This Lemon Blueberry Layer Cake is a sunshine-sweet dessert that combines tender lemon cake, juicy blueberries, and a rich cream cheese frosting. Perfect for any occasion, it’s a delightful balance of zesty citrus and sweet berries. Whether using fresh or frozen blueberries, this cake is guaranteed to impress with its vibrant flavors and bakery-quality results.
Why You’ll Love This Recipe
- Bursting with Flavor: The bright, tangy lemon pairs beautifully with sweet, juicy blueberries.
- Creamy Frosting: The cream cheese frosting adds richness without overpowering the citrus notes.
- Versatile: Use fresh or frozen blueberries for convenience.
- Perfect Texture: Buttermilk and careful mixing ensure a moist, tender crumb every time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
- 1 cup (226 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups (354 g) sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 2 tablespoons lemon zest
- 1/2 cup (120 ml) lemon juice (about 3 medium lemons)
- 1 1/2 cups (210 g) blueberries (fresh or frozen, not thawed)
- 1 tablespoon all-purpose flour (to toss blueberries)
For the Cream Cheese Frosting
- 8 ounces (226 g) full-fat brick-style cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 1/2 cups (420 g) confectioners’ sugar
- 1–2 tablespoons (15–30 ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions
For the Cake
- Prepare the pans:
- Preheat the oven to 350°F (177°C). Grease three 9-inch round cake pans (or 8-inch pans for thicker layers), line with parchment paper rounds, and grease the parchment paper.
- Mix the wet ingredients:
- In a large bowl, use a hand or stand mixer to beat the softened butter on high until creamy, about 1 minute. Add the granulated sugar and brown sugar, then beat on medium-high speed for 2–3 minutes until light and fluffy.
- Add the eggs and vanilla extract, beating on medium speed until fully combined.
- Prepare the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed.
- Incorporate the liquids and blueberries:
- Slowly beat in the buttermilk, lemon zest, and lemon juice until just combined. Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter. Avoid over-mixing.
- Bake:
- Divide the thick batter evenly between the prepared pans. Bake for 21–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans before removing them.
For the Cream Cheese Frosting
- Cream the base:
- Beat the softened cream cheese and butter together on medium speed for about 3 minutes until smooth and free of lumps.
- Add the sugar and flavoring:
- Gradually add the confectioners’ sugar, 1 tablespoon of cream, vanilla extract, and a pinch of salt. Beat on low, then increase to high speed for 3 minutes. Add more cream if a thinner consistency is desired.
Assembly
- Trim the cakes:
- Use a serrated knife to level the tops of the cooled cakes for even layering.
- Layer and frost:
- Place the first cake layer on a stand or plate. Spread an even layer of cream cheese frosting on top. Add the second layer and repeat. Top with the final layer, then frost the top and sides with a light coating of frosting.
- Decorate:
- Garnish with fresh blueberries, lemon slices, or zest as desired. Chill the cake in the refrigerator for at least 45 minutes before slicing.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 3 hours (includes cooling and assembly time)
Variations
- Berry Substitutions: Swap blueberries for raspberries, blackberries, or mixed berries.
- Sheet Cake: Bake the batter in a 9×13-inch pan for about 40–45 minutes.
- Bundt Cake: Use a Bundt pan and bake for approximately 50–60 minutes, checking for doneness.
- Cupcakes: Divide the batter into cupcake liners and bake for 18–20 minutes.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting.
- Reheating: Bring the cake to room temperature before serving.
FAQs
1. Can I use frozen blueberries?
Yes! There’s no need to thaw frozen blueberries before adding them to the batter.
2. How do I prevent blueberries from sinking?
Toss the blueberries in a small amount of flour before folding them into the batter.
3. Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.
4. What if I don’t have buttermilk?
You can substitute with whole milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
5. Can I make the frosting less sweet?
Reduce the confectioners’ sugar slightly or add an extra pinch of salt to balance the sweetness.
6. Can I bake this in two layers instead of three?
Yes, but you may need to adjust the bake time slightly. Check for doneness around 28–30 minutes.
7. What’s the best way to zest lemons?
Use a microplane or fine grater for the best results, avoiding the bitter white pith.
8. Can I use cream cheese spread for the frosting?
No, brick-style cream cheese is necessary for the proper consistency.
9. How can I make the cake more lemony?
Add a teaspoon of lemon extract or more lemon zest to enhance the citrus flavor.
10. What tools are essential for this recipe?
A mixer, parchment paper, and offset spatula are highly recommended for even baking and smooth frosting.
Conclusion
This Lemon Blueberry Layer Cake is a true showstopper, combining zesty citrus, sweet blueberries, and creamy frosting in every bite. With its tender crumb and vibrant flavors, it’s perfect for any celebration or as a refreshing dessert. Try it today, and bring a burst of sunshine to your table!
Print
Lemon Blueberry Layer Cake
- Prep Time: 30 minutes
- chill time: 2 hours
- Cook Time: 23 minutes
- Total Time: 3 hours
- Yield: 10–12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Layer Cake is a sunshine-filled dessert bursting with fresh lemon flavor, juicy blueberries, and a creamy cream cheese frosting. Made with simple ingredients like buttermilk, fresh lemons, and blueberries, this cake is perfect for celebrations or any occasion. The layers are moist, fluffy, and absolutely stunning with their vibrant blueberry-speckled crumb.
Ingredients
Units
Scale
For the Cake
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 tablespoons lemon zest (from about 2–3 lemons)
- 1/2 cup (120ml) fresh lemon juice (about 3 medium lemons)
- 1 1/2 cups (210g) blueberries (fresh or frozen; if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries)
For the Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3 1/2 cups (420g) confectioners’ sugar
- 1–2 tablespoons (15-30ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Prepare the Cake Layers
- Preheat the oven: Preheat to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.
- Cream butter and sugars: Using a stand or handheld mixer with a paddle attachment, beat butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix wet and dry ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined. Add lemon zest and lemon juice. Avoid overmixing.
- Add blueberries: Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Bake the Cakes
- Divide batter: Spoon the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake: Bake for 21–25 minutes or until a toothpick inserted into the center comes out clean. (8-inch cakes may take closer to 25 minutes.)
- Cool: Let cakes cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Make the Frosting
- Beat cream cheese and butter: Using a mixer, beat cream cheese and butter on medium speed until smooth and creamy (about 3 minutes).
- Add sugar and vanilla: Gradually mix in confectioners’ sugar, 1 tablespoon of heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 3 minutes. Add another tablespoon of cream if a thinner consistency is desired.
Assemble the Cake
- Trim layers: Using a serrated knife, level the tops of the cooled cake layers if needed.
- Layer and frost: Place one cake layer on a cake stand or plate. Spread a generous layer of frosting on top. Repeat with the second and third layers. Spread frosting on the top and around the sides.
- Decorate: Garnish with fresh blueberries, lemon slices, or zest as desired. Chill the assembled cake in the refrigerator for at least 45 minutes before slicing to ensure stability.
Notes
- Fresh vs. frozen blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent extra moisture.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Make ahead: You can bake the cake layers 1 day in advance. Wrap cooled layers tightly in plastic wrap and store at room temperature. The frosting can be made and refrigerated; bring to room temperature before using.
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