Lemon Blueberry Layer Cake.

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!

What on earth is a lusciously fruit-filled recipe like this doing on my kitchen table in February? Because I’m desperately craving some sunshine, pastels, and floral sweaters as I watch the snow fall out my window.

While I know the east coast hasn’t been hit nearly as hard as the midwest, we’ve had more snow than we know what to do with. My parents didn’t have electric for days, our home flooded, cars got stuck, and there were a handful of days with a -10 windchill. Brrr.

I love the snow, but someone pass me a fork. I’m diving headfirst into this sunshine-sweet, springtime layer cake and not coming out until it’s April.

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Recipe by sallysbakingaddiction.com

I made this cake for my girlfriends, Megan and Erin. The three of us got together on Friday night and had a little dinner party at Megan’s house. We drank wine, ate chicken piccata, toasted almond goat cheese salad, and fresh blackberry cheesecake for dessert. Made by Megan, who is a photographer, cupcake enthusiast, and accountant. Megan taught me a lot about photography.

On top of all of that, I brought over a few slices of this cake and a fresh batch of oatmeal cookies. It was our own little Thanksgiving. And yes, I’m still full!

Megan’s husband said the cake reminded him of a super moist sponge cake. Megan and Erin said the lemon flavor was spot on, as well as the cream cheese frosting’s sweetness. Not too sweet, not too tangy. The perfect accompaniment to the lip-smackin’ cake underneath.

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!

Making a tall layer cake shouldn’t be overwhelming. Rather, it’s very simple if you take your time. Read the recipe and know ahead of time everything you’ll need and at which point you’ll need it. I’ve got a few pointers about this luscious cake. And I guarantee you will impress anyone who takes a bite!

Make sure you use fresh lemons. None of that lemon extract stuff! And no bottled lemon juice, which is quite potent.

* 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.

You’ll need 3 medium lemons. 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!_-8

Use buttermilk. Buttermilk, known for providing exceptional moisture to your baked goods, will leave each bite tender and lush. I’ve found that lemon cakes can easily be dry and gritty. There’s none of that in this recipe! Buttermilk, a little brown sugar, and 4 eggs assure the final product is as moist as it could possibly be without being wet.

* Did you know? It’s easy to make your own buttermilk alternative at home! I don’t typically keep buttermilk in the refrigerator. But you can sour your own milk (1% milk fat or higher) at home to make DIY buttermilk. For this particular recipe, simply measure 1 Tablespoon of fresh lemon juice in a measuring cup/glass. Then fill the rest up with milk until you reach 1 full cup. Stir it around, let sit for 5 minutes, and it will be ready to use in your cake. (Alternatively, you could also use 1 Tablespoon of white vinegar.)

Fresh or frozen blueberries are OK. If using frozen, do not thaw. And don’t worry – the blueberries will not sink to the bottom of your cakes.

* Why not? Because I make sure the cake batter is extra thick. When you have a thin batter, your heavy fruit will likely sink to the bottom. This batter is thick and you’ll surely work a few arm muscles scooping it into the three cake pans. Toss the blueberries in a touch of flour as well – this way they won’t burst inside and turn your cake purple.

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!

The frosting is lightly tangy, gently sweet, and not heavy in the slightest. It’s taken me a few years to find the perfect harmony of ingredients for this iconic frosting, but I’ve found it. It tastes like spreadable cheesecake. Yep.

* It’s quite similar to the cream cheese frosting recipes I’ve made in the past, only doubled to assure there’s enough for this tall layered lemon beauty. The base is half butter and half cream cheese. Beat in 1-2 heaping Tablespoons cream, 3.5 cups confectioners’ sugar, a dash of vanilla, and a pinch of salt to cut the sweetness.

I’m fairly certain you’ll want to spread it on nearly everything you bake from strawberry cupcakes to cinnamon rolls.

Sweet & tangy Cream Cheese Frosting | sallysbakingaddiction.com

* How to assemble and frost this layer cake: Once the layers are 100% cooled, you may frost and assemble. You’ll be working with three layers. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost.

