Lemon Blueberry Layer Cake Recipe

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There’s something magical about the combination of lemon and blueberry. It’s bright, fresh, tangy, and sweet — like spring and summer wrapped into one delicious bite. This Lemon Blueberry Layer Cake is the perfect dessert to celebrate sunny days, birthdays, baby showers, or any moment that calls for something refreshing yet indulgent.

The soft lemon cake layers are filled with real lemon juice and zest, giving them a citrusy punch that cuts through the sweetness beautifully. Bursting with fresh or frozen blueberries in every slice, this cake is a celebration of fruit-forward flavor. Paired with a silky lemon cream cheese frosting, it hits that sweet spot between richness and brightness.

One of the best parts about this recipe is how versatile it is. You can use fresh or frozen blueberries depending on the season, and it can be made into a layer cake, sheet cake, or even cupcakes. The presentation is just as impressive as the flavor, especially when it’s finished with a crown of fresh berries and a sprinkle of lemon zest.

Lemon and blueberry are also a crowd-pleasing duo. While some cakes can be too heavy or overly sweet, this one is light and balanced. It’s great for afternoon tea, summer picnics, or an elegant finish to a weekend dinner. It’s the kind of cake that gets requested again and again.

What makes this cake stand out from others is the moist texture of the crumb and the intense lemon flavor that doesn’t rely on artificial extracts. A combination of buttermilk and oil helps keep the cake tender, while the lemon zest adds a fresh kick. Blueberries provide natural bursts of sweetness and a beautiful visual contrast.

This cake is also forgiving to make. Even if you’re not an experienced baker, you’ll find this recipe easy to follow and highly rewarding. It looks bakery-quality but can be made with pantry staples and a few fresh ingredients.

Decorating this cake can be as simple or elaborate as you like. A naked finish with minimal frosting gives it a rustic, charming appeal. Or, go all out with swirls of lemony frosting, piped rosettes, and a ring of blueberries on top. Either way, the results are stunning.

For those who enjoy a tart edge to their desserts, this cake delivers. The lemon frosting has just the right zing to balance the sweet berries and cake. Every forkful is a vibrant mix of flavor, texture, and color.

Whether you’re looking for a springtime dessert or a fruity cake to wow your friends, this Lemon Blueberry Layer Cake is a guaranteed hit. It’s bright, bold, and beautiful in every way.

Servings

12 slices

Time

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Cooling + Assembly Time: 1 hour
• Total Time: About 2 hours

Ingredients

For the Lemon Blueberry Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• 1 tbsp flour (to coat blueberries)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

Instructions

Make the Cake:

1. Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans or line with parchment.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat butter, oil, and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in lemon zest and juice.
6. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
7. Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
8. Divide batter evenly among prepared pans.
9. Bake for 28-32 minutes, or until a toothpick comes out clean.
10. Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar gradually, beating until fluffy.
3. Mix in lemon juice and zest.

Assemble the Cake:

1. Level cake layers if needed.
2. Place one layer on a serving plate, spread with frosting.
3. Repeat with second and third layers.
4. Frost top and sides of cake as desired.
5. Garnish with fresh blueberries and lemon zest.

Tips for Success

• Use fresh lemons for the best flavor.
• Coat the blueberries in flour to prevent them from sinking in the batter.
• Don’t overmix the batter after adding flour to keep the cake tender.
• Frosting too soft? Chill for 15 minutes before using.
• Decorate just before serving if using fresh fruit to keep it vibrant.

Summary

This Lemon Blueberry Layer Cake is a fruity, citrus-forward dessert with moist lemon cake, juicy blueberries, and a tangy lemon cream cheese frosting. A bright and elegant cake perfect for any celebration or warm-weather gathering.