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
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 Poppy Seed Muffins
Lemon Blueberry Layer Cake
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 3 hours
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Instructions
- 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.)
- 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.
- 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.
- Spoon batter evenly into prepared cake pans. Bake for about 21-25 minutes or until a toothpick inserted in the center comes out clean. (8 inch cakes take closer to 25 minutes.) Remove from the oven and allow to cool completely in the pan before assembling and 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. Turn mixer 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.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Bring frosting to room temperature before spreading as it will be quite stiff after refrigerating. (Add a splash of cream or milk to thin, if needed.) Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
- Special Tools (affiliate links): 9-inch Round Cake Pans or 8-inch Round Cake Pans | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cake Turntable, Cake Stand, or Large Serving Plate | Straight Icing Spatula | Offset Icing Spatula | Cake Carrier (for storage) | Citrus Juicer | Citrus Zester
- Sheet Cake: The batter makes a perfect sheet cake! Simply spread into a 12×17-inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13-inch cake pan. Bake for about 40-45 minutes or until cooked through.
- Bundt Cake: I haven’t tested this as a bundt cake but it will likely be a bit denser than the original layer version since it’s one tall layer. It will take significantly longer to bake. I also have a lemon poppy seed Bundt cake recipe. You can leave out the poppy seeds and add 1 and 1/2 cups blueberries. I also have a lemon berry yogurt cake recipe. You can use all blueberries.
- Cupcakes: Here are my lemon blueberry cupcakes topped with cream cheese frosting.
- 6 Inch Cake: Use my lemon blueberry cupcakes batter and follow my 6-inch cake baking instructions. You can use regular lemons instead of meyer lemons (like the cupcakes call for) if needed.
- Eggs: Room temperature eggs are recommended because they mix easily and quickly into the cake batter, reducing the risk of over-mixing (and an overly dense cake!). Place eggs into a bowl of warm water for 5 minutes before using or set the eggs out when you set out your cream cheese/butter for the recipe.
- Flour: Be careful not to over-measure your flour. This will result in a heavy cake.
- Buttermilk: Buttermilk helps produce a supremely moist cake. If you don’t have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.
- Cream Cheese: Use brick-style cream cheese, not cream cheese spread.
- Cream: Heavy cream with 30% or more milk fat preferred in frosting for the creamiest texture. Milk works in a pinch!
Here’s my recipe for lemon cupcakes with blackberry cream cheese frosting—a reader favorite!
I followed this recipe to a t for my sons birthday party and used frozen blueberries. They didn’t rise at all 🙁 I think the coldness of the berries brought the temp too low and messed with the consistency. What a mess.
Hi
I have had a request for a lemon raspberry cake tier for a wedding. With all of the amazing comments I would like to make this recipe. Could I swap out blueberries for raspberries? I’m in New Zealand so fresh or frozen are available at the moment. Would I need to alter anything in the recipe?
Yes you can! If they are frozen do not thaw.
Hi!
I’m planning to make this for my son’s first birthday. I’m planning to do a tiered cake. A 9” layer topped with a 6” layer. I’m wondering how I could adjust the cake recipe and the frosting recipe for making three 6” cake layers? (I’m planning to make two separate batches, one for the 9” cakes and one for the 6” cakes). Thanks in advance!
Hi Leanne! I actually have a post dedicated to 6 inch cakes which you’ll find very helpful for this. Give that a read and use my lemon blueberry cupcakes batter for the 6 inch cake. When assembling, use cake boards and cake dowels for support for the top tier.
I’ve tried your lemon cupcake recipe and it was delicious!! My kids won’t stop asking me to make them again.. can I ask why this recipe ie for lemon cake is a little bit different? I dont buy buttermilk and was wondering what the different ingredients do for the end product… thank you for your delicious recipes!
Hi Sunnie! Buttermilk simply adds a bit of flavor and extra moisture. You can use whole milk in this cake if needed.
I used frozen blueberries and weighed them rather than just using a cup measurement, as instructed in the recipe. It turned out perfectly! It’s one of the most delicious cakes I’ve tasted .
Hi Sally,
I have 5 (7 x1.25 inch tins ) how long would I need to bake this cake and at what temp? I am making this for my best friends birthday.
Hi, Arusha! You can bake at the same temperature. I’m unsure of exact baking time, but likely just a little less than recommended in the recipe. I would keep an eye on it!
I made this cake as a test cake for my nephews wedding and it was spectacular! I used fresh blueberries and followed the directions and I was told by multiple people that it was the best cake they’ve ever had. I am definitely making this as their wedding cake.
So disapointed. I used frozen blueberries and the cakes did not bake correctly. At the 25 minute mark they were completely raw in the middle and the edges were already getting hard. By the time the center was cooked at 35 minutes, the edges were burned. Since this is for an order, it will be out to the grocery store for more blueberries (fresh this time) and a lot of prayer!
This cake is amazing! I made it last summer when my son was home from college. When he came home for Christmas, he requested this cake! It is moist, delicious, and something that I dream about. Thank you, Sally, for this delicious recipe!
Thank you Sally for all the amazing recipes and I apologise if you have already answered this I cant find your answer. Can I omit the blueberry I want this recipe with out them thank you
Yes, you can leave the blueberry out for a lemon cake. I do have a separate post about my Lemon Layer Cake that was inspired by this recipe without the blueberries!
