Lemon Blueberry Layer Cake

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!

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? 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.

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. See my recipe note about a DIY sour milk substitution.
  • 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!

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

Sally's Baking Addiction | Delicious Lemon Blueberry Layer Cake!

Sally's Baking Addiction | Delicious Lemon Blueberry Layer Cake!

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!

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

More Lemon Recipes For You

Lemon blueberry cake

Lemon Blueberry Layer Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 21 minutes
  • Total Time: 3 hours
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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.


  • 1 cup (230g) 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 (345g) sifted all-purpose flour, (spoon & leveled)*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • 2 Tablespoons lemon zest*
  • 1/2 cup lemon juice (3 medium lemons)*
  • 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

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


  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. 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.
  3. 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.
  4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
  5. 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.
  6. 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.


  1. 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. 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.
  2. 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.
  3. Cupcakes: Here is my lemon cupcakes recipe. You can add 1 cup of blueberries to the batter and top with cream cheese frosting.
  4. 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.
  5. Flour: Be very careful not to overmeasure your flour. This will result in a heavy cake. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
  6. Buttermilk: Buttermilk creates a supremely moist lemon cake. If you do not have buttermilk, make a DIY sour milk. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Fill the rest with whole milk to yield 1 cup. Give it a stir, then let it sit for 5 minutes before using in the recipe.
  7. Lemons: You’ll need about 2 Tablespoons of lemon zest and 1/2 cup lemon juice.
  8. Cream Cheese: Use brick-style cream cheese. Not cream cheese spread.
  9. Cream: Heavy cream with 30% or more milk fat preferred in frosting for the most delicious and creamiest texture. Milk works in a pinch!

Keywords: lemon blueberry cake, lemon cake, cake, lemon

Here’s my recipe for lemon cupcakes with blackberry cream cheese frosting – a reader favorite!

Lemon cupcakes with blackberry cream cheese frosting

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


  1. 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

  2. Hello
    My daughter has requested a blueberry and lemon cake for her 4th birthday, I’m looking forward to trying outbthe beautiful recipe.
    I think I’ll make ahead and freeze, if I’m doing that would I need to use fresh rather than frozen blueberries? (Though I’m not sure how much choice I’ll have in October in rural England!)

    Many thanks

  3. 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,
    Lena from Germany

    1. 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!

  4. I’ve made this twice and love it! I also added lemon pie filling between the layers, along with the frosting

  5. hi I would like to make a bigger cake maybe 10 or 12 inches for decorating purposes. how would you suggest I adjust the batter. can i double the recipe? I wasn’t aware if the batter is thinner in the pain it will be lighter.
    thanks in advance

    1. Hi Carla, I haven’t tested this in a larger size pan but this is a helpful chart to figure out how much batter you will need: https://www.joyofbaking.com/PanSizes.html
      I also suggest making the recipe twice instead of doubling it!

      1. 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

  6. Hi, Sally,
    I would like to make this cake in the version of a 3 tiered cake.
    To you think it would be strong enough to hold each tier safely?
    Thank you.
    P.S. I love your recipes. Thank you for sharing! 🙂

  7. Hi Sally,
    Can I use this recipe and make cupcakes? I know you have a cupcake recipe with blackberry cream cheese but I am a blueberry person 🙂

  8. 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!

  9. 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.

  10. Baling 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!

  11. 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?

  12. 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.

  13. 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 🙂

    1. 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!

    1. Hi Barbara! I haven’t tested this as a bundt cake but I would guess it might be more dense than the original cake since it’s all being baked as one layer and would take significantly longer to bake. Let me know if you try it!
      I also have have this lemon bundt cake recipe that you can certainly leave out the poppy seeds and add blueberries! https://sallysbakingaddiction.com/glazed-lemon-poppy-seed-bundt-cake/

  14. 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!!!

  15. Anyone try halving recipe for smaller cake? Baking for just 3 people and dont want days of leftovers…also would try 2 pans only, either 8 or 9 inch

  16. 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!

  17. Planning to make this soon for my parents anniversary….my mother recently has developed a problem with eggs. Do you have any suggestions for an egg replacement? I’ve been reading up on it but there is almost TOO MUCH information out there! Thanks in advance

  18. Do you think I could swap in raspberries or another berry for the blueberries? People at work love this recipe but I wanted to put a twist on it this time!

1 16 17 18

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally