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Lemon Blueberry Layer Cake

Lemon blueberry cake with moist golden layers and juicy fresh blueberries, finished with thick lemon cream cheese frosting. It’s an easy layer cake recipe with a simple lemon glaze and a zesty finish for a bright summer lemon cake slice.
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Prep Time 30 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

lemon blueberry layer cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter, softened
  • 1.75 cup granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk or buttermilk
  • 2 cup fresh blueberries toss with 1 tablespoon flour
lemon cream cheese frosting
  • 16 oz cream cheese, softened
  • 1 lb butter, softened
  • 4 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 fresh blueberries for garnish
  • 1 lemon glaze (powdered sugar + lemon juice) for drizzle

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the lemon blueberry cake layers
  1. Preheat oven to 350°F and grease two 9-inch round pans. Set them aside for batter filling.
  2. In a bowl, whisk together all-purpose flour, baking powder, and salt. Make sure the mixture is evenly combined.
  3. Beat the softened butter and granulated sugar until fluffy. Stop and scrape the bowl as needed for consistent texture.
  4. Add the large eggs, lemon zest, fresh lemon juice, and vanilla extract, then mix until smooth. Beat just until incorporated.
  5. Alternately add the flour mixture and whole milk or buttermilk to the batter. Mix on low to medium speed until the batter is smooth and thick.
  6. Toss fresh blueberries with 1 tablespoon flour, then fold them into the batter gently. Keep berries intact so they stay suspended in the crumb.
  7. Divide batter between the two prepared 9-inch round pans. Bake for 32 to 35 minutes at 350°F until the tops spring back and a toothpick comes out clean.
  8. Cool the cakes completely in the pans. Then proceed to frosting only after the layers are fully cool.
Make the lemon cream cheese frosting and assemble
  1. Beat softened cream cheese and softened butter until smooth. Mix until there are no lumps.
  2. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until fluffy. Scrape the bowl to keep frosting uniform.
  3. Place one cooled cake layer on a serving plate and fill with frosting. Add the second layer and frost the outside of the cake.
  4. Pile fresh blueberries on top of the frosted cake. Drizzle with simple lemon glaze (1 cup powdered sugar + 2 tablespoons lemon juice) over the berries for shine.
  5. Scatter extra lemon zest over the top and serve. Slice to reveal the moist crumb with blueberries in every bite.

Notes

For the cleanest layers, let cakes cool fully before frosting; rushing can cause the cream cheese frosting to slide. Store covered in the refrigerator for up to 4 days, and freeze unfrosted layers for up to 2 months (thaw overnight in the fridge) for best texture. If you want a lighter option, use low-fat cream cheese and reduced-fat butter sticks while keeping the same powdered sugar for frosting stability.