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This easy lemon blueberry cake is made up of three layers of lemon cake that are loaded with blueberries and real lemon flavor! It’s filled and frosted with homemade cream cheese frosting and garnished with fresh blueberries and lemon slices.
Why You’ll Love This Lemon Blueberry Cake Recipe
This lemon blueberry cake was meant for summer. If you are looking for a stunning dessert that will have everyone coming back for another slice, this is it. Here are some of my absolute favorite things about it.
- Real lemon flavor. No extracts here. Just real, fresh lemon juice and lemon zest. The bright flavor runs through the whole cake.
- Loaded with berries. I did not skimp on blueberries here and they are perfectly, evenly suspended throughout the batter. Every bite is filled with at least a couple of sweet, explosions of blueberry goodness.
- Perfect texture. This cake is not “fluffy,” but it’s also not pound cake-like dense. It has the perfect balance of both worlds. Each bite has the perfect amount of resistance and the perfect amount of give.
- Rich and moist. I used butter and oil in this recipe and the combination is a dream. The butter brings a wonderful richness to the cake while the oil adds moisture that the butter alone can’t provide. They’re a match made in heaven.
What You’ll Need
Here’s a quick look at what you’ll need to make this lemon blueberry layer cake. Be sure to scroll to the recipe card below for exact measurements.
Lemon Blueberry Cake
- All-purpose flour – Be sure to measure this accurately. Too little and your blueberries might since. Too much and your cake will be too dense. I highly recommend a food scale to be completely accurate, but the spoon and level method also works.
- Baking powder and baking soda – The combination gives the ideal texture to help keep the blueberries suspended, but also give you a tender cake.
- Salt – You need a little salt for flavor. Without it, the cake can be bland.
- Unsalted butter – The butter must be at room temperature. Otherwise, it will not cream properly with the oil and sugar.
- Vegetable oil
- Sugar
- Vanilla extract
- Sour cream – The sour cream adds moisture to the cake without thinning the batter out so much that the berries will sink.
- Eggs – Be sure to use large eggs, not medium or extra large.
- Fresh lemon juice and lemon zest – Pro tip: Zest the lemons before you juice them, or you won’t be able to zest them very easily.
- Buttermilk – Do not try to use regular milk. The buttermilk helps add tenderness and moisture to the cake while also helping to keep the blueberries afloat in the batter.
- Blueberries – I highly recommend using fresh berries. See the section below titled “Can I Use Frozen Blueberries?” for more information.
Cream Cheese Frosting
- Cream cheese – The cream cheese must be at room temperature. Otherwise, you’ll find yourself with a lumpy frosting. In addition, be sure to use full-fat, brick-style cream cheese. Low-fat and tub versions will be too thin.
- Butter – Be sure that the butter is at room temperature as well if you would like to prevent a lumpy frosting.
- Powdered sugar – This is also called icing sugar.
- Vanilla extract
- Lemon slices and fresh blueberries – For decorating.
Can I Use Frozen Blueberries?
I recommend fresh blueberries but, in a pinch, you can use frozen. I recommend thawing them and patting them dry first. If you add them to the batter frozen they will add the excess water that is used when freezing fruit into the cake. This will make the cake more dense and the blueberries may sink.
How to Make Lemon Blueberry Cake
Don’t let the number of steps in this recipe intimidate you. This is a classic lemon cake recipe that is actually quite easy to make when broken down into manageable steps. Here’s how to do it. Have a look at the recipe card below for more thorough instructions.
To make the cake layers
- Prep. Line the bottom of three 8-inch cake pans with parchment paper, grease the sides, and preheat the oven to 350°F.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Cream. Beat the butter, oil, and sugar until light in color and fluffy.
- Add the remaining wet ingredients. Mix in the vanilla extract and sour cream followed by the eggs, one at a time.
- Put it all together. Mix half of the dry ingredients into the wet ingredients. Slowly mix in the lemon juice, lemon zest, and buttermilk followed by the remaining dry ingredients.
- Add the blueberries. Toss the blueberries with 1/2 a tablespoon of flour and fold into the cake batter.
- Bake. Divide the batter between the cake pans and bake for 25-30 minutes.
- Cool. Allow the cakes to cool in their pans for a few minutes before transferring to a wire rack to cool completely.
Frosting and assembly
- Beat. Beat together the cream cheese and butter until smooth.
- Add volume. Mix in half of the powdered sugar followed by the vanilla and some cream. Mix in the rest of the powdered sugar.
- Assemble the cake. Remove the domes from the top of the cakes and place a cake layer on a serving plate. Spread 1 cup of frosting over the top of the cake. Repeat with the other two cake layers. Frost the outside of the cake.
- Decorate. Pipe swirls of frosting on the top of the cake and garnish with lemon slices and blueberries.
Tips for Success
I want to set you up to make the best lemon and blueberry cake ever. Here are a few tips and tricks to get you going in the right direction.
