Quick Recipe Version (TL;DR)

Yield: 12 servings (one 9-inch, 2-layer cake)
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 3 hours (including cooling and chilling)

Quick Ingredients

For cake: 2 1/2 cups (300 g) all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 3/4 cup (170 g) unsalted butter, 1 3/4 cups (350 g) sugar, zest of 2 lemons, 3 large eggs, 1/2 cup (120 g) sour cream, 3/4 cup (180 ml) whole milk, 1/4 cup (60 ml) lemon juice, 2 tsp vanilla, 1 1/2 cups (225 g) blueberries + 1 tbsp flour.
For blueberry compote: 1 1/2 cups (225 g) blueberries, 3 tbsp sugar, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp cornstarch + 2 tsp water, pinch salt.
For lemon cream cheese frosting: 16 oz (450 g) cream cheese, 1/2 cup (115 g) butter, 4 cups (480 g) powdered sugar, zest of 1 lemon, 2–3 tbsp lemon juice, 1 tsp vanilla, 1/4 tsp salt.
For lemon glaze: 1 cup (120 g) powdered sugar, 1–2 tbsp lemon juice, 1–2 tsp milk or cream.
For candied lemon peel (optional): Peel of 2 lemons, 1 cup (200 g) sugar, 1 cup (240 ml) water.
To decorate: 1 cup (150 g) fresh blueberries, extra lemon zest or thin lemon slices.

Do This

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Whisk together flour, baking powder, baking soda, and salt.
2. Rub lemon zest into sugar, then cream with butter until fluffy. Beat in eggs and vanilla. Mix milk, sour cream, and lemon juice; add to batter alternately with dry ingredients. Toss blueberries with 1 tbsp flour and gently fold in.
3. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
4. Simmer blueberries, sugar, lemon juice, zest, and salt for compote. Thicken with cornstarch slurry; cool. Candy lemon peel in simple syrup; roll in sugar and dry.
5. Beat butter and cream cheese until smooth. Gradually add powdered sugar, then lemon juice, zest, vanilla, and salt to make frosting.
6. Level cakes. On first layer, pipe a frosting dam, spread blueberry compote inside, top with more frosting, then second layer. Crumb-coat, chill, then frost fully.
7. Stir lemon glaze to a thick-pourable consistency and drizzle over chilled cake. Decorate with fresh blueberries and candied lemon peel. Chill 20–30 minutes before slicing.

Why You’ll Love This Recipe

Bright lemon flavor in every component: tender cake, tangy frosting, glossy glaze, and zesty candied peel.
Juicy blueberries baked into the cake and tucked between the layers for bursts of fresh fruit in every bite.
Make-ahead friendly: the cake, compote, and candied peel can be prepared in advance for stress-free assembly.
Show-stopping centerpiece cake that still uses simple, familiar techniques any home baker can master.

Grocery List

Produce: 4–5 lemons, fresh blueberries (about 4 cups / 600–650 g total)
Dairy: Unsalted butter, full-fat sour cream, whole milk, cream cheese, (optional) heavy cream or milk for glaze
Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, cornstarch, vanilla extract

Full Ingredients

For the Lemon Blueberry Cake Layers

Nonstick baking spray or butter + flour, for the pans
2 1/2 cups (300 g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 3/4 cups (350 g) granulated sugar
Zest of 2 large lemons (about 2 tbsp packed)
3/4 cup (170 g) unsalted butter, softened to room temperature
3 large eggs, at room temperature
2 tsp pure vanilla extract
1/2 cup (120 g) full-fat sour cream, at room temperature
3/4 cup (180 ml) whole milk, at room temperature
1/4 cup (60 ml) fresh lemon juice
1 1/2 cups (225 g) fresh blueberries
1 tbsp (8 g) all-purpose flour (for tossing the blueberries)

For the Blueberry Compote Filling

1 1/2 cups (225 g) fresh or frozen blueberries (no need to thaw if frozen)
3 tbsp (38 g) granulated sugar
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tsp cornstarch mixed with 2 tsp cold water
Pinch of fine sea salt

