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 cake flour (see note below)
- 1 1/2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 Tbsp lemon zest
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 2 Tbsp lemon juice
- 1 1/3 cups fresh blueberries
- 3/4 cup unsalted butter, at cool room temperature
- 4 oz cream cheese, at cool room temperature
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 2 tsp lemon juice
- 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.
- 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, Greek yogurt and lemon juice 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 for 30 to 34 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.
- For the 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. Add lemon juice and beat frosting on medium-high speed for 1-2 minutes, until light and airy.
- To assemble, 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.
The equipment section above contains affiliate links to products I use and love!
To make your own cake flour: 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.
Keywords: Blueberry, Lemon, Layer Cake, Cake, Frosting