- Cream thoroughly. When beating together the butter, oil, and sugar for the cake batter, do so until the mixture is fluffy and significantly lightened in color. This process adds air to the mix which helps fluff up the cake. If you skimp on this step, your dessert will likely be overly dense.
- Don’t overmix. Once you have added the dry ingredients to the cake batter, it is important not to overmix. Overmixing can cause the glutens in the flour to overdevelop, resulting in a tough, dense cake.
- Use room temperature butter and cream cheese. To avoid lumps and overmixing the batter or frosting, you should use softened butter and cream cheese. They’ll need approximately 30 minutes to soften. You can test the softness by pressing gently on the outside of the wrapper. It’s ready when pressing gently leaves a slight indent.
- Incorporate all of the ingredients. Be sure to scrape down the sides of the bowl intermittently as you add ingredients and mix them in. This will help ensure that all of the ingredients make it into the batter (and the frosting) and are incorporated fully.
- Don’t skimp on the sugar. I am often asked if it’s ok to reduce the amount of powdered sugar in this frosting. I don’t recommend it. Your frosting will likely end up too thin and have a hard time staying in place on the cake. If you want to use less powdered sugar, reduce everything by the same ratio so that you reduce the overall amount of frosting, not just the powdered sugar.
- Pick the right cream cheese. This is not the time to cut calories, folks. So grab a full-fat cream cheese. Brick style is best. Low-fat and tubbed versions tend to be too thin to make a successful frosting.
How to Store Lemon Blueberry Cake
Transfer the cake to an airtight cake carrier. If you don’t have one, wrap the cake in a double layer of plastic wrap. I suggest using toothpicks to prop the plastic away from any decorations. If you already sliced the cake, arrange the slices in a single layer in an airtight container.
Store the cake in the refrigerator for up to 4-5 days. It is best enjoyed at room temperature, so allow it to sit on the counter for a bit before diving in.
Can I Freeze This?
You can. My preference is to freeze the individual layers, then thaw them when you’re ready to use them. To do that, wrap each layer in plastic wrap and freeze. You could also put each layer in a Ziplock bag for an extra layer of protection. If you want to freeze it fully frosted, I’d pop the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Sliced it already? No problem. Wrap each slice, then put them in an airtight container. In either case, store the cake in the freezer for up to 3 months.
When you are ready to indulge, allow the cake to thaw in the refrigerator. About an hour before diving in, take the cake out of the fridge and place it on the counter so that it can come to room temperature.
More Lemon Blueberry Desserts To Try
I love this dreamy lemon-blueberry combo. So bright, fresh, and perfect for summer. Here are some of my other favorite lemon blueberry desserts.
- Lemon Blueberry Cheesecake
- Lemon Blueberry Poke Cake
- Lemon Blueberry Shortbread Mousse Cake
- Lemon Blueberry Cupcakes
Watch How to Make it
PrintLemon Blueberry Cake
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy lemon blueberry cake is made up of three layers of lemon cake that are loaded with blueberries and real lemon flavor! It’s filled and frosted with homemade cream cheese frosting and garnished with fresh blueberries and lemon slices.
Ingredients
Lemon Blueberry Cake
- 2 3/4 cups + 2 tbsp (374g) all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 3/4 cups (362g) sugar
- 1 tsp vanilla extract
- 6 tbsp (86g) sour cream
- 4 large eggs
- 1/2 cup (120ml) fresh lemon juice
- 2 tbsp fresh lemon zest (about 3 large lemons)
- 1/4 cup (60ml) buttermilk
- 1 3/4 cups (about 260g) blueberries
Cream Cheese Frosting
- 16 oz (452g) cream cheese, room temperature
- 1 cup (224g) unsalted butter, room temperature
- 11 cups (1265g) powdered sugar
- 2 tsp vanilla extract
- Lemon slices
- Blueberries, for decorating
Instructions
To make the cake layers
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, and sugar to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
- Add the vanilla extract and sour cream and mix until well combined.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Combine the lemon juice, lemon zest and buttermilk then slowly add the mixture to the batter and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Toss the blueberries with 1/2 a tablespoon of flour and gently toss to combine, then add the blueberries to cake batter and fold to combine.
- Divide the batter evenly between the cakes pans and bake for 25-30 minutes, or until a toothpick comes out with a just few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
For the frosting
- Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake,
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake will turning your turntable. Start with the line at the bottom and work your way to the top.
- Pipe swirls of frosting on the top of the cake and decorate with lemon slices and blueberries, if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 967
- Sugar: 122.5 g
- Sodium: 242.9 mg
- Fat: 41.3 g
- Carbohydrates: 147.1 g
- Protein: 7.4 g
- Cholesterol: 140.4 mg
Hi Lindsay, I discovered your blog recently and it comes just in time to make my birthday cake. Would this work with cake flour? how does cake flour affect recipes? do I need to change anything?
