Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 2 1/2 tsp baking powder + 1/2 tsp baking soda + 3/4 tsp fine salt
- 1 3/4 cups (350 g) granulated sugar
- 1 Tbsp finely grated lemon zest + 1/2 cup (120 ml) fresh lemon juice (divided)
- 3/4 cup (170 g) unsalted butter, softened + 1/4 cup (60 ml) neutral oil
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 1 1/2 cups (225 g) fresh blueberries + 2 tsp flour (for tossing)
- 16 oz (450 g) cream cheese, chilled but pliable
- 1 cup (225 g) unsalted butter, softened (for frosting)
- 5–6 cups (600–720 g) powdered sugar, sifted
- 2–3 Tbsp fresh lemon juice + 2 tsp lemon zest (for frosting)
- 1 tsp vanilla extract + pinch of salt
- Extra fresh blueberries and lemon zest/slices, for decoration
Do This
- 1. Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch round cake pans with parchment.
- 2. Whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter, oil, sugar, and lemon zest until fluffy.
- 3. Beat in eggs one at a time, then vanilla. Mix in lemon juice and buttermilk alternately with dry ingredients. Toss blueberries with 2 tsp flour and gently fold into batter.
- 4. Divide batter evenly among pans. Bake 25–30 minutes until a toothpick comes out clean. Cool 15 minutes in pans, then completely on racks.
- 5. For frosting, beat cream cheese until smooth. Add butter and beat until creamy. Gradually beat in powdered sugar, then lemon juice, zest, vanilla, and salt until fluffy.
- 6. Level cooled cakes if needed. Fill and stack layers with frosting and a scattering of blueberries between each.
- 7. Frost the outside, decorate with more blueberries and lemon zest/slices, then chill 30 minutes before slicing.
Why You’ll Love This Recipe
- Moist, tender lemon cake layers studded with juicy bursts of fresh blueberries.
- Silky lemon cream cheese frosting that strikes the perfect balance of tangy and sweet.
- Beautiful, bakery-worthy presentation with simple techniques any home baker can master.
- Perfect for birthdays, brunches, baby showers, and any spring or summer celebration.
Grocery List
- Produce: Fresh lemons (4–5 medium), fresh blueberries (about 2 1/2 cups or 375 g total for batter and garnish)
- Dairy: Unsalted butter (about 1 3/4 cups total), cream cheese (16 oz / 450 g), buttermilk (1 cup), eggs (4 large)
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, neutral oil (such as canola or sunflower)
Full Ingredients
For the Lemon Blueberry Cake Layers
- 2 3/4 cups (330 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 1 3/4 cups (350 g) granulated sugar
- 1 Tbsp finely grated lemon zest (from about 2 large lemons)
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1/4 cup (60 ml) neutral oil (canola, vegetable, or sunflower)
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup (120 ml) fresh lemon juice (from about 3 lemons), divided:
- 1/4 cup (60 ml) for the batter
- 1/4 cup (60 ml) reserved for brushing the layers (optional but recommended)
- 1 cup (240 ml) buttermilk, at room temperature
- 1 1/2 cups (225 g) fresh blueberries, rinsed and patted dry
- 2 tsp all-purpose flour (for tossing with blueberries)
For the Lemon Cream Cheese Frosting
- 16 oz (450 g) full-fat cream cheese, cold but slightly softened (straight from the fridge for 15–20 minutes)
- 1 cup (225 g) unsalted butter, softened to room temperature
- 5–6 cups (600–720 g) powdered sugar, sifted
- 2–3 Tbsp fresh lemon juice, to taste
- 2 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 1/4 tsp fine salt (or to taste)
- 1–2 Tbsp heavy cream or milk, optional, for a slightly softer, silkier frosting
For Assembly and Decoration
- Reserved 1/4 cup (60 ml) lemon juice for brushing layers (from above)
- 1–1 1/2 cups (150–225 g) fresh blueberries, for between layers and for topping
- Extra lemon zest, for sprinkling on top
- Thin lemon slices or twists, optional, for garnish
Step-by-Step Instructions
Step 1: Prepare the pans and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Lightly grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment rounds, then grease the parchment as well. Dust the sides and bottoms lightly with flour, tapping out any excess. This triple protection helps the delicate lemon blueberry layers release cleanly.
Set the prepared pans aside. Make sure your eggs, buttermilk, and butter are at room temperature before you begin mixing the batter; this ensures a smooth, even crumb.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This helps distribute the leavening evenly, so the layers rise uniformly. Set the bowl aside.
Step 3: Cream the butter, sugar, and flavorings
In a large mixing bowl (using a stand mixer with the paddle attachment or a hand mixer), combine the softened butter, neutral oil, granulated sugar, and lemon zest. Beat on medium-high speed for 3–4 minutes, until the mixture is very light, fluffy, and slightly paler in color. Scrape down the sides and bottom of the bowl once or twice as you mix.
Add the eggs one at a time, beating well after each addition and scraping the bowl as needed. Mix in the vanilla extract. The batter should look smooth and slightly thick.
Step 4: Add dry ingredients, lemon juice, and buttermilk
In a small measuring cup, combine 1/4 cup (60 ml) of the fresh lemon juice with the buttermilk. With the mixer on low speed, add the dry ingredients to the creamed mixture in three additions, alternating with the lemon juice–buttermilk mixture in two additions. Begin and end with the dry ingredients (dry–wet–dry–wet–dry), mixing just until each addition is incorporated.
