Lemon Blueberry Layer Cake: Easy, Zesty, and Delicious

Lemon Blueberry Layer Cake isn’t just a dessert—it’s a joyful, zesty celebration that knows how to steal the show at any gathering. Bright lemony cake layers meet bursts of juicy blueberries and get blanketed in a luscious cream cheese frosting that’s smooth as a Sunday morning. Whether you’re hosting brunch, planning a baby shower, or just craving something sweet and slightly fancy on a random Tuesday, this Lemon Blueberry Layer Cake delivers sunshine in every bite.

With its vibrant flavor and beautiful look, it’s the kind of cake that earns compliments before anyone even tastes it—and trust me, once they do, they’ll be asking for seconds. If you’ve been searching for that perfect balance of tangy and sweet in a homemade cake, this one’s got your name written all over it. And bonus? You don’t need a pastry degree to pull it off. We’ll walk through the whole process step by step.

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What is Lemon Blueberry Layer Cake?

Lemon Blueberry Layer Cake is like the summer cousin of your classic birthday cake—light, fruity, and full of personality. The lemon-infused batter brings a fresh, citrusy zing that cuts through the richness just enough to keep you reaching for another forkful. And the blueberries? They don’t just add color; they bake into juicy little flavor pockets that pop with every bite. Add to that a creamy cream cheese frosting that’s slightly tangy and perfectly smooth, and you’ve got a dessert that’s both impressive and approachable.

This cake stands tall and proud with its layers of sunshine-colored crumb and vibrant purple flecks—it’s pure eye candy. But don’t be fooled—it tastes even better than it looks. While it feels a little fancy, it’s still down-to-earth and doable for the average home baker, especially when we break it down in our easy step-by-step instructions. Want a no-bake version for warmer days? Try our No-Bake Lemon Blueberry Pie.

Reasons to Try Lemon Blueberry Layer Cake

First off, it’s an absolute flavor bomb. The tartness from fresh lemon juice combined with the natural sweetness of blueberries makes each bite vibrant and exciting. Second, this Lemon Blueberry Layer Cake is totally bake-worthy whether you’re a weekend baker or someone who just wants a beautiful homemade cake without the stress.

You don’t need to be a pro with piping bags—just a bowl, a mixer, and a little time. The cream cheese frosting is foolproof and adds just the right richness to balance out the citrus. Plus, it’s incredibly versatile: want it for brunch? Do it. Need a baby shower centerpiece? It’s got you. Celebrating a random Tuesday just because you made it through the day? This cake says, “treat yourself.” And for fans of all things lemon + blueberry, we’ve got other ideas you’ll adore, like these Blueberry Lemon Pie Bars or the decadent Blueberry Lemon Heaven Dessert. Your next dessert obsession starts right here.

Ingredients Needed to Make Lemon Blueberry Layer Cake

For the Lemon Cake:

• 3 cups + 1 tablespoon (375g) all-purpose flour (divided)
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 and ⅓ cups fresh blueberries (about 3 ounces)
• 1 cup (227g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• Zest of 3 lemons
• 4 large eggs, room temperature
• 3 teaspoons vanilla extract
• ½ cup (120mL) fresh lemon juice (from about 3 lemons)
• ¾ cup (180mL) milk, room temperature (any variety works, but higher fat = better texture)

For the Cream Cheese Frosting:

• ½ cup (113g) unsalted butter, softened
• 8 oz (225g) full-fat block cream cheese, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract

Instructions to Make Lemon Blueberry Layer Cake – Step by Step

Step 1: Prep Your Pans and Preheat the Oven

Start by setting the tone—preheat your oven to 350ºF (177ºC). Then grab two 8″ round cake pans and give them a good coat of butter and flour, or your favorite cake release. This helps the cakes pop out like a dream later. Set those beauties aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine 3 cups of the flour (save that extra tablespoon for the blueberries), baking powder, baking soda, and salt. Give it a little whisk so everything’s nicely combined. This dry mix is going to keep your cake structured, fluffy, and just the right kind of tender.

Step 3: Toss the Blueberries

Now for the magic berries—take that leftover tablespoon of flour and toss it with the blueberries. This helps keep them from sinking straight to the bottom of your cake layers. A small trick with big results!

Step 4: Cream Butter, Sugar, and Lemon Zest

In a large bowl, beat together the butter, granulated sugar, and lemon zest on medium-high speed until the mixture is light and fluffy. You’re looking at 3 minutes of mixing bliss here. The zest releases oils that wake up the batter with major lemon punch.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each one. Scrape down the sides of your bowl to make sure everyone’s playing nice. Stir in the vanilla extract—it brings warmth to the citrusy flavors and balances out the sharpness of the lemon.

