Two-layer lemon blueberry cake slice on a plate with creamy lemon buttercream and blueberry filling, fresh blueberries on top, bright yellow crumb
Lemon Blueberry Layer Cake is bright, soft, and bursting with sweet blueberries in every slice. The lemon flavor tastes fresh (not fake), and the creamy lemon frosting makes it feel like a true celebration dessert. It’s the perfect spring-and-summer cake, but honestly, it’s a mood-booster any time of year. If you need a showstopper that’s still beginner-friendly, this is it.
Introduction
There’s something about lemon and blueberries that just works. This Lemon Blueberry Layer Cake is sweet, tangy, and so pretty on the table.
The standout trick here is using lots of lemon zest and a simple blueberry toss in flour so the berries don’t all sink. Little steps like that make a big difference, and they keep your cake looking bakery-perfect.
This Lemon Blueberry Layer Cake is a fan-favorite style of cake for birthdays, showers, and “just because” weekends—because everyone asks for the recipe.
Why You’ll Love This Lemon Blueberry Layer Cake
- Light and fluffy crumb: Creaming butter and sugar makes the cake tender, not heavy.
- Real lemon flavor: Zest + juice gives fresh citrus punch.
- Juicy berry pops: Blueberries add sweetness and color in every bite.
- Beautiful layers: A simple frosting technique makes it look fancy.
- Make-ahead friendly: Bake layers in advance and frost later.
- Crowd-pleaser: Perfect for gatherings, holidays, and celebrations.
Ingredients for Lemon Blueberry Layer Cake
Cake Layers
- Cake flour (2 1/2 cups): Makes a softer crumb; if you only have all-purpose, it still works (cake may be slightly denser).
- Baking powder (2 1/2 tsp): Lift for fluffy layers.
- Fine salt (1/2 tsp): Balances sweetness.
- Unsalted butter, softened (3/4 cup): Richness and structure.
- Granulated sugar (1 3/4 cups): Sweetens and helps the cake stay moist.
- Lemon zest (2 tbsp): Big lemon flavor.
- Large eggs (3): Structure; room temp mixes smoother.
- Vanilla extract (1 tsp): Rounds the citrus.
- Whole milk (1 cup): Moisture; buttermilk is great too.
- Lemon juice (1/4 cup): Brightness and tang.
- Blueberries (1 1/2 cups): Fresh or frozen; if frozen, don’t thaw.
- Flour for tossing berries (1 tbsp): Helps keep berries suspended.
Lemon Frosting
- Unsalted butter, softened (1 cup)
- Cream cheese, softened (4 oz): Optional but adds tang and stability.
- Powdered sugar (4–5 cups): Sweetness and thickness.
- Lemon juice (2–3 tbsp)
- Lemon zest (1 tbsp)
- Pinch of salt
How to Make Lemon Blueberry Layer Cake
- 1. Prep: Heat oven to 350°F. Grease and line two 8-inch round pans with parchment.
- 2. Whisk dry ingredients: Combine cake flour, baking powder, and salt in a bowl.
- 3. Cream butter and sugar: Beat butter, sugar, and lemon zest until pale and fluffy, about 2–3 minutes. This step helps the cake rise and stay tender.
- 4. Add eggs and flavor: Beat in eggs one at a time, then add vanilla.
- 5. Mix batter: Add dry ingredients in two additions, alternating with milk and lemon juice, mixing just until smooth. If it looks slightly thick, that’s normal.
- 6. Fold in blueberries: Toss blueberries with 1 tbsp flour, then fold gently into the batter.
- 7. Bake: Divide batter evenly and bake 24–30 minutes, until the tops spring back and a toothpick comes out clean. Cool 10 minutes in pans, then cool completely on racks.
- 8. Frost and assemble: Beat frosting ingredients until fluffy. Level cake layers if needed, stack with frosting between, then frost the outside. Chill 20 minutes before slicing for the cleanest cuts.
Tips for Perfect Lemon Blueberry Layer Cake
- Use room-temp ingredients: They blend smoothly and bake evenly.
- Don’t overmix: Mix just until combined to keep the crumb light.
- Toss berries in flour: Helps prevent sinking and streaking.
- Cool completely: Warm layers melt frosting fast.
- Chill before slicing: A short chill makes pretty, neat slices.
Variations & Substitutions
- Lemon curd layer: Spread a thin layer of lemon curd under the frosting between layers.
- Blueberry swirl: Warm 1 cup blueberries with 2 tbsp sugar until jammy, cool, then swirl into frosting.
- Sheet cake: Bake in a 9×13-inch pan for 32–38 minutes.
- Cupcakes: Bake 18–20 minutes at 350°F.
- Dairy swap: Use a plant-based butter and dairy-free cream cheese (texture may vary).
- Extra tang: Add 1–2 tsp buttermilk powder to the dry mix if you have it.
Make-Ahead & Freezing
Bake cake layers, cool fully, wrap tightly, and refrigerate up to 2 days before frosting.
To freeze, wrap layers in plastic wrap and foil for up to 2 months. Thaw wrapped at room temp, then frost. Frosted cake can be refrigerated 3–4 days; let slices sit 15 minutes before serving for best texture.
Serving Suggestions & Pairings
- Fresh blueberries and lemon zest on top
- Vanilla ice cream for extra dessert vibes
- Iced tea or lemonade
- Brunch spread with fruit and coffee
- Celebration table with a berry platter
Reader Review: “This cake is so light and lemony, and the blueberries make it taste like summer. Everyone asked for seconds!”
If you bake this Lemon Blueberry Layer Cake, leave a rating and tell me—do you prefer extra lemon zest in the frosting, or a little blueberry jam swirl?