This better-than-ever lemon blueberry layer cake is bursting with sunshine-sweet flavor and filled with juicy berries in every bite. Its tender, moist crumb is perfectly balanced with a bright, zesty lemon flavor. Finished with a rich and creamy cream cheese frosting, this is a delightfully fresh and luscious dessert that’s perfect for spring and summertime.
I originally published this recipe in 2014Â and I have made a few small updates to produce a lighter, softer cake with just as much incredible flavor.
This cake has become one of my favorite spring dessert recipes and Easter dessert recipes—and for good reasons. It boasts a bright, superior lemon flavor; bursts with blueberries in every single bite; has a perfectly tender crumb; and is finished with a tangy cream cheese frosting that ties it all together.
I first published this recipe in 2014, but after receiving mixed feedback over the years, I knew it wasn’t quite perfect yet. While many readers loved the flavor and appreciated the denser-style crumb, others simply found it too heavy.
When I see a pattern of reviews with concerns over the same thing, I will revisit the recipe and try making various tweaks until I’m confident I’ve fixed the issues. After experimenting several variations of today’s cake, my team and I discovered 3 small tweaks that made a big difference in the cake’s texture. The result? A softer, lighter crumb while keeping all of the same sunshine-sweet flavor.
The updated recipe is below, with the earlier version in the Notes—just in case you loved the original!
One reader, Jen, commented: “Love the updated recipe! I’ve been making this cake for a few years now. It was a bit dense but still a great cake. It’s usually what people request from me for their birthdays. The update has a lighter and softer texture with the same perfect flavor. Thank you for the improved recipe just in time for my husband’s 40th birthday! ★★★★★”
3 Small Recipe Updates = Impressive Changes
- Sub in some oil: The recipe originally called for 1 cup of butter. While creaming butter with sugar produces a soft, airy base for cakes and cupcakes, if the other ingredients in the batter are also heavy (buttermilk, flour, eggs), too much butter will simply weigh everything down. I removed half of the butter (1/2 cup), and subbed in 6 Tablespoons of oil. Not a 1:1 swap because we didn’t want too much liquid in the batter.
- Sub in some baking soda: The cake called for 1 Tablespoon of baking powder, which wasn’t the ideal amount for its heavy crumb. Instead of increasing the baking powder, which could leave us with a chemical aftertaste, I subbed in some baking soda. Combining baking powder and baking soda enhances both the rise AND the flavor of the cake.
- Slightly reduce the buttermilk: Scale the buttermilk down to 3/4 cup, instead of 1 cup. The cake is still extremely moist without tasting heavy and wet.
Key Ingredients in Lemon Blueberry Cake
- Granulated & Brown Sugar: Use a mix of sugars. Brown sugar provides moisture and a little extra flavor. White granulated sugar adds sweetness without weighing the cake down.
- Eggs: You need 4 eggs, which provide structure, enhance the cake’s rise, and create a richer, more flavorful bite.
- Buttermilk: Known for providing exceptional moisture in baked goods, buttermilk leaves each bite tender. If you don’t have buttermilk, there’s no need to make a buttermilk substitute. You can use whole milk with no other changes to the recipe because there is enough acid in the lemon juice and brown sugar. (For the baking soda to react.)
- Fresh Lemons: Use fresh lemon juice and lemon zest in the cake batter. A citrus juicer and citrus zester are equally helpful here!
- All-Purpose Flour: All-purpose flour is ideal in this batter; skip cake flour because it’s simply too light to hold up to the heavy butter, oil, buttermilk, and blueberries.
- Fresh Blueberries: I strongly recommend using fresh blueberries. Frozen blueberries often let off too much moisture, which will weigh down the cake’s crumb.
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. Still, toss the blueberries in a little flour… for extra insurance!
I recommend using 8-inch round cake pans, which produce thick, lofty cake layers. 9-inch pans can work in a pinch, but expect thinner layers.
Use Parchment Paper Rounds for Cakes
Line your cake pans with parchment paper rounds. I do this every single time I bake a round cake, whether I’m making a 1-layer sprinkle cake, a 9-layer Smith Island cake, or today’s lemon blueberry layer cake. Store-bought pre-cut parchment rounds are convenient, but it’s really easy to trace your pan on parchment and cut it out. You can cut the exact pan size you need, whether you’re making a 6-inch cake, an 8-inch cake, or a 9-inch cake.
Very lightly grease the cake pan with butter or nonstick spray. Place the parchment paper round inside, and then grease the parchment, too. Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won’t stick to the pan, and the parchment round won’t stick to the cake.
Once the cakes have baked and cooled, trim the tops using a cake leveler or a large serrated knife to create an even surface. A flat top ensures a sturdier and more stable layered cake. Here’s my how to assemble and decorate a layer cake video and tutorial if you want extra help.
Cream Cheese Frosting
Silky cream cheese frosting is the perfect finishing touch on this soft lemony cake—it tastes like spreadable cheesecake!
It’s light and creamy, so it glides onto the cake pretty effortlessly. I use a large flat icing spatula to frost the layers and exterior of the cake.
