Introduction & Inspiration: A Burst of Sunny Berry Bliss!
This Lemon Blueberry Layer Cake is pure sunshine on a plate! I absolutely adore the classic combination of bright, zesty lemon and sweet, juicy blueberries, especially when they’re baked into a moist, tender cake and slathered with tangy cream cheese frosting. It’s a truly irresistible dessert.
The inspiration for this recipe comes from wanting to create the perfect lemon blueberry cake – one that’s incredibly moist, packed with berries that don’t sink, and has just the right balance of sweet and tart. This recipe, using both butter and oil, plus buttermilk, achieves that beautifully.
The cream cheese frosting is the classic, perfect pairing for the bright cake flavors. Its tangy sweetness complements the lemon and blueberries without overpowering them. It’s simply a match made in heaven.
Perfect for spring celebrations, summer gatherings, birthdays, or just because, this Lemon Blueberry Layer Cake is a guaranteed crowd-pleaser. It looks impressive, tastes incredible, and celebrates some of my favorite flavors.
Nostalgic Appeal (Comforting Cake, Cheerful Flavors)
There’s something undeniably comforting and nostalgic about a homemade layer cake. It signifies celebration, togetherness, and the simple joy of a delicious baked treat. This Lemon Blueberry Cake taps right into that feeling.
The flavor combination itself – bright lemon and sweet blueberry – is cheerful and universally loved. It reminds me of sunny days, farmers’ markets brimming with berries, and classic home baking. It feels both familiar and special.
Layering the tender cake with tangy cream cheese frosting creates a dessert experience that feels both indulgent and refreshingly bright. It’s a step up from a simple sheet cake but retains that comforting, homemade charm.
Making this cake feels like capturing sunshine and happiness in edible form. It’s perfect for brightening any occasion and creating sweet new memories.
Homemade Focus (Building a Perfectly Moist Crumb)
I’m a huge believer in the superiority of homemade cakes, and this recipe highlights techniques that ensure a wonderfully moist and tender result. The homemade focus here is on building that perfect cake crumb from scratch.
This recipe cleverly uses both butter (for flavor and structure via creaming) and oil (for guaranteed, lasting moisture). Combining this with buttermilk (for tenderness and tang) and room temperature eggs creates a beautifully balanced batter.
Another key homemade technique is tossing the fresh blueberries in a little flour before folding them in. This simple step helps prevent the berries from sinking to the bottom of the pans during baking, ensuring they’re beautifully distributed throughout each layer.
From properly creaming the fats and sugars to gently folding in the berries, each step contributes to the final homemade quality. The rich, tangy cream cheese frosting, also made from scratch, is the perfect finishing touch.
Flavor Goal: Bright Lemon, Juicy Blueberry, Tangy Cream Cheese
The ultimate flavor goal is a vibrant and harmonious blend: a moist, tender cake with clear lemon notes (from both zest and juice), studded with bursts of sweet-tart blueberries. This is then enveloped in a creamy, smooth, tangy cream cheese frosting with a balanced sweetness.
The cake shouldn’t be overwhelmingly tart, but the lemon should be present and bright, complementing the blueberries. The crumb should be soft and moist, thanks to the oil and buttermilk.
The blueberries should retain some of their shape and provide juicy pops of fruit flavor throughout the cake. The cream cheese frosting adds richness and its signature tang, cutting through the sweetness and tying all the flavors together beautifully.
Each slice should offer a perfect balance of moist cake, juicy berries, bright lemon, and creamy, tangy frosting. It’s a refreshing yet satisfying flavor profile.
Ingredient Insights: The Lemon Blueberry Dream Team
Let’s explore the key players in this delightful cake:
For the Cake:
- Unsalted Butter (Softened) & Vegetable Oil: The fat combination! Butter provides flavor through creaming with sugars; oil ensures extra, lasting moisture.
- Granulated & Light Brown Sugar: Granulated provides primary sweetness; brown sugar adds moisture and a subtle depth/caramel note.
