The Ultimate Lemon Blueberry Layer Cake: A Burst of Sunshine in Every Bite
Estimated reading time: 7-9 minutes | Prep time: 35 minutes | Total time: 3 hours 30 minutes (includes cooling)
Key Takeaways
- Flavor & Texture Perfection: Experience an incredibly moist and tender cake crumb, bursting with zesty lemon flavor and sweet, juicy blueberries, all topped with a rich and tangy lemon cream cheese frosting.
- Beginner-Friendly Results: This simple recipe provides detailed, step-by-step instructions to help bakers of all levels create a stunning, professional-looking dessert from scratch.
- Make-Ahead & Freezer-Friendly: The cake layers can be baked and frozen ahead of time, making assembly quick and easy for your event. Leftovers also freeze beautifully!
- A Show-Stopping Dessert: This beautiful homemade cake is the perfect centerpiece for spring gatherings, Easter, Mother’s Day, birthdays, or any special occasion that calls for an unforgettable dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Layer Cake Recipe
Get ready to fall in love with the bright, vibrant flavors of this incredible Lemon Blueberry Layer Cake. This recipe is the perfect harmony of sweet and tart, combining a wonderfully moist, lemon-infused cake with bursts of juicy blueberries in every single bite. The layers are tender, the flavor is spectacular, and it’s all enveloped in a luxuriously tangy lemon cream cheese frosting that will have everyone asking for the recipe. This isn’t just a cake; it’s an experience that tastes like a sunny spring day.
Whether you’re an experienced baker or just starting your journey, this homemade cake is designed for success. We break down the process into simple, manageable steps to ensure you achieve a perfect texture and a stunning final presentation. It’s the ideal family-friendly dessert for special occasions like birthdays, Easter, or Mother’s Day, but it’s also simple enough to bake as a weekend treat. The combination of fresh lemon and sweet blueberries is a timeless classic, and this layer cake is truly the ultimate way to enjoy it.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this lemon blueberry layer cake. Here’s what you’ll need to gather.
For the Lemon Blueberry Cake:
- All-Purpose Flour: 2 1/2 cups (300g), plus 1 tablespoon for coating blueberries. This provides the cake’s structure.
- Leavening Agents: 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda give the cake its lift.
- Salt: 1/2 teaspoon to balance the sweetness and enhance flavors.
- Unsalted Butter: 1 cup (227g), softened to room temperature.
- Granulated Sugar: 1 3/4 cups (350g) for sweetness and moisture.
- Large Eggs: 4 large eggs, at room temperature, to bind the batter.
- Fresh Lemon: 1 tablespoon finely grated lemon zest (from 2 lemons) and 1/4 cup (60ml) fresh juice for bright, zesty flavor.
- Vanilla Extract: 1 teaspoon to add warmth and depth.
- Buttermilk: 1 cup (240ml), at room temperature, for a tender, moist crumb.
- Fresh Blueberries: 1 1/2 cups (220g). You can also use frozen.
For the Lemon Cream Cheese Frosting:
- Cream Cheese: 16 oz (452g) full-fat block cream cheese, softened.
- Unsalted Butter: 1/2 cup (113g), softened.
- Powdered Sugar: 4 cups (480g), sifted to ensure a smooth frosting.
- Fresh Lemon Juice & Zest: 1/4 cup (60ml) of juice and 1 tablespoon of zest for that signature tangy flavor.
- Vanilla Extract: 1 teaspoon.
For Garnish (Optional):
- 1/2 cup fresh blueberries
- Fresh lemon slices or zest curls
Step-by-Step Instructions
- Step 1: Preheat and Prepare Pans. First, position a rack in the center of your oven and preheat to 350°F (175°C). Next, generously grease and flour two 8-inch or 9-inch round cake pans. For extra security against sticking, trace the bottom of the pans onto parchment paper, cut out the circles, and place them in the bottom of the greased pans.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 2 1/2 cups of all-purpose flour, baking powder, baking soda, and salt. Whisking helps to evenly distribute the leavening agents, ensuring a consistent rise in your cake layers. Set this bowl aside.
- Step 3: Cream Butter and Sugar. In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed for about 3-4 minutes. The mixture should become very pale, light, and fluffy. This step is crucial as it whips air into the batter, creating a light cake texture.
Making the Perfect Lemon Blueberry Layer Cake Batter
- Step 4: Add Eggs and Flavorings. Reduce the mixer speed to medium-low. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl with a spatula as needed. After the eggs are mixed in, add the lemon zest, fresh lemon juice, and vanilla extract, mixing just until combined.
- Step 5: Alternate Wet and Dry Ingredients. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix only until the last streaks of flour disappear. Importantly, do not overmix, as this can lead to a tough cake.
