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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is bursting with sunshine-sweet flavor and juicy berries, finished with creamy frosting.
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Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 300 kcal

Equipment

  • 8-inch Round Cake Pans
  • handheld or stand mixer
  • large mixing bowls
  • whisk
  • cake stand

Ingredients
  

Cake Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 1.25 cups granulated sugar
  • ½ cup packed light brown sugar
  • 6 Tablespoons vegetable oil canola oil or avocado oil
  • 4 large eggs at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk at room temperature
  • 2 Tablespoons lemon zest
  • ½ cup lemon juice (3–4 lemons), at room temperature
  • 1.5 cups fresh blueberries I do not recommend frozen
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3.5 cups confectioners' sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Instructions
 

Cake Instructions

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute.
  • Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes.
  • Add the oil and beat until combined and light and creamy, about 3 more minutes.
  • Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Beat on low speed for a few seconds, then beat in the milk, lemon zest, and lemon juice just until combined.
  • Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter.
  • Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely in the pan before assembling and frosting.

Frosting Instructions

  • Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes.
  • Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Then, turn mixer up to high speed and beat for 3 minutes.

Assembling Instructions

  • Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand.
  • Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer.
  • Top with frosting and spread around the sides. Key: the recipe doesn’t make a ton of frosting; just enough for a light frost.
  • Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting.

Notes

Prepare cakes and frosting 1 day in advance and store appropriately. Frosted or unfrosted cakes may be frozen for up to 2 months.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 1IUVitamin C: 5mgCalcium: 3mgIron: 5mg
Keyword Blueberry Cake, Cream Cheese Frosting, layer cake, Lemon Cake, spring dessert, summer dessert
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