The beauty of this cake is that the frosting doesn’t have to be neat. Its haphazardness adds to its charm, don’t you think?

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

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!

For when you really need something to cheer you up, this cake will transport you to sunny days, lemonade stands, and citrus fields. Take a bite!

PS: Try today’s cake with homemade strawberry whipped cream instead of cream cheese frosting. You’ll want to double my recipe here to frost this layer cake.

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Lemon Blueberry Layer Cake

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!

Yield: serves 10-12

Prep Time: 30 minutes

Total Time: 3 hours, includes cooling

Ingredients:

Cake

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs, at room temperature*
  • 1 Tablespoon vanilla extract
  • 3 cups (375g) all-purpose flour, careful not to overmeasure*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • zest + juice of 3 medium lemons*
  • 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces (224g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3.5 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanilla extract
  • pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

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. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

Helpful notes:

*This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.

*VERY careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 375g.

*Please use buttermilk in this recipe. See note in post about how to make your own at home. 

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. 

*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Here’s my recipe for Homemade Lemon Cupcakes – a reader favorite!

Lemon Cupcakes with Vanilla Bean Frosting

 

And just wait until you turn to page 126 in my cookbook. :)

Lemon Cupcakes with Cream Cheese Frosting in Sally's Baking Addiction Cookbook

 

 

 

 

 

   

286 Responses to “Lemon Blueberry Layer Cake.”

  1. #
    121
    Graceposted March 2, 2014 at 4:01 am

    I made this for a friend’s birthday today and it was delicious! Took about 25 in the oven and they were perfect. Really strong lemon flavour, I love your website, everything I’ve tried has been incredible :)

    Reply

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    Meganposted March 2, 2014 at 8:56 am

    My husband saw this recipe on his friend’s Facebook page and requested that I make it. I made it yesterday and we are both in LOVE with the cake! The tartness of the cake pairs so well with the sweetness of the frosting. This was my first layer cake and it turned out great thanks to your instructions and tips!

    Reply

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    Naomi Liz Figueroaposted March 2, 2014 at 5:35 pm

    Oh, this sounds absolutely heavenly! I only tasted the delicious combination of lemon and blueberry in the last year or two, and I just love how bright it is. As a girl from Maine who grew up picking wild blueberries, I highly recommend looking for the wild ones in the frozen section (if you don’t live in Maine, that is!). I know Trader Joe’s has them! The flavor is amazing.

    Also, I use the lemon-blueberry combo in pancakes: 2-3 TBLS with enough milk to make 1 cup (“buttermilk” substitute), and add blueberries once I pour the batter–delicious!

    Now I’m just looking for a reason to make this cake…. ;)

    Reply

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    Amandaposted March 2, 2014 at 11:02 pm

    I made this cake over Friday and let me say I LOVE it!!! Everyone liked it!! I made it with self rising flour and it turned out great!!! Thanks for a great recipe!!

    Reply

  5. #
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    Amandaposted March 2, 2014 at 11:06 pm

    I lined my cake tins with parchment and it worked wonderfully.

    Reply

  6. #
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    Maura Kellyposted March 4, 2014 at 12:20 pm

    I made this cake for a dinner party 2 weeks ago and it came out fabulous! Everyone loved it – even my daughter who does not like cake! Your measurements and comments were spot on. Thank you for a wonderful recipe!

    Reply

  7. #
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    Molly Dposted March 4, 2014 at 7:09 pm

    I made this (but with raspberries instead of blue) for a potluck at work, and WOW WHAT A HIT. I have never gotten so many compliments on my baking before!

    Reply

  8. #
    128
    Teresaposted March 4, 2014 at 7:38 pm

    Hi

    I would like to know what is in the middle of this cake? Is it cream cheese?

    Reply

    • Sallyreplied on March 4th, 2014 at 7:43 pm

      The cream cheese frosting, yes.

