Tender Lemon Blueberry Cake (So Fluffy!)

The Ultimate Lemon Blueberry Layer Cake: A Perfect Dessert Recipe

Estimated reading time: 7 minutes  |  Prep time: 45 minutes  |  Total time: 3 hours 30 minutes

Key Takeaways

• Unforgettable Flavor: This cake boasts three layers of incredibly moist, tender lemon cake, a vibrant homemade blueberry filling, and a tangy, smooth lemon cream cheese frosting.
• Perfect Texture: Learn the secrets to a light and fluffy crumb by properly creaming butter and sugar and using room temperature ingredients.
• Simple From-Scratch Baking: While it looks impressive, this is a straightforward, from-scratch recipe perfect for bakers looking to create a showstopper dessert.
• Make-Ahead Friendly: The cake layers and filling can be prepared in advance, making assembly quick and stress-free for your event.
• A Showstopper for Any Occasion: This beautiful Lemon Blueberry Layer Cake is the perfect centerpiece for birthdays, spring gatherings, or any special celebration.

Why You’ll Love This Lemon Blueberry Layer Cake Recipe

Welcome to what might just be the most delightful dessert you’ll bake all year. This Lemon Blueberry Layer Cake is the epitome of bright, fresh flavors, combining zesty lemon and sweet, juicy blueberries in every single bite. It’s a truly homemade masterpiece that looks like it came from a professional bakery but is surprisingly simple to create in your own kitchen. The cake layers are exceptionally moist and tender, infused with fresh lemon zest and juice for a flavor that truly pops. Sandwiched between them is a sweet and tangy blueberry filling made from scratch, adding a beautiful jewel-toned contrast and a burst of fruity goodness.

What truly sets this dessert apart is the luscious lemon cream cheese frosting. It’s rich, creamy, and has the perfect balance of tang and sweetness, complementing the cake and filling without overpowering them. This recipe is designed to be a reliable, family-friendly dessert that’s perfect for any occasion, from Easter brunch to a summer birthday party. We’ll guide you through every step, ensuring you achieve a perfect texture and a stunning final presentation. Get ready to fall in love with your new favorite cake recipe!

Ingredients & Equipment You’ll Need

Using high-quality, fresh ingredients is the first step to creating the perfect Lemon Blueberry Layer Cake. Here is exactly what you’ll need for each component.

For the Moist Lemon Cake Layers

• All-Purpose Flour: 2 1/2 cups (300g)
• Baking Powder: 2 1/2 tsp
• Salt: 1/2 tsp
• Unsalted Butter: 1 cup (227g), at room temperature
• Granulated Sugar: 1 3/4 cups (350g)
• Large Eggs: 4, at room temperature
• Lemon Zest: 1 tbsp, finely grated (from about 2 large lemons)
• Vanilla Extract: 1 tsp
• Buttermilk: 1 cup (240ml), at room temperature
• Fresh Lemon Juice: 1/4 cup (60ml)

For the Vibrant Blueberry Filling

• Blueberries: 2 cups (300g), fresh or frozen
• Granulated Sugar: 1/4 cup (50g)
• Fresh Lemon Juice: 2 tbsp (30ml)
• Cornstarch: 1 tbsp

For the Tangy Lemon Cream Cheese Frosting

• Full-Fat Block Cream Cheese: 16 oz (452g), softened
• Unsalted Butter: 1 cup (227g), softened
• Powdered Sugar: 4 cups (480g), sifted
• Fresh Lemon Juice: 1/4 cup (60ml)
• Vanilla Extract: 1 tsp
• Salt: A small pinch

Essential Baking Equipment

• Three 8-inch (20cm) round cake pans
• Parchment paper
• Electric stand mixer or hand mixer
• Various mixing bowls (large, medium, small)
• Small saucepan
• Whisk and silicone spatula
• Measuring cups and spoons
• Wire cooling rack
• Offset spatula or bench scraper for frosting
• Piping bag (optional, but recommended for the frosting dam)

Step-by-Step Instructions

Follow these detailed steps to assemble a beautiful and delicious homemade cake. We’ll break it down into three main parts: the filling, the cake, and the final assembly.

