The Ultimate Blueberry Lemon Layer Cake: A Perfect Zesty Dessert
Estimated reading time: 7–9 minutes | Prep time: 45 minutes | Total time: 3 hours (includes cooling)
Key Takeaways
- Unforgettable Flavor & Texture: This recipe delivers three layers of incredibly moist, tender lemon cake, a vibrant homemade blueberry filling, and a tangy, rich lemon cream cheese frosting for the perfect balance of sweet and zesty.
- Beginner-Friendly Guide: Our detailed step-by-step instructions make this impressive dessert achievable for bakers of all skill levels. We break down every stage, from creaming the butter to the final crumb coat.
- Make-Ahead & Freezer-Friendly: You can prepare the cake layers and blueberry filling up to two days in advance. The fully assembled cake also freezes beautifully, making it a stress-free option for any event.
- A Showstopping Centerpiece: This beautiful Blueberry Lemon Layer Cake is the perfect dessert for special occasions like birthdays, holidays, or family gatherings, and pairs wonderfully with a fresh cup of coffee or tea.
Table of Contents
Why You’ll Love This Blueberry Lemon Layer Cake Recipe
Get ready to fall in love with the ultimate celebration cake! This homemade Blueberry Lemon Layer Cake is a stunning combination of bright, zesty flavors and incredibly tender textures. Imagine three layers of moist, lemon-infused cake, filled with a sweet and tangy blueberry compote, and all enveloped in a luxuriously smooth lemon cream cheese frosting. It’s the kind of family-friendly dessert that earns rave reviews at every gathering, from spring brunches to summer birthday parties.
What makes this recipe truly special is its perfect balance. The fresh lemon juice and zest in the cake and frosting cut through the sweetness, creating a refreshingly vibrant taste that isn’t overly sugary. The blueberry filling, made from scratch in minutes, adds a beautiful jewel-toned ribbon of fruity goodness between each layer. While it looks like it came straight from a professional bakery, this simple recipe is straightforward and designed for success in your home kitchen. We’ll guide you through every step to create a truly memorable dessert from scratch.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture for this Blueberry Lemon Layer Cake. Here’s what you’ll need:
For the Lemon Cake Layers:
- 2 3/4 cups (330g) cake flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (227g) unsalted butter, at room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) fresh lemon juice
- 2 tbsp finely grated lemon zest (from about 2-3 large lemons)
For the Blueberry Filling:
- 2 cups (300g) fresh or frozen blueberries
- 1/4 cup (50g) granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 2 tbsp cold water
For the Lemon Cream Cheese Frosting:
- 16 oz (452g) full-fat block cream cheese, softened
- 1 cup (227g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1/4 cup (60ml) fresh lemon juice
- 1 tbsp finely grated lemon zest
- 2 tsp pure vanilla extract
- 1/8 tsp salt
Step-by-Step Instructions
- Step 1: Preheat and Prepare Pans. First, preheat your oven to 350°F (175°C). Next, carefully grease and flour three 8-inch round cake pans. For best results, line the bottoms with circles of parchment paper. This simple step guarantees the cakes will not stick.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Sifting these ingredients together is a great way to ensure a light, airy crumb. After whisking, set the bowl aside.
- Step 3: Cream Butter and Sugar. In the large bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed. Continue creaming for about 3-4 minutes. Consequently, the mixture should become very light, pale, and fluffy.
- Step 4: Add Eggs and Vanilla. Reduce the mixer speed to medium. Then, add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Afterwards, scrape down the sides of the bowl with a spatula and mix in the vanilla extract and fresh lemon zest.
- Step 5: Combine Wet Ingredients. In a separate small bowl or liquid measuring cup, stir together the buttermilk and fresh lemon juice. The mixture may look slightly curdled, which is perfectly normal.
- Step 6: Alternate Dry and Wet. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix just until the flour disappears to avoid overworking the gluten, which keeps the cake tender.
- Step 7: Bake the Layers. Divide the batter evenly among the three prepared cake pans and smooth the tops with an offset spatula. Bake for 22-26 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Step 8: Cool the Cakes. Allow the cakes to cool in their pans on a wire rack for 15 minutes. After this initial cooling, carefully invert them onto the wire rack. Finally, peel off the parchment paper and let them cool completely to room temperature before frosting.
- Step 9: Make the Blueberry Filling. While the cakes cool, combine the blueberries, sugar, and lemon juice in a small saucepan. In a separate small bowl, whisk the cornstarch and cold water until smooth. Stir this slurry into the blueberry mixture. Then, cook over medium heat, stirring often, until the mixture thickens and bubbles, about 5-8 minutes. Remove from heat and let it cool completely.
