Lemon Blueberry Layer Cake That Tastes Like Sunshine (And Looks Like You Hired a Pastry Chef)

Kick the boring sheet cake to the curb. This Lemon Blueberry Layer Cake is bright, juicy, and the kind of dessert that convinces people you have your life together. It’s zesty, it’s plush, and those blueberry pockets?

Chef’s kiss. Bonus: it’s shockingly easy to stack, frost, and serve—no culinary degree required. Ready to become everyone’s favorite person at birthdays and brunch?

This cake is your shortcut.

What Makes This Recipe Awesome

This cake nails the balance: tart lemon to keep things fresh and sweet blueberries for bursts of juicy flavor. The crumb is tender, moist, and sturdy enough to layer without crumbling into chaos. The lemon cream cheese frosting brings a creamy tang that keeps each bite from turning cloying.

And yes, it slices cleanly and photographs like it belongs on a bakery menu. If you want a showstopper that tastes even better than it looks, you’ve just found it.

Shopping List – Ingredients

• For the Cake Layers:
  • 2 3/4 cups (345 g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 3/4 cups (350 g) granulated sugar
  • 1 tbsp lemon zest (from 2 lemons)
  • 3/4 cup (170 g) unsalted butter, softened
  • 1/4 cup (60 ml) neutral oil (canola or grapeseed)
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3/4 cup (180 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) fresh lemon juice
  • 1 1/2 cups (225 g) fresh blueberries
  • 1 tbsp flour (for tossing blueberries)
• For the Lemon Cream Cheese Frosting:
  • 12 oz (340 g) cream cheese, cold but workable
  • 3/4 cup (170 g) unsalted butter, slightly cool
  • 4–5 cups (480–600 g) powdered sugar, sifted
  • 1–2 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • Pinch of salt
• Optional Garnishes:
  • Fresh blueberries
  • Lemon slices or twists
  • Edible flowers or a dusting of powdered sugar

Instructions

1. Prep the gear. Heat oven to 350°F (175°C). Grease and line three 8-inch round cake pans (or two 9-inch) with parchment.

   Lightly flour the sides.

2. Build flavor in the sugar. In a large bowl, rub lemon zest into granulated sugar with your fingers until fragrant and slightly damp. This wakes up the citrus oils—free flavor upgrade.
3. Whisk dry ingredients. In another bowl, combine flour, baking powder, baking soda, and salt. Set aside.
4. Cream it right. Beat butter and lemon sugar on medium-high until pale and fluffy, 3–4 minutes.

   Add oil and beat 30 seconds more for extra moisture.

5. Add eggs and vanilla. Beat in eggs one at a time, scraping down the bowl as needed, then mix in vanilla. The batter should look smooth and slightly thick.
6. Alternate wet and dry. On low speed, add one-third of the flour mix, half the buttermilk, another third of flour, lemon juice, then the remaining flour. Mix just until combined.

   Don’t overmix unless you enjoy rubbery cake (you don’t).

7. Prep the blueberries. Toss blueberries with 1 tbsp flour to prevent sinking. Fold gently into batter with a spatula.
8. Pan and bake. Divide batter evenly among pans. Smooth tops and tap pans lightly to release large air bubbles.

   Bake 22–26 minutes for 8-inch layers (26–30 for 9-inch), until centers spring back and a toothpick comes out mostly clean.

9. Cool properly. Let cakes cool in pans for 10 minutes, then turn out onto racks. Peel parchment and cool completely. Warm cake + frosting = sliding layers + tears.
10. Make the frosting. Beat butter on medium until creamy, 1 minute.

    Add cream cheese and beat until smooth, 1–2 minutes. Mix in powdered sugar gradually, then lemon juice, zest, vanilla, and a pinch of salt. Adjust sugar or lemon to taste and consistency.

11. Level and stack. If domed, level cake tops with a serrated knife.

    Place first layer on a board, add a generous scoop of frosting, and spread to the edges. Repeat with the second layer.

12. Crumb coat. Spread a thin layer of frosting over the top and sides to seal crumbs. Chill 15–20 minutes to set.
13. Final frost and finish. Apply a thicker coat, smoothing with an offset spatula.

    Garnish with blueberries, lemon twists, or a sprinkle of zest. Stand back and admire your edible architecture.