      Reply

  9. #
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    Audreyposted March 9, 2014 at 2:13 pm

    I made this cake last night. It is delicious! I had a slice for breakfast :-) Thanks for posting the recipe.

    Reply

  10. #
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    Brittanyposted March 9, 2014 at 5:37 pm

    Hi Sally, I wanted to tell you how much I loved your cake I made it yesterday for my friends birthday and everyone had at least one peice! I do have a question though, is this cake supposed to be light and fluffy? Because mine came out sort of dense, someone even asked me if it was a pound cake. Regardless it was still delicious. Another thing, my batter was normal consistency it was not thick like you said it would be. We loved this cake me and my boyfriend could not stop eating the frosting!! Thanks for sharing!

    Reply

    • Sallyreplied on March 9th, 2014 at 5:46 pm

      Hi Brittany! I’m so glad this cake was loved. It won’t be the lightest, fluffiest cake you’ll eat but it shouldn’t be dense like say… banana bread… either. I would suggest adding a couple Tablespoons less flour, but since your batter wasn’t thick to begin with as it should be – I’m lost! When adding the milk, lemon zest, and juice – mix with a spatula, not your mixer. And do so very lightly. This should help.

      Reply

  11. #
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    Elizabethposted March 9, 2014 at 10:52 pm

    Hi Sally, This cake looks amazing and I can’t wait to make it! Can the layers be made ahead of time and frozen?

    Reply

    • Sallyreplied on March 10th, 2014 at 10:13 am

      Hey Elizabeth! I do not recommend freezing this cake; it tastes best fresh.

      Reply

  12. #
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    Maggieposted March 10, 2014 at 1:55 am

    Oh my GRACIOUS Sally this cake is absolutely incredible! I think this is my favorite recipe I’ve tried of yours! It came out perfectly-thank you for making your directions so detailed! This cake has me officially convinced that you can make a moist cake with butter! (I’ve only had successful moist cakes using vegetable oil! All my butter cakes always dry out!)
    I love your blog so much-I look forward to reading each new post! And your cookbook is coming in the mail on Tuesday-so excited!

    Reply

    • Sallyreplied on March 10th, 2014 at 10:34 am

      Hey Maggie! Thanks so much for reporting back. I’m so glad you loved this cake! And that you’re excited for the cookbook. Tell me what you make first from it. There’s plenty of lemon recipes inside. :)

      Reply

  13. #
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    Sallyposted March 10, 2014 at 8:37 pm

    Hey! Just a question, would I be able to make these as cupcakes? If so what changes need to be made. I’m thinking about putting a little candied lemon on top also :) I hope this splash of color will cheer up a bad mood! Thanks for your time!!

    Reply

  14. #
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    Jessicaposted March 10, 2014 at 10:54 pm

    AMAZINGLY delicious and MOIST. I just made it :) Not a fan of cream cheese frosting either, and I fell in love!! It’s usually too sweet for my taste, but this was incredible! I can’t wait to get your cookbook… Sally, I am thinking about making this cake for my daughters 1st bday in a few weeks. I doubled the frosting recipe, coated the cake and refrigerated the rest of the frosting hoping that it may be pipeable tomorrow-as a test run. I would really like to dress up her cake. If I can’t pipe it, do you think that your fresh strawberry filling into the whipped frosting will work? I would like to do the rosette style you see on the ombre cakes. Do you have any tips on getting your cakes to be level? Thanks!!

    Reply

    • Sallyreplied on March 11th, 2014 at 12:11 pm

      Hi Jessica – the strawberry whipped cream frosting you mentioned is whipped cream and isn’t a heavy frosting so it would be very tough to pipe. For piping, I recommend my vanilla frosting recipe. Found here: http://sallysbakingaddiction.com/2013/04/11/homemade-lemon-cupcakes-with-vanilla-frosting/

      If you don’t care about piping or not, the strawberry whipped cream would be wonderful with this lemon blueberry cake.

