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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
Print
Lemon 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
Wow thank you for a lovely recipe, used two 6″ cake tins as well as one 8″, froze the 8″ for later, made a beautifull creamcheese frosted cake for sisters.
So glad you enjoyed it!
Your berry mascarpone layer cake is an all time favorite in our household. Almost everyone asks me to make it for their birthday. The best part is the frosting- have you ever tried this recipe with that frosting? Do you think it would go together well?
I’m so glad you enjoy that one! I haven’t used that frosting with this cake, but I do think it’d go great.
Can you make in advance and freeze the cake layers? Most recipes state that you can freeze up to 6 weeks. Thanks!
This cake should do fine with freezing. Usually it’s fine for up to 3 months.
I really love this recipe.!!! I made it as my birthday cake this past June. And now I’m looking forward to making another cake from your recipes.. for an upcoming birthday for this December.:) I wish I can add pics for the finish😭
I’m so glad to hear you enjoyed it!
Do you think I could bake this in a half sheet pan, “18×13”, and then punch out the layers with a circular cutter?
That should be fine.
I would like to bake this cake in 6 inch pans, how long do you think it would take to bake?
It depends on how you go about it. If you use the full amount of ingredients and divide it between three pans, it would take longer to bake and I have never made it that size so it’s hard for me to say. Maybe 30 to 40 minutes? But if you cut the recipe in half, which is what I would do, and divide it between three pans, the bake time would be more like 15 to 20 minutes. It depends on how tall you want the cake to be. I hope that helps.
I made this cake for my dad’s birthday in June. He loved it, and so did the rest of my family. Gotta make this cake next year!
Awesome! I’m so glad it was a hit!
Will I have to refrigerate the cake after frosting are will it be okay to keep at room temperature
With the cream cheese frosting, you will want to refrigerate it. But I do recommend serving it at room temperature or slightly cool.
Hi
Just wondering if I could make the cake in advance and freeze United?
Yes, that should be fine if you make the layers ahead of time and freeze them. Just wrap them well and then thaw them in the fridge before using.
have you tried reducing the sugar a little? I don’t like sugar substitute but the 11 cups in the frosting seems like a lot. Any thoughts on how much I could reduce without losing too much flavor?
You can definitely reduce the powdered sugar. I like a thicker frosting that is pipe-able. If you don’t, you can reduce the amount of powdered sugar. I also tend to use a good bit of frosting. If you like a thinner layer, feel free to reduce the overall amount of frosting. You could easily cut it by 1/3 in that case, maybe more.
This cake is perfect! I need to make one ahead for an event. Will these layers freeze ok?
So glad you enjoyed it! I haven’t tried freezing the layers before. I hesitate a little with the fruit it, since those can be mushy when thawed sometimes, but you could try it.
Hi Lynn
I am also wanting to bake the cake ahead and freeze un iced. Did you try?
Is this recipe a good one to use for a wedding cake? The wedding will be outdoors in May in South Georgia so I’m concerned about the heat.
If the cake will be sitting outside in the heat for a while, cream cheese frosting will not be a good option. Vanilla buttercream would be better. I might even recommend using half butter and half shortening in the buttercream to offset some of the effects of heat on the butter cream. But I also don’t really make wedding cakes, so there may be some other advice out there that would be helpful.
Hi can I use regular milk instead or buttermilk? Or how can I do it where it will be lactose free? Thank you so much. Your recipes are always great
Hi Lindsay… I have made this cake about 4 times and everyone just loves it! I will be making it today for my Dad’s 90th birthday (it is his favorite). But I want to make it into a sheet cake using 2 – 13″ x 9″ pans. How will I need to adjust this recipe? Double it? Halve it? Any help would be great! Thank you!
I’m so glad it’s been a hit! For a 9×13, it would depend a little on how tall you want it. It should be enough for a 9×13 inch pan without changes. You could just bake it in two layers. I’m guessing it’ll be roughly 3 inches tall when baked as one layer, so if you want it taller, you could adjust.
Can I use this recipe to make cupcakes?
Yes, you can. They should bake for about 15 to 18 minutes.
The recipe calls for 11 cups of powdered sugar for the frosting, is that right?
It is. I use a fair amount of frosting. Feel free to reduce the amount of powdered sugar or even the overall amount of frosting. you could cut it in half if you really only like a thin layer of frosting.