A slice of lemon blueberry layer cake with fresh blueberries and lemon zest.
This Lemon Blueberry Layer Cake is a vibrant, refreshing dessert packed with fresh fruit flavor and topped with a tangy lemon buttercream frosting. It’s perfect for special occasions, springtime, or any time you want a light and delicious treat.
Why You’ll Love This Lemon Blueberry Layer Cake
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- Fresh and vibrant: The lemon and blueberry combination is refreshing and full of flavor.
- Moist and tender: The cake layers are soft, moist, and light.
- Perfect frosting: The lemon buttercream frosting is smooth, creamy, and tangy.
- Customizable: Add extra lemon zest or blueberries for more flavor.
- Elegant presentation: This cake is as beautiful as it is delicious, making it perfect for celebrations.
Ingredients for the Best Lemon Blueberry Layer Cake
- All-purpose flour: The base for the cake, making it light and airy.
- Baking powder: Helps the cake rise and stay fluffy.
- Sugar: Adds sweetness to the cake.
- Eggs: Provides structure and moisture to the cake.
- Fresh blueberries: The star ingredient for flavor and color.
- Lemons: For both zest and juice, adding a fresh, tangy flavor.
- Butter: Adds richness and moisture to the cake.
- Vanilla extract: Adds a hint of sweetness to the flavor profile.
- Cream cheese: For the tangy and creamy buttercream frosting.
- Powdered sugar: To sweeten the frosting and make it fluffy.
How to Make Lemon Blueberry Layer Cake
- 1. Make the cake batter. In a large bowl, mix the dry ingredients. In another bowl, beat the wet ingredients. Gradually combine the wet and dry ingredients and fold in the blueberries.
- 2. Bake the layers. Pour the batter into cake pans and bake at 350°F for about 25-30 minutes or until a toothpick comes out clean.
- 3. Make the frosting. Beat together cream cheese, butter, powdered sugar, and lemon juice until smooth and fluffy.
- 4. Assemble and frost the cake. Once the cakes have cooled, spread frosting between layers and on top, garnishing with fresh blueberries and lemon zest.
Tips for Perfect Lemon Blueberry Layer Cake
- Don’t overmix the batter: Stir just until combined to keep the cake light and fluffy.
- Use fresh blueberries: Fresh blueberries work best in this cake.
- Cool the cake completely: Let the cake layers cool completely before frosting to prevent the frosting from melting.
- Store properly: Keep the cake in the fridge to preserve the freshness of the frosting.
Variations & Substitutions
- Add-ins: Add extra lemon zest or even lemon curd for extra lemon flavor.
- Gluten-free: Use a gluten-free flour blend to make this cake gluten-free.
- Vegan: Use flax eggs and dairy-free cream cheese for a vegan version.
Make-Ahead & Freezing
- Fridge: Store leftover cake in the fridge for up to 4 days.
- Freezing: Freeze the cake layers (without frosting) for up to 2 months. Thaw before frosting and serving.
Serving Suggestions
- Serve with a cup of tea or lemonade for a refreshing treat.
- Pair with a light salad for a balanced meal.
- Perfect for birthday parties, holidays, or any special occasion.
Reader Review
This cake is absolutely delicious! It’s so fresh and light, and the lemon buttercream frosting is to die for.
Lemon Blueberry Layer Cake Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 servings
Category: Dessert
Method: Baked
Cuisine: American
If you make this Lemon Blueberry Layer Cake, leave a rating and a comment. What’s your favorite way to enjoy this cake?