      Reply

  15. #
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    Tammyposted March 12, 2014 at 4:24 pm

    Can this be made into a 9×13 or larger single layer cake? It looks great!

    Reply

    • Sallyreplied on March 12th, 2014 at 4:35 pm

      Yes, this batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time though. Enjoy!

      Reply

      • Mariannereplied on March 27th, 2014 at 12:10 am

        I baked for approx. 40 minutes and checked with knife in the center for doneness.
        Cake turned out fabulous!

  16. #
    136
    Lucyposted March 13, 2014 at 11:00 am

    Hi, I would like to ask you if is possible to cover this cake (with this frosting) with fondant. I will make a B’day cake and I need use the fondant but I don’t want to risk that the fondant will be so runny. Have you any experience with this frosting and fondant?

    Reply

    • Sallyreplied on March 13th, 2014 at 2:02 pm

      Hi Lucy! This is a very, very light cream cheese frosting and wouldn’t hold up with fondant, unfortunately.

      Reply

  17. #
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    Marg Clarkposted March 13, 2014 at 12:50 pm

    Don’t have three pans the same size……I went to the dollar store and got three foil round pans for 1.00! Worked great and this recipe is delish!!

    Reply

  18. #
    138
    Carrie B.posted March 13, 2014 at 5:27 pm

    I just made this, this morning and dang its almost gone everyone loves it and I’ve only had a small piece.

    Reply

  19. #
    139
    Udayan Paulposted March 14, 2014 at 6:02 am

    Heavenly

    Reply

  20. #
    140
    Rachel Donnellyposted March 14, 2014 at 6:09 pm

    This looks amazing. Thanks for the recipe.

    Reply

  21. #
    141
    Jenny B.posted March 15, 2014 at 9:57 am

    Sally,
    I made this for my birthday and it turned out great. I made a 2-layer cake and 6 cupcakes. I used Meyer lemons, eliminated the blueberries, and made a lemon curd filling to go between the two layers. Instead of a lemon frosting, I made a brown sugar cream cheese frosting and frosted the cake with that and toasted coconut.
    This was so delicious! Thanks for a great recipe!

    Reply

    • Sallyreplied on March 15th, 2014 at 10:57 am

      Sounds so good, Jenny! Thanks so much for reporting back.

      Reply

  22. #
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    Lilah | NaturallyFrugalicious.composted March 15, 2014 at 12:28 pm

    Hi Sally,

    I saw your recipe on Facebook early this past week, read the recipe and decided I had to try it this weekend. So I woke up early yesterday and baked the layers before heading out for a busy day. Once they were almost done, I realized I had forgotten the buttermilk. Then it occurred to me why the batter looked a little skimp in the pans before baking. Grrr.

    I have to tell you, even in goofing up the recipe (I blame a 6 am wake up, after a few hours of sleep and no coffee), it was heaven! I received rave reviews and my aunt asked for the recipe. Despite the lack of buttermilk, it was still very moist and absolutely delicious.

    My children had the few slices left for breakfast and it was then I noticed it had dried out a little which I am certain was because of my mistake with the buttermilk.

    I am very impressed and very much look forward to this recipe the way it was written LOL I know the buttermilk’s tang will lend very nicely to the lemon and blueberries. I think this has become one of my favorites and a recipe I will share often with my loved ones!

    Thanks so much for sharing it.

    Lilah

    Reply

    • Sallyreplied on March 15th, 2014 at 12:49 pm

      Thanks for reporting back, Lilah! I’m so glad that it was a huge success. Can’t wait for you to try it with the buttermilk. It’s even more incredible!

