Bright, tangy lemon sponge meets sweet bursts of blueberry in this Lemon Blueberry Layer Cake—perfect for spring gatherings or an easy weekend bake. I’ve tested this version several times and settled on a light, tender crumb with a lemon cream cheese frosting that balances the fruit. For more blueberry-themed inspiration, I sometimes pair slices with recipes like blueberry cheesecake brioche buns when I have extra berries.
Why Make This Recipe
- The flavor contrast is irresistible: bright lemon zest and fresh blueberries cut the cake’s sweetness for a balanced bite.
- It’s a flexible showstopper that suits birthdays, potlucks, and afternoon tea.
- The recipe uses simple pantry staples and a straightforward creaming method so it’s approachable for everyday cooks.
- Leftovers keep well and freeze nicely, making it great for make-ahead entertaining.
- Personally, I love this cake because the lemon lifts the blueberry flavor without masking it; it tastes like summer in every slice and reminds me of picnics I bake for.
I sometimes draw ideas from other baked combinations like blueberry cheesecake swirl cookies when planning layered desserts.
Recipe Overview
- Prep time: 30 minutes (plus 15 minutes to prep pans and ingredients)
- Cook time: 25–30 minutes per layer at 350°F (175°C)
- Total time: About 1 hour 15 minutes (including cooling)
- Servings: 10–12 slices (two 8-inch layers)
- Difficulty: Easy–Medium — basic creaming and folding techniques required
- Method: Creaming method for the cake layers, bake in two 8-inch round pans, cool completely before frosting with lemon cream cheese.
My Experience Making This Recipe
On the first test I had the blueberries sink; after dusting them in a tablespoon of flour the next time, they stayed suspended nicely. I also learned that chilling the layers briefly makes them much easier to trim and assemble for even layers.
How to Make Lemon Blueberry Layer Cake
Start by creaming 1 cup (226 g) unsalted butter with 2 cups (400 g) granulated sugar until light and fluffy, then add 3 large eggs one at a time. Alternate adding 3 cups (360 g) all-purpose flour (sifted), 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 cup (240 ml) buttermilk, folding gently; fold in 1 cup fresh blueberries tossed with 1 tablespoon flour to prevent sinking and 2 tablespoons lemon zest for bright flavor. Bake two 8-inch pans at 350°F (175°C) for 25–30 minutes until a toothpick comes out clean; cool on a rack, then frost with a smooth lemon cream cheese frosting made from 8 oz (226 g) cream cheese, 1/2 cup (113 g) butter, 3–4 cups (360–480 g) powdered sugar, and 2–3 tablespoons lemon juice. For texture contrast, sandwich a thin layer of blueberry compote between the cakes before frosting.
For extra inspiration on balancing fruit and cream, I sometimes reference a classic blueberry cheesecake technique to make a thicker compote.
Expert Tips for Success
- Use room-temperature ingredients: butter, eggs, and buttermilk blend more smoothly, producing a lighter crumb.
- Toss blueberries in a tablespoon of flour before folding to reduce sinking and maintain even distribution.
- Rotate pans halfway through baking and test doneness at the center with a toothpick—avoid overbaking to keep the cake moist.
- Chill the cooled layers for 15–20 minutes before trimming; slightly firm cakes are easier to level and stack cleanly.
- If you want sturdier slices for transport, brush each layer with a light simple syrup (1:1 sugar to water) or try a sturdier crumb like in my blueberry lemon cream cheese sourdough experiments.
How to Serve Lemon Blueberry Layer Cake
- Serve slices at room temperature with a dollop of whipped cream and a few fresh blueberries for garnish.
- For brunch or shower menus, pair with a lemony green salad or light sparkling wine.
- For a casual dessert, cut into squares and plate with a drizzle of lemon glaze and a mint sprig.
- For a themed brunch, present alongside recipes that echo the flavors, like blueberry lemon zest waffles.
Storage and Reheating Guide
Store frosted cake in the refrigerator, covered with a cake dome or airtight container, for up to 4 days. For longer storage, freeze unfrosted layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months; thaw in the refrigerator overnight before assembling and frosting. If you freeze a fully frosted cake, wrap loosely and thaw in the fridge to avoid sweating; let it sit at room temperature 30–60 minutes before serving for best texture.
Recipe Variations
- Gluten-free: Swap a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it; bake the same temperature but check doneness earlier.
- Dairy-free: Use vegan butter and a plant-based cream cheese substitute; replace buttermilk with a mix of plant milk and 1 tablespoon vinegar.
- Lemon curd filling: Spread 1/2 cup lemon curd between layers for a brighter, tangier interior.
- Mini-cakes or cupcakes: Reduce bake time to 18–22 minutes for cupcakes in a 12-cup tin; pipe frosting once cooled.
Nutritional Highlights
- Key benefits: fresh blueberries add vitamin C and antioxidants, and using fresh lemon zest provides flavor without extra sugar.
- Considerations: this cake contains gluten, dairy, and eggs; adapt with substitutions for allergies or intolerances.
- Portion guidance: a typical slice is rich—aim for 1/12 of the cake per serving to keep portions reasonable.
Troubleshooting Common Issues
- Sinking center: Likely underbaked or opened the oven too early; bake until a toothpick comes out with a few moist crumbs and avoid opening the door in the first 20 minutes.
- Dry cake: Overmixing or overbaking causes dryness; mix until just combined and remove from oven as soon as a toothpick shows a few moist crumbs.
- Blueberries bleeding into batter: Use fresh, well-drained berries and toss them with a little flour; if using frozen berries, fold them in straight from frozen to reduce color bleed.
Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh?
A: Yes—fold frozen blueberries into the batter straight from the freezer to minimize bleeding and maintain texture. Add a couple of extra minutes to the bake time if layers are slightly cooler coming out of the oven.
Q: How do I prevent the frosting from being too soft?
A: Chill the cream cheese and butter until just softened, whip them well, then gradually add powdered sugar to reach the right stiffness. If the frosting is too soft after assembly, refrigerate the cake for 30–60 minutes to firm it before serving.
Q: Can I make the layers ahead of time?
A: Absolutely—bake the layers, cool completely, wrap tightly, and refrigerate for up to 2 days or freeze for up to 2 months. Level and assemble just before serving for the best look and texture.
Q: What pans and equipment give the most reliable results?
A: Use two 8-inch heavy-gauge round cake pans for even heat distribution, an electric mixer for creaming, an offset spatula for smooth frosting, and a cooling rack to speed cooling and prevent sogginess.
Lemon Blueberry Layer Cake
- Total Time: 75 minutes
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
A bright and tangy lemon sponge cake layered with sweet blueberries and frosted with lemon cream cheese frosting, perfect for spring gatherings.
Ingredients
- 1 cup (226 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 3 cups (360 g) all-purpose flour (sifted)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 cup fresh blueberries, tossed with 1 tablespoon flour
- 2 tablespoons lemon zest
- 8 oz (226 g) cream cheese
- 1/2 cup (113 g) butter
- 3–4 cups (360–480 g) powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour mixture and buttermilk, folding gently.
- Fold in blueberries and lemon zest.
- Divide batter into two 8-inch pans and bake at 350°F (175°C) for 25–30 minutes.
- Cool cakes on a rack before frosting.
- For frosting, beat cream cheese and butter, add powdered sugar gradually, then lemon juice.
- Assemble the cake with frosting and blueberry compote if desired.
Notes
Use room temperature ingredients for better mixing results. Freeze unfrosted layers for up to 2 months to maintain freshness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg