I can’t get over how this lemon blueberry layer cake manages to be bright, plush, and bakery-beautiful all at once. Those juicy berries and swirls of cream cheese frosting make every slice look like pure sunshine.

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I’m completely obsessed with this Lemon Blueberry Layer Cake because it hits that bright, tangy, berry-packed spot I crave the second spring shows up. The crumb is soft and plush, the layers are stacked with juicy pops of fresh blueberries, and the lemon zest brings that sharp little spark that keeps every bite from feeling too sweet.

And then there’s the frosting: thick, lush, slightly tangy, impossible to stop swiping from the bowl. But the real magic is the balance.

Sunny, creamy, fruity, bold. I love a cake that looks like a celebration and tastes even better than it looks.

Ingredients

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Flour gives the cake its soft structure, so it slices clean without feeling heavy.
Baking powder and soda help it rise tall and stay tender.
Salt keeps the sweetness in check.
Tiny thing, big difference.
Butter brings that rich, bakery-style flavor you’ll totally notice.
Sugar sweetens the layers and helps make the crumb nice and moist.
Eggs hold everything together and add a little richness.
Vanilla makes the lemon and blueberry taste rounder, not sharp.
Lemon zest and juice bring the bright, fresh zing.
Sour cream keeps the cake soft, moist, and honestly kind of dreamy.
Milk loosens the batter so the layers bake up fluffy.
Blueberries add juicy pops, and the flour helps stop sinking.
Cream cheese frosting adds tangy sweetness that’s not too sugary.
Plus, extra berries and zest make it look cute with almost no effort.

Ingredient Quantities

2 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups granulated sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

Zest of 2 lemons

1/4 cup fresh lemon juice

1 cup sour cream, room temperature

1/2 cup whole milk, room temperature

1 1/2 cups fresh blueberries, plus 1 tablespoon flour for tossing

8 ounces cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

4 cups powdered sugar, sifted as needed

1 to 2 tablespoons fresh lemon juice for frosting, to taste

1 teaspoon vanilla extract for frosting

Optional: extra blueberries and lemon zest for decorating

How to Make this

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1. Preheat oven to 350 degrees F. Grease and line three 8 inch round cake pans with parchment and lightly grease parchment.

2. Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.

3. In a large bowl, cream 1 cup unsalted butter and 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract and zest of 2 lemons.

4. In a measuring cup combine 1/4 cup fresh lemon juice, 1 cup sour cream, and 1/2 cup whole milk. Alternately add the flour mixture and the lemon-sour cream mixture to the butter mixture beginning and ending with the dry ingredients, mixing gently until just combined.

5. Toss 1 1/2 cups fresh blueberries with 1 tablespoon flour to coat, then gently fold the blueberries into the batter, taking care not to overmix.

6. Divide batter evenly among the prepared pans and smooth tops. Bake at 350 degrees F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

7. For the frosting, beat 8 ounces cream cheese and 1/2 cup unsalted butter until smooth and creamy. Gradually add 4 cups sifted powdered sugar, beating until combined.

8. Add 1 to 2 tablespoons fresh lemon juice to taste and 1 teaspoon vanilla extract, beating until frosting is smooth and spreadable. Chill briefly if too soft.

9. Assemble the cake by leveling layers if needed. Place one layer on a cake plate, spread a layer of frosting, repeat with remaining layers, then crumb coat and refrigerate 15 minutes. Finish with a final layer of frosting, decorate with extra blueberries and lemon zest if desired.

Equipment Needed

1. Oven
2. Three 8 inch round cake pans lined with parchment paper
3. Mixing bowls (small and large)
4. Electric mixer or stand mixer with paddle or whisk attachment
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Sifter or fine mesh sieve for powdered sugar
8. Wire cooling rack
9. Offset spatula or bench scraper for frosting and smoothing

FAQ

Can I use frozen blueberries instead of fresh? Yes. Do not thaw them first; toss frozen berries with the tablespoon of flour listed to help prevent sinking and fold in gently at the end of the batter mixing.

How do I prevent the cake from being too dense or dry? Use room temperature ingredients, measure flour by spooning and leveling, do not overmix after adding flour, and bake until a toothpick comes out with a few moist crumbs. Let layers cool in pans 10 minutes before turning out to avoid steam loss.

How should I store the cake and how long will it keep? Store covered in the refrigerator for up to 4 days because of the cream cheese frosting. For longer storage, freeze unfrosted layers wrapped tightly for up to 3 months and thaw overnight in the refrigerator before assembling and frosting.

Can I make parts of this recipe ahead of time? Yes. Bake layers a day ahead and wrap well in plastic wrap. Make the frosting a day ahead and keep refrigerated; bring to room temperature and rewhip slightly before using. Assemble on the day you plan to serve for best texture.