      Reply

  23. #
    143
    Sandra Rposted March 16, 2014 at 9:04 am

    What a warm, sunny cake! Being as I live in Alberta, Canada where it easily gets to -40 Celsius (never mind the windchill, which can be -68) this recipe sounds like just the answer to our cold weather blues! Thanks. I will definitely try it. It’s so beautiful, it makes me smile :)

    Reply

  24. #
    144
    Rebecca Wposted March 16, 2014 at 9:53 am

    Does anything need to be altered if using salted butter? I live out in the boonies and unsalted butter is not available at the local grocery store… unsalted butter requires a trip to a town with a higher population (and bigger grocery store). Any words of wisdom? Thanks! Can’t wait to try this!!

    Reply

    • Sallyreplied on March 16th, 2014 at 8:25 pm

      That would be just fine, Rebecca. Reduce the salt in the recipe to 1/4 teaspoon.

      Reply

  25. #
    145
    ReneeWposted March 18, 2014 at 8:39 am

    This is one of the most beautiful cakes I’ve ever seen. Lemons & Blueberries – 2 of my favourite things in the world. Now if I can only find someone to bake this for me….. ;-)

    Gorgeous work Sally!

    Reply

  26. #
    146
    Kegaposted March 19, 2014 at 10:53 am

    I made this cake and became a major success, though this is my first attempt in baking, alone. Thank you for the recipe! I did not make it with blueberries because blueberry is hard to find here, but i LOVE the smell of the lemons. Oh. My. God.

    And by the way, thank you for teaching me how to make my own buttermilk :)

    Reply

  27. #
    147
    julieposted March 20, 2014 at 7:41 pm

    I made your recipe for the blueberry lemon layer cake omg it was so good everyone wanted some my boss found the recipe

    Reply

  28. #
    148
    Pam Pammtewsposted March 20, 2014 at 7:52 pm

    I love the sound of this cake, lemon is my favorite flavor, but I have gone gluten free, do you think I could make this using my gluten free baking mix?

    Reply

    • Sallyreplied on March 20th, 2014 at 8:35 pm

      I’m unsure – I’ve never baked this cake with gluten free flours and have little experience using them.

      Reply

  29. #
    149
    Jenniferposted March 20, 2014 at 10:51 pm

    I only have two 9 inch cake pans. While I am waiting for the 2 to get done should I refrigerate the remaining mix? Thank you

    Reply

    • Sallyreplied on March 21st, 2014 at 10:30 am

      Yes, that’s the best way to do it.

      Reply

  30. #
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    Cheriposted March 22, 2014 at 7:51 pm

    This looks amazing!!! I’m about to make this but don’t have round pans. I plan to use an angel food pan instead – I hope it turns out. :)

    Reply

  31. #
    151
    Stacyposted March 23, 2014 at 10:15 pm

    Your cake sounds amazing!! My question is about high altitude baking. I live in Denver, CO. I normally add an extra tablespoon of flour to box mixes. Would you recommend doing the same for your recipe?
    Thank you!

    Reply

  32. #
    152
    Avaposted March 24, 2014 at 11:19 am

    This look amazing for a spring lunch! Thanks

    Reply

  33. #
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    Martyposted March 24, 2014 at 5:43 pm

    Hey Sally!
    I only have one springform and it’s 11×3 ..! Can I bake a single layer and then cut the cake in half? Or half the recipe and then cut the cake in half to make the layers?

    Reply

  34. #
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    Joannaposted March 25, 2014 at 11:58 am

    I am gluten free but would LOVE to make this cake. It looks delicious!! Is it possible to use gluten free flour to replace the regular flour?

    Reply

    • Sallyreplied on March 25th, 2014 at 1:32 pm

      I’m unsure, Joanna – I have never experimented with GF flours.

      Reply

  35. #
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    Natalie Garstinposted March 25, 2014 at 12:27 pm

    I made this cake for my mother’s 62nd birthday and it was unbelievably fantastic. I just wanted to thank you for your delightful, sinful and easy to follow recipes because, historically, i am /not/ a successful baker :) Your recipe made it possible for me to wow my family and now I’m super eager to bake, bake, bake! Thank you.