Preservation Guide

• Short term: Keep covered at cool room temperature for up to 6 hours. Beyond that, refrigerate due to the cream cheese frosting.
• Refrigeration: Store covered for 3–4 days.

  Bring slices to room temp for 20–30 minutes before serving for the best texture.

• Freezing layers: Wrap unfrosted cake layers tightly in plastic, then foil. Freeze up to 2 months. Thaw wrapped at room temp before frosting.
• Freezing a finished cake: Chill until firm, then wrap and freeze up to 1 month.

  FYI, fresh berries on top don’t thaw pretty—add garnish after thawing.

What’s Great About This

• Balanced flavor: Lemon cuts sweetness, blueberries add juicy pops. No sugar coma here.
• Texture goals: Tender crumb with enough structure to layer and slice cleanly.
• Frosting that behaves: Creamy, tangy, pipeable, and not overly sweet (unless you go wild with sugar; your call).
• Make-ahead friendly: Layers freeze beautifully, and the flavor actually improves Day 2.
• Elevated look, simple method: You get bakery vibes with basic tools and zero drama.

What Not to Do

• Don’t skip room-temperature ingredients. Cold eggs and buttermilk cause curdled batter and uneven baking.
• Don’t overmix. Once flour hits the bowl, mix just to combine. Overmixing = tough cake.

  Science, not opinion.

• Don’t frost a warm cake. You’ll create a slip-and-slide and a personal crisis.
• Don’t use frozen blueberries without a plan. If using frozen, add from frozen and toss with flour, but expect streaking. Tastes fine, looks marbled.
• Don’t drown the frosting in lemon juice. Too much liquid turns it soupy. Add a little at a time and adjust with powdered sugar.

Variations You Can Try

• Lemon Curd Filling: Add a thin layer of lemon curd between cake layers for a bakery-level zing.

  Use a frosting “dam” to keep it from leaking.

• Lavender Twist: Infuse buttermilk with 1 tsp culinary lavender, warmed and steeped, then strained. Floral, not soapy—if you keep it subtle.
• Almond Crunch: Fold 1/2 cup toasted sliced almonds into the frosting for texture, or press onto the sides.
• Gluten-Free Swap: Use a 1:1 GF baking blend with xanthan gum. Add 1 extra tbsp oil for moisture.
• Mascarpone Frosting: Swap cream cheese for mascarpone and reduce sugar by 1 cup for a lighter, billowy finish.
• Lemon Syrup Soak: Brush layers with a simple syrup cooked with lemon peel.

  Extra moisture and a glossy finish—because we’re fancy.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer, toss lightly with flour, and fold in quickly. Expect some purple streaks, which can actually look cool.

Flavor stays on point.

What if I don’t have buttermilk?

Mix 3/4 cup milk with 2 tsp lemon juice or vinegar and let sit 5 minutes. It’s not identical, but it’s close enough for structure and tang.

How do I prevent blueberries from sinking?

Toss them with a tablespoon of flour and gently fold into a thicker batter. Also, avoid dumping them all in one spot—scatter as you fold.

Sinking solved (mostly).

Can I bake this as cupcakes?

Absolutely. Fill liners two-thirds full and bake at 350°F (175°C) for 18–22 minutes. You’ll get about 24 standard cupcakes.

Why is my frosting too soft?

It’s likely warm butter or too much lemon juice.

Chill the bowl for 10 minutes and beat again. Add a bit more powdered sugar if needed for structure.

How do I get level layers?

Use baking strips or reduce oven temp to 340°F (170°C) and bake a few minutes longer. Then level with a serrated knife or a cake leveler.

Can I make it a two-layer cake?

Yes.

Use two 9-inch pans and extend bake time slightly. You’ll have a taller slice with a thicker filling layer—no one will complain.

Is this cake too sweet?

No. The lemon juice and zest plus the tangy frosting keep it balanced.

If you prefer less sweet, start with 4 cups powdered sugar in the frosting and adjust to taste.

In Conclusion

This Lemon Blueberry Layer Cake is the dessert equivalent of fresh air: lively, bright, and surprisingly effortless. You get tender lemon-kissed layers, juicy berries, and a tangy frosting that keeps forks moving. Make it for birthdays, showers, or a random Tuesday when you need a win.

It’s reliable, gorgeous, and—IMO—dangerously craveable. Consider this your new signature cake, because yes, you’re that person now.