Do not overmix at this stage; stop as soon as you no longer see streaks of flour. Overmixing can make the cake tough instead of tender.
Step 5: Fold in the blueberries and bake the layers
In a small bowl, toss the 1 1/2 cups (225 g) blueberries with 2 teaspoons flour until lightly coated. This helps suspend the berries in the batter so they do not all sink to the bottom.
Gently fold the floured blueberries into the batter with a spatula, using slow, broad strokes to avoid crushing them. Divide the batter evenly among the three prepared pans (about 2 1/2–3 cups batter per pan). Smooth the tops with an offset spatula or the back of a spoon.
Bake for 25–30 minutes, rotating the pans halfway through baking, until the cakes are lightly golden, spring back when gently touched in the center, and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
Step 6: Cool the cakes completely
Remove the pans from the oven and place them on wire racks. Let the cakes cool in the pans for 10–15 minutes. Run a thin knife around the edges to loosen, then carefully turn each layer out onto the racks. Peel off the parchment and flip right side up.
While the cakes are still slightly warm, you can optionally brush the tops with the remaining 1/4 cup (60 ml) lemon juice for extra moisture and lemon flavor. Use a pastry brush and let the juice soak in. Allow the layers to cool completely to room temperature, at least 45–60 minutes, before frosting. Warm cakes will melt the cream cheese frosting.
Step 7: Make the lemon cream cheese frosting
In a large bowl, beat the cream cheese on medium speed for 1–2 minutes until smooth and creamy, with no lumps. Add the softened butter and beat together for another 2–3 minutes, until the mixture is very smooth and slightly fluffy.
With the mixer on low, gradually add 5 cups (600 g) of the sifted powdered sugar, about 1 cup at a time, mixing until incorporated after each addition. Add 2 Tbsp lemon juice, the lemon zest, vanilla extract, and salt. Increase speed to medium-high and beat for 2–3 minutes until light and fluffy. If the frosting is too thin, add up to 1 additional cup (120 g) powdered sugar. If it is too thick, beat in 1–2 Tbsp heavy cream or milk, or a bit more lemon juice for extra tang.
Taste and adjust: add an extra tablespoon of lemon juice for more zing, or a pinch more salt if needed. The frosting should be creamy, spreadable, and hold soft peaks.
Step 8: Assemble, frost, and decorate the cake
If the cake layers have domed tops, use a long serrated knife to level them so they stack evenly, brushing off any loose crumbs. Place one layer on a cake stand or serving plate, securing it with a small dab of frosting underneath.
Spread about 3/4–1 cup of frosting over the first layer, going right to the edges. Sprinkle a generous handful of fresh blueberries over the frosting, gently pressing them in. Top with the second layer and repeat with frosting and blueberries. Place the final layer on top, cut-side down for the flattest surface.
Apply a thin “crumb coat” of frosting over the top and sides of the cake to seal in any crumbs. Chill for 15–20 minutes to set. Then add a thicker, smooth final layer of frosting, swirling decoratively with an offset spatula if you like.
Decorate the top with more fresh blueberries, extra lemon zest, and a few thin lemon slices or twists. Chill the finished cake for at least 30 minutes before slicing for cleaner cuts.
Pro Tips
- Use room-temperature ingredients for the batter. Butter, eggs, and buttermilk at room temperature create a smooth, even batter and a tender crumb.
- Do not overmix once the flour is added. Mix just until the dry ingredients disappear to avoid a dense or rubbery cake.
- Dry and flour the blueberries. Pat the berries dry after rinsing and toss with flour so they stay suspended in the cake instead of sinking.
- Chill the cake before slicing. A short chill helps the cream cheese frosting firm up slightly, giving you neat, bakery-style slices.
- Adjust frosting sweetness and tang to taste. Start with 5 cups powdered sugar and 2 Tbsp lemon juice, then tweak until it is perfect for you.
Variations
- Lemon Curd Filling: Spread a thin layer (2–3 Tbsp) of store-bought or homemade lemon curd on each cake layer before adding the frosting and blueberries for an extra-lemony, custardy center.
- Mixed Berry Version: Swap half of the blueberries for raspberries or blackberries in the batter and as garnish for a mixed berry lemon layer cake.
- Two-Layer 9-Inch Cake: Bake the batter in two 9-inch round pans for 28–32 minutes. You will have slightly thicker layers and may have a bit of frosting leftover.
Storage & Make-Ahead
Because of the cream cheese frosting, store the assembled cake covered in the refrigerator. It keeps well for 3–4 days; the crumb actually becomes even more moist by day two. For the best texture, let chilled slices sit at room temperature for 20–30 minutes before serving.
To make ahead, you can bake the cake layers up to 2 days in advance. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature for 1 day or in the refrigerator for 2 days. The layers also freeze well for up to 2 months; thaw in the fridge overnight (still wrapped) before using. The frosting can be made up to 2 days ahead and refrigerated in an airtight container. Bring it to cool room temperature and re-whip briefly before assembling the cake.
Nutrition (per serving)
Approximate values for 1 of 14 servings: about 630 calories; 30 g total fat (18 g saturated); 85 g carbohydrates; 60 g sugar; 1 g fiber; 7 g protein; 330 mg sodium. These numbers are estimates and will vary based on ingredient brands, exact serving size, and decorations used.