    Reply

  36. #
    156
    Laurenposted March 25, 2014 at 5:53 pm

    This looks great! MY birthday is coming up and I told myself I must have a lemon cake. I don’t often get to have lemon desserts because my hubby hates them…But it’s my birthday and I choose! I’m so happy I found this one it looks perfect!

    Reply

    • Sallyreplied on March 26th, 2014 at 10:04 am

      Happy birthday Lauren! Enjoy.

      Reply

  37. #
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    Betsyposted March 25, 2014 at 7:42 pm

    Any tips for making this cupcake style?

    Reply

  38. #
    158
    Emyposted March 26, 2014 at 12:32 am

    I want to make this for my dads birthday but I’m not sure as to what temp. And for how long to bake it for…. I want to use a 8″x3″ circular cake pan. Any suggestion?

    Reply

  39. #
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    Pattiposted March 26, 2014 at 10:56 pm

    This looks absolutely delicious – can’t wait to make it! I like to use coconut sugar in place of both granulated and brown sugars. Any idea if I can replace them both in this same recipe? Also, I would really like to use a frosting that’s not so full of confectioners’ sugar (3-5 cups is a lot!). Any recommendations?

    Reply

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    TLposted March 27, 2014 at 11:19 am

    Is this a crusting buttercream?

    Reply

  41. #
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    jackieposted March 27, 2014 at 10:37 pm

    Can this cake be made in a 9X13 pan. And can I leave out the lemon juice and just do it as a vanilla and blueberry cake? Making this for our 38th anniversary!

    Reply

    • Sallyreplied on March 28th, 2014 at 7:33 am

      Yes, this batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time though. Enjoy!

      Reply

  42. #
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    Maryannposted March 28, 2014 at 11:15 am

    This is by far the best cake I have ever made!! I am always the one who makes the cake for my extended family. My father in laws birthday was in February and I wanted something sunny and spring like. This was perfect! It wasn’t hard to make, and every single person were saying how amazing it was and that it was the best cake they had ever had!….and how they’d rather this cake then presents for their birthday and they want it for their birthdays. Now a Month later it’s my husbands birthday and he asked for this cake and a extra one for his work.. It truly is the best cake ever! Thank you for the great recipe!

    Reply

  43. #
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    Maryannposted March 28, 2014 at 11:19 am

    H and thank you for teaching me how to make buttermilk! I always toss recipes that need it lol :)

    Reply

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    Feliciaposted March 28, 2014 at 11:43 pm

    Hi there! I’ve been eyeing this recipe for a while and really want to make it soon. Do you think I could use powdered buttermilk in this recipe? I’ve used it in other recipes without issue, but am always worried it won’t contribute the right taste or flavor! Mine is cultured dry buttermilk.
    Thanks!

    Reply

    • Sallyreplied on March 29th, 2014 at 7:35 am

      That would be fine, Felicia.

      Reply

      • Feliciareplied on March 30th, 2014 at 5:00 pm

        Thanks Sally!

      • Feliciareplied on April 7th, 2014 at 12:03 am

        Just wanted to let you know – I made this yesterday for a party today and it was a HUGE hit! I was so happy with how it turned out, because I had a lemon cake for my birthday years ago and have been dreaming of it ever since. My friends absolutely loved it. Thanks!!!

  45. #
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    Ivy Clarkposted April 1, 2014 at 4:32 am

    Perfect lemony moistness freckled with blueberry goodness wrapped in a cloud of cheesecake. Marry me, you treasure! For fun I added some blueberry vodka to the frosting. You should maybe add links to running on your site just to round things out. :)

    Reply

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    Annaposted April 1, 2014 at 10:06 am

    I made this cake and I loved the texture! The only thing is that the cake didn’t have much flavor. I even added 4 tablespoons of fresh lemon juice. It didn’t taste bad, but without the frosting it would have been rather bland. Based off of everyone else’s comments I’m sure it was something I did…do you have any ideas? It sounds like such a good recipe, I’d want to try again!

