Dessert

Luscious Lemon Blueberry Layer Cake Recipe

ByLila Prescott December 27, 2025December 27, 2025

Introduction

This Luscious Lemon Blueberry Layer Cake is a delightful balance of tangy lemon and sweet blueberries, wrapped in a moist, tender crumb. Perfect for celebrations or a special treat, this cake offers vibrant flavors with a creamy frosting that’s sure to impress.

A tall slice of three-layer blueberry cake sits on a white decorative plate with blue patterns. Each cake layer is light golden with small, dark purple blueberries embedded inside. Between the layers is a creamy, light yellow filling, smooth and thick. The top of the cake is covered in the same creamy light yellow frosting, glossy and spread evenly, with a pile of fresh blueberries and small green herb leaves decorating the top. More blueberries sit on the plate near the base of the cake. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter, softened
1¼ cups granulated sugar

¾ cup brown sugar
½ cup vegetable oil

3 large eggs
2 teaspoons vanilla extract

2¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda

½ teaspoon salt
1 cup buttermilk
Zest of 1 lemon

½ cup lemon juice
2 cups fresh blueberries
8 oz cream cheese, softened

½ cup butter, softened (for frosting)
4 cups confectioners’ sugar
2 tablespoons heavy cream

1 teaspoon vanilla extract (for frosting)
½ teaspoon salt (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Prepare three 8-inch round cake pans by greasing them well and lining the bottoms with parchment paper, then grease the parchment as well.

Step 2: In a large mixing bowl, beat the softened butter on high speed for 1 minute until creamy. Add the granulated and brown sugars and continue beating for 2 minutes until fluffy.
Step 3: Slowly drizzle in the vegetable oil, beating for another 3 minutes until light and creamy. Add the eggs and vanilla extract, mixing on medium speed for 1 minute.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.

Step 5: Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined. Fold in the buttermilk, lemon zest, and lemon juice until incorporated.
Step 6: Toss the blueberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Step 7: Divide the batter evenly among the prepared pans and bake for 22–26 minutes. Allow the cakes to cool completely in the pans.

Step 8: While the cakes cool, prepare the frosting by beating the cream cheese and softened butter on medium speed for about 3 minutes until smooth.
Step 9: Gradually add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed to combine, then increase to high speed and beat for about 3 minutes until fluffy.
Step 10: Level the cake layers if domed. Place the first layer on a cake stand and spread frosting on top. Repeat with remaining layers.

Step 11: Use the remaining frosting to cover the top and sides of the cake. Chill for at least 45 minutes before slicing to set the frosting.

Tips & Variations

Tossing the blueberries in flour prevents them from sinking to the bottom of the cake layers, ensuring even distribution.
Substitute sour cream for buttermilk if you prefer a richer texture with similar tang.

Add a splash of lemon liqueur in the frosting for an adult twist on the citrus flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, let the cake sit at room temperature for about 30 minutes to soften. Leftover cake slices can be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

A three-layer slice of blueberry cake sits on a white plate with a blue pattern, placed on a white marbled surface. Each layer of the cake is light golden with visible blueberries inside, showing juicy dark purple spots throughout the soft crumb. Between each cake layer is a smooth, creamy light yellow filling that also covers the top. The top is decorated with a pile of fresh, plump blueberries and a small green herb sprig, along with a small piece of lemon partially visible behind the blueberries. The cake has a moist and tender texture, with the creamy filling slightly glossy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well, then toss with flour before adding to the batter to prevent excess moisture and sinking.

Can this cake be made gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure, measuring cup-for-cup. Baking times may vary slightly.