Cake flour should be fine. I do think it changes the texture and flavor of the cake a bit. I know most people think cake flour makes cakes lighter, but I don’t always find that to be the case. Plus I don’t care for the flavor of cake flour as much. I personally prefer all purpose. But it should bake fine.
Hi Lidnsay
Can this cake stand the fondant ?i want to cover it with fondant.
I don’t really work with fondant. Not sure I’m best to ask.
Does this have to be refrigerated?
Because of the cream cheese frosting, yes.
This was a great recipe! I’m an amateur baker and this was my third cake attempt. (the other two I followed were also from your recipes) . But everyone enjoyed it.. I thought the icing sugar ratio was very high as well but frankly it balanced the sourness from the lemons perfectly. The blueberries I used weren’t all sweet but it went well with the icing as well! Thank u for the recipe Lindsay! Love trying ur recipes!!
Ps : “the best part of this cake was I had one slice left over, forgotten in the fridge but even after four days it tasted great!! It wasn’t dense at all.. Was super moist..
So glad you enjoyed it!
I love this recipe. No substitutions in the ingredients. I did use two 6 inch round cake pans, made 48 mini cupcakes and 10 regular cupcakes. I only frosted the cake and halved the icing recipe. My roommate loved the cupcakes and I took the cake to work and it was an instant hit! I’m definitely baking 2 more using 9 inch pans and taking back to work so everyone can enjoy it’s awesomeness! Bravo on an amazing, moist, decadent lemon blueberry cake I’ve ever had!
So glad it was a hit!
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
So glad to hear that!
Hey, Lindsay! I made this cake the other day and it was fantastic. My new favorite cake! So moist and full of flavor, I wanted to eat two pieces! Of course, I shared it with family and friends but next time it’s all mine!!! Thanks for the great recipes. It’s count down until baby time! Best of luck! Stay safe.
Wonderful! So glad you enjoyed it!
Yes, it’s getting close! I’m 30 weeks now. Thank you!
I can’t wait to try. My plan is to make a 6 inch layers and with the rest make cupcakes. Do you see an issue with that?
I would think that’d be fine.
HI Lindsay- love your recipe’s as always. two months ago i made oreo cake (with chocolatwe cake) and oreo cupcakes (with oreo buttercream frosting and vanilla cake with easy homemade vanilla cupcake recipe 2020) they were a hit, super duper hit actually. thanks to you.
this time i want to make a cake with BLUEBERRIES, MASCARPONE cheese frosting (without lemon). I have researched quite a lot of posts and recipes on your site they all look yummy.
1) In this post you mentioned that the blueberries initially sank to the bottom. i was wondering if the BLUEBERRIES settle down when added to MOIST VANILLA LAYER CAKE recipe.
2) how can i use this “lemon blueberry layer cake” recipe without adding lemon juice to make just blueberry layer cake. can i substitute something else in place of lemon juice? or just omit the 1/2 cup lempn juice totally?
thank you so much for your recipes and congratulations on your pregnancy and i wish you both and your family good health.
I’m so glad to hear you’ve enjoyed the recipes! To answer your questions 1) Yes, it was the moist vanilla layer cake that the blueberries sank in, so I altered it for this lemon blueberry cake recipe. 2) I haven’t tried this cake without lemon, so it’s hard to say if it’d turn out. But you could try substituting the lemon juice with additional buttermilk and see how that turns out.
Thank you!
I love all your recipes and I will try to make them
The recipe calls for 11 cups of powdered sugar for the frosting. Is this correct??
Yes, it is. And while I know it’s tempting to reduce it, that will really thin out the cream cheese frosting and make it hard to work with. You can read more about cream cheese frosting here. If you truly want to reduce it, then you’ll want to reduce everything else as well.
Can I bake this in 9 inch pans?
Sure, but you’d want to reduce the baking time since you’ll have thinner layers. Or you could make just two layers and then you might need a little more time.
Lemon and blueberry are great combinations. I am looking forward to making this cake.
I’ve made your lemon blueberry cheesecake many times, always a big hit. Thank you for your wonderful recipes.
I wish you well in your pregnancy. She’ll be making her debut soon! How exciting!
Thanks Suzy-q! Glad to hear it’s been a hit!
And yes – a few more months to go! Thank you!
This looks soooooooo yummy, Lindsay!! Now I really wish our oven wasn’t broken, because I’d looooove to be making this right now!
Could I substitute fresh raspberries or would they be too runny
I haven’t tried them, but I think it’d be fine.
Will these make cupcakes/muffins? I may use raspberries instead of blueberries, I’m so excited to make!
Cupcakes should be fine. And I haven’t tried raspberries, but I think they’d be fine.
Ok, thank you! Also I want to congratulate you on your baby coming (soon!) your boys are adorable and I’m sure they will be awesome big brothers! Thank you for all the great recipes, your blog is my favorite place on the internet 🙂
Thank you so much! And glad to hear you enjoy the site!!