- Step 6: Fold in Blueberries. In a small bowl, gently toss the fresh blueberries with the remaining 1 tablespoon of flour. This light coating is the secret to preventing them from sinking to the bottom of the cake during baking. Carefully fold the floured blueberries into the finished cake batter using a rubber spatula.
- Step 7: Bake the Cakes. Evenly divide the batter between your two prepared cake pans and smooth the tops with your spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
- Step 8: Cool Completely. Allow the cakes to cool in their pans on a wire rack for 15 minutes. Afterwards, carefully run a knife around the edges of the pans and invert the cakes onto the wire rack. Peel off the parchment paper and let them cool completely. Cakes must be 100% cool before frosting, otherwise the frosting will melt into a mess.
Preparing the Frosting and Assembling
- Step 9: Make the Lemon Cream Cheese Frosting. While the cakes cool, beat the softened cream cheese and butter together on medium speed until smooth and creamy. With the mixer on low, gradually add the sifted powdered sugar. Once incorporated, add the lemon juice, vanilla, and zest. Increase speed to medium-high and beat for 2 minutes until the frosting is light and fluffy.
- Step 10: Assemble the Layer Cake. If your cake layers have domed tops, use a large serrated knife to level them for easy stacking. Place one cake layer, cut-side up, on your serving plate. Spread about 1 cup of frosting evenly over the top. Carefully place the second cake layer on top, bottom-side up, to create a flat top surface.
- Step 11: Crumb Coat and Final Frosting. Apply a very thin layer of frosting over the entire cake. This “crumb coat” traps any loose crumbs. Refrigerate the cake for at least 30 minutes to set this layer. Once chilled, apply the remaining frosting evenly over the top and sides, creating decorative swirls with an offset spatula if desired.
- Step 12: Garnish and Chill. Decorate the top of the cake with fresh blueberries and lemon zest. For the best flavor and cleanest slices, chill the finished cake in the refrigerator for at least 1-2 hours before serving to allow the frosting to set firmly.
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Results
- Room Temperature is Key: For the smoothest batter and frosting, ensure your butter, eggs, buttermilk, and cream cheese are all at room temperature. This allows them to emulsify properly, creating a lighter, more uniform texture.
- Don’t 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 and tough cake instead of a tender one.
- The Crumb Coat is Not Optional: Do not skip the crumb coat step. This thin layer of frosting acts like a primer, trapping all the loose cake crumbs and ensuring a beautifully clean, professional-looking finish.
- Fresh Lemon Juice for Best Flavor: While bottled is convenient, fresh-squeezed lemon juice provides a much brighter, more vibrant flavor that truly makes this cake shine.
Easy Variations You Can Try
- Add White Chocolate: Fold in 1 cup of white chocolate chips along with the blueberries for an extra layer of creamy sweetness.
- Try Other Berries: This recipe works wonderfully with raspberries or blackberries instead of blueberries.
- Lemon Loaf Cake: You can bake the batter in two 9×5 inch loaf pans. Start checking for doneness around the 45-50 minute mark. Top with a simple lemon glaze made from powdered sugar and lemon juice.
How to Serve & Store Your Lemon Blueberry Layer Cake
This Lemon Blueberry Layer Cake is best served chilled or slightly cooler than room temperature, which helps the frosting stay firm. For perfectly clean slices, use a long, sharp knife and wipe the blade clean between each cut. It pairs wonderfully with a cup of tea or a latte. To store, cover the cake with a cake dome or in an airtight container in the refrigerator for up to 4 days. Due to the cream cheese frosting, this cake should not be stored at room temperature for more than a few hours. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Simply thaw in the refrigerator before enjoying.
If you enjoyed this recipe, you might also love our Moist Banana Bread Recipe!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely. Do not thaw the frozen blueberries before using them. Toss them in the 1 tablespoon of flour just like you would with fresh berries and gently fold them into the batter while still frozen. You may need to add 2-3 minutes to the baking time.
Can I freeze this lemon blueberry layer cake?
Yes, this cake freezes very well. For best results, freeze the individual, unfrosted cake layers. Wrap each cooled layer tightly in two layers of plastic wrap and one layer of aluminum foil. They will keep for up to 3 months. Thaw them at room temperature before frosting and assembling.
Can I reduce the amount of sugar?
We don’t recommend reducing the sugar by more than 1/4 cup (50g) in the cake batter. Sugar provides more than just sweetness; it’s crucial for moisture and creating a tender crumb structure. Reducing it too much will result in a drier, less tender cake.
How do I prevent my cream cheese frosting from being too thin?
First, use full-fat, block-style cream cheese, not the spreadable kind from a tub. Second, ensure your butter and cream cheese are softened but still cool, not melted or greasy. If the frosting seems too loose, chill it in the refrigerator for 20-30 minutes to help it firm up before using.
