The Best Lemon Blueberry Layer Cake Recipe

I’m excited to share my Blueberry Lemon Cake Recipe, a layered lemon cake studded with fresh blueberries and finished with cream cheese frosting that makes it perfect for summer celebrations.

I still can’t believe the first time I made this Blueberry Lemon Cream Cake Recipe; the batter looked ordinary but the moment I cut into it people kept leaning in like they smelled something secret. Bright floral notes from lemon zest mingle with pockets of fresh blueberries that burst and stain the crumb, and the frosting has this tang that somehow pulls it all together.

I made mistakes on my first try and learned a few tricks that changed everything, so trust me when I say this is worth the fuss. It’s the kind of summer cake that makes you pause and smile.

Ingredients

• All purpose flour gives structure and carbs, can make cake dense if overmixed.
• Butter adds richness, fat and flavor, helps tender crumb but adds calories.
• Granulated sugar sweetens and browns, it’s mostly simple carbs no fiber.
• Lemon zest gives bright aroma, juice adds tart acid and freshening bite.
• Eggs bind and lift, provide protein and moisture but not much fiber.
• Sour cream and buttermilk add tang, fat and tender crumb, also moisture.
• Fresh blueberries give bursts of juice, fiber and antioxidants, they stain.
• Cream cheese frosting is tangy sweet, creamy texture but rich and soft.

Ingredient Quantities

• 2 1/2 cups (312 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1 cup (226 g) unsalted butter, room temp
• 1 3/4 cups (350 g) granulated sugar
• zest of 2 lemons (about 2 tbsp)
• 1/4 cup (60 ml) fresh lemon juice
• 3 large eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup (120 g) sour cream, room temp
• 1/2 cup (120 ml) buttermilk, room temp
• 2 cups (300 g) fresh blueberries
• 1 tbsp all-purpose flour (to coat blueberries)
• 8 oz (226 g) cream cheese, room temp
• 1/2 cup (113 g) unsalted butter, room temp
• 4 cups (480 g) powdered sugar, sifted
• 2 to 3 tbsp fresh lemon juice (for frosting)
• 1 tsp vanilla extract (for frosting)
• pinch of salt
• extra lemon zest and up to 1/2 cup fresh blueberries for garnish, optional

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment, dust lightly with flour. Whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp fine salt in a bowl and set aside.

2. In a large bowl beat 1 cup unsalted butter (room temp) with 1 3/4 cups granulated sugar and the zest of 2 lemons until light and fluffy, about 3 to 5 minutes; room temp butter and eggs make the batter smoother so dont skip that.

3. Add 3 large eggs one at a time, beating after each until combined, then stir in 1/4 cup fresh lemon juice and 1 tsp vanilla extract.

4. In a small bowl whisk together 1/2 cup sour cream and 1/2 cup buttermilk. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture and beginning and ending with the dry stuff, mixing just until combined — overmixing makes the cake tough.

5. Toss 2 cups fresh blueberries with 1 tbsp all-purpose flour to keep them from sinking, then gently fold them into the batter until evenly distributed.

6. Divide batter evenly between the prepared pans, smooth tops, and bake 24 to 30 minutes (start checking at 24) until a toothpick in the center comes out with a few moist crumbs. Rotate pans halfway if your oven runs hot.

7. Cool cakes in the pans 10 minutes, then turn out onto a wire rack to cool completely before frosting. While they cool make the frosting.

8. For the frosting beat 8 oz cream cheese and 1/2 cup unsalted butter (both room temp) until smooth, then gradually add 4 cups sifted powdered sugar. Stir in 2 to 3 tbsp fresh lemon juice, 1 tsp vanilla extract and a pinch of salt; taste and adjust, add more powdered sugar if it’s too thin or more lemon juice if you want brighter lemon.

9. If cakes are domed level them with a knife, apply a thin crumb coat of frosting, chill 15 to 30 minutes to set, then finish frosting with the rest, stacking layers with frosting between and smoothing or leaving rustic swirls, whatever you like.

10. Garnish with extra lemon zest and up to 1/2 cup fresh blueberries if you want. Chill the cake 30 to 60 minutes to firm the frosting, store covered in the fridge up to 3 days, and bring to room temp 20 to 30 minutes before serving for best flavor.

Equipment Needed

1. Oven preheated to 350°F
2. Two 8 inch round cake pans plus parchment paper and a little flour for dusting
3. Electric mixer, hand or stand, for creaming and frosting (youll thank me later)
4. Mixing bowls, at least one large and one medium
5. Measuring cups and spoons, and a kitchen scale if you like weighing ingredients
6. Whisk for dry ingredients and the sour cream mix
7. Rubber spatula and a wooden spoon for folding in the blueberries
8. Cooling rack and a serrated knife to level the cakes
9. Microplane zester or box grater, and a fine mesh sieve or sifter for powdered sugar

FAQ

The Best Lemon Blueberry Layer Cake Recipe Substitutions and Variations

• Sour cream: swap with plain Greek yogurt 1:1. It’s got the same tang and moisture, just stir it smooth first.
• Buttermilk: make quick buttermilk by adding 1/2 tbsp lemon juice or white vinegar to 1/2 cup milk, let sit 5 minutes, then use same amount as recipe calls for.
• Unsalted butter: use salted butter 1:1 but cut the added salt by about 1/4 tsp. For a dairy free option use solid coconut oil or vegan butter 1:1, cake will taste a bit different.
• Fresh blueberries: frozen blueberries work fine, toss them in the 1 tbsp flour while still frozen so they don’t bleed or sink. Or swap for raspberries or chopped strawberries for a different twist.

Pro Tips

– Bring every dairy and the eggs to room temp before you start, it really makes the batter smoother and the cake bakes more evenly. If you forget, set cold eggs or cream cheese in a bowl of warm water for a few minutes, not hot water, or the frosting could break.

– Coat the berries and fold them in very gently, but also reserve a handful to press on top after frosting so you get bright fresh bursts not just soggy bits inside. Fresh berries that are very wet should be patted dry first or theyll thin the batter.

– For a silky lemon cream cheese frosting beat butter and cream cheese until totally smooth before adding sugar, and add lemon juice a little at a time so you can control the tang and the consistency. If the frosting goes too soft, pop it in the fridge for 10 to 20 minutes, it firms up faster than youd think.

– Use an oven thermometer and start checking doneness at the early end of the bake time so you dont overbake, and when assembling chill the layers for a short while after a thin crumb coat so the final finish is much cleaner.