The Ultimate Lemon Blueberry Cake: A Moist & Zesty Recipe
Estimated reading time: 7–9 minutes | Prep time for lemon blueberry cake: 60 minutes | Total time: 3 hours (includes cooling)
Key Takeaways
- Unforgettable Flavor & Texture: This cake features incredibly moist, tender lemon cake layers, a sweet and jammy homemade blueberry filling, and a rich, tangy lemon cream cheese frosting for the perfect flavor balance.
- Perfect for Any Occasion: While it looks impressive, this simple recipe is achievable for bakers of all levels. It’s the perfect family-friendly dessert for birthdays, spring gatherings, or a special weekend treat.
- Make-Ahead Friendly: The cake layers and blueberry filling can be prepared a day or two in advance, making assembly quick and stress-free.
- Stunning Presentation: Our tips on creating a frosting dam and applying a crumb coat will help you build a beautiful, professional-looking layer cake from scratch.
Table of Contents
Why You’ll Love This Lemon Blueberry Cake Recipe
Get ready to fall in love with your new favorite dessert: the ultimate homemade Lemon Blueberry Cake. This recipe is the perfect harmony of bright, zesty lemon and sweet, juicy blueberries, all wrapped up in three layers of impossibly moist cake and a luscious lemon cream cheese frosting. It’s a showstopper dessert that tastes even better than it looks, delivering a truly gourmet bakery experience right from your own kitchen.
What makes this recipe so special is the attention to detail that guarantees a perfect texture and flavor profile. We use buttermilk and fresh lemon to create an incredibly tender crumb, while the homemade blueberry filling provides a burst of authentic fruit flavor that you just can’t get from a jar. This isn’t just a cake; it’s an experience. Perfect for spring celebrations, Easter, Mother’s Day, or anytime you need a bright and cheerful dessert, this simple recipe will guide you to creating the best Lemon Blueberry Cake you’ve ever had.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the first step to achieving a flawless Lemon Blueberry Cake. Here’s what you’ll need to gather:
For the Moist Lemon Cake Layers:
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 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 finely grated lemon zest (from about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
For the Jammy Blueberry Filling:
- 2 cups (300g) fresh or frozen blueberries
- 1/4 cup (50g) granulated sugar
- 2 tbsp (30ml) fresh lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
For the Tangy 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 tsp vanilla extract
- Pinch of salt
Essential Equipment:
- Three 8-inch (20cm) round cake pans & Parchment paper
- Electric stand mixer with a paddle attachment, or a hand mixer
- Various mixing bowls, whisk, and a rubber spatula
- Small saucepan for the filling
- Wire cooling racks
- Offset spatula or bench scraper for frosting
Step-by-Step Instructions
Follow these simple steps to create a beautiful and delicious layer cake from scratch. We’ll walk through making the cake, the filling, the frosting, and the final assembly.
- 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, line the bottom of each pan with a circle of parchment paper. This ensures the cakes release easily without sticking.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking helps to evenly distribute the leavening agents and aerate the flour, which leads to a more even rise in your cake layers. Set this mixture aside.
- Step 3: 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 about 3-5 minutes. Scrape down the sides of the bowl occasionally. The mixture should become very light, pale, and fluffy. This step is crucial as it incorporates air for a tender crumb.
- Step 4: Add Eggs and Flavorings. Reduce the mixer speed to medium-low and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the fresh lemon zest, lemon juice, and vanilla extract until just combined. The batter might look slightly curdled at this point, which is perfectly normal.
- Step 5: Alternate Wet and Dry Ingredients. With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the buttermilk in two additions. Always begin and end with the dry ingredients (flour, buttermilk, flour, buttermilk, flour). Mix only until the last streaks of flour have just disappeared. It is very important not to overmix, as this can result in a tough cake.
- Step 6: Divide and Bake. Evenly divide the finished batter among the three prepared cake pans. A kitchen scale is helpful for precision. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean or with a few moist crumbs attached.
- Step 7: Cool the Cakes. Once baked, remove the cakes from the oven. Allow them to cool in their pans on a wire rack for about 15 minutes. After that, carefully invert the cakes onto the wire racks, peel off the parchment paper, and let them cool completely to room temperature before frosting.
- Step 8: Make the Blueberry Filling. While the cakes cool, prepare the filling. Combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Once the blueberries begin to burst, stir in the cornstarch slurry. Continue to cook, stirring constantly, for 1-2 minutes until the mixture thickens into a jam-like consistency. Remove from the heat and let it cool completely.
