Moist Lemon Blueberry Cake (Bursting with Berries)

Biscotta

The Ultimate Blueberry Lemon Layer Cake: A Moist & Tangy Delight

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

Key Takeaways

Table of Contents

Why You’ll Love This Blueberry Lemon Layer Cake Recipe

Welcome to the only Blueberry Lemon Layer Cake recipe you’ll ever need. This stunning homemade dessert strikes the perfect chord between sweet and tangy, with a texture that is unbelievably soft, moist, and tender. Each layer is bursting with bright lemon flavor from fresh zest and juice, and studded with juicy blueberries that add a pop of fruity sweetness in every single bite. This cake isn’t just a treat; it’s an experience, bringing together classic flavors in a truly elegant presentation.

What truly sets this cake apart is its perfect crumb and the luscious lemon cream cheese frosting that envelops it. The frosting is rich, creamy, and tangy, cutting through the sweetness of the cake to create a beautifully balanced flavor profile. Whether you’re an experienced baker or trying your hand at a layer cake for the first time, this recipe provides simple, clear steps to ensure success. It’s the perfect show-stopping dessert for family gatherings, spring celebrations, or any time you want to impress with a beautiful and delicious creation made entirely 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 to gather.

For the Lemon Cake Layers:

For the Lemon Cream Cheese Frosting:

Step-by-Step Instructions

Follow these simple steps to create a beautiful and delicious homemade cake from scratch.

Making and Baking the Cake Batter

  1. Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, grease the bottoms and sides of three 8-inch round cake pans. Then, line the bottoms with parchment paper rounds and lightly flour the sides, tapping out any excess. This preparation ensures the cakes release easily.
  2. Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 3 cups (360g) of all-purpose flour, baking powder, baking soda, and salt. Whisking thoroughly aerates the flour and distributes the leavening agents evenly for a consistent rise.
  3. Step 3: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium-high speed until it is smooth and creamy. Then, gradually add the granulated sugar and continue to beat for 3-5 minutes until the mixture is very light in color and fluffy in texture.
  4. Step 4: Add Eggs and Flavorings. 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 periodically with a spatula. Afterwards, beat in the vanilla extract, lemon zest, and fresh lemon juice until combined.
  5. Step 5: Alternate Wet and Dry Ingredients. Reduce the mixer speed to low. Add the dry ingredient mixture in three separate additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix only until the last streaks of flour have disappeared; do not overmix.
  6. Step 6: Fold in 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. Gently fold the coated blueberries into the finished cake batter using a rubber spatula.
  7. Step 7: Bake the 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 with a few moist crumbs attached.
  8. Step 8: Cool the Cakes. Remove the cakes from the oven and let them cool in the pans on a wire rack for about 15 minutes. After that, carefully invert the cakes onto the wire rack, remove the parchment paper, and allow them to cool completely to room temperature before frosting.

Frosting and Assembly

  1. Step 9: Prepare the Frosting. While the cakes cool, beat the softened butter and cream cheese together in a large bowl on medium-high speed until smooth and free of lumps, about 2-3 minutes.
  2. Step 10: Finish the Frosting. Reduce the mixer speed to low and gradually add the sifted powdered sugar. Once incorporated, add the lemon zest, lemon juice, vanilla extract, and a pinch of salt. Increase the speed to medium-high and beat for another 2 minutes until the frosting is light, creamy, and smooth.
  3. Step 11: Assemble the Cake. Place one cooled cake layer on your cake stand. Evenly spread about 1 to 1 1/2 cups of frosting over the top. Carefully place the second layer on top and repeat. Add the third and final layer.
  4. Step 12: Frost and Chill. Use the remaining frosting to cover the top and sides of the cake. An offset spatula works best for a smooth finish. For a professional look, apply a thin “crumb coat” first, chill for 20 minutes, then apply the final layer. Refrigerate the finished cake for at least 30-60 minutes to allow the frosting to set before serving.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Blueberry Lemon Layer Cake

Easy Variations You Can Try

How to Serve & Store Your Blueberry Lemon Layer Cake

For the best flavor and texture, serve this Blueberry Lemon Layer Cake slightly chilled or at a cool room temperature. Remove it from the refrigerator about 20-30 minutes before slicing to allow the frosting and cake to soften slightly. It pairs wonderfully with a cup of hot tea or a glass of cold milk.

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Due to the cream cheese frosting, it should not be left at room temperature for more than two hours. If you love this recipe, you should also try our top-rated moist banana bread next!


▶ PLAY RECIPE

Click to watch: Blueberry Lemon Layer Cake | Grandbaby Cakes Desserts

Frequently Asked Questions

Can I make this Blueberry Lemon Layer Cake ahead of time?
Absolutely. You can bake the cake layers up to two days in advance. Once cooled completely, wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator; just let it sit at room temperature for 20 minutes and re-whip it briefly before frosting the cake.

Can I freeze this cake?
Yes, this cake freezes very well. You can freeze individual unfrosted cake layers by wrapping them tightly in two layers of plastic wrap and one layer of foil for up to 3 months. Thaw overnight in the refrigerator. You can also freeze individual frosted slices in an airtight container for up to one month.

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before using. Toss them in the 1 tablespoon of flour just like you would with fresh berries and gently fold them into the batter at the last moment. Be aware that frozen berries may bleed some color into the batter, creating purple streaks.

Why is my cake dense instead of fluffy?
A dense cake is typically caused by overmixing the batter after adding the flour, or by using cold ingredients. Ensure you mix only until the flour is just combined, and always use room temperature butter, eggs, and buttermilk for the lightest, fluffiest result. Creaming the butter and sugar properly at the beginning is also crucial for incorporating air into the batter.

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