Moist Lemon Blueberry Cake (Cream Cheese Frosting)

The Ultimate Lemon Blueberry Layer Cake: A Moist & Zesty Recipe

Estimated reading time: 7-9 minutes  |  Prep time: 45 minutes  |  Total time: 3 hours 25 minutes (includes cooling)

Key Takeaways

• Incredibly Moist & Tender: This recipe uses buttermilk and a careful mixing technique to guarantee a soft, tender crumb that melts in your mouth.
• Bright, Balanced Flavors: Packed with fresh lemon zest, juice, and juicy blueberries, this cake is the perfect balance of sweet, tart, and fruity.
• Perfectly Stable Cream Cheese Frosting: Our tips ensure a tangy, smooth, and easy-to-spread lemon cream cheese frosting that holds its shape beautifully.
• Make-Ahead & Freezer-Friendly: This dessert is perfect for planning ahead. The cake layers can be made in advance and frozen, saving you time for any special occasion.
• A Showstopping Dessert: Ideal for birthdays, holidays, or spring and summer gatherings, this beautiful layer cake is a family-friendly dessert that always impresses.

Why You’ll Love This Lemon Blueberry Layer Cake Recipe

Get ready to fall in love with the best homemade Lemon Blueberry Layer Cake you’ve ever tasted. This from-scratch recipe creates an incredibly moist and fluffy cake, bursting with bright, zesty lemon flavor and sweet, juicy blueberries in every single bite. The tender cake layers are perfectly complemented by a rich and tangy lemon cream cheese frosting that is simply irresistible. This isn’t just another dessert; it’s an experience that feels both elegant and comforting, making it the perfect centerpiece for any celebration.

What makes this simple recipe so special is its perfect texture and balanced flavor. We use room-temperature ingredients and a specific mixing method to create a light, airy crumb that stays moist for days. Tossing the blueberries in a bit of flour prevents them from sinking, ensuring they are evenly distributed throughout each layer. Whether you’re an experienced baker or trying your hand at a layer cake for the first time, our detailed instructions and pro tips will guide you to baking success. This family-friendly dessert is perfect for spring gatherings, summer parties, birthdays, or anytime you need a truly showstopping sweet treat.

Ingredients You’ll Need

Using high-quality, room temperature ingredients is the secret to achieving the perfect texture for this Lemon Blueberry Layer Cake. Here’s what you’ll need:

For the Lemon Blueberry Cake Layers:

• All-Purpose Flour: 2 1/2 cups (300g), plus 1 tablespoon for coating blueberries. Provides the structure for the cake.
• Baking Powder & Baking Soda: 2 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda act as leavening agents to make the cake rise beautifully.
• Salt: 1/2 teaspoon enhances all the other flavors.
• Unsalted Butter: 1 cup (227g), at room temperature. Creates a tender, rich crumb.
• Granulated Sugar: 1 3/4 cups (350g). Provides sweetness and moisture.
• Large Eggs: 4, at room temperature. They bind the ingredients and add richness.
• Lemon Zest & Juice: 1 tablespoon of finely grated zest and 1/4 cup (60ml) of fresh juice for a bright, tangy flavor.
• Vanilla Extract: 1 teaspoon adds warmth and depth.
• Buttermilk: 1 cup (240ml), at room temperature. Its acidity creates an exceptionally soft and moist cake.
• Blueberries: 1 1/2 cups (220g), fresh or frozen. Do not thaw if frozen.

For the Lemon Cream Cheese Frosting:

• Cream Cheese: 8 oz (226g), block-style and softened. For that signature tangy flavor.
• Unsalted Butter: 1/2 cup (113g), softened. Adds smoothness and stability.
• Powdered Sugar: 4 cups (480g), sifted to prevent lumps.
• Fresh Lemon Juice & Zest: 2 tablespoons of juice and 1 teaspoon of zest for a fresh lemon kick.
• Vanilla Extract: 1 teaspoon balances the flavors.
• Salt: A small pinch to cut through the sweetness.

For Garnish (Optional):

• Fresh blueberries
• Lemon slices or zest curls

Step-by-Step Instructions

Follow these simple steps to create a flawless and delicious Lemon Blueberry Layer Cake from scratch.