- Step 9: Whip the Frosting. In a large bowl, use a hand or stand mixer to beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, on low speed. Once combined, add the lemon juice, vanilla extract, and salt. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light, airy, and fluffy.
- Step 10: Assemble the First Layer. Place one cooled cake layer on your serving plate. Spread about one-third of the lemon cream cheese frosting evenly over the top. Create a border of frosting around the edge of the cake layer using a piping bag or the back of a spoon. This “dam” is essential to hold the blueberry filling in.
- Step 11: Add Filling and Second Layer. Carefully spoon half of the cooled blueberry filling into the center of the frosting dam, spreading it evenly. Gently place the second cake layer on top. Repeat the process: add another third of the frosting, pipe a dam, and spread the remaining blueberry filling inside.
- Step 12: Frost the Cake. Place the final cake layer on top. Apply a thin layer of the remaining frosting all over the top and sides of the cake. This is called a crumb coat, and it traps any loose crumbs. Chill the cake in the refrigerator for at least 30 minutes. After chilling, apply the rest of the frosting smoothly over the entire cake with an offset spatula. For a decorative touch, you can create beautiful swirls with the back of a spoon or spatula.
Making the Perfect Lemon Blueberry Cake Batter
Preparing the Filling and Frosting
Assembling Your Masterpiece
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 tender, uniform crumb and a non-lumpy frosting.
- Do Not Overmix the Batter: Once you start adding the flour, mix on the lowest speed and only until the ingredients are just combined. Overmixing develops gluten, which will make your cake dense and tough instead of light and tender.
- The Frosting Dam is Important: Don’t skip piping a border of frosting before adding the blueberry filling. This dam prevents the filling from oozing out the sides and keeps your finished cake looking clean and professional.
- Chill for a Clean Finish: A crumb coat and chilling the cake are essential for a beautiful finish. Chilling the cake before the final layer of frosting firms everything up, making it much easier to achieve a smooth, crumb-free surface.
Easy Variations You Can Try
- Raspberry or Blackberry Filling: Not a fan of blueberries? Substitute with an equal amount of fresh or frozen raspberries or blackberries for a different, delicious twist.
- Lemon Curd Swirl: For an extra-intense lemon flavor, gently swirl 1/4 cup of lemon curd into the cake batter before baking, or add a thin layer on top of the blueberry filling.
- White Chocolate Ganache: For a decadent touch, drizzle a white chocolate ganache over the top of the finished, chilled cake.
- Cupcake Version: Convert this recipe into about 24 cupcakes. Fill liners 2/3 full and bake for 18-22 minutes. Once cool, core the center, add the blueberry filling, and top with lemon frosting.
How to Serve & Store Your Lemon Blueberry Cake
For the best flavor and texture, let the finished cake sit at room temperature for about 20-30 minutes before serving. This allows the frosting and cake to soften slightly. Garnish with a crown of fresh blueberries and thin lemon slices for a stunning presentation. This cake pairs beautifully with a cup of tea or coffee.
To store your Lemon Blueberry Cake, cover it and keep it in the refrigerator for up to 5 days. The flavors will meld and become even more delicious by the second day. You can also freeze individual slices. To do so, wrap each slice tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw frozen slices in the refrigerator overnight before enjoying. For another fruity favorite, try our reader-favorite Moist Banana Bread recipe!
Watch: How to Make It
Frequently Asked Questions
Can I make this Lemon Blueberry Cake ahead of time?
Yes, absolutely! You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. The blueberry filling can also be made up to three days ahead and stored in an airtight container in the refrigerator. Frost and assemble the cake on the day you plan to serve it.
Can I freeze this recipe?
Yes, this cake freezes beautifully. For best results, freeze the unfrosted, cooled cake layers by wrapping them tightly in plastic wrap and then foil for up to 2 months. Thaw them at room temperature before frosting. Alternatively, you can freeze fully assembled and frosted slices by wrapping them tightly and storing them for up to 3 months. Thaw frozen slices in the refrigerator overnight.
Can I reduce the sugar?
While you can slightly reduce the sugar, be aware that it affects more than just sweetness. Sugar contributes to the cake’s moistness and tender texture, and it provides structure to the frosting. We recommend not reducing the sugar by more than 1/4 cup (50g) in the cake batter for the best results.
Can I use frozen blueberries for the filling?
Absolutely! Frozen blueberries work perfectly for the filling. There is no need to thaw them first; simply add them to the saucepan directly from the freezer. You may need to cook the filling for an extra minute or two to account for the added moisture from ice crystals.
