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