If there is one celebratory dessert that always delivers a burst of sunshine to the table, it is the Lemon Blueberry Layer Cake. This absolute showstopper combines zesty lemon, sweet blueberries, and the fluffiest cake layers—all wrapped up in a creamy, citrusy frosting. Every forkful feels like a mini summer vacation, whether you serve it for birthdays, brunches, or just a weekend treat. Get ready for a cake that wins hearts, disappears in record time, and quickly becomes a most-requested recipe!
Ingredients You’ll Need
Gathering your ingredients for this Lemon Blueberry Layer Cake is a breeze, and each one plays a vital role in creating the cake’s signature brightness and tender crumb. Let’s break down the magic behind each element:
- All-purpose flour: The backbone of the cake, lending structure while keeping the crumb soft and light.
- Baking powder: Our key leavening agent, ensuring lofty layers that rise beautifully.
- Salt: Just a touch sharpens all the other flavors and keeps the sweetness in check.
- Unsalted butter (cake & frosting): Makes each bite rich and luxurious, and is also the secret behind that creamy, dreamy frosting.
- Granulated sugar: Makes the cake sweet but not cloying, and helps achieve golden perfection as it bakes.
- Eggs: Bind the ingredients, add richness, and contribute to a lovely rise.
- Lemon zest & juice: Brings the citrusy zing that makes this cake so refreshing and unforgettable.
- Vanilla extract: Adds body and warmth, letting both lemon and blueberry flavors pop.
- Buttermilk: The secret to super-tender layers—it subtly tangs and moistens the crumb.
- Fresh or frozen blueberries (tossed with flour): Sweet-tart bursts that dot every slice, the flour helps keep them suspended in the batter.
- Powdered sugar (for frosting): Combines with butter and lemon to make a frosting that’s smooth and light as a cloud.
- Heavy cream (for frosting): Loosens and silkifies the frosting, giving you a spreadable, luscious finish.
- Fresh blueberries & lemon slices (garnish): Optional, but they make your Lemon Blueberry Layer Cake look absolutely irresistible.
How to Make Lemon Blueberry Layer Cake
Step 1: Prep the Pans and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Generously grease and line three 8-inch round cake pans with parchment paper. This step ensures your cake layers pop right out of the pans without sticking—and makes for easy layering later on.
Step 2: Whisk the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, and salt. This light mixing aerates the ingredients, helping create that pillowy-soft crumb Lemon Blueberry Layer Cake is known for.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to beat the softened butter with the granulated sugar until it’s light, fluffy, and pale yellow—about 3 minutes. This step incorporates air so your cake stays fluffy and never dense.
Step 4: Add Eggs and Flavors
Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract. The eggs help build structure and the lemon transforms the richness into something bright and aromatic.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the dry ingredients in three parts, alternating with the buttermilk, mixing just until combined each time. Always start and finish with the flour mixture. This technique keeps your layers tender and stops the batter from overmixing.
Step 6: Add the Blueberries
Gently fold the flour-tossed blueberries into the batter. Coating the berries in flour prevents them from sinking to the bottom, so every layer is speckled with juicy fruit.
Step 7: Divide and Bake
Evenly divide the batter among the prepared cake pans, smoothing the tops with a spatula. Slide them into the oven and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Step 8: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes. Then carefully turn them out onto wire racks and let them cool completely. This is crucial for even frosting and stacking later—it also helps lock in the cake’s amazing moisture.
Step 9: Make the Lemon Frosting
Cream the softened butter until silky, then add powdered sugar gradually, along with the lemon juice and zest. Beat until very light and fluffy, adding heavy cream a tablespoon at a time until you reach your desired consistency. This frosting is tangy, rich, and smooth—the crowning touch for Lemon Blueberry Layer Cake.
Step 10: Assemble and Frost
Set one cake layer on a serving plate. Spread a generous layer of frosting over the top, repeat with the next layers, and finish by frosting the top and sides. For a playful finish, garnish with extra blueberries and a few thin lemon slices.
How to Serve Lemon Blueberry Layer Cake
Garnishes
For an effortlessly elegant touch, top your cake with scattered fresh blueberries and a few decorative lemon slices. A sprinkling of grated lemon zest gives it a delicate fragrance and a pop of yellow—a feast for both the eyes and the taste buds!
