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 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): Electric Mixer (Handheld or Stand) | 9-Inch Round Cake Pans or 8-Inch Round Cake Pans | Glass Mixing Bowls | Whisk | Cake Turntable or Cake Stand | Straight Icing Spatula | Offset Icing Spatula | Cake Carrier (to store cake)
- 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 is my lemon cupcakes recipe. You can add 1 cup of blueberries to the batter and top with cream cheese frosting.
- 6 Inch Cake: Use these 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!
Keywords: lemon blueberry cake
Here’s my recipe for lemon cupcakes with blackberry cream cheese frosting – a reader favorite!
Hi Sally! Love this recipe, but my fam is asking for nuts in a cake. Do you think I could add any kind of nut to this?
I haven’t tested this recipe with nuts but I would think that pistachios would pair lovely with the lemon flavor!
Sally,
This was a great addition to Easter! I just posted a photo for you on Instagram. Mine is the one with the Easter bunny on top. Delicious flavors! One tiny suggestion: adding lemon zest in the cream cheese frosting is fabulous!
★★★★★
This recipe was super simple and ridiculously good. Sharing the recipe with so many people!
Leslie
★★★★★
Hi, I’d like to clarify do you sift then measure? Or do you measure out the flour first, then sift?
Thanks
Hi Carmen! Sift then measure. 🙂
If the word “sift” comes before the ingredient, sift before measuring. If the word sift comes AFTER the ingredient, sift after measuring. 1 cup sifted cake flour = sift before measuring. 1 cup cake flour, sifted = sift after measuring.
Hope this helps!
Hey sally! Thinking about adding a layer of lemon curd between layers…thoughts? Making it tomorrow for Easter and I’m excited!!
Yes! I’ve done it before with my lemon coconut cake. (Similar recipe to this one.) It’s fantastic!
Hi Sally, I can’t find cream cheese in brick form in UK anywhere. Can I use Swiss meringue buttercream to layer and frost with instead, do you think?
Absolutely!
Dear Sally, trying this recipe out today
I have a question, how long can it be stored for and how do you store it best?
Greetings from Belgium
Hi Rania! Leftovers are great for up to about 5 days. Store covered in the refrigerator.
Hi Sally, is there a sub for heavy cream?
The video shows that this recipe creates 3cakes that u cut in halves to add the frosting, then layer them to create 1 cake? Tnx
Yep, this recipe yields 3 cake layers. Level off the cakes if they are domed on top before layering and frosting. Sorry if that was confusing!
Hi Sally! I would love to make this for my sister’s bridal shower but unfortunately due to my work schedule I would have to make it 2 days in advance.. would you recommend making it 2 days in a advance and leaving the cakes out at room temp for that long or would it be better to freeze the cakes? Thank you!!!
Hi Gabriella! You could really do either, but I recommending storing in the refrigerator as opposed to on the counter. 1 day at room temperature is fine, but 2 days is pushing it. If freezing, make sure you thaw completely at room temperature before frosting.
Hi,can you mix everything by hand? I don’t have a proper mixer
It will take a bit of arm muscle to cream the butter, but yes you can try!
I just made the whole thing by hand it came AMAZING.
★★★★★
Used this recipe to make my nephew’s wedding cake. Cake was perfect density for assembling. And many, many people made a special effort to tell me how delicious the cake was. One of the catering staff said that it was the best wedding cake he had ever tasted (and he had eaten a lot of wedding cake over the years)!
★★★★★
Cut this recipe in half to make a basic single layer cake, a perfect amount for my partner and I to have some weekend cake! Didn’t have buttermilk but I put the recipes lemon juice in regular milk along with a tablespoon of plain yogurt, for tang. I’m almost always a chocolate cake girl, so when I had an itch for lemon and blueberry this hit the spot. Nice recipe, soft, moist cake, creamy frosting. Will make again someday.
★★★★★
I made this cake for hubby’s birthday and he loved it! Your recipes are so good and I love that you personally test each one.
One question – which KitchenAid mixer do you have? Mine is an older one, and every addition of flour or liquid results in a mess – even if added slowly. 🙁
★★★★★
Hi Kathy! So glad this cake recipe was enjoyed– and that it was a birthday cake! I have the 5 qt artisan stand mixer.