Part 1: Making the Blueberry Filling

1. Combine Ingredients: In a small saucepan, combine the blueberries, 1/4 cup of granulated sugar, and 2 tablespoons of lemon juice. In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. This prevents lumps.
2. Cook the Filling: Place the saucepan over medium heat. Cook, stirring occasionally, until the berries begin to burst and release their juices (about 5-7 minutes). Stir in the cornstarch slurry and continue to cook, stirring constantly, for another 1-2 minutes until the filling has thickened significantly. Transfer the filling to a separate bowl and allow it to cool completely.

Part 2: Baking the Perfect Lemon Cake Layers

3. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For easy removal, line the bottoms with parchment paper rounds.
4. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. Whisking acts like sifting to distribute the leavening agents evenly for a perfect rise.
5. Cream Butter and Sugar: In a large bowl with a stand mixer or hand mixer, beat the room-temperature butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should be very light, pale, and fluffy. This step is crucial for a light cake texture.
6. Add Eggs and Flavor: Reduce the mixer speed to medium-low. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the lemon zest and vanilla extract.
7. Alternate Wet and Dry: In a separate small bowl, stir together the buttermilk and 1/4 cup of fresh lemon juice. With the mixer on its lowest speed, add the dry ingredients in three parts, alternating with the buttermilk mixture in two parts (begin and end with the dry ingredients). Mix only until the last streaks of flour disappear. Do not overmix.
8. Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs.
9. Cool Completely: Let the cakes cool in the pans on a wire rack for 15 minutes. Then, carefully invert them onto the rack, peel off the parchment paper, and let them cool completely to room temperature before frosting.

Part 3: Frosting and Assembling Your Lemon Blueberry Layer Cake

10. Make the Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Reduce the speed to low and gradually add the sifted powdered sugar. Once combined, add the lemon juice, vanilla, and salt. Increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy.
11. Assemble the First Layer: Place one cooled cake layer on your serving plate. Pipe a dam of frosting around the outer edge. This will hold the blueberry filling in place. Spread half of the cooled blueberry filling inside the frosting dam.
12. Add the Second and Third Layers: Carefully place the second cake layer on top. Repeat the process: pipe a frosting dam and spread the remaining blueberry filling. Place the third cake layer on top, bottom-side up for a flat surface.
13. Crumb Coat and Chill: Apply a thin layer of frosting all over the cake to trap any loose crumbs (this is called a “crumb coat”). Chill the cake in the refrigerator for at least 30 minutes.
14. Final Frosting and Chill: After chilling, apply the remaining frosting over the top and sides, using an offset spatula or bench scraper to create a smooth or textured finish. For best results and clean slices, chill the finished cake for at least 1 hour before serving.

Baking Tips, Variations & Substitutions

Pro Tips for Perfect Results

• Room Temperature is Non-Negotiable: For a smooth, emulsified batter, your butter, eggs, buttermilk, and cream cheese MUST be at room temperature. This is the secret to a professional texture and prevents a curdled batter.
• Don’t Overmix the Batter: Once you start adding the flour, mix on the lowest speed and only until it’s just combined. Overmixing develops gluten, leading to a tough, dense cake.
• Sift Your Powdered Sugar: To avoid lumpy frosting, always sift your powdered sugar. This ensures the smoothest, creamiest lemon cream cheese frosting imaginable.
• Fresh Lemon Juice is Best: Freshly squeezed lemon juice and zest provide a much brighter, more authentic flavor than bottled juice. It truly elevates this simple recipe.

Easy Variations You Can Try

• Raspberry Lemon Cake: Substitute fresh or frozen raspberries for the blueberries in the filling for a different, equally delicious flavor combination.
• Add a Lemon Soak: For an even more intense lemon flavor and extra moisture, you can make a simple lemon syrup (equal parts sugar and water, heated with lemon juice) and brush it over the warm cake layers.
• Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.

How to Serve & Store Your Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is best served chilled to ensure the frosting is firm and the slices are clean and neat. For a beautiful presentation, garnish slices with a few fresh blueberries and a delicate curl of lemon zest. Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The flavors actually meld and deepen by the second day! For more delicious from-scratch desserts, try our reader-favorite chewy brownie recipe.

To freeze, you can freeze individual slices or the entire cake. For slices, wrap them tightly in plastic wrap, then a layer of aluminum foil, and store in a freezer bag for up to 3 months. Thaw in the refrigerator for a few hours before enjoying. To freeze the whole cake, place it in the freezer unwrapped for 1 hour to firm up the frosting, then wrap it well in plastic wrap and foil.

Watch: How to Make It

Frequently Asked Questions