Why does my blueberry batter sink or the berries all fall to the bottom? Overmixing and using wet or thawed berries can cause sinking. Toss berries in the specified tablespoon of flour, fold them in gently as the last step, and avoid excess liquid in the batter.

How do I get smooth, stable cream cheese frosting? Start with fully softened cream cheese and butter, beat until very smooth before adding powdered sugar, add lemon juice and vanilla to taste, and chill briefly if too soft. If frosting is too loose, add a little more sifted powdered sugar; if too stiff, add a teaspoon of milk at a time.

Lemon Blueberry Layer Cake Recipe Substitutions and Variations

All purpose flour: substitute cake flour for a softer crumb by using 2 1/4 cups cake flour plus 2 tablespoons all purpose flour, or use a 1:1 gluten free all purpose blend formulated for baking.
Sour cream: substitute full fat Greek yogurt 1:1 for similar tang and texture, or use buttermilk by reducing the milk in the recipe by 1/2 cup and using 1 cup buttermilk instead.
Unsalted butter (cake): substitute equal weight of European style or regular margarine suitable for baking, or use 7/8 cup (14 tablespoons) coconut oil for a dairy free option, noting a slight coconut flavor.
Cream cheese (frosting): substitute mascarpone 1:1 for a richer, less tangy frosting, or use a thickened strained Greek yogurt combined with a bit more powdered sugar to reach spreadable consistency.

Pro Tips

1. Make sure everything that needs to be room temperature really is. Cold eggs, butter or sour cream will make the batter seize and lead to dense layers. Let them sit on the counter for about 30 to 60 minutes before you start.

2. Coat the blueberries with flour and fold them in gently, but also reserve a few for the top. Overmixing breaks the berries and turns the batter purple. Handle them as little as possible and use a light hand when folding.

3. Don’t skip the 10 minute rest in the pans and the full cool on a rack. Pulling cakes too soon causes tearing and sinking. If the layers dome unevenly, trim just the peaks with a serrated knife while they are still slightly warm for cleaner, thinner crumbs.

4. For a smooth, stable frosting, beat the cream cheese and butter until perfectly smooth before adding powdered sugar. If the frosting is too soft to pipe or spread, chill it 10 to 20 minutes and then re-whip briefly. If it is too stiff, add the lemon juice by teaspoonfuls until it loosens to the right consistency.

5. Use a simple soaking syrup if you want extra moistness and brightness. Warm equal parts water and sugar until dissolved, cool, then brush lightly with some lemon juice or a lemon-sugar syrup between layers. It keeps the cake lively without making it soggy.

Lemon Blueberry Layer Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

793

kcal

Equipment: 1. Oven
2. Three 8 inch round cake pans lined with parchment paper
3. Mixing bowls (small and large)
4. Electric mixer or stand mixer with paddle or whisk attachment
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Sifter or fine mesh sieve for powdered sugar
8. Wire cooling rack
9. Offset spatula or bench scraper for frosting and smoothing

Ingredients

2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
1 cup sour cream, room temperature
1/2 cup whole milk, room temperature
1 1/2 cups fresh blueberries, plus 1 tablespoon flour for tossing
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 cups powdered sugar, sifted as needed
1 to 2 tablespoons fresh lemon juice for frosting, to taste
1 teaspoon vanilla extract for frosting
Optional: extra blueberries and lemon zest for decorating

Directions

Preheat oven to 350 degrees F. Grease and line three 8 inch round cake pans with parchment and lightly grease parchment.
Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.
In a large bowl, cream 1 cup unsalted butter and 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract and zest of 2 lemons.
In a measuring cup combine 1/4 cup fresh lemon juice, 1 cup sour cream, and 1/2 cup whole milk. Alternately add the flour mixture and the lemon-sour cream mixture to the butter mixture beginning and ending with the dry ingredients, mixing gently until just combined.
Toss 1 1/2 cups fresh blueberries with 1 tablespoon flour to coat, then gently fold the blueberries into the batter, taking care not to overmix.
Divide batter evenly among the prepared pans and smooth tops. Bake at 350 degrees F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
For the frosting, beat 8 ounces cream cheese and 1/2 cup unsalted butter until smooth and creamy. Gradually add 4 cups sifted powdered sugar, beating until combined.
Add 1 to 2 tablespoons fresh lemon juice to taste and 1 teaspoon vanilla extract, beating until frosting is smooth and spreadable. Chill briefly if too soft.
Assemble the cake by leveling layers if needed. Place one layer on a cake plate, spread a layer of frosting, repeat with remaining layers, then crumb coat and refrigerate 15 minutes. Finish with a final layer of frosting, decorate with extra blueberries and lemon zest if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.