness of the cake. This from-scratch recipe is surprisingly straightforward and delivers a professional-looking result that is perfect for birthdays, holidays, or any time you crave a truly special treat.
What makes this cake so special is the perfect balance it strikes. It’s not just a sweet dessert; it’s a vibrant experience. The fresh lemon zest and juice provide a bright, citrusy punch that cuts through the richness, while the blueberries add delightful pops of fruity flavor. The cream cheese frosting is the crowning glory—it’s smooth, tangy, and utterly addictive. Whether you’re a seasoned baker or just starting, our detailed instructions and pro tips will guide you to creating the most delicious Lemon Blueberry Layer Cake your family has ever tasted.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture for this cake. A digital kitchen scale is recommended for the most accurate results.
For the Lemon Blueberry Cake Layers:
- All-Purpose Flour: 2 1/2 cups (300g), plus 1 tbsp for tossing blueberries
- Baking Powder: 1 tbsp (12g)
- Salt: 1/2 tsp
- Unsalted Butter: 1 cup (226g), softened to room temperature
- Granulated Sugar: 1 3/4 cups (350g)
- Large Eggs: 4, at room temperature
- Fresh Lemon Zest: 1 tbsp (from about 2 large lemons)
- Pure Vanilla Extract: 1 tsp
- Whole Milk: 1 cup (240ml), at room temperature
- Fresh Lemon Juice: 1/4 cup (60ml)
- Fresh Blueberries: 1 1/2 cups (220g)
For the Lemon Cream Cheese Frosting:
- Full-Fat Block Cream Cheese: 16 oz (452g), softened to room temperature
- Unsalted Butter: 1 cup (226g), softened to room temperature
- Powdered Sugar: 4 cups (480g), sifted
- Fresh Lemon Juice: 3 tbsp (45ml)
- Pure Vanilla Extract: 1 tsp
- Salt: A pinch
For Garnish (Optional):
- Fresh blueberries
- Fresh lemon zest or thin lemon slices
Essential Baking Equipment
- Three 8-inch (20cm) round cake pans
- Parchment paper
- Electric stand mixer with paddle attachment, or a hand mixer
- Large, medium, and small mixing bowls
- Silicone spatula & Whisk
- Measuring cups and spoons
- Digital kitchen scale (highly recommended for accuracy)
- Wire cooling rack
- Offset spatula or cake scraper for frosting
- Cake stand or turntable
Step-by-Step Instructions
Follow these simple steps to create a stunning and delicious homemade layer cake from scratch. Careful mixing is the key to a tender crumb, so take your time and enjoy the process!
- Prepare the Oven and Pans: First, preheat your oven to 350°F (175°C). Next, grease and flour your three 8-inch round cake pans thoroughly. For best results, trace the bottom of the pans onto parchment paper, cut out the circles, and place them in the bottom of each greased pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 1/2 cups (300g) of all-purpose flour, baking powder, and salt. This step ensures the leavening agents are evenly distributed, which helps the cake rise evenly. Set this bowl aside.
- Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3-5 minutes. The mixture should become very light, pale, and fluffy. This incorporates air, which is crucial for a light cake.
- Incorporate Eggs and Flavorings: Turn the mixer to medium-low speed and add the eggs one at a time. Beat well after each addition, scraping down the sides of the bowl as needed. Following this, mix in the fresh lemon zest and vanilla extract until just combined.
Making and Baking the Cake Batter
Now that the base is prepared, it’s time to create the full batter. Pay close attention to the alternating addition of wet and dry ingredients to prevent overmixing and ensure a tender final product.
- Alternate Wet and Dry Mixtures: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk and lemon juice mixture in two additions. Begin and end with the dry ingredients. Mix only until the last streaks of flour disappear to avoid a tough cake.
- Fold in the Blueberries: In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the cake during baking. Gently fold the coated blueberries into the finished batter using a silicone spatula.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Cakes Completely: 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 rack, remove the parchment paper, and let them cool completely to room temperature before frosting. This step is critical to prevent the frosting from melting.
