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Lemon Blueberry Layer Cake Recipe

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.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Cooling & Assembly Time 1 hour
Total Time 2 hours
Servings 12 slices

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:

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

Make the Frosting:

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

Assemble the Cake:

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

Notes

  • 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.