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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
If I want to cut it down to one layer can I just reduce all ingredients by 2/3rds? This cake is too big to make for just two people to try.
I’d probably recommend cutting the recipe in half. Then you could make one layer or you could do a 6 inch cake with two or three layers.
Can substitute heavy cream for buttermilk
That isn’t really a one to one swap. You could try regular milk, but it still may affect the outcome a bit.
Can you substitute raspberries for blueberries?
Sure!
Made this for the first time, the sponge is as light as a feather ….it absolutely delicious
So glad you enjoyed it!
Can I replace the sour cream with plain yogurt? I will do this tomorrow for my relative birthday 😍
That should be ok.
Hi Lindsay! Super excited to try this recipe for my 20th birthday cake! I was just wondering if i should brush with any sort of simple syrup before decorating to make sure the cake stays moist.
You can brush it with a simple syrup if you like, but it shouldn’t need it.
looking for a substitute for sour cream please
Greek yogurt will probably be your best bet. But I really do recommend sour cream.
Hi! How long will this stay stored in the fridge before drying out? I plan to make it Tuesday night to serve Wednesday. Thanks!
It should be fine for at least 2-3 days.
Hi I just wanted to say that all your recipes are simply amazing. I’ve made this recipe and the lemon poppy seed cake and my family can’t seem to get enough of them. Apparently this has become our new favorite in the house. Thank you so much for sharing them with us.
Awesome! Thank you so much for sharing that with me! I’m so glad you’ve enjoyed the recipes!
Great recipe! I made the 3 cakes and froze them to use next weekend. I today I realized I used cream of tartar instead of bicarbonate of soda…! Do I need to make them again?? Thanks!
Uh oh! I wouldn’t expect some to look like they baked OK. Did they turn out looking OK? I think you may want to make them again, but if they look OK it could just be that you would have very dense cake layers.
This cake is AMAZING!!! Only the second cake I have ever made from scratch… by far the tastiest cake yet!! I made for a family dinner, and it was definitely a hit with everyone!! It looked beautiful and was bursting with lemon and blueberry goodness!! Highly recommend!!! I did not do all the extra making the icing smooth, because I like to textured “fluffy” look, but I don’t think it took anything away, as I still decorated with blueberries and lemon slices!! Didn’t have parchment rounds but might get before I make the next time, though the crisco & flour worked perfectly! Definitely need to refrigerate! Hot summer day (even with the AC blasting) made for very soft icing conditions! Had to refrigerate awhile before I was able to finish the icing and decorating.
I’m so glad you enjoyed it!
I made this cake a few days ago and its flavor and texture were perfect, it is one of the best cakes I have ever made. But I had complications when it came to unmold them as they were too fragile, how can I avoid it or what did I do wrong?
Did you put parchment paper in the bottom of the pans? Because the cakes should come out super easily if you do and the parchment helps hold everything together. And how did you go about removing the cake layers? I usually turn them out onto parchment lined cooling racks. Are you turning them out immediately after they come out of the oven, or waiting a few minutes? The warmer they are, the more tender they will be. So if you need to wait a few extra minutes before putting them on the cooling rack, that could help.
Can this cake be made into large muffins, if so what’s the recommended bake time/temp?
I suppose so. I would do the same temperature. Time depends on how large you’re talking. For regular muffins/cupcakes, I’d say 15-20 minutes.
This recipe was wonderful!! My husband loves lemon so I added a bit more lemon than it called for and made a lemon curd filling to alternate between cream cheese! It was so good and easy. Definitely will make this one again
So glad you enjoyed it!
I was wondering if this could be made ahead? Would the cake layers freeze well?
They should freeze fine.
I am making this today for a birthday it has to be 10inch and may be 4 layers to be a bit taller i am a bit scared to put cream cheese frosting inside if it runns out or slips out because i am putting swiss butter cream deco outside what do you recommend
I would recommend creating a dam of frosting with the Swiss buttercream and put the cream cheese inside of that. Then refrigerate it until firm before doing the rest of the decorations.
I am making 3 tear cake woud that be any problem sliding because if the cream cheese filling inside ,does this cake go ok if i only do buttercream all over in and out with some lemon curd in a midle
Cream cheese frosting shouldn’t automatically mean that your cake layers slide around. If the cream cheese frosting isn’t too thin, it should be fine. But you can certainly use regular buttercream as well. Keep in mind that regular buttercream can also be too thin and with lemon curd between the layers, your layers could still have issues. It’s about having the proper consistency of buttercream/cream cheese frosting.
I’ve just made this cake for a party at the weekend (planning to freeze it til Friday) after a friend recommended the recipe. Are the cakes meant to be incredibly moist? I’ve just taken them out of the tins and from the bottom I’m fearing they’re underdone, though I’ve checked and checked and a skewer definitely comes out clean. Is it just all the fruit making them like this? I did beat the butter, oil and sugar til it was like air, so I’m just hoping it’s a super light cake? They’re sinking a little so I’m praying they don’t go dense!! One started to break as I tried to get it out of the tin. I’ve got it in one piece and planning to buttercream and decorate them, so it should hold together. But again is this cause it’s just such a light and moist cake?? Tempted to cut a hole in the middle of one to taste and check it’s baked 🙈🙈
It’s really hard to say without seeing it. I will say that there’s such a thing as over creaming your butter and sugar though. I hope it turned out ok!