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Lemon Blueberry Layer Cake

This elegant layer cake combines bright lemon flavor with juicy blueberries in three moist layers, all wrapped in tangy cream cheese frosting. Perfect for special occasions, it can be made with fresh or frozen berries.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:28:34 GMT
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A slice of layered blueberry cake with cream frosting, garnished with lemon and fresh blueberries, on a white plate. Pin it
A slice of layered blueberry cake with cream frosting, garnished with lemon and fresh blueberries, on a white plate. | zestplate.com

Let me share my favorite springtime cake! This Lemon Blueberry beauty is bursting with fresh flavors - tangy lemon, sweet blueberries, and the most amazing cream cheese frosting. Every time I make it for Easter or Mother's Day, everyone begs for the recipe.

What Makes This Cake Special

I've tested this recipe dozens of times to get it just right. The secret's in using real lemons - none of that fake stuff - and plenty of blueberries in every bite. The buttermilk makes it super moist, and that cream cheese frosting? Heaven! My daughter says it tastes like sunshine.

Let's Gather Our Ingredients

  • Fresh Lemons: We'll use both juice and zest - so much flavor!
  • Blueberries: Fresh or frozen work great here.
  • Buttermilk: Makes the cake super tender.
  • Brown Sugar: Keeps everything moist and adds depth.
  • Good Cream Cheese: Full-fat for the best frosting.

Time To Bake

Mix It Up
Start with your wet ingredients - get those lemons zested and juiced, mix with brown sugar, eggs, and buttermilk. Here's my trick: toss the blueberries in a little flour first so they don't sink!
Into The Oven
Pour that batter into your prepared pans - I like to line them with parchment for easy removal. Bake at 350°F until they're golden and springy.
The Best Part
While the cakes cool, make that amazing frosting. Beat your cream cheese and butter until super fluffy, then add powdered sugar and vanilla. Try not to eat it all with a spoon!
Put It Together
Layer those cakes with generous amounts of frosting between each layer. Then frost the whole thing - don't worry about being perfect, rustic looks beautiful too!

My Best Tips

Always coat those berries in flour - it's the secret to getting them evenly spread through the cake. Make sure everything's room temperature before you start mixing. And don't overmix the batter - that's how you get tough cake! I love decorating with fresh berries and lemon zest on top.

A slice of blueberry cake with cream frosting sits on a plate, surrounded by fresh blueberries and a light blue napkin in the background. Pin it
A slice of blueberry cake with cream frosting sits on a plate, surrounded by fresh blueberries and a light blue napkin in the background. | zestplate.com

Keep It Fresh

This cake needs to live in the fridge - it'll stay perfect for about 5 days. Just let it come to room temperature before serving. If you want to get ahead, you can freeze the unfrosted layers wrapped really well for up to 3 months.

Mix It Up

Sometimes I use raspberries instead of blueberries - so good! A scoop of vanilla ice cream on the side makes it extra special. And when I'm feeling fancy, I decorate it with those pretty edible flowers from the farmers market - makes it look like it came from a bakery!

Frequently Asked Questions

→ Can I use frozen blueberries?

Yes, use them straight from frozen - no need to thaw. Toss in flour to prevent sinking.

→ Why room temperature ingredients?

Room temp eggs, butter, and dairy blend better and create proper cake texture.

→ Can I make this ahead?

Yes, cake layers can be made 1 day ahead or frozen up to 2 months.

→ Why chill before cutting?

Chilling helps set the frosting and ensures clean slices without crumbling.

→ Can I make this in different pans?

Works as sheet cake, 9x13 cake, or cupcakes. See notes for specific instructions.

Lemon Blueberry Cake

A sunshine-sweet lemon layer cake dotted with juicy blueberries and finished with creamy cream cheese frosting.

Prep Time
30 Minutes
Cook Time
23 Minutes
Total Time
53 Minutes
By: Fatiha

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 1 cup unsalted butter, softened.
02 1 1/4 cups granulated sugar.
03 1/2 cup light brown sugar.
04 4 large eggs, room temperature.
05 1 tablespoon vanilla extract.
06 3 cups sifted all-purpose flour.
07 1 tablespoon baking powder.
08 1/2 teaspoon salt.
09 1 cup buttermilk.
10 2 tablespoons lemon zest.
11 1/2 cup lemon juice.
12 1 1/2 cups blueberries.
13 1 tablespoon flour for berries.
14 8 oz cream cheese, softened.
15 1/2 cup unsalted butter, softened.
16 3 1/2 cups confectioners' sugar.
17 1-2 tablespoons heavy cream.
18 1 teaspoon vanilla extract.
19 Pinch of salt.

Instructions

Step 01

Preheat oven to 350°F and prepare three 9-inch cake pans with parchment.

Step 02

Beat butter until creamy, then add sugars and cream for 2-3 minutes.

Step 03

Add eggs and vanilla, beating for 2 minutes until well combined.

Step 04

Whisk dry ingredients separately, then alternate adding to wet ingredients with buttermilk.

Step 05

Fold in lemon zest, juice, and flour-coated blueberries carefully.

Step 06

Divide batter between pans and bake 21-25 minutes until done.

Step 07

Cool cakes completely before frosting.

Step 08

Make frosting by beating cream cheese and butter for 3 minutes.

Step 09

Add sugar, cream, vanilla, and salt, beating until smooth.

Step 10

Level cakes, then stack with frosting between layers.

Step 11

Frost outside and chill 45 minutes before serving.

Notes

  1. Can be made ahead.
  2. Freezes well.
  3. Perfect special occasion cake.
  4. Works with fresh or frozen berries.

Tools You'll Need

  • 3 9-inch cake pans.
  • Stand or hand mixer.
  • Parchment paper.
  • Cake turntable (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream cheese, buttermilk).
  • Eggs.
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 6 g