- Step 10: Make the Frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Next, with the mixer on low, gradually add the sifted powdered sugar. Once incorporated, add the lemon juice, zest, vanilla, and salt. Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy. Do not overbeat.
- Step 11: Assemble the First Layer. Place one cooled cake layer on your serving plate or cake stand. Spread a thin, even layer of frosting over the top. Then, create a “dam” of frosting around the outer edge to hold the filling in. Carefully spoon about half of the cooled blueberry filling inside the frosting dam.
- Step 12: Add Second and Third Layers. Gently place the second cake layer on top. Repeat the process by adding another layer of frosting, a frosting dam, and the remaining blueberry filling. Next, place the final cake layer on top.
- Step 13: Crumb Coat and Chill. Apply a very thin layer of frosting over the top and sides of the entire cake. This is called a crumb coat, and it traps any loose crumbs. Subsequently, refrigerate the cake for at least 30 minutes to set the crumb coat.
- Step 14: Final Frosting and Garnish. Once chilled, apply the remaining frosting evenly over the top and sides of the cake. Use an offset spatula or bench scraper for a smooth or textured finish. Finally, garnish your beautiful Blueberry Lemon Layer Cake with fresh blueberries and lemon zest or thin lemon slices before serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Blueberry Lemon Layer Cake
- Room Temperature is Key: For the smoothest cake batter and creamiest frosting, ensure your butter, eggs, buttermilk, and cream cheese are all at room temperature. This allows them to emulsify properly, creating a superior, uniform texture.
- Don’t Overmix the Batter: When alternating wet and dry ingredients, mix only until the last streak of flour disappears. Overmixing develops gluten, which can result in a tough, dense cake instead of a light and tender one.
- Chill the Filling and Cake: Make sure your blueberry filling is completely cool before assembling. A warm filling will melt the frosting. Chilling the cake after the crumb coat is also essential for a clean, professional finish.
- Avoid Runny Frosting: Cream cheese frosting can become loose if overbeaten or if ingredients are too warm. Beat the butter and cream cheese first, then add sifted powdered sugar on low speed. If it seems too soft, chill it for 20-30 minutes before using.
Easy Variations You Can Try
- Raspberry-Lemon Cake: Easily substitute fresh or frozen raspberries for the blueberries in the filling for a different, yet equally delicious, flavor profile.
- Add a Hint of Spice: Add 1/4 teaspoon of ground cardamom to the blueberry filling as it cooks to introduce a warm, aromatic spice note that pairs beautifully with lemon.
- Gluten-Free Option: For a gluten-free version, substitute the cake flour with a high-quality measure-for-measure gluten-free flour blend that contains xanthan gum.
- All-Purpose Flour Substitution: If you don’t have cake flour, you can make your own substitute. For every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. Sift together before using.
How to Serve & Store Your Blueberry Lemon Layer Cake
For the best flavor and texture, serve this cake slightly chilled or at a cool room temperature. Garnish with fresh blueberries and lemon slices just before serving to keep them looking their best. Store the cake in an airtight container in the refrigerator for up to 5 days; the cream cheese frosting requires refrigeration. To serve from the fridge, allow a slice to sit at room temperature for about 20-30 minutes to let the frosting and cake soften slightly. You can also freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator for a delicious treat anytime.
If you enjoyed this recipe, you might also love our classic moist banana bread for another easy dessert idea!
Watch: How to Make It
Frequently Asked Questions
Can I make this Blueberry Lemon Layer Cake ahead of time?
Yes, this is a great recipe to make in advance. You can bake the cake layers, let them cool completely, and store them wrapped tightly in plastic wrap at room temperature for up to 2 days. The blueberry filling can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze this recipe?
Absolutely. You can freeze the entire assembled cake (un-garnished) or individual slices. Wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It will keep for up to 2 months. To thaw, place it in the refrigerator overnight. You can also freeze the individual unfrosted cake layers for up to 3 months.
Can I reduce the sugar?
You can slightly reduce the sugar in the cake and filling, but it’s not recommended for the frosting as sugar provides crucial structure and stability. Reducing it in the cake may result in a drier, less tender crumb. If you must, try reducing the granulated sugar in the cake layers by 1/4 cup (50g) at most.
Can I substitute ingredients (like flour, butter, or blueberries)?
Yes, with a few notes. You can substitute all-purpose flour for cake flour using the cornstarch method described in the “Variations” section. You can use frozen blueberries directly in the filling without thawing. If you only have salted butter, you can use it, but reduce the added salt in the cake and frosting by 1/4 tsp each.