- Large Eggs (Room Temperature): Provide structure, richness, binding. Room temp ensures they blend smoothly.
- Pure Vanilla Extract: Enhances all the other flavors.
- All-Purpose Flour (Spooned & Leveled): The main structure. Measuring correctly (not scooping directly from the bag) is crucial to avoid a dry cake.
- Baking Powder & Baking Soda: Chemical leaveners for lift. Baking soda reacts with the acidic buttermilk and lemon juice.
- Salt: Balances sweetness and enhances flavors.
- Buttermilk (Room Temperature): Adds moisture, tenderness (acid helps break down gluten), and tang. Room temp incorporates better.
- Lemon Zest & Lemon Juice: Provide the essential bright, tangy lemon flavor and aroma. Use fresh!
- Fresh Blueberries: The star fruit! Tossing with flour helps suspend them in the thick batter. The recipe recommends not using frozen.
For the Cream Cheese Frosting:
- Full-Fat Brick Cream Cheese (Softened): The tangy, structural base. Must be full-fat block style (not tub) and fully softened for a smooth frosting.
- Unsalted Butter (Softened): Adds richness, flavor, and structure.
- Confectioners’ Sugar (Sifted): Provides sweetness and structure. Sifting is key for smoothness.
- Heavy Cream: Adjusts consistency to make frosting smooth and spreadable. Can use milk, but cream adds richness.
- Pure Vanilla Extract & Salt: Flavor enhancement and balance.
Essential Equipment: Layer Cake Essentials
You’ll need standard cake baking tools:
- Three 8-inch Round Cake Pans: As specified for thinner layers. Two 9-inch pans could also work (bake longer).
- Parchment Paper: Highly recommended for lining pan bottoms.
- Electric Mixer (Stand Mixer Recommended): Essential for properly creaming butter/sugar, beating eggs, and making smooth frosting.
- Large & Medium Mixing Bowls.
- Whisk & Rubber Spatula.
- Zester/Microplane & Juicer: For the lemon.
- Wire Cooling Racks: Crucial for cooling layers completely.
- Large Serrated Knife: For leveling cake layers.
- Offset Spatula: For frosting the cake smoothly.
- Cake Turntable (Optional): Makes frosting much easier.
List of Ingredients with Measurements (Ready to Bake!)
Here is your ingredient checklist for this sunny layer cake:
For the Cake:
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and ¼ cups (250g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 6 Tablespoons (90ml) vegetable oil (or canola, avocado)
- 4 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180ml) buttermilk, at room temperature
- 2 Tablespoons lemon zest
- ½ cup (120ml) lemon juice (3–4 lemons), at room temperature
- 1 and ½ cups (210g) fresh blueberries
- 1 Tablespoon all-purpose flour (for tossing berries)
- Nonstick baking spray, parchment paper, flour for pans
For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 and ½ cups (420g) confectioners’ sugar, sifted
- 1 Tablespoon (15ml) heavy cream* (or milk)
- 1 teaspoon pure vanilla extract
- Pinch salt (~⅛ tsp)
Ensure all refrigerated ingredients for both cake and frosting (butter, eggs, buttermilk, cream cheese, sour cream – Self-correction: sour cream not in this frosting) are at room temperature as specified! Heavy cream for frosting should be cold if whipping separately, but recipe adds it liquid here.
Step-by-Step Instructions: Building Your Lemon Blueberry Delight
Let’s bake this beautiful Lemon Blueberry Layer Cake:
1. Prepare Pans and Oven:
Preheat oven to 350°F (177°C).
Grease three 8-inch round cake pans. Line the bottoms with parchment paper rounds, then grease the parchment paper. Dust lightly with flour, tapping out excess.
2. Cream Fats and Sugars:
Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute.
Add the granulated sugar and packed light brown sugar. Beat on medium-high speed until combined and fluffy, about 2 minutes.
Beat in the oil until combined and the mixture is light and creamy, about 3 more minutes.
3. Add Eggs and Vanilla:
Add the room temperature eggs, one at a time, beating well on medium speed after each addition until fully incorporated.
