Moist Lemon Blueberry Cake (Perfectly Layered)

The Ultimate Blueberry Lemon Layer Cake: A Burst of Sunshine in Every Bite

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

Key Takeaways

• Perfect Flavor Balance: This recipe achieves the perfect harmony of sweet, tangy, and fruity with its moist lemon cake, vibrant blueberry filling, and rich lemon cream cheese frosting.
• Incredibly Moist Crumb: The use of buttermilk and room temperature ingredients guarantees an exceptionally soft and tender cake texture that melts in your mouth.
• Make-Ahead Friendly: The cake layers and blueberry filling can be prepared a day or two in advance, making assembly quick and stress-free for any occasion.
• Stunning Presentation: With its beautiful layers and simple garnish, this cake is a showstopper dessert perfect for birthdays, holidays, or family celebrations.

Why You’ll Love This Blueberry Lemon Layer Cake Recipe

Welcome to the only homemade Blueberry Lemon Layer Cake recipe you’ll ever need! This delightful dessert is the epitome of spring and summer, combining three layers of incredibly moist, zesty lemon cake with a sweet, jammy blueberry filling and a luxuriously tangy lemon cream cheese frosting. Each bite is a perfect explosion of bright, fresh flavors that will have everyone asking for a second slice. This from-scratch recipe is designed to be straightforward, delivering a professional-looking cake right from your home kitchen.

What makes this cake truly special is its perfect texture. We use buttermilk to ensure a tender, moist crumb that stays fresh for days. The homemade blueberry filling, made with fresh or frozen berries, provides a beautiful jewel-toned swirl between the layers and cuts through the richness of the frosting. Whether you’re an experienced baker or just starting, this simple recipe is perfect for any occasion, from a family gathering to a special celebration. It’s a family-friendly dessert that proves homemade always tastes better.

Ingredients You’ll Need

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

For the Lemon Cake Layers:

• 2 1/2 cups (300g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, at room temperature
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs, at room temperature
• 1 tbsp finely grated lemon zest (from about 2 lemons)
• 1/4 cup (60ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk, at room temperature

For the Blueberry Filling:

• 2 cups (300g) fresh or frozen blueberries
• 1/4 cup (50g) granulated sugar
• 2 tbsp (30ml) fresh lemon juice
• 1 tbsp cornstarch

For the Lemon Cream Cheese Frosting:

• 16 oz (452g) full-fat block cream cheese, softened
• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1/4 cup (60ml) fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Follow these simple steps to create a stunning and delicious homemade cake.

1. Step 1: Prepare the Oven and Pans. First, preheat your oven to 350°F (175°C). Next, grease and flour three 8-inch round cake pans. For best results and easy removal, line the bottoms with parchment paper.
2. Step 2: Make the Blueberry Filling. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries start to burst (about 5-7 minutes). In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Gradually pour the slurry into the simmering blueberries while whisking constantly. Continue to cook for another 1-2 minutes until the filling has thickened. Remove from heat and set aside to cool completely before assembling the cake.

Creating the Perfect Blueberry Lemon Layer Cake Batter

3. Step 3: Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting this mixture aside ensures the leavening agents are evenly distributed for a perfect rise.
4. Step 4: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture is very light, pale, and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated.
5. Step 5: Add Eggs and Flavorings. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. After the eggs are mixed in, beat in the lemon zest, fresh lemon juice, and vanilla extract. The batter might look slightly curdled at this point; this is perfectly normal.
6. Step 6: Alternate Dry and Wet Ingredients. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix only until just combined; a few streaks of flour are okay. Be careful not to overmix.
7. Step 7: Bake the Cake Layers. Divide the batter evenly among the three prepared cake pans and smooth the tops with a spatula. Bake for 22-26 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
8. Step 8: Cool the Cakes. Allow the cakes to cool in their pans on a wire rack for 15 minutes. Afterward, carefully invert the cakes onto the wire racks, remove the parchment paper, and let them cool completely to room temperature before frosting.

Frosting and Assembly

9. Step 9: Prepare the Lemon Frosting. In a large bowl, beat the softened cream cheese and butter together with a mixer on medium speed until smooth and creamy. Reduce the speed to low and gradually add the sifted powdered sugar. Once incorporated, add the lemon juice, lemon zest, vanilla, and salt. Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable.
10. Step 10: Assemble the Cake. Place one cake layer on your serving plate or cake stand. Spread about 1/2 cup of frosting evenly over the top. Create a dam (a border) of frosting around the edge to hold in the filling. Fill the center with half of the cooled blueberry filling. Carefully place the second cake layer on top and repeat the process.
11. Step 11: Crumb Coat and Chill. Place the third and final cake layer on top. Apply a very thin layer of frosting over the entire cake to trap any loose crumbs. This “crumb coat” is the secret to a clean finish. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
12. Step 12: Final Frost and Decorate. Once chilled, apply the remaining frosting evenly over the top and sides of the cake using an offset spatula or bench scraper. For a beautiful, rustic look, create swirls with the back of a spoon. Garnish with fresh blueberries and thin lemon slices just before serving for a stunning presentation.

Watch: How to Make It

Baking Tips, Variations & Substitutions

Pro Tips for Perfect Results

• Room Temperature is Non-Negotiable. For the smoothest batter and creamiest frosting, ensure your butter, eggs, buttermilk, and cream cheese are all at true room temperature. This allows them to emulsify properly, creating a uniform, light, and airy texture.
• Avoid Overmixing the Batter. Once you start adding the flour mixture, mix only until the streaks of flour disappear. Overmixing develops gluten, which can result in a dense, tough, and dry cake. A gentle hand is key!
• Don’t Skip the Crumb Coat. A thin “crumb coat” layer of frosting followed by a 30-minute chill is the professional secret to a perfectly smooth, crumb-free finish on your final layer of frosting. It makes decorating so much easier.
• Cool Cakes Completely. Frosting a warm cake is a recipe for disaster. The heat will melt the frosting, causing it to slide off and become a soupy mess. Patience is key for a beautifully finished Blueberry Lemon Layer Cake.

Easy Variations You Can Try

• Raspberry or Strawberry: Not a fan of blueberries? Swap them out for an equal amount of fresh or frozen raspberries or chopped strawberries in the filling for a different fruity twist.
• Lemon Curd Filling: For an extra-intense lemon flavor, alternate the blueberry filling with layers of tangy lemon curd.
• Add Poppy Seeds: Add 2 tablespoons of poppy seeds to the dry ingredients for a classic lemon poppy seed flavor and a delightful texture.
• Simple Glaze: If you’re short on time, you can skip the cream cheese frosting and top the cooled cake with a simple lemon glaze made from powdered sugar and fresh lemon juice.

How to Serve & Store Your Blueberry Lemon Layer Cake

This cake is best served slightly chilled or at room temperature. Garnish with fresh blueberries and lemon zest just before serving for the best appearance. To store, cover the cake and refrigerate for up to 5 days. The cream cheese frosting requires refrigeration. For the best taste and texture, allow individual slices to sit at room temperature for about 20-30 minutes before enjoying.

To freeze, you can wrap individual slices tightly in plastic wrap and then in foil, or freeze the entire cake before adding the final garnish. A frozen cake will keep well for up to 3 months. Thaw slices at room temperature for an hour, or thaw the entire cake overnight in the refrigerator. If you loved this recipe, try our moist vanilla cupcakes next!

Frequently Asked Questions