For the Lemon Cream Cheese Frosting

16 oz (450 g) full-fat cream cheese, cold but slightly softened
1/2 cup (115 g) unsalted butter, softened to room temperature
4 cups (480 g) powdered sugar, sifted
Zest of 1 large lemon
2–3 tbsp (30–45 ml) fresh lemon juice, to taste
1 tsp pure vanilla extract
1/4 tsp fine sea salt

For the Lemon Glaze

1 cup (120 g) powdered sugar, sifted
1–2 tbsp (15–30 ml) fresh lemon juice, as needed
1–2 tsp (5–10 ml) milk or heavy cream, as needed, to reach a thick, pourable consistency

For the Candied Lemon Peel (Optional but Recommended)

Peel from 2 lemons (yellow part only), cut into thin strips
1 cup (200 g) granulated sugar, divided
1 cup (240 ml) water

For Decorating

1 cup (150 g) fresh blueberries
Extra lemon zest or very thin lemon slices (optional)

Step-by-Step Instructions

Step 1: Prep the Pans and Make Lemon Sugar

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with nonstick baking spray or butter, then line the bottoms with parchment paper rounds. Lightly dust the sides with flour, tapping out any excess. This helps the cakes release cleanly.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it feels slightly damp and very fragrant. This “lemon sugar” infuses the cake with bright citrus flavor.

Step 2: Make the Lemon Blueberry Cake Batter

Add the softened butter to the lemon sugar. Beat with a hand mixer or stand mixer (paddle attachment) on medium-high speed for 3–4 minutes, until very light and fluffy. Scrape down the bowl as needed. Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.

In a measuring jug, whisk together the sour cream, milk, and lemon juice. With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions (dry–wet–dry–wet–dry). Mix just until smooth and combined; do not overbeat.

In a small bowl, toss the blueberries with 1 tbsp flour to coat. This helps prevent them from sinking. Gently fold the berries into the batter with a spatula, being careful not to crush them.

Step 3: Bake and Cool the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Gently tap each pan on the counter once or twice to release large air bubbles.

Bake on the center rack for 25–30 minutes, or until the cakes are golden, pulling away slightly from the edges, and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).

Cool the cakes in the pans for 10–15 minutes, then run a thin knife around the edges. Invert onto wire racks, peel off the parchment, and let the layers cool completely, at least 1 hour. The cakes must be fully cool before frosting.

Step 4: Make the Blueberry Compote Filling

While the cakes bake or cool, prepare the compote. In a small saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and a pinch of salt. Cook over medium heat, stirring gently, until the berries start to release their juices and the mixture comes to a simmer, about 4–6 minutes.

Stir the cornstarch and cold water together in a small bowl to make a slurry, then stir it into the bubbling blueberries. Continue cooking for 1–2 minutes, stirring, until the compote thickens and looks glossy. It should be thick enough to mound on a spoon, but still spreadable. Remove from the heat and let cool completely. To speed this up, transfer the compote to a shallow bowl and refrigerate.

Step 5: Candy the Lemon Peel

Use a vegetable peeler to remove the yellow peel from 2 lemons in wide strips, avoiding the bitter white pith as much as possible. Slice the peel into thin matchstick-style strips. Optional but helpful: blanch the peel by placing it in a small saucepan, covering with cold water, bringing to a boil, then draining. This softens the peel and reduces bitterness; repeat once more if you want a very mild peel.

In the same small saucepan, combine 1/2 cup (100 g) sugar and the water. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Add the lemon peel strips and reduce the heat to low. Simmer very gently for 12–15 minutes, until the peel is translucent.

Use a slotted spoon to transfer the candied peel to a wire rack set over parchment. Let excess syrup drip off for a minute, then toss the peel in the remaining 1/2 cup (100 g) sugar to coat. Spread out on parchment to dry while you make the frosting.

Step 6: Make the Lemon Cream Cheese Frosting

In a large bowl, beat the softened butter and cream cheese together with a mixer on medium speed until smooth, creamy, and completely combined, about 2–3 minutes. If your cream cheese is still a bit cold, this may take an extra minute; scrape the bowl often to eliminate any lumps.

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed after each addition until incorporated. Once all the sugar is in, increase the speed to medium and beat for 1–2 minutes until fluffy.