Crumb coat? While you can certainly add one, there’s no need for a crumb coat; the cake isn’t super crumbly and the frosting is ultra soft and creamy.
Decorate with blueberries, lemon zest, lemon slices, florals, coconut, and/or whatever you like!
You need 1/2 cup of fresh lemon juice and 2 Tablespoons of lemon zest. To extract that much juice, 3 or 4 medium to large lemons is usually enough. For the zest, you’ll only need about 2. Zest the lemons first, and then cut open to juice them.
I recommend using 8-inch round cake pans, which produce thick, tall cake layers like you see in the photos. 9-inch pans can work in a pinch, but the cake layers will be thinner than what is pictured, and the cake will be shorter.
Yes, absolutely! Same amount. Toss them in flour before using, just as you do with the blueberries.
Need cupcakes instead? Use my recipe for lemon blueberry cupcakes. Or perhaps breakfast? Try my lemon blueberry muffins. How about pie? My lemony blueberry galette will hit the spot! Cookies? You’ll love these lemon blueberry cookies.
More Lemon Recipes For You
- Lemon Bars
- Lemon Meringue Pie
- Blueberry Lemon Icebox Cake
- Lemon Blueberry Scones
- Homemade Lemon Cupcakes & Lemon Raspberry Jam Cupcakes
- Lemon Blueberry Babka
- Lemon Poppy Seed Muffins
Lemon Blueberry Layer Cake
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This better-than-ever lemon blueberry layer cake is bursting with sunshine-sweet flavor and filled with juicy berries in every bite. Its tender, moist crumb is perfectly balanced with a bright, zesty lemon flavor. Finished with a rich and creamy cream cheese frosting, this is a delightfully fresh and luscious dessert that’s perfect for spring and summertime.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil
- 4 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180ml) buttermilk, at room temperature
- 2 Tablespoons lemon zest
- 1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature
- 1 and 1/2 cups (210g) fresh blueberries (I do not recommend frozen)
- 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 Tablespoon (15ml) heavy cream*
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, 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 smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the oil and beat until combined and light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Beat on low speed for a few 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 thick. Do not over-mix.
- Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
- Make the frosting:Â 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, heavy cream, vanilla extract, and salt with the mixer running on low. Turn mixer up to high speed and beat for 3 minutes.
- Assemble and frost: (Note: See my how to assemble and decorate a layer cake video & tutorial if you want extra help with this step.) First, using a large serrated knife, slice a thin layer off the tops of the cakes 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.Â
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting.
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 out, if needed.) Frosted or unfrosted cakes may be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): 8-inch Round Cake Pans | Electric Mixer (Handheld or Stand) |Â 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 30–35 minutes or until cooked through.
- Bundt Cake: I recommend making my lemon poppy seed Bundt cake recipe. You can leave out the poppy seeds and add 1 and 1/2 cups (210g) fresh 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.
- Eggs: Room-temperature eggs are recommended because they mix easily and quickly into the cake batter, reducing the risk of over-mixing. 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 and butter for the recipe.
- Buttermilk: Buttermilk helps produce a supremely moist cake. If you don’t have buttermilk, use whole milk instead. No need for a buttermilk substitute. 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.
- Heavy Cream: Heavy cream with 30% or more milk fat gives the frosting the creamiest texture. Milk will work in a pinch!
- Updated in 2025: Based on reader feedback about the cake baking up flat and tasting too heavy, I made 3 small tweaks. The updated recipe is what you see above. To make the original recipe, leave out the oil and baking soda. Increase the butter to 1 cup (226g/16 Tbsp), the baking powder to 1 Tablespoon, and the buttermilk to 1 cup (240ml). The bake time is the same.
Reader Comments and Reviews
Hi. I am really looking forward to making this cake, having used a few of your recipes and they’ve been wonderful! I am doing a trial run next week, for my daughter’s baby shower, which is at the end of the month. I will be replacing the blueberries with raspberries. My daughter would really love a white chocolate cream cheese frosting, but I have no idea how to go about incorporating the white chocolate. Can you help?
Hi Clare, sounds lovely! We don’t have a white chocolate cream cheese frosting recipe at this time. We recommend doing a quick google search to find one with good reviews. We would love to hear how the cake turns out!
I made this for my sister’s birthday and she said it’s now her all-time favorite cake! Thank you for another winning recipe!
Could you bake this cake 2 days in advance
Hi Michael! We usually recommend baking cakes 1 day in advance if possible – see Notes after the recipe for details! You can freeze the cakes for a longer make-ahead option.
Hi! Would it be ok to bake the cake layers 2 days in advance and store them overnight, frost 1 day in advance and then serve on the third day? And if so, best to keep the wrapped layers at room temp or in fridge? And frosted cake at room temp or in fridge? Thank you so much. I adore this recipe!
Hi Sarah, that timeline should work well. You can store the cake layers wrapped at room temperature overnight. After frosting the next day, store the covered cake in the refrigerator overnight. You can bring it back to room temperature before serving if you wish. We hope the cake is a hit!
Hi there! Can you bake this recipe using a 7 inch cake pan with just two layers?
