Name: Lemon Blueberry Layer Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; Zest of 2 lemons; 4 large eggs; 1/3 cup fresh lemon juice; 1 tsp vanilla extract; 1 cup buttermilk; 1 1/4 cups fresh or frozen blueberries (tossed with 1 tbsp flour); 8 oz (1 block) cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 2–3 tbsp fresh lemon juice; Zest of 1 lemon; 1 tsp vanilla extract; Fresh blueberries; Lemon slices; Mint leaves

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A deliciously light and refreshing cake, the Lemon Blueberry Layer Cake combines the tangy citrus flavor of lemons with the sweet burst of blueberries. Topped with a smooth and creamy lemon cream cheese frosting, it’s the perfect dessert for any occasion, whether it’s a celebration or just a sweet treat to enjoy with a cup of tea.

Ingredients

For the Cake:

2 ½ cups all-purpose flour

2 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

Zest of 2 lemons

4 large eggs

⅓ cup fresh lemon juice

1 teaspoon vanilla extract

1 cup buttermilk

1 ¼ cups fresh or frozen blueberries (tossed with 1 tablespoon flour)

For the Lemon Cream Cheese Frosting:

8 oz (1 block) cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2–3 tablespoon fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

For Garnish (Optional):

Fresh blueberries

Lemon slices

Mint leaves

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

Directions

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar:
In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer until light and fluffy, about 2–3 minutes.

Add Eggs and Lemon Juice:
Beat in the eggs, one at a time, until fully incorporated. Mix in the lemon juice and vanilla extract.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Be careful not to overmix.

Fold in Blueberries:
Gently fold in the floured blueberries, making sure they are evenly distributed.

Bake the Cake:
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes:
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting:
Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Add the lemon juice, lemon zest, and vanilla extract, then beat on high speed until the frosting is light and fluffy.

Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the second and third layers, spreading frosting evenly between each. Frost the top and sides of the cake.

Decorate:
Garnish with fresh blueberries, lemon slices, and mint leaves, if desired.

Tip: For extra flavor, brush the cake layers with a simple syrup made of lemon juice and sugar before frosting. Enjoy this luscious treat!

Servings and Timing

This recipe makes about 12 servings, and the total time for preparation and baking is approximately 1 hour and 30 minutes. It will take around 30 minutes for the cakes to bake, and about 10 minutes for cooling before assembling the cake.

Variations

Add Other Fruits: I love experimenting with other berries, so you could substitute blueberries with raspberries or blackberries for a different flavor profile.

Gluten-Free Option: If you prefer a gluten-free cake, you can substitute the all-purpose flour with a gluten-free flour blend.

Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful lemon poppy seed variation.

Frosting Variation: For a lighter frosting, I sometimes use whipped cream instead of cream cheese, giving the cake a fluffier texture.

Storage/Reheating

I recommend storing this Lemon Blueberry Layer Cake in an airtight container in the fridge for up to 3-4 days. The cake stays moist and flavorful even when chilled! If you want to reheat individual slices, simply place them in the microwave for about 15-20 seconds. If you'd like to freeze the cake, wrap the layers tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

FAQs

How can I prevent the blueberries from sinking in the cake?

To prevent the blueberries from sinking, I toss them in a tablespoon of flour before adding them to the batter. This helps them stay suspended throughout the cake.

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries can be used, but make sure to toss them in flour first to avoid them releasing too much moisture into the batter.

How do I make the cake layers more moist?

You can brush the cake layers with a simple syrup made from lemon juice and sugar before frosting. This helps lock in moisture and enhances the lemon flavor.

Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead of time and store them tightly wrapped in plastic wrap at room temperature. Frost the cake just before serving.

Is there a way to make the frosting less sweet?

If you find the cream cheese frosting too sweet, you can reduce the amount of powdered sugar and add a little more lemon juice to balance the flavor.

Conclusion

This Lemon Blueberry Layer Cake is a perfect balance of sweet and tangy flavors. It’s refreshing, moist, and topped with a creamy frosting that elevates the overall taste. Whether you're celebrating a special occasion or just craving a delicious homemade treat, this cake is sure to impress.

Recipe:

Lemon Blueberry Layer Cake

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Lemon Blueberry Layer Cake is a light and refreshing dessert that perfectly combines tangy lemon and sweet blueberries. Topped with a creamy lemon cream cheese frosting, it’s the ideal treat for any occasion. Learn how to make this delicious and visually stunning cake with easy-to-follow instructions and helpful tips for a flawless result.

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer until light and fluffy, about 2–3 minutes.
Add Eggs and Lemon Juice: Beat in the eggs, one at a time, until fully incorporated. Mix in the lemon juice and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Be careful not to overmix.
Fold in Blueberries: Gently fold in the floured blueberries, ensuring they are evenly distributed.
Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Add the lemon juice, lemon zest, and vanilla extract, then beat on high speed until the frosting is light and fluffy.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the second and third layers, spreading frosting evenly between each. Frost the top and sides of the cake.
Decorate: Garnish with fresh blueberries, lemon slices, and mint leaves, if desired.