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Lemon Blueberry Layer Cake
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Lemon Blueberry Layer Cake

This vibrant Lemon Blueberry Layer Cake is soft, moist, and full of bright citrus flavor and juicy blueberries. With tender layers infused with lemon zest and juice, it’s topped with a creamy, tangy cream cheese frosting. A refreshing, luscious dessert perfect for spring, summer, or any special celebration.
Prep Time35 minutes
Cook Time25 minutes
cooling and chilling4 hours
Total Time5 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 and line bottoms with parchment paper. Grease parchment for easy release.

Make the Cake Batter:

  • In a large bowl, beat softened butter on high for 1 minute until creamy.
  • Add granulated and brown sugars and beat on medium-high for 2 minutes.
  • Add oil and beat for another 3 minutes until light and creamy.
  • Add eggs and vanilla; beat on medium for 1 minute until combined. Scrape down bowl as needed.

Mix Dry Ingredients:

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

Combine Wet and Dry:

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

Add Blueberries:

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

Bake the Cakes:

  • Divide batter evenly between prepared pans. Bake for 22–26 minutes or until a toothpick comes out clean.
  • Let cakes cool completely in pans before removing and assembling.

Make 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 to start, then increase to high and beat for 3 minutes until fluffy.

Assemble the Cake:

  • Level the tops of cakes if needed.
  • Place one layer on a cake stand and spread frosting on top. Repeat with remaining layers.
  • Frost the top and sides with remaining frosting. Garnish with blueberries, lemon slices, or zest if desired.
  • Chill the cake for at least 45 minutes before slicing.

Notes

Store covered in the refrigerator for up to 5 days.
Use fresh blueberries for best results.
Double the frosting if you want a thicker coating or plan to pipe decorations.