Beat in the pure vanilla extract. Scrape down the sides and bottom of the bowl as needed.
4. Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Combine Remaining Wet Ingredients:
In a separate measuring cup or small bowl, whisk together the room temperature buttermilk, lemon zest, and lemon juice.
6. Alternate Wet and Dry Additions:
With the mixer on low speed, add about one-third of the dry ingredients to the butter/egg mixture. Mix briefly.
Add about half of the buttermilk/lemon mixture. Mix briefly.
Repeat, adding another third of the dry ingredients, the remaining buttermilk/lemon mixture, and finally the last of the dry ingredients. Mix on low speed just until combined after each addition. Do not overmix. Batter will be thick.
7. Prepare and Fold in Blueberries:
In a small bowl, gently toss the fresh blueberries with the 1 tablespoon of all-purpose flour until lightly coated. This helps prevent them from sinking.
Gently fold the flour-coated blueberries into the finished cake batter using a rubber spatula.
8. Bake the Cake Layers:
Spoon batter evenly into the three prepared cake pans. Smooth the tops.
Bake for about 22–26 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
9. Cool the Cakes:
Remove pans from the oven and allow cakes to cool in the pans on wire racks for about 10 minutes.
Then, carefully invert the cakes onto the wire racks, remove the parchment paper, and let them cool completely before frosting.
10. Make the Cream Cheese Frosting:
In the clean bowl of your stand mixer (or large bowl with hand mixer), beat the softened cream cheese and softened butter together with the paddle attachment on medium speed until no lumps remain, about 3 full minutes.
Add the sifted confectioners’ sugar, heavy cream (or milk), vanilla extract, and pinch of salt. Start mixing on low speed until the sugar is moistened.
Increase speed to high and beat for 3 minutes until smooth and fluffy. Scrape down the bowl as needed.
11. Assemble and Frost:
First, using a large serrated knife, slice a thin layer off the tops of the cooled cakes to create flat, level surfaces if they domed during baking.
Place one cake layer on your cake stand or serving plate. Evenly cover the top with a generous layer of cream cheese frosting (about ¾ to 1 cup).
Top with the second cake layer, add another layer of frosting. Top with the third cake layer.
Apply a thin “crumb coat” of frosting over the entire cake (top and sides) if desired, and chill briefly (15-20 mins). Then apply the remaining frosting smoothly over the top and sides. The recipe notes it makes just enough for a light frost, so apply accordingly.
12. Garnish and Chill:
Top the finished cake with fresh blueberries or a lemon garnish (like zest curls or thin slices), if desired.
Refrigerate the cake for at least 45 minutes before cutting to allow the frosting to set. This ensures cleaner slices.
13. Serve:
Slice and serve chilled or at room temperature. Store leftovers covered in the refrigerator.
Troubleshooting: Perfecting Your Lemon Blueberry Cake
Layer cakes can present challenges, here’s help:
Problem: Blueberries Sank to the Bottom
Cause: Berries not coated in flour; batter too thin; berries folded in too vigorously. Solution: Don’t skip tossing berries in 1 Tbsp flour! This helps absorb moisture and suspend them. Ensure batter is thick as described. Fold berries in gently at the very end.
Problem: Cake is Dry or Dense
Cause: Overbaking; overmixing batter; flour measured incorrectly. Solution: Check cake at 22 mins. Mix just until combined. Use spoon & level flour measurement or weigh it. Ensure buttermilk/oil amounts are correct.
Problem: Cream Cheese Frosting is Lumpy
Cause: Cream cheese or butter not fully softened. Solution: Allow ingredients to come to room temperature completely. Beat cream cheese and butter together thoroughly until smooth before adding sugar. Sift powdered sugar.
Problem: Frosting is Too Thin/Runny
Cause: Cream cheese too warm; too much cream/milk added. Solution: Use slightly cool room temperature cream cheese/butter. Add cream/milk gradually only until desired consistency is reached. Chill frosting briefly if needed.
