Lemon Blueberry Layer Cake

A bright and refreshing cake featuring moist lemon-infused layers bursting with juicy blueberries, all wrapped in a luscious lemon cream cheese frosting. This showstopper dessert combines the tangy zest of lemons with sweet blueberries for a perfectly balanced flavor profile that’s sure to impress at any gathering.

Why You’ll Love This Recipe

This Lemon Blueberry Layer Cake is more than just a dessert—it’s an experience. The vibrant combination of citrus and berries creates a refreshing taste that’s perfect for spring and summer celebrations, though delightful any time of year. Each bite delivers the perfect balance of tangy lemon and sweet, juicy blueberries.

The cake layers are incredibly moist thanks to the buttermilk and oil in the batter, while the cream cheese frosting adds a rich, creamy element that complements the fruity flavors beautifully. Whether you’re an experienced baker or trying your hand at a layer cake for the first time, this recipe offers clear instructions for spectacular results.

The stunning purple-blue berry bursts against the yellow-tinged cake create a visually striking dessert that’s as beautiful as it is delicious. It’s the perfect centerpiece for birthdays, bridal showers, Easter, Mother’s Day, or anytime you want to bring a touch of elegance to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the backbone of this cake, providing structure while remaining tender when properly measured. For best results, spoon and level your flour rather than scooping directly from the bag, which can lead to a dense cake.

Baking powder and baking soda work together as leavening agents, helping the cake rise beautifully and creating that light, fluffy texture we all love in a perfect layer cake.

Salt balances the sweetness and enhances all the flavors in the cake. Don’t skip this humble ingredient—it’s essential for a well-rounded taste profile.

Unsalted butter brings richness and flavor to both the cake and frosting. Using unsalted allows you to control the exact amount of salt in your recipe.

Vegetable oil is key to the cake’s incredible moisture. Unlike cakes made with butter alone, oil-based cakes stay tender even when refrigerated.

Granulated sugar and light brown sugar combine to create the perfect sweetness level. The brown sugar adds depth and moisture while the granulated sugar provides the classic sweetness and helps create a tender crumb.

Eggs provide structure, richness, and help bind all the ingredients together. Room temperature eggs incorporate much better into your batter than cold ones.

Vanilla extract adds a warm, aromatic backdrop that enhances the fruit flavors without competing with them.

Lemon zest and juice are the stars of this cake, infusing every bite with bright, tangy flavor. The oils in the zest are particularly flavorful, so don’t skimp on this ingredient.

Buttermilk adds tenderness and a subtle tang that complements the lemon perfectly. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Blueberries bring bursts of sweet-tart flavor and beautiful color to the cake. Tossing them in flour before adding to the batter helps prevent them from sinking to the bottom during baking.

Cream cheese creates a tangy, rich frosting that pairs wonderfully with the lemon and blueberry flavors. It’s less sweet than traditional buttercream, allowing the fruit flavors to shine.

Confectioners’ sugar gives the frosting its sweetness and structure, creating a smooth, spreadable consistency perfect for decorating.

Directions

1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
3. In a large bowl, using a mixer, beat the butter, oil, granulated sugar, and brown sugar together until creamy and smooth.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, lemon zest, and lemon juice.
5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with dry ingredients. Mix each addition just until incorporated.
6. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool completely in the pans set on a wire rack before frosting.
10. For the Frosting: In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy.
11. Add the confectioners’ sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat until fully combined and creamy.
12. Assemble the cake by layering and frosting each layer, then frost the outside of the cake.

Servings and Timing

This Lemon Blueberry Layer Cake serves 12 people generously. It’s perfect for special occasions when you need a showstopping dessert.

Prep Time: 45 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 10 minutes
Calories: 560 kcal per serving

Variations

Berry Swap: Replace the blueberries with raspberries or blackberries for a different flavor profile.

White Chocolate Addition: Fold 1/2 cup of white chocolate chips into the batter along with the blueberries for added sweetness and texture.

Coconut Twist: Add 1/2 cup of shredded coconut to the batter and sprinkle toasted coconut between layers for a tropical variation.

Lavender-Lemon: Add 1-2 teaspoons of culinary lavender to the sugar before creaming with butter for a subtle floral note that pairs beautifully with lemon.

