Bright, citrusy, and bursting with fresh blueberries, this Lemon Blueberry Layer Cake is a showstopping dessert that is sure to be enjoyed by everyone on any special occasion. With tender, moist layers of lemon-infused cake filled with sweet, fresh blueberries, topped with a tangy lemon cream cheese frosting, this cake is a marriage of bright flavors and stunning textures.
Whether you’re baking for a picnic, birthday party, or just because, this cake adds sunshine to any gathering. It’s easy enough for new bakers but so stylish that you’ll be the star of any party. Each bite is a perfect marriage of sweet and tart — the ultimate dessert for any lemon and berry enthusiast.
Why You’ll Love It
This Lemon Blueberry Layer Cake is absolute bliss in every bite. It serves up a bright citrusy punch from the lemon zest and juice, with fresh blueberries providing explosions of sweet juice that cut through the tartness. The moist crumb of the layers of cake is beautifully paired with smooth, subtly tangy lemon cream cheese frosting. It’s not only gorgeous with its pastel hue and blue flecks—it’s also deeply satisfying and flavorful.
What tops this cake from being an overall favorite is that it is so versatile. Serve it for a picnic, baby shower, birthday party, or just a weekend treat—it always gets rave reviews. The recipe is easy to make, even for novice home bakers, with straightforward ingredients and step-by-step directions. Added bonus: it’s perfect for a make-ahead dessert since it stores so well in the refrigerator. And if you need a fresh, bright, people-pleasing dessert, this cake will surely hit the sweet spot.
Make-Ahead Tips
Planning ahead? This Lemon Blueberry Layer Cake is easily made in stages! Baked layers may be prepared up to two days in advance. Wrap each layer tightly with plastic wrap after it cools, either keeping them at room temperature or refrigerating for extended fresheness. Even freeze the layers up to 2 months ahead: thaw them in the refrigerator overnight before assembly.
It is possible to prepare lemon cream cheese frosting 2–3 days in advance. Refrigerate it in an airtight container, letting it return to room temperature before use. Re-whip it lightly for optimum texture. For optimal flavor and texture, stack the cake a few hours in advance of serving so that the layers will settle properly and flavors will blend together wonderfully. Refrigerate completed cake and let it return to room temperature some 30 minutes before serving. This make-ahead convenience renders the cake perfect for effortless entertaining and special occasions.
For the cake:
2 ½ cups all-purpose flour (315g)
2 teaspoons baking powder
One-half teaspoon baking soda
½ teaspoon salt
1 cup (225g) unsalted butter, room temperature
1 ¾ cups granulated sugar (350g)
4 large eggs
1 tablespoon lemon zest
Half a cup (120ml) lemon juice
1 cup (240ml) butterm
1 ½ cups (225g) fresh or frozen blueberries, tossed with 1 tbsp of all-purpose flour
For Lemon Cream Cheese Frosting:
8 ounces (225g), softened cream cheese
½ cup (115g) unsalted butter, room temperature
3 ½ cups or 420g powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Half teaspoon vanilla extract
Total Time: 75 minutes
Preparation Time: 30 minutes
Cook Time: 45 minutes
Rating: ⭐⭐⭐⭐⭐
Instructions
Preheat oven: Preheat oven to 350°F (175°C). Grease three 8-inch pans. Flour and grease. Line bottom with parchment paper for easy release.
Whisk together dry ingredients: Flour, baking soda, baking powder, and salt in a bowl. Leave aside.
Cream sugar and butter: Beat together sugar and butter in a large bowl until lightened in texture and fluffy in consistency (around 3–4 minutes).
Add Eggs and Lemon: Beat in eggs, one egg at a time. Combine lemon zest and juice. Add 3 parts of the flour mixture, alternating with buttermilk, starting and finishing with flour. Stir until just blended.
Add blueberries: Fold in floured blueberries softly so that they don’t sink. Divide batter equally between pans. Bake 25–30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove from pans to wire racks.
Make frosting: Cream together cream cheese and butter until smooth. Add powdered sugar in small amounts. Beat in lemon juice, zest, and vanilla. Beat until creamy.
Assemble the cake: Level off any uneven layers. Place frosting between layers, then on top and sides.
Chill and Serve: Chill the cake for 30 minutes before serving. Allow it to warm up to room temperature.
Tips for a Better Recipe
Toss blueberries in the flour before adding them to batter. This prevents them from sinking.
Use fresh lemon juice for optimal flavor.
Room temperature ingredients provide a silky batter and consistent baking.
Don’t over-mix after adding flour; it maintains tenderness to the cake.
Chill the cake beforehand for neater cuts.
If using frozen blueberries, don’t thaw them—add them in direct to batter.
FAQs
1. Can I use frozen blueberries?
Yes! Use them frozen, directly from the freezer, and dust with the flour before folding them into batter to avoid bleeding.
2. Can I prepare this gluten-free?
Definitely. Use a 1:1 gluten-free baking flour and make sure all your other ingredients (such as baking powder) are gluten-free.
3. How do I store leftovers?
Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for optimum texture and flavor.
4. May I use this recipe for cupcakes?
Yes! This recipe yields 24 cupcakes. Decrease bake time to 18–22 minutes.
Conclusion
This Lemon Blueberry Layer Cake is a bright, citrusy, fruity, and airy work of art that will make any dessert buffet shine. With citrus zest, fresh berries, and decadent cream cheese frosting, it’s a delicious combination of sweet and sour. Celebrating a special event or treating yourself to a little something? This cake is sure to amaze your palate. Enjoy baking!