Lemon blueberry layer cake makes the perfect summer layer cake! Bursting with fresh blueberries and plenty of bright citrus flavor, this fluffy and delicious lemon cake is dotted with blueberries and topped with swirls of cream cheese buttercream frosting. Recipe makes one 8-inch layer cake.
Perfect Lemon Blueberry Layer Cake
Lemons – Fresh lemon zest and juice infuse both the cake and frosting with bright citrus flavor.
Blueberries – Use fresh blueberries for the best blueberry cake. If you only have frozen blueberries available, use the berries directly from the freezer (do not thaw). To keep the cake batter from turning blue, use an aluminum-free baking powder, and toss the blueberries with 1 tablespoon of the flour mixture before folding into the batter.
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Cake Batter – This soft lemon cake uses cake flour for the perfect crumb! If you don’t have cake flour on hand, follow the directions in the recipe below to make your own cake flour substitute with all-purpose flour and cornstarch. Room temperature butter, eggs, buttermilk, and Greek yogurt ensure a moist cake with a fluffy texture.
Cake Pans – Bake this cake in two 8-inch round cake pans. To prepare the pans for baking, spray the pans with non-stick baking spray and line each pan with a round of parchment paper.
Bake Cake – Bake rounds for 30 to 34 minutes, or until the top and edges are golden and a toothpick inserted in the center comes out clean and the edges are pulling slightly away from the pan. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.
Frosting – Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth, then beat in lemon zest and vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated. Add lemon juice and beat frosting on medium-high speed for 1-2 minutes, until light and airy.
Assemble Cake – Place one cake layer on a rotating cake stand and use an offset spatula to spread frosting over the cake layer. Add second cake layer and more frosting, swirling the frosting generously over the edge of the top cake layer. Swirl frosting over the sides of the cake while rotating the cake stand. If desired, top the cake with fresh blueberries, lemon slices, and mint.
More blueberry recipes you’ll love:
- Blueberry Lemon Bundt Cake
- Blueberry Streusel Bread
- Classic Blueberry Galette
- Blueberry Lemon Cream Scones
Lemon blueberry layer cake makes the perfect blueberry cake! Bursting with fresh blueberries and plenty of lemon flavor, you’ll love this easy layer cake.
- 2 1/2 cups (288 g) cake flour
- 1 1/2 tsp (6 g) aluminum-free baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 2 Tbsp (6 g) fresh lemon zest
- 2 tsp (8 g) vanilla extract
- 2 large eggs (100 g), at room temperature
- 1 cup (240 g) low-fat buttermilk, at room temperature
- 1/2 cup (120 g) plain Greek yogurt, at room temperature
- 1 1/4 cups (212 g) fresh blueberries
- 1 1/2 cups (336 g) unsalted butter, at cool room temperature
- 4 oz (113 g) full fat cream cheese, at cool room temperature
- 1/2 tsp (3 g) salt
- 2 Tbsp (6 g) lemon zest
- 1 tsp (4 g) vanilla extract
- 5 cups (600 g) powdered sugar
- Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Line the bottom of the cake pans with parchment paper.
- Make cake: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon of flour mixture to toss with blueberries.
- Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Toss blueberries with reserved flour mixture and gently fold into batter.
- Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.
- Bake cake layers for 28 to 30 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.
- Make frosting: Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth. Beat in lemon zest and vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Beat frosting on medium-high speed for 1 minute, until light and airy.
- Assemble cake: Place one cake layer on a rotating cake stand. Use an offset spatula to spread frosting over the layer. Add second cake layer and spread frosting over the layer, swirling the frosting generously over the edge of the layer. Use the offset spatula to apply frosting to the sides of the cake while you rotate the cake stand. Chill frosted cake for 30 minutes before serving.
- If desired, serve cake topped with fresh blueberries, lemon slices, and mint. Store leftovers covered in the refrigerator; bring to room temperature before serving.
Cake flour substitute: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.
Baking powder: Use an aluminum-free baking powder to prevent the cake from turning blue.
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Keywords: Blueberry, Lemon, Lemon Blueberry Cake, Layer Cake
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