    Reply

    • Sallyreplied on April 1st, 2014 at 10:08 am

      Hey Anna! The cake should definitely have lots of flavor. Maybe your lemons were rather small and didn’t give off a ton of fresh zest? You can also add a little more vanilla next time too. So glad you enjoyed it!

      Reply

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    Britniposted April 3, 2014 at 7:05 pm

    I made this for my boyfriends birthday and I’m not sure what went wrong but judging from everyone’s comments something must have. It turned out like a pound cake consistency :-/ which is a shame because I was realy looking forward to a light fluffy cake. I followed the directions to a t so I’m not sure why it turned out that way.

    Reply

    • Sallyreplied on April 3rd, 2014 at 7:25 pm

      Hi Britni! This cake isn’t supposed to have a light crumb. Rather, it’s supposed to be on the heavier side. I wouldn’t compare it to a tightly crumbed poundcake though. Perhaps try not to overmix the batter if you try it again? Or decrease the flour by a couple Tablespoons.

      Reply

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    Allanaposted April 3, 2014 at 11:01 pm

    Do you think it makes a difference whether I make this with bleached or unbleached flour? I know some people think unbleached is better, but I accidentally bought bleached!

    Reply

    • Sallyreplied on April 4th, 2014 at 12:50 pm

      I always bake with unbleached, Allana. It won’t make much of a difference in taste here, so what you bought will be fine for this cake.

      Reply

      • DeeDee Chavezreplied on April 5th, 2014 at 1:21 pm

        Is cake flour ok to use? Thanks!

        • Sallyreplied on April 6th, 2014 at 10:53 am

          That would be just fine! In fact, cake flour (3 cups) will make the cake extra soft and light-tasting.

      • DeeDee Chavezreplied on April 6th, 2014 at 1:57 pm

        I baked this cake yesterday for my fiance’s birthday party. I used a Bundt pan and cake flour. I baked it for about 50 minutes but monitored carefully so it wouldn’t over bake. The pan really made the cake look extra lovely and easy to decorate.

        The cake was a HUGE hit. Everyone loved it. The Meyers lemons and blueberries were a perfect combination. The texture was perfect. Lastly, the frosting was so light, delicious and easy to make I’ll never buy pre-made tubs again. Thank you for making my first “cake from scratch” recipe a happy success!

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    DeeDee Chavezposted April 4, 2014 at 11:01 am

    This cake looks amazing! Has anyone tried baking it in a Bundt pan? Thanks!

    Reply

    • mrsawcreplied on April 4th, 2014 at 12:48 pm

      I’m going to try it again in a bundt pan and see what happens.

      Reply

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    mrsawcposted April 4, 2014 at 5:22 pm

    Hi Sally…is there a reason my question was deleted and not replied to? :/

    Reply

    • Sallyreplied on April 4th, 2014 at 5:31 pm

      Hi there! I apologize – I don’t see your original comment! Not in my spam either. What’s your question? I’d love to help.

      Reply

      • mrsawcreplied on April 4th, 2014 at 5:59 pm

        In summary:

        The flavor was wonderful but for some reason..the baking time was much longer. The batter was a nice thicker than normal cake batter consistency. ..I followed the recipe to exact direction…and it took about 38 minutes to bake..and the center never fully set properly…it was a bit doughy/ mushy in the middle. :/

        I was wondering if anyone else had this issue.

        • Sallyreplied on April 4th, 2014 at 6:02 pm

          Not that I know of. When dividing the batter into three pans, the cake layers will be thin and should not take anywhere near 38 minutes to bake through. I simply suggest baking until cooked through. Maybe checking your oven temperature with an oven thermometer?

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    Christaposted April 6, 2014 at 7:38 pm

    AMAZING! I have now made this twice and both times it was a hit! Thank you for posting…

    Reply

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    Emmaposted April 6, 2014 at 9:19 pm

    Is it possible to still make this recipe without a mixer? I dont own one and do not have the money to buy one right now. I really would love to make this but want to make sure it would be okay to hand mix.
    Thanks bunches.