Tips and Variations: More Berry & Citrus Fun!
Customize this delightful cake:
- Room Temp is Key: For both cake batter and frosting, having butter, eggs, buttermilk, and cream cheese at room temperature ensures smooth blending and proper emulsion.
- Flour the Berries: Don’t skip tossing the blueberries in flour! It really helps prevent them all sinking to the bottom.
- Frosting Consistency: Cream cheese frosting can vary. Adjust powdered sugar (for thickness) or cream/milk (for thinning) carefully to get your desired spreading/piping consistency.
- Different Berries: Swap blueberries for raspberries (fold in gently!) or chopped strawberries.
- Lemon Intensity: Add more lemon zest (up to 1 more Tbsp) to the batter or frosting for a stronger lemon kick.
- Nutty Addition: Fold ½ cup chopped toasted pecans or walnuts into the batter with the blueberries.
- Sheet Cake: Bake in a 9×13 inch pan (adjust bake time, likely 30-40 mins). Frost directly in the pan.
Serving and Pairing Suggestions: Sunshine on a Plate
This cake is perfect for bright occasions:
Serving Suggestions:
- Serve chilled or at room temperature. Chilling helps the frosting set.
- Perfect for spring/summer birthdays, brunches, showers, or Easter dessert.
- Garnish with fresh blueberries and lemon zest curls for a beautiful finish.
Pairing Suggestions:
- Beverages: Coffee, tea (black or herbal like chamomile), lemonade, iced tea, or a glass of sparkling wine or Sauvignon Blanc.
- Alongside: Delicious on its own!
Nutritional Information (Approximate, as of April 1, 2025)
The original prompt did not provide Nutrition Facts. Based on the ingredients (butter, oil, sugar, cream cheese, heavy cream, eggs), this is a fairly rich layer cake. A rough estimate per slice (assuming 12 slices) could be:
- Calories: 450 – 600
- Fat: High (25-35g+), significant saturated fat.
- Carbohydrates: High (50-65g+).
- Sugars: High.
- Protein: Moderate (5-7g).
Enjoy this delicious treat as part of a balanced celebration!
Print
Lemon Blueberry Layer Cake
Description
This Lemon Blueberry Layer Cake is pure sunshine on a plate! I absolutely adore the classic combination of bright, zesty lemon and sweet, juicy blueberries, especially when they’re baked into a moist, tender cake and slathered with tangy cream cheese frosting. It’s a truly irresistible dessert
Ingredients
For the Cake:
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and ¼ cups (250g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 6 Tablespoons (90ml) vegetable oil (or canola, avocado)
- 4 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180ml) buttermilk, at room temperature
- 2 Tablespoons lemon zest
- ½ cup (120ml) lemon juice (3–4 lemons), at room temperature
- 1 and ½ cups (210g) fresh blueberries
- 1 Tablespoon all-purpose flour (for tossing berries)
- Nonstick baking spray, parchment paper, flour for pans
For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 and ½ cups (420g) confectioners’ sugar, sifted
- 1 Tablespoon (15ml) heavy cream* (or milk)
- 1 teaspoon pure vanilla extract
- Pinch salt (~⅛ tsp)
Instructions
Let’s bake this beautiful Lemon Blueberry Layer Cake:
1. Prepare Pans and Oven:
Preheat oven to 350°F (177°C).
Grease three 8-inch round cake pans. Line the bottoms with parchment paper rounds, then grease the parchment paper. Dust lightly with flour, tapping out excess.
2. Cream Fats and Sugars:
Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute.
Add the granulated sugar and packed light brown sugar. Beat on medium-high speed until combined and fluffy, about 2 minutes.
Beat in the oil until combined and the mixture is light and creamy, about 3 more minutes.
3. Add Eggs and Vanilla:
Add the room temperature eggs, one at a time, beating well on medium speed after each addition until fully incorporated.
Beat in the pure vanilla extract. Scrape down the sides and bottom of the bowl as needed.
4. Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Combine Remaining Wet Ingredients:
In a separate measuring cup or small bowl, whisk together the room temperature buttermilk, lemon zest, and lemon juice.
6. Alternate Wet and Dry Additions:
With the mixer on low speed, add about one-third of the dry ingredients to the butter/egg mixture. Mix briefly.
Add about half of the buttermilk/lemon mixture. Mix briefly.
Repeat, adding another third of the dry ingredients, the remaining buttermilk/lemon mixture, and finally the last of the dry ingredients. Mix on low speed just until combined after each addition. Do not overmix. Batter will be thick.
7. Prepare and Fold in Blueberries:
In a small bowl, gently toss the fresh blueberries with the 1 tablespoon of all-purpose flour until lightly coated. This helps prevent them from sinking.
Gently fold the flour-coated blueberries into the finished cake batter using a rubber spatula.
8. Bake the Cake Layers:
Spoon batter evenly into the three prepared cake pans. Smooth the tops.
Bake for about 22–26 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
9. Cool the Cakes:
Remove pans from the oven and allow cakes to cool in the pans on wire racks for about 10 minutes.
Then, carefully invert the cakes onto the wire racks, remove the parchment paper, and let them cool completely before frosting.
10. Make the Cream Cheese Frosting:
In the clean bowl of your stand mixer (or large bowl with hand mixer), beat the softened cream cheese and softened butter together with the paddle attachment on medium speed until no lumps remain, about 3 full minutes.
Add the sifted confectioners’ sugar, heavy cream (or milk), vanilla extract, and pinch of salt. Start mixing on low speed until the sugar is moistened.
Increase speed to high and beat for 3 minutes until smooth and fluffy. Scrape down the bowl as needed.
11. Assemble and Frost:
First, using a large serrated knife, slice a thin layer off the tops of the cooled cakes to create flat, level surfaces if they domed during baking.
Place one cake layer on your cake stand or serving plate. Evenly cover the top with a generous layer of cream cheese frosting (about ¾ to 1 cup).
Top with the second cake layer, add another layer of frosting. Top with the third cake layer.
Apply a thin “crumb coat” of frosting over the entire cake (top and sides) if desired, and chill briefly (15-20 mins). Then apply the remaining frosting smoothly over the top and sides. The recipe notes it makes just enough for a light frost, so apply accordingly.
12. Garnish and Chill:
Top the finished cake with fresh blueberries or a lemon garnish (like zest curls or thin slices), if desired.
Refrigerate the cake for at least 45 minutes before cutting to allow the frosting to set. This ensures cleaner slices.
13. Serve:
Slice and serve chilled or at room temperature. Store leftovers covered in the refrigerator
Recipe Summary and Q&A: Your Lemon Blueberry Cake Guide
Let’s recap this lovely Lemon Blueberry Layer Cake!
Summary: This recipe features three layers of moist, tender lemon-infused cake (made with both butter and oil) studded with fresh blueberries. The cake is filled and frosted with a classic tangy and sweet cream cheese frosting.
Q&A:
Q: Why use both butter and oil in the cake?
A: Butter provides rich flavor and helps with structure during the creaming process. Oil provides pure moisture (no water content like butter), ensuring the cake stays moist and tender for longer. Combining them aims for the best of both worlds: flavor and lasting moisture.
Q: Why toss the blueberries in flour?
A: Coating the blueberries lightly in flour helps to absorb some of their surface moisture and creates a slightly rougher surface. This helps prevent them from sinking straight to the bottom of the thick batter during baking, promoting more even distribution.
Q: Can I use frozen blueberries?
A: The recipe author recommends not using frozen, likely because they release significantly more moisture upon thawing and baking, which can make the cake soggy or cause the berries to bleed excessively. If you must use frozen, do not thaw them first, toss them in flour, and be aware the texture might be slightly affected and bake time potentially longer.
Q: How should I store this cake? A: Due to the cream cheese frosting, leftovers must be stored covered in the refrigerator for up to 3-4 days. Let slices sit at room temp for 15-20 minutes before serving for best texture.