Lemon Blueberry Layer Cake
This vibrant Lemon Blueberry Layer Cake is soft, moist, and bursting with fresh citrus flavor and juicy blueberries. Each tender layer is balanced with a bright, tangy lemon zest and juice, then finished with a rich cream cheese frosting. It’s a refreshing and luscious dessert that’s perfect for spring, summer, or any celebration.
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 to toss with 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 the oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper rounds. Grease the parchment as well for easy release.
Make the Cake Batter:
- In a large bowl with a mixer, beat the softened butter on high until creamy (about 1 minute).
- Add the granulated and brown sugars and beat on medium-high speed for 2 minutes until combined.
- Beat in the oil for another 3 minutes until light and creamy.
- Add eggs and vanilla and beat on medium until fully incorporated (about 1 minute). Scrape down the sides and bottom of the bowl as needed.
Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine:
- Add dry ingredients to the wet mixture. Beat on low just until combined. Then add buttermilk, lemon zest, and lemon juice. Mix just until incorporated—do not overmix.
Add Blueberries:
- Toss blueberries with 1 tablespoon of flour (to prevent sinking), then gently fold into the thick batter.
Bake:
- Divide batter evenly among prepared cake pans. Bake for 22–26 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pans before assembling.
Make the Frosting:
- Beat the cream cheese and butter together on medium speed for 3 minutes until smooth.
- Add confectioners’ sugar, cream, vanilla, and salt. Start on low speed, then beat on high for 3 more minutes until fluffy.
Assemble the Cake:
- Slice off the domed tops of the cakes to level, if necessary.
- Place one layer on your cake stand or plate. Spread a layer of frosting on top.
- Repeat with the second and third layers. Frost the top and sides with remaining frosting.
- Garnish with extra blueberries, lemon slices, or zest if desired.
- Chill the cake for at least 45 minutes before slicing to help it hold its shape.
Notes
Store leftover cake covered in the refrigerator for up to 5 days.
For best results, use fresh blueberries (not frozen).
The frosting makes enough for a light coating. Double the frosting if you want a thicker layer or to pipe decorations.