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 infused with zesty lemon and sweetened with a mix of granulated and brown sugars, then finished with a rich cream cheese frosting. It's a refreshing and luscious dessert 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 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 using a mixer, beat the softened butter on high until creamy (about 1 minute).
- Add the granulated and brown sugars; beat on medium-high for 2 minutes until combined.
- Pour in the oil and continue beating for 3 more minutes until light and creamy.
- Add eggs and vanilla extract; beat on medium until fully incorporated (about 1 minute), scraping down the bowl as needed.
Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine wet and dry:
- Add the dry ingredients to the wet mixture. Beat on low just until combined.
- Add the buttermilk, lemon zest, and lemon juice. Mix just until incorporated—do not overmix.
- Add blueberries:
- Toss the blueberries with 1 tablespoon of flour to prevent sinking. Gently fold into the batter.
Bake:
- Divide the batter evenly among the prepared cake pans.
- Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely in the pans before removing and assembling.
Make the frosting:
- In a large bowl, beat the cream cheese and butter together on medium speed for 3 minutes until smooth.
- Add the confectioners’ sugar, cream, vanilla, and salt. Start mixing on low speed, then increase to high and beat for 3 more minutes until fluffy.
Assemble the cake:
- If needed, slice off the domed tops of each cake to level.
- Place one cake layer on a stand or serving plate. Spread frosting evenly over the top.
- Repeat with the second and third layers, then frost the top and sides with the 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.
Use fresh blueberries for best results.
This recipe yields a light coating of frosting; double the frosting if you prefer thicker coverage or plan to pipe decorations.