    Reply

    • Janinereplied on April 13th, 2014 at 10:52 am

      Emma – I have an old hand mixer I got in college for $13. It still works fine and I use it whenever I bake cakes, cookies, etc. A stand mixer would be great, but they’re so expensive and if the hand mixer isn’t broke, why fix it?!

      Reply

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    Stephanie Whelanposted April 7, 2014 at 12:28 am

    Thank you! My husband saw this and thought it was the bees knees. So of course with his birthday around the corner I had to try it. Came out perfectly. Quite the birthday treat!

    Reply

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    Emyposted April 7, 2014 at 2:22 pm

    Best cream cheese frosting. Hands down. I even use the frosting for other recipes now.

    Reply

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    Jessica @ Sprinkle Some Sugarposted April 7, 2014 at 11:11 pm

    What lovely, fresh flavors! I just love blueberries and I’m sure the lemon compliments them so well. I may have to put this on my to-make list!

    Reply

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    Annemarie Reidposted April 10, 2014 at 10:34 pm

    Hi Sally,
    I baked your Lemon Blueberry Cake-It was absolutely delicious. I want to bake it for EasterSunday guests. So fresh and lovely, through and through, not too sweet either…beautiful presentation as well. Thank you for sharing it…I ordered your cookbook tonight as well…

    Fondly,
    Annemarie

    Reply

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    Janineposted April 13, 2014 at 10:49 am

    I know you strongly suggest using buttermilk, but can I use almond milk and still get good results?
    Also, my daughters are not big fans of strong lemon, can I omit the zest and some of the lemon juice?
    Thanks! It looks DELICIOUS!! :)

    Reply

    • Sallyreplied on April 13th, 2014 at 2:35 pm

      Hi Janine – the cake will be on the dry side without buttermilk. I do not recommend substitutions. How about baking this cake recipe inside. Omit the sprinkles and add blueberries. http://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

      Reply

      • Janinereplied on April 13th, 2014 at 2:45 pm

        YUM! This cake will be great for Easter dinner! Thank you!!

      • Janinereplied on April 13th, 2014 at 2:58 pm

        One more thing…I would like to make the cream cheese frosting for the funfetti cake…since the funfetti makes less than this one, should I cut the cream cheese frosting recipe in half or 3/4? Thanks!

        • Sallyreplied on April 13th, 2014 at 3:38 pm

          I would halve the CC frosting. Enjoy!

      • Janinereplied on April 13th, 2014 at 4:53 pm

        Great! Thank you!! :)

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    Joeposted April 13, 2014 at 9:48 pm

    Awesome! Made this cake for a friend’s birthday and it was delicious! I especially loved the texture – almost pound cake-like (at least the way mine came out) and that’s what made it extra special. Instead of topping with additional blueberries, I grated more lemon zest on the frosting – which looked great and added an extra lemony kick to the cream cheese frosting. A new fan (and subscriber) to Sally’s Baking Addiction – thanks!

    Reply

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    Lindseyposted April 14, 2014 at 4:01 pm

    Hi Sally,
    Sorry about the a above comment where I just said hi, my iPhone was being screwy! I wanted to ask if I make this cake one day in advance should I store it in the fridge or at room temp? Also, I have a hand mixer but I don’t have a paddle attachment. Will the standard attachment work?

    Reply

    • Sallyreplied on April 15th, 2014 at 8:43 am

      Hi Lindsey – yep, you can make this cake 1 day in advance and keep in the refrigerator. I do not suggest making it in advance any longer than that. Paddle attachments (flat beaters) are the standard attachments with stand mixers. Is that what you have?

      Reply

      • Lindseyreplied on April 15th, 2014 at 3:38 pm

        The mixer I have is a small hand mixer and the only attachments I have are the whisk like beaters.

        • Sallyreplied on April 15th, 2014 at 4:09 pm

          Using a hand mixer with beaters is just fine. The paddle attachment reference is for a stand mixer.

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