This is by far the most popular cake among my family. Simply delicious!
★★★★★
Hi Sally, Your website is my ‘go to’ whenever I want to try a new dessert. Yesterday I made the Blueberry and Lemon cake for an early Easter celebration. Everyone loved it! It’s the perfect balance of richness without being too sweet. I particularly enjoyed the density of the cake…it makes for a nice change from the fluffy variety.
Sally I made the normal cake and jumbo gluten free muffins! I haven’t frosted anything yet, but the muffins had a nice texture and my sample muffin tasted pretty darn good, I bet frosted it’ll be delicious, thanks for the recipe!
Can the cake be made with 8” pans vs 9” pans? Obviously bake time would increase but any issues that I might encounter?
The cakes will be thicker which might take longer to bake through in the center.
Thanks Sally! I baked them for 21 minutes, then roatated the pans in the oven and baked for another 5 minutes and they were done in the center. The cake turned out beautiful!
★★★★★
I love lemon and blueberry making this for a friend’s birthday for 9 ladies in my wine club, one is gluten intolerant. I wonder if it’d turn out ok with gluten free flour, which I’ve never tried either!
Hi Julie, I haven’t personally tried this cake with gluten free flour. Let me know if you do!
This is a fantastic recipe Sally and the instructions are very clear. The cake turned out great and compliments all round from work colleagues, one said it changed her life!
They don’t do block cream cheese where I live (I even wrote to Mondelez who own the Philadelphia brand to ask if they would do it but no such luck!) so I used the spreadable version; it was a bit sloppy but not a complete disaster.
I’ll definitely be trying out more of your recipes! Can’t wait!!!
★★★★★
Help! I can’t get the ‘brick’ cream cheese here in Sweden! Only the spread. Sure would love to make this cake, though. Suggestions? Thanks.
Hi Nikki! I don’t have access to the similar products sold in your country, but what about trying a vanilla buttercream instead?
So excited to make this for my husband’s birthday this weekend! I have extra large eggs.. should I only use 3? I appreciate your expert opinion!! Love your recipes 🙂
Hi Jessica! Yes, use 3 extra large eggs. 4 would be too much liquid.
Fabulous cake. I have made it to share with my colleagues at work. This will get onto my list of cakes I make regularly.
★★★★★
This cake turned out amazing! I made it for my sister’s birthday party and everyone loved it. Nice texture and mouth-watering!!
★★★★★
I made this cake yesterday with my grandson. the cake layers did not rise and they were very dense. I am no cake pro but it seems 4 eggs is a lot of binder. How do I adjust this so the cake is fluffy? More baking powder, fewer eggs? the flavors were great.
★★★★
Hi David! You can reduce down to 3 eggs. I don’t recommend increasing the baking powder.
Wonderful recipe! Easy to make. Delicious. Will definitely make again.
★★★★★
This is our favorite cake ever! Follow the recipe exactly. LOVE your blog!
★★★★★
Can this amount of batter be used for a 2 layer cake using cake pans, or would amounts need to be changed?
Hi Carolyn, If you are using 9 inch round cake pans, there is too much batter for just 2 layers. Your pans would be over-filled and not bake evenly. You can bake and freeze the third layer for later or even make cupcakes out of it!
I made this cake for my husband’s birthday because he loves anything blueberry. I made the layers and frosting the day before and assembled the next day. I followed the recipe exactly and it came out perfect! I LOVE the cream cheese frosting and lemon!
★★★★★
This is my second time using this recipe and I love it! It’s not too sweet so it’s been a hit in my house. Thank you!
★★★★★
I love to cook and bake and am happy to come across the wealth of recipes on your site. I wanted to give feedback on this cake in particular. My mom loves blueberry/lemon anything so I decided to make this for her birthday. I followed the instructions explicitly and although this recipe is certainly not a fail, I noticed it came out rather dense. I was careful not to over mix and started checking it under the suggested baking time. Maybe that is the texture?
Thank you so much for trying my lemon blueberry cake recipe! It’s not quite as soft and fluffy as vanilla cake. This cake is a little denser, yes. If you decide to try it again, a 1:1 swap for cake flour will lighten up the crumb.
I made this cake and it was delish. How long will it keep frosted in the refrigerator?
If it’s covered well it should be ok for a week in the refrigerator!