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Lemon Blueberry Layer Cake

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This easy, homemade lemon blueberry layer cake features soft, moist layers bursting with fresh blueberries and bright lemon flavor, all topped with a creamy lemon cream cheese frosting. It’s a show-stopping dessert perfect for birthdays, celebrations, or any special occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (plus 1 tablespoon for tossing blueberries)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • Zest of 2 large lemons (about 2 tablespoons)
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk, room temperature
  • 1 1/2 cups fresh blueberries (or frozen, unthawed)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon
  • 1–2 tablespoons fresh lemon juice
  • Pinch of salt
  • Fresh blueberries (for garnish, optional)
  • Lemon zest curls or thin slices (for garnish, optional)
  • Fresh mint leaves (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Grease again and dust lightly with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed for 3-4 minutes until pale and fluffy.
  4. Beat in eggs one at a time, mixing well after each. Scrape down the bowl as needed. Add vanilla extract, lemon zest, and lemon juice. Mix until combined.
  5. On low speed, add dry ingredients in three additions, alternating with buttermilk. Start and finish with flour mixture. Mix just until combined; do not overmix.
  6. Toss blueberries with 1 tablespoon flour. Gently fold into the batter with a spatula.
  7. Divide batter evenly between prepared pans. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean and cakes are lightly golden.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For the frosting: Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, beating on low. Mix in vanilla, lemon zest, lemon juice, and a pinch of salt. Beat until fluffy and spreadable.
  10. To assemble: Place one cake layer on a serving plate. Spread about 1 cup frosting on top. Add second layer and cover top and sides with remaining frosting. Garnish with fresh blueberries, lemon zest curls, and mint leaves if desired.

Notes

For best results, use room temperature ingredients. Toss blueberries in flour to prevent sinking. If using frozen blueberries, do not thaw. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based dairy alternatives. Frosting can be chilled if too soft. Cake layers can be made ahead and stored tightly wrapped.

Nutrition

Keywords: lemon blueberry cake, layer cake, homemade cake, cream cheese frosting, spring dessert, birthday cake, easy cake recipe, blueberry dessert, lemon cake

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