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Lemon Blueberry Layer Cake
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Lemon Blueberry Layer Cake

This vibrant and refreshing Lemon Blueberry Layer Cake is soft, moist, and packed with zesty lemon flavor and bursts of juicy blueberries. Finished with a tangy cream cheese frosting, it's a perfect dessert for spring, summer, or any festive occasion that calls for something light, bright, and beautiful.
Prep Time35 minutes
Cook Time25 minutes
cooling and chilling3 hours
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: fresh berry cake, lemon blueberry cake, lemon cream cheese frosting, spring layer cake
Servings: 12
Calories: 450kcal

Ingredients

For the Cake:

  • ½ cup 113g unsalted butter, softened
  • 1¼ cups 250g granulated sugar
  • ½ cup 100g packed light brown sugar
  • 6 tablespoons 90ml vegetable, canola, or avocado oil
  • 4 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups 375g all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup 180ml buttermilk, room temperature
  • 2 tablespoons lemon zest
  • ½ cup 120ml lemon juice (about 3–4 lemons), room temperature
  • 1½ cups 210g fresh blueberries
  • 1 tablespoon all-purpose flour for tossing blueberries

For the Cream Cheese Frosting:

  • 8 oz 226g full-fat brick cream cheese, softened
  • ½ cup 113g unsalted butter, softened
  • 3½ cups 420g confectioners’ sugar
  • 1 tablespoon 15ml heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

Prep the Pans:

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.

Make the Cake Batter:

  • In a large bowl, beat the softened butter on high speed until creamy (about 1 minute).
  • Add both sugars and beat on medium-high for 2 minutes.
  • Add the oil and beat for another 3 minutes until light and fluffy.
  • Add eggs and vanilla extract, and beat on medium speed until fully incorporated (about 1 minute). Scrape down the bowl as needed.

Mix Dry Ingredients:

  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Combine Wet and Dry:

  • Add the dry mixture to the wet ingredients and beat on low just until combined.
  • Add buttermilk, lemon zest, and lemon juice. Mix gently until incorporated—do not overmix.

Add Blueberries:

  • Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.

Bake the Cakes:

  • Divide the batter evenly among the prepared pans.
  • Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cakes cool completely in the pans on wire racks.

Prepare the Frosting:

  • Beat cream cheese and butter together on medium speed for 3 minutes until smooth.
  • Add confectioners’ sugar, cream, vanilla, and salt. Beat on low at first, then increase to high speed for 3 minutes until light and fluffy.

Assemble the Cake:

  • If needed, level the cakes by slicing off any domed tops.
  • Place the first cake layer on a stand or plate and spread frosting over the top.
  • Repeat with remaining layers, then frost the sides and top of the cake.
  • Garnish with blueberries, lemon slices, or zest if desired.
  • Chill the cake for at least 45 minutes before slicing to set the frosting.

Notes

Store leftover cake covered in the refrigerator for up to 5 days.
Use fresh blueberries for best texture and flavor—frozen may bleed into the batter.
For a thicker or piped frosting layer, double the frosting recipe.