Description

This better-than-ever lemon blueberry layer cake is bursting with sunshine-sweet flavor and filled with juicy berries in every bite. Its tender, moist crumb is perfectly balanced with a bright, zesty lemon flavor. Finished with a rich and creamy cream cheese frosting, this delightfully fresh and luscious dessert is perfect for spring and summertime.

Ingredients

Scale

Cake

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) packed light brown sugar
6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil
4 large eggs, at room temperature
1 Tablespoon pure vanilla extract
3 cups (375g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (180ml) buttermilk, at room temperature
2 Tablespoons lemon zest
1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature
1 and 1/2 cups (210g) fresh blueberries (not frozen)
1 Tablespoon all-purpose flour (for tossing blueberries)

Cream Cheese Frosting

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1 Tablespoon (15ml) heavy cream (30% or more milk fat)
1 teaspoon pure vanilla extract
Pinch salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper rounds. Grease the parchment paper to ensure cakes release easily after baking.
Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and brown sugar, then beat on medium-high until fully combined and lightened in texture, about 2 minutes.
Add Oil, Eggs, and Vanilla: Mix in the vegetable oil until combined and the batter is light and creamy, about 3 minutes. Add eggs one at a time along with vanilla extract, beating on medium speed until fully incorporated, roughly 1 minute. Scrape down the bowl sides as needed.
Combine Dry Ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
Mix Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and beat on low speed just for a few seconds. Immediately pour in the buttermilk, lemon zest, and lemon juice, beating only until just combined to avoid over-mixing.
Fold in Blueberries: Toss the fresh blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. The batter will be thick—avoid over-mixing to keep it tender.
Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 22–26 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the pans before removing and assembling.
Make Cream Cheese Frosting: With a mixer, beat cream cheese and softened butter on medium speed until smooth and lump-free, about 3 minutes. Gradually add confectioners’ sugar, heavy cream, vanilla extract, and salt, starting on low speed. Once combined, increase to high speed and beat for 3 minutes until fluffy and creamy.
Assemble and Frost: Level the cake layers by slicing thin layers off their tops with a serrated knife to create flat surfaces. Place the first layer on a cake stand or plate, spread an even layer of frosting on top. Repeat with the second layer, frosting again, then add the third layer and frost the top and sides evenly. The frosting is light so avoid heavy application. Optionally garnish with extra blueberries or lemon slices. Refrigerate for at least 45 minutes before slicing to set the frosting and prevent crumbling.
Store Leftovers: Cover leftover cake tightly and refrigerate for up to 5 days.

Notes

Make Ahead & Freezing: Prepare cakes and frosting one day ahead. Keep cakes covered at room temperature. Store frosting in an airtight container in the refrigerator and bring to room temperature before use, adding a splash of cream or milk if it becomes too stiff. Cakes, frosted or unfrosted, can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Special Tools: Recommended tools include 8-inch round cake pans, electric mixer, glass mixing bowls, whisk, cake turntable or large serving plate, straight and offset icing spatulas, cake carrier for storage, citrus juicer, and citrus zester.
Variations: The batter works great as a sheet cake in a 12×17-inch pan (bake about 20 minutes) or 9×13-inch pan (bake 30–35 minutes). Also adaptable to cupcakes or smaller 6-inch cakes.
Eggs: Use room-temperature eggs for better mixing. Warm cold eggs in a bowl of warm water for 5 minutes if needed.
Buttermilk: Provides moisture and richness but whole milk can be substituted with slightly less richness. Lower-fat or nondairy milks are less ideal.
Cream Cheese: Use full-fat brick-style cream cheese for best texture; avoid cream cheese spreads.
Heavy Cream: Use cream with at least 30% milk fat for best frosting texture; milk can be a last-resort substitute.
Recipe Update: Recent updates include adding oil and baking soda for lighter texture and reducing butter and baking powder compared to earlier versions.