Add the lemon zest, 2 tbsp lemon juice, vanilla, and salt. Beat to combine. Taste the frosting; if you want it tangier or looser, add up to 1 more tablespoon of lemon juice. If it becomes too soft, you can briefly chill it for 10–15 minutes to firm up before assembling the cake.

Step 7: Assemble and Fill the Cake

If the cake layers have domed tops, level them with a long serrated knife so they stack evenly. Place one layer, cut side up, on a cake stand or serving plate and secure it with a small dab of frosting underneath.

Transfer about 1 cup of frosting to a piping bag (or a zip-top bag with a corner snipped off). Pipe a thick ring (a “dam”) of frosting around the edge of the cake layer. This will help keep the compote from oozing out.

Spoon the cooled blueberry compote into the center of the frosting ring and spread it gently into an even layer. Top the compote with a thin layer of frosting (this helps the next layer adhere), then place the second cake layer on top, cut side down. Press very gently to secure.

Use a thin layer of frosting to cover the top and sides of the cake (a crumb coat). It is fine if crumbs show. Chill the cake for 20–30 minutes to set the crumb coat.

Step 8: Frost, Glaze, and Decorate

Once the crumb coat is firm, use the remaining cream cheese frosting to generously frost the top and sides of the cake, smoothing with an offset spatula or the back of a spoon. Chill again for at least 20 minutes so the frosting is cool and slightly firm before adding the glaze.

To make the lemon glaze, whisk together the powdered sugar and 1 tbsp lemon juice. Add additional lemon juice and/or milk a few drops at a time until you have a thick but pourable glaze that ribbons off a spoon and slowly disappears back into itself.

Pour or spoon the glaze over the chilled cake, starting in the center and gently nudging it toward the edges so it drips prettily down the sides. Before the glaze sets, decorate the top with fresh blueberries and curls of candied lemon peel. Add extra lemon zest or very thin lemon slices if you like. Chill for 20–30 minutes to set the glaze, then slice with a sharp knife and serve.

Pro Tips

Room temperature ingredients are key. Let eggs, butter, sour cream, and milk sit out for 30–45 minutes. This helps the batter emulsify properly and gives you a tender, even crumb.
Do not overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing develops gluten and can make the cake dense or tough.
Cool every component fully. The cake layers, compote, and candied peel should all be cool before assembly. Warm components will melt the cream cheese frosting and glaze.
Adjust frosting consistency as needed. If it is too soft, chill it briefly. If too stiff, beat in 1–2 tsp of milk or lemon juice until it spreads easily.
Neat slices: For the cleanest cuts through the compote and frosting, use a long sharp knife, wipe it between slices, and cut straight down rather than sawing.

Variations

Lemon-only version: Skip the blueberries in the cake batter and compote. Instead, add an extra 1 tbsp lemon zest to the batter and fill the center with a thin layer of lemon curd before frosting.
Mixed berry twist: Replace half of the blueberries in the compote with raspberries or blackberries for a more complex berry flavor and deeper color.
Sheet cake style: Bake the batter in a 9×13-inch pan (bake 30–35 minutes). Cool completely, then spread with the cream cheese frosting, drizzle with lemon glaze, and top with fresh blueberries and chopped candied peel. Skip the layering for a simpler presentation.

Storage & Make-Ahead

Store the assembled cake, covered, in the refrigerator for up to 4 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving so the frosting softens and the flavors open up.

You can make the cake layers up to 2 days in advance: wrap each cooled layer tightly in plastic wrap and keep at room temperature or refrigerate. The blueberry compote and candied lemon peel can be made 3–4 days ahead and refrigerated in airtight containers (keep the peel uncovered for the first few hours so it dries, then cover loosely). The cream cheese frosting can be made 1–2 days ahead; store it covered in the fridge and beat briefly before using to restore its fluffiness.

The fully decorated cake also freezes well: freeze, uncovered, until firm, then wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator, then bring toward room temperature before serving.

Nutrition (per serving)

Approximate values per slice (1 of 12): 560 calories; 8 g protein; 74 g carbohydrates; 26 g fat; 16 g saturated fat; 1.5 g fiber; 52 g sugar; 340 mg sodium. Actual values will vary based on specific brands and exact portion sizes.

Blueberry Lemon Cream Cheese Cake with Lemon Glaze