Hi Madeleine, There would be too much batter for two 7-inch layers. You can use our lemon blueberry cupcakes batter which makes three 6-inch cake layers. You can read more about using cupcake recipes to make 6 inch cakes, including baking instructions, here! If you wish to make two 7 inch layers instead, only fill the pans 2/3 full and you can use any leftover batter to make cupcakes.
Hi! What changes would I need to make for baking at high elevation (~6,000 ft).
Hi Mysti! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi! I love this recipe. Would this cake be sturdy enough to support a fourth layer? When frosted with buttercream (either vanilla/lemon/white chocolate in case any of those are sturdier or less sturdy). Thank you so much for your guidance.
Hi Sara, that shouldn’t be a problem. You may want to use cake dowels for a bit of extra support, too. So glad this is a favorite for you!
Could I make this with 2 layers and taste just as good?
Hi Jen, that will be too much batter. If you only want 2 layers, you could make the recipe as is, fill your 2 pans half way, and then use the leftover batter for a few cupcakes on the side.
Thank you. How is it in a 9×13 pan? Would you follow the recipe the same?
Thanks
This batter fits nicely into a 9×13-inch cake pan. Bake for about 30–35 minutes or until cooked through.
If pairing this with buttercream frosting, would you recommend white chocolate buttercream or lemon buttercream?
Hi Sarah, Yes, we have a lemon buttercream frosting you could use instead! We’d recommend doubling or 1.5x this recipe for a 3-layer cake, depending on how much frosting you’d like for covering and decorating the cake.
Could you safely scale this up to a four layer cake by just adding an extra one third of everything?
This cake made everyone think I could really bake! It was a very delicious cake. Thank you!
This recipe was delicious. I cooked it as one big cake and had to adjust my cooking time but it was so easy to make and came out great.
I also added a lemon drizzle to the cake for some extra tart flavour.
Made this recipe as written and it was terrific! I appreciate all the extra notes and the video referencing how to successfully decorate a cake. Enjoyed by everyone at the birthday party.
Just made it for my babys 2st. It was perfect!!! Bakery quality cake! Everyone loved it.
This is a great cake, turns out beautiful & delicious every time I make it. Raves and compliments galore!
Can I freeze the cake to frost and complete later?
Hi Katharine, absolutely! Here’s everything you need to know about how to freeze cakes.
I want to try this cake, but I was unable to buy bluberries here in Brazil.. in the supermarket they have this mix of frozen blueberries and strawberries.. i read that I shouldn’t use frozen bluberries in this recipe. So what can I do? Can I add fresh chopped fruit instead? We have great ones here!
Hi TaÃsa, It’s best to stick with fresh fruit for the cake. You’ll get the best results that way. You can swap the fresh blueberries for other fresh berries of your choice. However, if you want to try the frozen and thawed blueberries/strawberries mix, we would thaw, drain, and dry, and then use. We hope you enjoy the cake!
Hi Sally,
Is the cream cheese frosting too sweet? Can I reduce the amount of sugar?
Thanks
You can certainly try reducing the sugar, but the resulting texture will be different than intended.
Hi Sally! All your recipes are incredible and I’m certain this one is no exception. I am looking for a recipe to make a wedding cake and cupcakes. If I make the cake recipe and the cupcake recipe separate, do they taste the same? If I were to use one recipe for both the cake & cupcakes, which would you recommend. Thank you for so many lovely treats!
Hi Tina, great question! The taste between the two is very similar, but the cupcake recipe is a bit lighter and fluffier, which is usually your ideal texture for cupcakes. The layer cake is a bit denser to help the cake keep shape and stack properly. If you can, we’d recommend making this layer cake for the wedding cake, and then making several separate batches of the cupcake recipe to get your desired yield. We hope both are a hit!
If I don’t have light brown sugar , can I use dark or just granulated? Or will it make a big difference?
Hi Molly, you can use dark brown sugar instead. Hope you enjoy the cake!
This is by far the best cake I’ve ever made….. People just keep asking for more!
I’m wanting to bake this cake for my son’s first birthday. Unfortunately, my oven can be pretty inconsistent and I often have problems with cakes and such sinking in the middle. I’ve found baking to a certain internal temperature works best. Is there an ideal temperature to bake this cake to? Thanks so much!
Hi Chloe! We don’t use a thermometer to check cakes for doneness, but a quick search tells me cake should bake to around 200-210 degrees F. Hope your son loves the cake!
Looking to make this cake for my son’s birthday, but cant use berries due to the seeds. Just wondering if the blueberries add more to the cake than just flavor and appearance(do i need more buttermilk?)
Hi Michelle, for a plain lemon cake, you can use our lemon layer cake instead. We hope it’s a hit!
This cake is delicious. Thank you for the recipe. I made for my Grandson on his birthday and he loved it. It was a huge hit. Very moist and lots of flavor.
I want to bake this for a crowd for my daughter’s first birthday! Blueberries are her favorite. I was planning to make a 2-layer sheet cake using a 11x15x2 inch pan. Should I double the recipe?
Hi Jodi! Here is everything you need to know about converting recipes to different Cake Pan Sizes.