• Cream Cheese Frosting​

  This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch—it literally tastes like spreadable cheesecake. The cream cheese frosting goes onto the cake so easily, so it’s a really simple cake to decorate. Doesn’t need to be neat—its haphazardness adds to its charm, don’t you think?
• 
  
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (354g) sifted all-purpose flour (spooned & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup (120ml) lemon juice (3 medium lemons)*
• 1 and 1/2 cups (210g) blueberries, fresh or frozen (do not thaw)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting​

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

Lemon Blueberry Layer Cake​

How to Make Lemon Blueberry Cake​

• Fresh lemons: Use fresh lemon juice and lemon zest in the cake batter. None of that lemon extract stuff! How to choose lemons at the store? Make sure the lemons you choose are smooth-skinned and heavy for their size. That way you know they are extra juicy.
• Buttermilk: Known for providing exceptional moisture to baked goods, buttermilk leaves each bite tender and lush. If you don’t have buttermilk, you can use whole milk instead.
• Brown sugar & 4 eggs: I’ve found that lemon cakes can easily be dry and gritty, so add some moist-making ingredients like brown sugar, eggs, and buttermilk. Buttermilk, a little brown sugar, and 4 eggs assure the final product is as moist as it could possibly be without being wet.
• Fresh or frozen blueberries: Fresh or frozen blueberries are OK. If using frozen, do not thaw.

I love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? The batter is thick. When you have a thin batter, heavy fruit or add-ins will sink to the bottom. I also recommend tossing the blueberries in a little flour too—this is extra insurance they don’t sink!

---

Cream Cheese Frosting​

This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch—it literally tastes like spreadable cheesecake. The cream cheese frosting goes onto the cake so easily, so it’s a really simple cake to decorate. Doesn’t need to be neat—its haphazardness adds to its charm, don’t you think?

Decorate with blueberries, lemon zest, lemon slices, whatever you like!

​

Lemon Blueberry Layer Cake​

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Description​

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.

---

Ingredients​

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (354g) sifted all-purpose flour (spooned & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup (120ml) lemon juice (3 medium lemons)*
• 1 and 1/2 cups (210g) blueberries, fresh or frozen (do not thaw)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting​

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

Cook Mode Prevent your screen from going dark

---

Instructions​

1. Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans or 8-inch round cake pans (8-inch pans produce thicker cakes), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

Look below had to do in 2 lots Instructions

 

[Littleboy8]

• Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. One of the most popular cake recipes.

• Cream Cheese Frosting​

  This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch—it literally tastes like spreadable cheesecake. The cream cheese frosting goes onto the cake so easily, so it’s a really simple cake to decorate. Doesn’t need to be neat—its haphazardness adds to its charm, don’t you think?
• 
  
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (354g) sifted all-purpose flour (spooned & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup (120ml) lemon juice (3 medium lemons)*
• 1 and 1/2 cups (210g) blueberries, fresh or frozen (do not thaw)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting​

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

Home · Recipes · Cakes · Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake​

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Author: Sally
Published: 02/09/2014Updated: 06/22/2022

This post may contain affiliate links. Read our disclosure policy.
Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. One of the most popular cake recipes on this website!

This cake has become one of my favorite spring dessert recipes and Easter dessert recipes—and for good reason. Let’s dive headfirst into this sunshine-sweet springtime layer cake… no matter the time of year!

How to Make Lemon Blueberry Cake​

• Fresh lemons: Use fresh lemon juice and lemon zest in the cake batter. None of that lemon extract stuff! How to choose lemons at the store? Make sure the lemons you choose are smooth-skinned and heavy for their size. That way you know they are extra juicy.
• Buttermilk: Known for providing exceptional moisture to baked goods, buttermilk leaves each bite tender and lush. If you don’t have buttermilk, you can use whole milk instead.
• Brown sugar & 4 eggs: I’ve found that lemon cakes can easily be dry and gritty, so add some moist-making ingredients like brown sugar, eggs, and buttermilk. Buttermilk, a little brown sugar, and 4 eggs assure the final product is as moist as it could possibly be without being wet.
• Fresh or frozen blueberries: Fresh or frozen blueberries are OK. If using frozen, do not thaw.

I love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? The batter is thick. When you have a thin batter, heavy fruit or add-ins will sink to the bottom. I also recommend tossing the blueberries in a little flour too—this is extra insurance they don’t sink!

Need cupcakes instead? Use my recipe for lemon blueberry cupcakes. Or perhaps breakfast? Try my lemon blueberry muffins.

---

Video Tutorial​

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Cream Cheese Frosting​

This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch—it literally tastes like spreadable cheesecake. The cream cheese frosting goes onto the cake so easily, so it’s a really simple cake to decorate. Doesn’t need to be neat—its haphazardness adds to its charm, don’t you think?

Decorate with blueberries, lemon zest, lemon slices, whatever you like!

More Lemon Recipes For You​

• Lemon Bars
• Lemon Meringue Pie
• Blueberry Lemon Icebox Cake
• Lemon Blueberry Scones
• Homemade Lemon Cupcakes

Lemon Blueberry Layer Cake​

★★★★★4.7 from 336 reviews

• Author: Sally
• Prep Time: 30 minutes
• Cook Time: 23 minutes
• Total Time: 3 hours
• Yield: serves 10-12

PRINT RECIPE
SAVE RECIPE

---

Description​

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.

---

Ingredients​

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (354g) sifted all-purpose flour (spooned & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup (120ml) lemon juice (3 medium lemons)*
• 1 and 1/2 cups (210g) blueberries, fresh or frozen (do not thaw)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting​

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

Cook Mode Prevent your screen from going dark

---

Instructions​

1. Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans or 8-inch round cake pans (8-inch pans produce thicker cakes), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

View attachment 32953

Hi baby bird. Hope your ok these look yummy thanks.

 

[Babybird]

Hi baby bird. Hope your ok these look yummy thanks.

Still hospital leg got infected am OK otherwise thanks