Lemon Blueberry Layer Cake with Cream Cheese Frosting

Lemon Blueberry Layer Cake

Fresh lemon zest and juice flavor all three cake layers, while blueberries folded into the batter leave berry pockets throughout the golden crumb. Cream cheese frosting forms two pale filling bands and a thin, lightly rustic coat on the outside.

For a stable stack, cool the layers completely before frosting. The bake time is a checking window rather than a fixed endpoint: a lightly springy center and a tester without wet batter matter more than the clock.

Prep time: 45 minutes | Cook time: 25–30 minutes | Total time: About 3 hours, including cooling and assembly | Yield: 12–16 slices

Ingredients for Lemon Blueberry Layer Cake

For the cake

• 3 cups all-purpose flour, spooned and leveled (375g); reserve 1 tablespoon from this amount for the berries
• 2 cups granulated sugar (400g)
• 1 cup unsalted butter, softened (2 sticks; 225g)
• 1/2 cup neutral oil (110g)
• 4 large eggs, at room temperature
• 1 cup buttermilk, at room temperature (245g)
• 1/2 cup sour cream, at room temperature (120g)
• 2 tablespoons fresh lemon zest
• 3 tablespoons fresh lemon juice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries for the batter, plus about 1/2 cup for the top

For the cream cheese frosting

• 16 ounces full-fat brick cream cheese, softened (450g)
• 1 cup unsalted butter, softened (2 sticks; 225g)
• 6 cups powdered sugar, sifted if lumpy (720g)
• 1 teaspoon vanilla extract

Optional for serving: A few small lemon wedges.

How to Make Lemon Blueberry Layer Cake

1. Prepare the pans: Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment rounds. Position the oven racks so the pans are not crowded against the oven walls.
2. Mix the dry ingredients: Set aside 1 tablespoon of the measured flour for the blueberries. Whisk the remaining flour with the baking powder, baking soda, and salt.
3. Make the batter: Rub the lemon zest into the granulated sugar. Beat it with the softened butter until light and fluffy, then beat in the oil, eggs, and vanilla. Add the dry ingredients in several additions, alternating with the buttermilk, sour cream, and lemon juice. Mix only until no dry streaks remain; excess mixing after the flour goes in can make the layers dense.
4. Fold in the blueberries: Gently toss the 2 cups of berries for the batter with the reserved flour. Fold them evenly through the batter without crushing them. Divide the batter among the three pans, giving each a similar amount of batter and berries.
5. Bake the layers: Bake uncovered for about 25–30 minutes, beginning to check at 23–25 minutes. The centers should feel set and lightly springy, and a tester inserted near the center should come out clean or with a few moist crumbs, not wet batter. Rotate the pans only if the oven bakes unevenly and the layers are set enough to move without disturbing them.
6. Cool completely: Let the layers rest briefly in their pans, then turn them out onto cooling racks and remove the parchment. Cool completely before frosting. Once cool, level any noticeably domed tops if needed.
7. Make the frosting: Beat the softened cream cheese and butter until smooth, with no visible lumps. Gradually add the powdered sugar, then beat in the vanilla. The frosting should spread easily while holding a soft mound.
8. Stack and frost: Spread frosting between the cooled layers and stack them evenly. Apply a thin coat over the top and sides, leaving a lightly rustic finish, then arrange the remaining fresh blueberries on top. If the frosting is soft, refrigerate the assembled cake until it firms before slicing.

How to Keep the Blueberries Distributed

Fresh blueberries are the primary choice here. Tossing them with the reserved tablespoon of flour and folding them in evenly may reduce sinking and clustering, but it will not hold every berry in place.

Frozen blueberries may streak the batter. Thawing advice varies, so there is no single frozen-berry method to treat as a rule for this cake.

How to Tell When the Layers Are Done

These bake times are for batter divided among three 8-inch pans. Pan depth and oven behavior can shift the finish time, so start checking at 23–25 minutes and look for a lightly springy center and no wet batter on the tester. A few moist crumbs are fine; waiting for a completely dry tester can leave the cake dry.

Assembling and Slicing the Cake

Warm layers can soften the frosting and make the stack slide, so let them cool all the way through before filling. Level only noticeable domes. For cleaner wedges that show all three layers and both frosting bands, chill the assembled cake until the frosting firms. Serve with lemon wedges if desired.

For another fruit-forward layer cake, try this Fresh Strawberry Cake with Cream Cheese Frosting.

Storage and Make-Ahead

Cover and refrigerate leftover cake for up to 4–5 days. Let slices sit briefly toward room temperature before serving for a softer texture.

The cake layers can be baked a day ahead. Cool them completely, wrap them well, and refrigerate. If making the frosting ahead, cover and refrigerate it, then let it soften enough to spread before assembling.

Tightly wrapped cake layers or portions can be frozen for up to about 2 months. Protect frosted portions from being crushed, thaw in the refrigerator, and bring toward room temperature before serving. Freezing may change the texture.

Nutrition

Approximate nutrition per slice, based on 14 servings: 890 calories, 8g protein, 48g fat, and 107g carbohydrates. Approximate nutrition per 100g: 380 calories, 3g protein, 21g fat, and 46g carbohydrates. Values vary with ingredient brands, slice size, and the amount of frosting in each serving.