Blueberry Lemon Layer Cake

Oh my gosh… this Blueberry Lemon Layer Cake is so bright and happy! It’s soft, sweet, and filled with juicy blueberries. I made it once, and wow, it was gone so fast!

The lemon makes it fresh and zesty. The blueberries pop with every bite. It’s like summer in a cake, and everyone smiles when they taste it.

It’s super easy to make. Mix, bake, and stack the layers. Let’s bake this sweet, sunny cake together!

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The tangy lemon zest and juice complement the sweetness of fresh blueberries.
• Ultra Moist Cake: Thanks to buttermilk, this cake stays tender and fluffy.
• Crowd-Pleaser: Whether for a summer gathering or a cozy winter treat, this cake is always a hit!
• Easy to Make: No complicated techniques—just simple steps for a showstopping result.
• Can Be Made Ahead: Both the cake and frosting can be prepared in advance!

Required Kitchen Tools

To make this Blueberry Lemon Layer Cake, you’ll need:

• Mixing Bowls – For dry and wet ingredients.
• Electric Mixer – A stand mixer or hand mixer makes creaming the butter and sugar a breeze.
• 9-inch Cake Pans (2 or 3) – For even layers.
• Whisk & Spatula – To mix and fold ingredients.
• Cooling Rack – For cooling cakes evenly.
• Zester & Juicer – Fresh lemon zest and juice are key to the best flavor.
• Cake Turntable (Optional) – If you want a professional finish when frosting.

Ingredients for Blueberry Lemon Cake

Here’s what you’ll need to bake this delicious cake:

For the Cake:

• Unsalted butter – 1 cup (softened)
• Granulated sugar – 1 ¾ cups
• Brown sugar – ¼ cup (for depth of flavor)
• Large eggs – 4 (at room temperature)
• Pure vanilla extract – 2 teaspoons
• Lemon zest – From 3 medium lemons
• Lemon juice – ⅓ cup (freshly squeezed)
• Buttermilk – 1 cup (room temperature)
• All-purpose flour – 3 cups (spooned & leveled)
• Baking powder – 2 ½ teaspoons
• Salt – ½ teaspoon
• Blueberries – 2 cups (fresh or frozen; do not thaw)
• All-purpose flour – 2 tablespoons (for coating blueberries)

For the Cream Cheese Frosting:

• Full-fat cream cheese – 8 oz (softened)
• Unsalted butter – 1 cup (softened)
• Confectioners’ sugar – 4 cups (sifted)
• Heavy cream – 2 tablespoons
• Vanilla extract – 1 teaspoon
• Pinch of salt – Balances the sweetness

Variations for Blueberry Lemon Cake

Want to customize your cake? Here are some fun twists!

• Make It a Sheet Cake – Bake in a 9×13-inch pan instead of layers for a simpler version.
• Add Almond Flavor – A teaspoon of almond extract pairs beautifully with blueberries.
• Use Other Berries – Swap blueberries for raspberries or blackberries.
• Lemon Syrup Soak – Brush the cake layers with a lemon syrup (sugar + lemon juice) for extra moisture.
• Gluten-Free Option – Use a 1:1 gluten-free baking flour substitute.

Step-by-Step Instructions

1. Prepare Your Ingredients and Pans

• Preheat your oven to 350°F (175°C).
• Grease and line two or three 9-inch round cake pans with parchment paper. This prevents sticking and ensures even baking.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Toss the blueberries with 2 tablespoons of flour to prevent them from sinking in the batter.

2. Cream Butter and Sugar

• In a large mixing bowl, beat butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the vanilla extract, lemon zest, and lemon juice until combined.

3. Alternate Dry Ingredients and Buttermilk

• Reduce the mixer to low speed and add the flour mixture in three additions, alternating with the buttermilk in two additions (starting and ending with flour).
• Mix until just combined—do not overmix!

4. Fold in the Blueberries

• Using a spatula, gently fold in the flour-coated blueberries. This ensures they are evenly distributed without breaking apart.

5. Bake the Cake

• Divide the batter evenly between the prepared cake pans and smooth the tops.
• Bake for 28-32 minutes (for two layers) or 22-26 minutes (for three layers), until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.

Making the Cream Cheese Frosting

1. Beat the Butter and Cream Cheese

• In a large mixing bowl, beat cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes).

2. Add the Sugar and Vanilla

• Gradually add the confectioners’ sugar, one cup at a time, beating on low speed until combined.
• Add the vanilla extract, salt, and heavy cream, then beat on medium-high speed for 3 minutes, until fluffy.

3. Assemble the Cake

Option 1: Two-Layer Cake

• Place one cake layer on a serving plate and spread ⅓ of the frosting evenly over the top.
• Place the second cake layer on top and frost the top and sides.

Option 2: Three-Layer Cake

• Spread ¼ of the frosting over the first layer, then add the second layer and repeat.
• Place the third layer on top and use the remaining frosting to coat the entire cake.

4. Decorate and Serve

• Garnish with fresh blueberries and lemon slices for a beautiful finish.
• Let the cake chill in the fridge for 30 minutes before slicing—it helps set the frosting.

How to Serve Blueberry Lemon Layer Cake

This cake is a showstopper on its own, but here are some ways to take it to the next level:

• With Extra Berries – Add a mix of fresh blueberries, raspberries, or blackberries on top.
• Drizzle with Lemon Glaze – Combine powdered sugar and lemon juice for a light drizzle over the frosting.
• Pair with Ice Cream – Vanilla bean or lemon sorbet complement this cake perfectly.
• Dust with Powdered Sugar – A light sprinkle gives it a professional touch.
• Serve with Tea or Coffee – The citrus flavors shine alongside a hot cup of tea or espresso.

Storing Blueberry Lemon Layer Cake

At Room Temperature:

• If unfrosted, store the cake layers wrapped in plastic wrap for up to 24 hours.

In the Refrigerator:

• Store the fully frosted cake in an airtight container for up to 4 days.
• Let it sit at room temperature for 30 minutes before serving for the best texture.

In the Freezer:

• Wrap individual cake layers tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
• Frosted cake slices can also be frozen—just wrap them securely and thaw overnight in the fridge.

Blueberry Lemon Cake Nutrition Facts

Serving Size	1 slice (based on 12 servings)
Calories	~450 kcal
Carbs	~60g
Sugar	~40g
Fat	~20g
Protein	~5g

Nutritional values are approximate and depend on portion size and ingredient brands used.

Blueberry Lemon Layer Cake FAQs

Can I make this cake ahead of time?

Yes! Bake the cake layers 1-2 days in advance and store them wrapped at room temperature. Frost the cake just before serving for the freshest taste.

Can I use frozen blueberries?

Yes! Do not thaw them before adding to the batter. Toss with flour to prevent them from bleeding into the cake.

How do I make this cake extra moist?

• Use buttermilk instead of regular milk.
• Don’t overbake—check with a toothpick at 28 minutes.
• Add a lemon syrup soak (brush lemon juice + sugar over the cake layers before frosting).

Can I make this into cupcakes?

Yes! Fill cupcake liners ¾ full and bake at 350°F (175°C) for 18-22 minutes.

FAQs

Can I use frozen blueberries?
Yes! Use them frozen (do not thaw) and toss them in flour before adding.

Can I make this into cupcakes?
Yes! Bake at 350°F for 18-22 minutes.

How do I make the cake more moist?
Use buttermilk and avoid overbaking. Brushing layers with lemon syrup helps, too!