Preparing the Frosting and Assembling Your Lemon Blueberry Layer Cake
While the layers are cooling, prepare the delicious lemon cream cheese frosting. This frosting is the perfect tangy complement to the sweet cake.
- Make the Lemon Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and softened butter on medium speed until smooth and creamy. With the mixer on low, gradually add the sifted powdered sugar until fully incorporated. Finally, add the lemon juice, vanilla extract, and a pinch of salt, then beat on medium-high speed for 2 minutes until light and fluffy.
- Assemble the Layer Cake: Place one cooled cake layer on your cake stand. Evenly spread about 1 cup of frosting over the top. Place the second cake layer on top and repeat with another cup of frosting. Place the final cake layer on top. Apply a thin “crumb coat” of frosting over the entire cake and chill for 20-30 minutes to lock in crumbs.
- Frost and Garnish: After chilling, apply the remaining frosting to the top and sides of the cake, using an offset spatula to create a smooth or decorative finish. Garnish the cake with fresh blueberries and lemon zest before serving. For the cleanest slices, chill the finished cake for at least 30 minutes before cutting.
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Results
- Room Temperature is Non-Negotiable: For a smooth, emulsified batter and frosting, ensure your butter, eggs, milk, and cream cheese are all at room temperature. This prevents a curdled texture and helps the ingredients combine seamlessly.
- Do Not Overmix the Batter: Once you begin adding the flour, mix only until it is just combined. Overmixing develops gluten, which can result in a dense, tough cake instead of a light and tender one.
- The Flour-Toss Trick: Tossing blueberries in flour is a critical step. It absorbs some of their moisture and creates friction, helping them grip the batter and preventing them from sinking to the bottom.
- Create a Crumb Coat: For a professional, clean finish, apply a very thin layer of frosting (the “crumb coat”) and chill the cake for 20-30 minutes. This traps any loose crumbs, so your final layer of frosting will be pristine.
Easy Variations You Can Try
- Other Berries: Feel free to substitute blueberries with raspberries or chopped strawberries for a different flavor profile.
- Lemon Soak: For an even more intense lemon flavor and extra moisture, create a simple lemon syrup (1/4 cup lemon juice, 1/4 cup sugar, heated until dissolved) and brush it onto the warm cake layers after baking.
- Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Lemon Blueberry Layer Cake
Serve this Lemon Blueberry Layer Cake chilled for the neatest slices. It pairs beautifully with a cup of hot tea or a cold glass of milk. To store, place the cake in an airtight cake container or cover it loosely with plastic wrap. It will keep in the refrigerator for up to 5 days. You can also freeze individual slices for a quick treat later. Simply wrap each slice tightly in plastic wrap and then in aluminum foil; they will last for up to 3 months in the freezer. Thaw slices in the refrigerator or at room temperature for an hour before enjoying.
If you enjoyed this recipe, you might also love our classic moist banana bread for another family-friendly dessert!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this Lemon Blueberry Layer Cake?
Absolutely. You can freeze the fully assembled and frosted cake or individual slices. Wrap them tightly in plastic wrap and then a layer of foil. They will keep well for up to 3 months. For best results, you can also freeze the unfrosted cake layers separately, wrapping them well, and then thaw and frost the cake when you’re ready to serve.
Can I reduce the sugar in this recipe?
For the cake layers, you can reduce the granulated sugar by up to 1/4 cup (50g) without a major impact on structure, though the cake will be less moist. For the frosting, reducing the powdered sugar will make it much thinner and runnier. Therefore, it is not recommended unless you are prepared to adjust the consistency with more butter or cream cheese.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before use. Toss the frozen berries directly in the tablespoon of flour and gently fold them into the batter. You may need to add 2-3 minutes to the baking time to account for the colder batter.
My cake layers turned out dense. What did I do wrong?
A dense cake is usually caused by one of two things: overmixing the batter after adding the flour, or using cold ingredients. Ensure your butter, eggs, and milk are at room temperature, and mix only until the flour streaks disappear for a light, fluffy crumb.