Step 6: Combine Milk and Lemon Juice

In a small bowl or measuring cup, mix the milk and lemon juice. It’ll curdle slightly—don’t panic! That’s normal and part of what gives the cake that signature tenderness. Think of it like a homemade buttermilk shortcut.

Step 7: Mix It All Together Step by Step

Now it’s time to combine the dry ingredients and milk mixture into the wet batter—step by step. Turn your mixer down to low and alternate between adding the flour mixture and the milk/lemon combo in two additions. Start with flour, then milk, then repeat. Mix just until everything’s smooth. This step-by-step addition helps prevent overmixing, which keeps the cake tender.

Step 8: Fold in the Blueberries

Remove the bowl from your mixer and gently fold in the flour-dusted blueberries using a spatula. Avoid stirring too hard—nobody wants mashed berries. Just a gentle fold until they’re evenly spread out.

Step 9: Pour Batter and Bake

Divide the batter evenly between your two prepared pans and smooth the tops. Bake for 32 to 34 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. If your kitchen smells like sunshine, you’re doing it right.

Step 10: Cool the Cakes

Once baked, let the cakes cool in the pans on a wire rack completely. Don’t rush this part—warm cake plus cold frosting equals a slippery situation. Let them chill out while you whip up the frosting.

Step 11: Make the Cream Cheese Frosting

In a fresh bowl, beat the softened butter and cream cheese on medium speed until smooth—no lumps allowed! This should take about 3 minutes. Lower the mixer speed and add the powdered sugar and vanilla extract. Once it’s in, crank it back to high and beat for another 2 to 3 minutes until it’s creamy and dreamy.

Step 12: Assemble the Cake Step by Step

Once your cakes are totally cool, trim the tops if needed to make them flat (a serrated knife works great for this). Place one layer on your cake stand or serving plate, then spread a thick, even layer of frosting on top. Set the second layer on top (cut side down), then apply more frosting over the top and around the sides. If you want cleaner cuts or a more stable cake, pop it in the fridge for 10–15 minutes before final frosting.

Want more ways to use these flavors? Check out our Lemon Blueberry Loaf with Glaze or soft-baked Lemon Blueberry Muffin Cookies.

What to Serve with Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake shines on its own, but if you’re hosting, a few pairings can take it to the next level. A light herbal tea like chamomile or mint balances the sweetness beautifully. For a brunch setting, serve with fresh fruit, whipped cream, or even a scoop of vanilla Greek yogurt on the side. Feeling extra? Add a drizzle of blueberry compote or lemon curd for bonus flair. Want a savory-sweet contrast? Try it after something bright like our Caprese Pasta Salad or even a tangy Dill Pickle Pasta Salad.

Key Tips for Making Lemon Blueberry Layer Cake

Let your ingredients come to room temperature—it helps everything blend smoothly and makes for a better crumb. Don’t skip tossing blueberries in flour or you’ll end up with a soggy bottom (no thanks). Use fresh lemon juice if you can—it makes a massive difference in flavor. If you’re planning to make it ahead, bake and cool the layers the day before, wrap them tightly, and frost the next day. Want a shortcut? You can make this into a sheet cake or Bundt cake—same great flavor, less stacking.

Storage and Reheating Tips Lemon Blueberry Layer Cake

This cake holds up like a champ. Leftovers stay fresh at room temperature (covered) for up to 5 days, or refrigerated for up to a week. For longer storage, freeze unfrosted layers tightly wrapped for up to 2 months. You can also freeze the fully frosted cake—just thaw in the fridge overnight before serving. For best texture, let slices come to room temperature before digging in. Want to make it ahead? Bake the cake layers and mix the frosting a day early, then assemble when ready.

FAQs

Can I use frozen blueberries? Yes, but don’t thaw them. Just toss with flour and fold into the batter straight from the freezer.
Can I make this gluten-free? Use a 1:1 gluten-free baking flour, but expect a slightly different texture.
What’s the best milk for this recipe? Whole milk or 2% gives the softest crumb, but almond or oat milk works too.
How can I make it a sheet cake? Bake in a 9×13″ pan for about 27–29 minutes.
Can I use lemon extract instead of fresh lemon? You can, but the flavor won’t be as bright or natural.

Final Thoughts

Lemon Blueberry Layer Cake is that perfect mix of fresh, sweet, and creamy. It’s easy enough for a weekday treat and impressive enough for a celebration. Whether you’re baking it for loved ones or just for yourself (no judgment here), it’s the kind of dessert that makes any day feel a little more special. And hey, if this flavor combo is your jam, don’t miss our dreamy Lemon Blueberry Delight or Blueberry Lemon Cinnamon Rolls—because clearly, you’re in the right place. Happy baking, friend.

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