I made this cake this past summer (perfect summer cake!)and my family requested it for Christmas this year! So instead of something chocolatey we are having this amazing cake for Christmas! Thank you!!
I just have to say: I’ve made this cake several times, usually for birthdays. I forgot HOW GOOD it is, until I made it again a couple of days ago. If it were *safe* I could just eat the batter with a spoon!
Thanks for sharing it. I always have great success with your recipes!
Hi Sally, I don’t have three 9 inch pans. Is it ok if I use three 8 inch pans? How long does it take in the oven?
Yes, three 8 inch pans will work! Your layers will be slightly taller but the bake time should remain around the same. Enjoy!
Favorite cake – I first made this for my daughters 1 rst birthday four years ago. It is the most requested cake I make. I love lemon so much and my daughter loves blueberries – this cake perfectly showcases them both in a perfect moist cake
Thank you for sharing your wonderful recipes and the special tips. I made this for my family and decorated with edible flowers…. it was absolutely divine and enjoyed by all!! I made 2 cakes and froze the other with half the another occasion. Thank you so much again!!!
Hi! I make this cake quite often but was wondering if I could possibly use milk or half & half instead of buttermilk? My dad loves this cake for his birthday but would like it not as dense and more fluffy this time,would changing the buttermilk help or something else like changing the flour or something? Thank you! Delicious recipe btw 🙂
Hi Cassandra, I recommend sticking with full fat buttermilk for the best texture. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead of all purpose. Enjoy!
Very good if you plan on eating it immediately after frosting. Day 2 the cake was a lot more heavy, the lemon flavor was overpowered by the flavor of flour. Had to double to frosting to have enough to frost the cake. The frosting was the most delicious part. I added a tablespoon of lemon juice to the frosting.
Hi Sally, just a quick question, would it be TOO MUCH lemon if I add lemon curd between the cake layers and omit the bluberries?
Not at all! It would be a supremely lemon cake. Delicious if you love lemon desserts. Here is my suggested lemon curd recipe.
Baking my way through your recipes and this one stole the show. I have never had any luck baking homemade cakes in the past. This was just delicious and turned out just as I had hoped. Thanks for sharing your recipe and your talent!
Sally, I wanted to let you know that I made your cake last week and it turned out better than any cake I have ever made in my life (I am 60). I love lemon and blueberry and so often recipes never have enough lemon flavor for me. This cake was very lemony and super moist and light. I also added the zest and juice of one lemon to my frosting, omitting the cream. My husband took about half the cake to his workplace and everyone there said it was the best cake they had ever had. Thanks again for this wonderful recipe, I will be using it again and again.
I’ve made this cake at least 5 times (always with cake flour and frozen blueberries) and every time it’s perfection. Most recently I had a relative describe it as “heavenly.” Everyone who’s had it has always told me that it’s not just delicious but unique too. Thanks Sally for an A++++ recipe!
I’ve made this twice and love it! I also added lemon pie filling between the layers, along with the frosting
Hello! Do you think the cake will be solid enough to use fondant around it? I want to make it for my daughters 2nd birthday!
Thank you,
greetings
Lena from Germany
Hi Lena, This cake should hold up well under fondant. Enjoy!
I made this cake by request for my daughters 20th birthday. We followed the directions exactly. The cake was absolutely delicious. We used your lemon butter cream icing recipe from the lemon layer cake. Sooooooooo good. Thank you!
I didn’t over mix my frosting but it went too runny, even with adding corn flour. Could it have been the butter was too soft?
The cake itself came out perfect though! X
Yes, it definitely could be from butter that is too soft. Adding more confectioners sugar almost always fixes this though!
Could you substitute limes for lemon? i have readily available limes but not lemons?
Absolutely!
I made the Lemon Blueberry Layer Cake and it was delicious! This is one I will be making again. Thanks for sharing!!
Some have ask calories 🙂
Best cake we’ve ever made and Sally we’ve been making it since you posted it several years ago. Finally got around to tell you how much I love it. It’s my daughter’s favorite and she asks for it every year for her birthday.Thank you for sharing this one and we love your lemon cupcakes too!
Hi Sally,
Love this cake!!it always turns out beautifully but I was wondering can I switch out blueberries for another berry? Raspberry?
Thanks !!
Hi Sally! I want to make this cake for the 1st birthday of my baby in heaven. Do you think I can use this frosting to create a smooth edge on the cake and then for piping flowers? I guess I could just use buttercream but we like the flavor of cream cheese frosting so much better. Thank you in advance for your advice!
Hi Lizzy, this frosting will be able to be smooth on the edges of the cake, but might not pipe as well for intricate flowers. You can always add a bit more powered sugar to the remaining frosting after covering the outside, before filling your piping bag to thicken it up. I also usually place my filled piping bag in the refrigerator for a bit before piping with cream cheese frosting to help it firm up!
Hi! I love all your recipe.
Do you think I could do this lemon and blueberry cake Without cream or frosting? If I do just a 2 inches high cake? Is it moist enough?
Thank you for your answer!
Yes, you can skip the frosting. The cake is delicious on it’s own!