This cake is light, fruity, and absolutely beautiful to look at and taste. The combination of zesty lemon and sweet blueberries creates a refreshing flavor that’s never too heavy. It’s moist, tender, and layered with flavor in every bite. The blueberries don’t just add taste—they bring natural color and texture. Whether you’re a cake lover or a lemon-blueberry enthusiast, this dessert is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder salt unsalted butter granulated sugar eggs vanilla extract lemon zest fresh lemon juice buttermilk fresh or frozen blueberries cornstarch (for coating the blueberries) powdered sugar (for frosting) cream cheese or butter (depending on frosting type)
Directions
Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
Alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined.
Toss the blueberries with a bit of cornstarch to prevent them from sinking. Gently fold them into the batter.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare your frosting of choice—either a lemon buttercream or cream cheese frosting.
Assemble the cake by layering with frosting between each layer, then frost the top and sides. Decorate with fresh blueberries and lemon zest if desired.
Servings and timing
This recipe makes one 3-layer 8-inch cake, serving 10–12 people. Prep time: 30 minutes Cook time: 30 minutes Cooling and decorating time: 1 hour Total time: about 2 hours
Variations
Lemon curd filling: Add a layer of lemon curd between the cake layers for extra tang and moisture.
Gluten-free version: Use a 1:1 gluten-free flour blend.
Vegan version: Substitute eggs, dairy, and butter with plant-based alternatives like flax eggs, vegan butter, and plant-based milk with vinegar.
Frozen blueberries: Can be used if fresh aren’t available—just do not thaw them before folding into the batter.
Bundt cake version: Bake in a Bundt pan for a simplified, single-layer version with a lemon glaze.
Storage/Reheating
Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture. To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw slices overnight in the refrigerator or at room temperature for a few hours. Reheating is not necessary unless you prefer warm cake, in which case a quick microwave zap (10–15 seconds) will do.
FAQs
Can I use frozen blueberries?
Yes, just fold them in frozen—do not thaw beforehand to prevent bleeding into the batter.
Why coat the blueberries in cornstarch?
It helps keep them suspended in the batter and prevents them from sinking to the bottom during baking.
Can I make this cake ahead of time?
Absolutely. Bake the cake layers a day in advance, wrap them tightly, and frost the next day.
What type of frosting goes best with this cake?
A lemon buttercream or cream cheese frosting pairs beautifully with the fruity flavors.
Can I use bottled lemon juice?
Fresh lemon juice is preferred for the best flavor, but bottled can work in a pinch.
How do I keep the cake moist?
Don’t overbake, and be sure to measure ingredients accurately. Buttermilk also helps maintain moisture.
What if I only have two cake pans?
You can bake the layers in batches, keeping the remaining batter covered and refrigerated.
Can I make cupcakes instead?
Yes! This recipe works well for about 24 cupcakes. Bake at 350°F for 18–22 minutes.
Can I add lemon extract for more flavor?
Yes, a small amount of lemon extract can enhance the citrus flavor without overpowering the cake.
How do I decorate the cake?
Top with fresh blueberries, lemon zest, thin lemon slices, or edible flowers for a bright, elegant finish.
Conclusion
Lemon Blueberry Layer Cake is a stunning, flavorful dessert that brings sunshine to any table. With its vibrant citrus notes, bursts of blueberry, and creamy frosting, it’s the perfect cake for celebrations, brunches, or whenever you’re craving something fresh and sweet. Enjoy the beautiful blend of textures and flavors in every slice.
Lemon Blueberry Layer Cake is a light and vibrant dessert featuring fluffy lemon cake layers studded with juicy blueberries, all finished with a creamy lemon or cream cheese frosting. Perfect for spring and summer celebrations, it’s a fresh, fruity showstopper.
Author:Catherine
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:2 hours
Yield:1 three-layer 8-inch cake (serves 10–12)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 cup buttermilk
1 1/2 cups fresh or frozen blueberries
1 tablespoon cornstarch (for coating blueberries)
4 cups powdered sugar (for frosting)
8 oz cream cheese or 1 cup unsalted butter (for frosting)
1 tablespoon lemon juice (for frosting)
Instructions
Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans and line bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla extract, lemon zest, and lemon juice.
Alternately add the flour mixture and buttermilk, beginning and ending with the flour. Mix until just combined.
Toss blueberries with cornstarch and gently fold into the batter.
Divide batter evenly among the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare frosting: beat cream cheese or butter until smooth, then add powdered sugar and lemon juice. Beat until light and fluffy.
Assemble the cake by spreading frosting between layers, then frost the top and sides. Decorate with fresh blueberries and lemon zest if desired.
Notes
Add lemon curd between layers for extra tang and moisture.Use frozen blueberries straight from the freezer—do not thaw.This recipe also works for cupcakes or as a Bundt cake with lemon glaze.Store the cake covered in the fridge and bring to room temp before serving.Use a gluten-free 1:1 flour blend for a GF version.