Gluten-Free Version: Substitute the all-purpose flour with a high-quality gluten-free flour blend (preferably one with xanthan gum included) for a gluten-free cake that everyone can enjoy.

Lemon Curd Filling: Instead of frosting between the layers, spread a thin layer of lemon curd for an extra tangy surprise.

Naked Cake Style: For a more rustic look, apply only a thin layer of frosting to the outside of the cake, allowing the layers to show through.

Storage/Reheating

Room Temperature Storage: The assembled cake can be kept at room temperature in a cake keeper or under a cake dome for up to 24 hours, as long as your kitchen isn’t too warm.

Refrigerator Storage: Due to the cream cheese frosting, this cake should be refrigerated if not being served within a day. It will keep well in the refrigerator for up to 5 days. Cover the cake or any cut sections with plastic wrap to prevent it from drying out.

Freezing Instructions: This cake freezes beautifully. You can freeze the whole assembled cake or individual slices:

1. Place the cake or slices in the freezer uncovered for about 1 hour to set the frosting.
2. Once firm, wrap thoroughly in plastic wrap, followed by aluminum foil or place in an airtight container.
3. Freeze for up to 3 months.

Thawing: Thaw the frozen cake overnight in the refrigerator, then let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Serving Tip: For the best taste experience, allow refrigerated cake to sit at room temperature for 20-30 minutes before serving to take the chill off and allow the flavors to fully develop.

FAQs

Can I make this cake in advance?

Yes, you can make this cake 1-2 days in advance. Store it covered in the refrigerator and let it come to room temperature for about 30 minutes before serving for the best flavor and texture.

Why do I need to coat the blueberries in flour?

Coating the blueberries in flour helps them stay suspended in the batter during baking rather than sinking to the bottom of the pan. This ensures even distribution of berries throughout each slice.

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in this recipe. Do not thaw them first, as this can cause the color to bleed too much into the batter. Just toss them in flour while still frozen and fold gently into the batter.

How do I prevent my cream cheese frosting from being too runny?

Make sure your cream cheese and butter are softened but not overly warm or melted. If your frosting seems too soft, refrigerate it for 20-30 minutes before frosting the cake. Also, be sure to use full-fat cream cheese for the best structure.

Can I make this cake in different sized pans?

Yes, you can adapt this recipe for different pan sizes. For two 9-inch pans, you’ll need to increase the baking time to about 30-35 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes. Always use the toothpick test to check for doneness.

Why did my blueberries sink to the bottom of the cake?

If your blueberries sank despite being coated in flour, your batter might have been too thin. Make sure you’re measuring ingredients correctly and not overmixing, which can add too much air to the batter.

Can I make this cake without the lemon flavor?

Certainly! You can omit the lemon zest and juice and replace the juice with additional buttermilk. The cake will still be delicious with just the blueberries and vanilla flavors.

How can I ensure my cake layers are even?

For perfectly even layers, use a kitchen scale to divide the batter equally among your prepared pans. You can also use cake strips wrapped around the outside of the pans to promote even baking.

My frosting has little lumps in it. What went wrong?

Little lumps in cream cheese frosting typically mean the cream cheese wasn’t quite soft enough before beating. Make sure both the butter and cream cheese are at room temperature. If you still have lumps, try pressing the frosting through a fine-mesh sieve.

Can I transform this into a sheet cake instead of layers?

Yes! This recipe works well as a sheet cake. Pour the batter into a greased 9×13 inch pan and bake at the same temperature for about 35-40 minutes or until a toothpick comes out clean from the center.

Conclusion

This Lemon Blueberry Layer Cake is the perfect balance of tangy citrus and sweet berries, creating an irresistible dessert that’s sure to become a new favorite. The moist, tender cake layers studded with juicy blueberries pair beautifully with the creamy lemon frosting, making each bite a delightful experience.

What makes this cake truly special is its versatility. Whether you’re celebrating a special occasion or simply want to bring a touch of brightness to an ordinary day, this cake delivers both impressive presentation and exceptional flavor. The contrast of colors between the lemon-infused layers and vibrant blueberries creates a stunning visual that’s as appealing to the eye as it is to the palate.

Don’t be intimidated by the multiple steps—the effort is well worth the result. With its perfect balance of flavors and textures, this Lemon Blueberry Layer Cake is guaranteed to draw compliments and requests for the recipe whenever you serve it. Happy baking!

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