Lemon Blueberry Layer Cake – Fresh, Tangy & Creamy
Introduction
This Lemon Blueberry Layer Cake is a stunning dessert that bursts with fresh blueberries and zesty lemon. Moist cake layers are stacked high and covered in silky cream cheese frosting, making it the perfect centerpiece for spring and summer celebrations.
Why You’ll Love This Recipe
Flavor combo: Sweet blueberries + tart lemon = perfection.
Moist texture: Buttermilk keeps the cake tender.
Elegant look: Two layers with frosting and garnish.
Crowd‑pleaser: Ideal for birthdays, brunches, or holidays.
Ingredients
Cake
1½ cups fresh blueberries
1 cup buttermilk
Zest & juice of 2 medium lemons
2½ cups all‑purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
3½ cups powdered sugar
1 tsp vanilla extract
1–2 tbsp lemon juice
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Grease and line two 9‑inch round cake pans.
Step 2: Dry Mix
Whisk flour, baking powder, baking soda, and salt.
Step 3: Cream Butter & Sugar
Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
Step 4: Combine
Alternately add dry mix and buttermilk, beginning and ending with flour. Mix just until combined.
Step 5: Add Blueberries
Toss blueberries with 1 tbsp flour. Fold gently into batter with lemon juice.
Step 6: Bake
Divide batter between pans. Bake 25–30 minutes until toothpick comes out clean. Cool completely.
Step 7: Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and lemon juice.
Step 8: Assemble
Place one cake layer on serving plate, spread frosting, then top with second layer. Frost top and sides. Garnish with blueberries and lemon zest.
Tips & Tricks
Prevent sinking berries: Toss blueberries in flour before folding in.
Extra tang: Add more lemon juice to frosting.
Storage: Refrigerate up to 4 days.
Make ahead: Bake layers a day early, frost before serving.
Variations
Berry Mix: Add raspberries or blackberries.
Gluten‑Free: Use a 1:1 GF flour blend.
Mini Cakes: Bake in cupcake tins for individual servings.
Summer Twist: Garnish with edible flowers.
Serving Ideas
Pair with iced tea or lemonade.
Serve with fresh fruit salad.
Add a scoop of vanilla ice cream for indulgence.
Present on a cake stand for a festive centerpiece.
FAQs
Q: Can I use frozen blueberries?
Yes, but don’t thaw—fold them in frozen to avoid streaking.
Q: Can I make this dairy‑free?
Yes, use plant‑based butter, cream cheese, and buttermilk alternatives.
Q: Can I double the recipe?
Absolutely—bake in larger pans or make a 3‑layer cake.
Recipe Details
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: ~50 minutes
Servings: 12
Calories: ~380 kcal per slice
Final Thoughts
This Lemon Blueberry Layer Cake is fresh, tangy, and beautifully frosted. With its vibrant flavors and elegant look, it’s the perfect dessert to brighten any occasion.