Side Dishes
This cake is a star on its own but pairs wonderfully beside a cup of hot Earl Grey tea or a refreshing glass of cold lemonade. If you want something creamy on the side, serve each slice with a dollop of whipped cream or a small scoop of vanilla ice cream to take things over the top.
Creative Ways to Present
If you’re feeling fancy, bake the batter as cupcakes for bite-sized treats perfect for a picnic or afternoon tea. Or, try layering sliced cake in mason jars with whipped cream and berries for charming, portable parfaits. No matter how you present it, your Lemon Blueberry Layer Cake will be the center of attention.
Make Ahead and Storage
Storing Leftovers
Have extra cake? Lucky you! Cover the Lemon Blueberry Layer Cake snugly (plastic wrap or a cake dome both work marvelously) and keep it in the fridge for up to four days. The cake stays moist and lovely, so you can savor the goodness day after day.
Freezing
To freeze, wrap unfrosted cake layers individually in plastic wrap and then aluminum foil. They can be frozen for up to two months. When you’re ready, thaw the layers overnight in the fridge and frost as usual for a fresh, flavorful finish. Avoid freezing the frosted cake if possible, as the texture of the frosting changes once thawed.
Reheating
There’s rarely a need to reheat this cake, but if you like your slice a little warm, let it sit at room temperature for about 30 minutes. If you must, a quick 10 seconds on a low microwave setting is enough—just be careful not to melt that beautiful frosting.
FAQs
Can I use frozen blueberries in Lemon Blueberry Layer Cake?
Absolutely! Frozen blueberries work just as well as fresh. Toss them in flour before folding into the batter, and there’s no need to thaw first—adding them frozen prevents excess moisture in the cake.
What can I substitute for buttermilk?
If buttermilk isn’t handy, make an easy substitute by mixing 1 cup milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes. This adds the necessary tang and tenderness to your Lemon Blueberry Layer Cake.
Can I make this cake in advance?
Definitely! You can bake the cake layers a day or two ahead and store them (wrapped well) at room temperature or in the fridge. Wait to frost the cake until you’re ready to assemble for maximum freshness.
How do I keep my cake layers even?
Use a kitchen scale to divide the batter evenly between pans, and level each batter-filled pan with a spatula. If you’d like, use cake strips to help the cakes bake flat without domed tops—making your Lemon Blueberry Layer Cake look bakery-perfect.
My frosting feels too thick—how do I fix it?
Just add a teaspoon of heavy cream at a time, mixing well after each addition, until the frosting is silky and spreadable. This lets you customize the frosting texture exactly how you like it without sacrificing flavor.
Final Thoughts
Making this Lemon Blueberry Layer Cake is truly a labor of love that pays off with every memorable bite. Whether you’re celebrating something special or just want to brighten up an ordinary day, this cake is sure to put a smile on everyone’s face. I hope you’ll give it a try soon and enjoy all the zesty, berry-packed magic it brings to your table!
Print
Lemon Blueberry Layer Cake Recipe
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the refreshing flavors of lemon and juicy blueberries with this delightful Lemon Blueberry Layer Cake. Moist layers of lemon-infused cake studded with bursts of blueberries are sandwiched together with a luscious lemon buttercream frosting. This cake is a perfect combination of sweet, tangy, and fruity, making it a wonderful treat for any occasion.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 1/2 cups fresh or frozen blueberries tossed with 1 tablespoon flour
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2–3 tablespoons heavy cream
- Fresh blueberries and lemon slices for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, lemon zest, lemon juice, and vanilla.
- Combine Batter: Alternate adding flour mixture and buttermilk to the wet ingredients.
- Add Blueberries: Gently fold in blueberries coated with flour.
- Bake: Divide batter into pans and bake for 25-28 minutes.
- Make Frosting: Beat butter, sugar, lemon juice, zest, and cream until fluffy.
- Assemble Cake: Layer cakes with frosting, then frost the top and sides.
- Garnish: Decorate with blueberries and lemon slices if desired.
Notes
- To prevent blueberries from sinking, coat them well with flour.
- Store leftovers covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