1. Step 1: Preheat and Prep Pans. First, preheat your oven to 350°F (175°C). Next, grease the bottom and sides of two 8-inch or 9-inch round cake pans. Then, line the bottoms with parchment paper and grease the parchment as well. This preparation ensures the cakes release easily without sticking.
2. 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 thoroughly helps distribute the leavening agents evenly. Consequently, your cake layers will rise beautifully. Set this bowl aside for later.
3. Step 3: Toss the Blueberries. In a separate small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of flour. This simple step coats the berries, which helps prevent them from sinking to the bottom of the batter during baking.
4. Step 4: Cream Butter and Sugar. In the large bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar together on medium speed for about 3-5 minutes. Continue until the mixture is very light, pale, and fluffy. This step incorporates air, which is crucial for a light cake.
5. Step 5: Add Eggs and Flavorings. Next, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Following the eggs, mix in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
6. Step 6: Alternate Wet and Dry Ingredients. Now, reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients (Dry, Buttermilk, Dry, Buttermilk, Dry). Mix only until the last streaks of flour have disappeared. Be careful not to overmix, as this can lead to a tough cake.
7. Step 7: Fold in Blueberries. Finally, gently fold the flour-coated blueberries into the finished batter using a rubber spatula. This should be done by hand to avoid breaking the berries or overworking the batter. As a result, the berries will remain whole and vibrant.
8. Step 8: Bake the Layers. Divide the batter evenly between the two prepared cake pans. Then, use a spatula to spread the batter into a smooth, even layer in each pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
9. Step 9: Cool the Layers. Once baked, remove the pans from the oven. Allow the cake layers to cool in the pans on a wire rack for about 15 minutes. After that, carefully run a knife around the edge of each cake and invert them onto the wire rack. Peel off the parchment paper and let them cool completely to room temperature before frosting.
10. Step 10: Make the Frosting. While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, on low speed. Once incorporated, increase the speed to medium-high and beat until fluffy. Lastly, mix in the lemon juice, lemon zest, vanilla extract, and a pinch of salt.
11. Step 11: Assemble the Cake. Ensure the cake layers are completely cool before frosting. Place one cake layer on your serving plate or cake stand. Spread a generous layer of frosting (about 1 cup) evenly over the top. Carefully place the second cake layer on top.
12. Step 12: Frost and Garnish. Use the remaining frosting to apply a thin crumb coat around the top and sides of the cake. Chill for 20 minutes to set. Then, apply the final, thicker layer of frosting, smoothing it with an offset spatula. You can create decorative swirls on top for a beautiful finish. Garnish with fresh blueberries and lemon slices if desired. Chill the cake for at least 30 minutes before slicing to allow the frosting to set firmly.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Layer Cake

• Room Temperature is Key: For the smoothest cake batter and creamiest frosting, make sure your butter, eggs, cream cheese, and buttermilk are all at room temperature. This allows them to emulsify properly, creating a lighter, more tender crumb and preventing a lumpy frosting.
• Do Not Overmix the Batter: Once you combine the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops gluten in the flour, which can result in a tough, dense, and rubbery cake.
• Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries. If using frozen, do not thaw them beforehand. Add them to the batter straight from the freezer to prevent their color from bleeding excessively into the cake batter.
• Achieve a Stable Frosting: If your cream cheese frosting seems too soft, especially in a warm kitchen, you can chill it in the refrigerator for 15-20 minutes before using. This makes it much easier to spread and create clean, sharp edges on your cake.
• Measure Flour Correctly: For best results, weigh your flour with a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup and level it off with a straight edge. Do not scoop directly from the bag, as this compacts the flour and can lead to a dry cake.

Easy Variations You Can Try

• Different Berries: This cake is also delicious with raspberries or finely chopped strawberries. The “toss in flour” trick works well for all types of berries to prevent sinking.
• Add a Lemon Curd Filling: For an extra burst of lemon flavor, spread a thin layer of store-bought or homemade lemon curd between the cake layers before adding the frosting.
• Gluten-Free Version: To make this cake gluten-free, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, but it will still be delicious.
• Make Cupcakes: This recipe can be adapted to make about 24 lemon blueberry cupcakes. Line a muffin tin with paper liners, fill them 2/3 full, and bake for 18-22 minutes, or until a toothpick comes out clean.

How to Serve & Store Your Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is best served slightly chilled or at room temperature. The bright flavors pair wonderfully with a cup of hot tea or coffee. To store, cover the cake with a cake dome or place it in an airtight container. It will keep in the refrigerator for up to 5 days. For the best taste and texture, allow slices to sit at room temperature for about 20-30 minutes before serving. You can also freeze individual slices. First, wrap each slice tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before enjoying. If you loved this recipe, you should try our famous moist banana bread next!

Watch: How to Make It

Frequently Asked Questions