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Lemon Blueberry Layer Cake Recipe

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3.9 from 4 reviews

A bright and moist Lemon Blueberry Layer Cake featuring layers of tender lemon-infused cake studded with fresh blueberries, stacked and frosted with a luscious cream cheese frosting. Perfect for spring and summer celebrations, this cake combines citrus zing with sweet berry bursts and a creamy finish.

Ingredients

Cake

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil
  • 4 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) buttermilk, at room temperature
  • 2 Tablespoons lemon zest
  • 1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature
  • 1 and 1/2 cups (210g) fresh blueberries (do not use frozen)
  • 1 Tablespoon all-purpose flour (for tossing blueberries)

Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1 Tablespoon (15ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans. Line each pan with parchment paper rounds and grease the parchment to ensure the cakes release easily after baking.
  2. Beat butter and sugars: Using a handheld or stand mixer with paddle attachment, beat the softened butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars, beat on medium-high for about 2 minutes until combined.
  3. Add oil and eggs: Pour in your chosen oil and beat until light and creamy, about 3 minutes. Add eggs and vanilla extract, mixing on medium speed until fully combined, about 1 minute. Scrape down the bowl as needed.
  4. Combine dry ingredients: In a separate large bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Mix batter: Add the dry ingredients to the wet mixture and beat on low speed for a few seconds. Then add buttermilk, lemon zest, and lemon juice. Beat just until combined; avoid over-mixing to keep the batter thick and tender.
  6. Fold in blueberries: Toss blueberries in 1 Tablespoon of flour to coat. Gently fold them into the batter to distribute without crushing.
  7. Bake: Evenly distribute the batter into the prepared pans. Bake for 22–26 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pans before assembling.
  8. Make frosting: Beat cream cheese and butter on medium speed until smooth and lump-free, about 3 minutes. Gradually add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt on low speed. Then increase to high speed and beat for 3 minutes to get a fluffy consistency.
  9. Assemble and frost: Level each cake layer by slicing off the rounded top with a serrated knife. Place the first cake layer on a stand, spread frosting evenly. Repeat with second layer, then top with the third layer and frost all around. Use remaining frosting for a light coat. Optionally garnish with fresh blueberries or lemon zest. Refrigerate for at least 45 minutes before slicing to set the frosting and stabilize the cake.
  10. Store: Cover leftover cake tightly and refrigerate for up to 5 days. Using a cake carrier is recommended for storage or transport.

Notes

  • Use fresh blueberries for best texture; frozen may release too much moisture.
  • Room temperature ingredients help achieve a smooth batter and stable emulsion.
  • Parchment paper rounds help the cake layers release cleanly from pans.
  • Do not over-mix the batter once dry ingredients are added to avoid toughness.
  • Refrigerating the assembled cake before slicing prevents crumbling.
  • This recipe makes a light cream cheese frosting, ideal for a delicate finish rather than a heavy coating.

Find it online: https://recipefeastful.com/lemon-blueberry-layer-cake-recipe/