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 is a delightfully fresh and luscious dessert that’s perfect for spring and summertime.
I originally published this recipe in 2014 and I have made a few small updates to produce a lighter, softer cake with just as much incredible flavor.
This cake has become one of my favorite spring dessert recipes and Easter dessert recipes—and for good reasons. It boasts a bright, superior lemon flavor; bursts with blueberries in every single bite; has a perfectly tender crumb; and is finished with a tangy cream cheese frosting that ties it all together.
I first published this recipe in 2014, but after receiving mixed feedback over the years, I knew it wasn’t quite perfect yet. While many readers loved the flavor and appreciated the denser-style crumb, others simply found it too heavy.
When I see a pattern of reviews with concerns over the same thing, I will revisit the recipe and try making various tweaks until I’m confident I’ve fixed the issues. After experimenting several variations of today’s cake, my team and I discovered 3 small tweaks that made a big difference in the cake’s texture. The result? A softer, lighter crumb while keeping all of the same sunshine-sweet flavor.
The updated recipe is below, with the earlier version in the Notes—just in case you loved the original!
One reader, Jen, commented: “Love the updated recipe! I’ve been making this cake for a few years now. It was a bit dense but still a great cake. It’s usually what people request from me for their birthdays. The update has a lighter and softer texture with the same perfect flavor. Thank you for the improved recipe just in time for my husband’s 40th birthday! ★★★★★”
3 Small Recipe Updates = Impressive Changes
- Sub in some oil: The recipe originally called for 1 cup of butter. While creaming butter with sugar produces a soft, airy base for cakes and cupcakes, if the other ingredients in the batter are also heavy (buttermilk, flour, eggs), too much butter will simply weigh everything down. I removed half of the butter (1/2 cup), and subbed in 6 Tablespoons of oil. Not a 1:1 swap because we didn’t want too much liquid in the batter.
- Sub in some baking soda: The cake called for 1 Tablespoon of baking powder, which wasn’t the ideal amount for its heavy crumb. Instead of increasing the baking powder, which could leave us with a chemical aftertaste, I subbed in some baking soda. Combining baking powder and baking soda enhances both the rise AND the flavor of the cake.
- Slightly reduce the buttermilk: Scale the buttermilk down to 3/4 cup, instead of 1 cup. The cake is still extremely moist without tasting heavy and wet.
Key Ingredients in Lemon Blueberry Cake
- Granulated & Brown Sugar: Use a mix of sugars. Brown sugar provides moisture and a little extra flavor. White granulated sugar adds sweetness without weighing the cake down.
- Eggs: You need 4 eggs, which provide structure, enhance the cake’s rise, and create a richer, more flavorful bite.
- Buttermilk: Known for providing exceptional moisture in baked goods, buttermilk leaves each bite tender. If you don’t have buttermilk, there’s no need to make a buttermilk substitute. You can use whole milk with no other changes to the recipe because there is enough acid in the lemon juice and brown sugar. (For the baking soda to react.)
- Fresh Lemons: Use fresh lemon juice and lemon zest in the cake batter. A citrus juicer and citrus zester are equally helpful here!
- All-Purpose Flour: All-purpose flour is ideal in this batter; skip cake flour because it’s simply too light to hold up to the heavy butter, oil, buttermilk, and blueberries.
- Fresh Blueberries: I strongly recommend using fresh blueberries. Frozen blueberries often let off too much moisture, which will weigh down the cake’s crumb.
I love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? The batter is thick. When you have a thin batter, heavy fruit or add-ins will sink to the bottom. Still, toss the blueberries in a little flour… for extra insurance!
I recommend using 8-inch round cake pans, which produce thick, lofty cake layers. 9-inch pans can work in a pinch, but expect thinner layers.
Use Parchment Paper Rounds for Cakes
Line your cake pans with parchment paper rounds. I do this every single time I bake a round cake, whether I’m making a 1-layer sprinkle cake, a 9-layer Smith Island cake, or today’s lemon blueberry layer cake. Store-bought pre-cut parchment rounds are convenient, but it’s really easy to trace your pan on parchment and cut it out. You can cut the exact pan size you need, whether you’re making a 6-inch cake, an 8-inch cake, or a 9-inch cake.
Very lightly grease the cake pan with butter or nonstick spray. Place the parchment paper round inside, and then grease the parchment, too. Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won’t stick to the pan, and the parchment round won’t stick to the cake.
Once the cakes have baked and cooled, trim the tops using a cake leveler or a large serrated knife to create an even surface. A flat top ensures a sturdier and more stable layered cake. Here’s my how to assemble and decorate a layer cake video and tutorial if you want extra help.
Cream Cheese Frosting
Silky cream cheese frosting is the perfect finishing touch on this soft lemony cake—it tastes like spreadable cheesecake!
It’s light and creamy, so it glides onto the cake pretty effortlessly. I use a large flat icing spatula to frost the layers and exterior of the cake.
Crumb coat? While you can certainly add one, there’s no need for a crumb coat; the cake isn’t super crumbly and the frosting is ultra soft and creamy.
Decorate with blueberries, lemon zest, lemon slices, florals, coconut, and/or whatever you like!
You need 1/2 cup of fresh lemon juice and 2 Tablespoons of lemon zest. To extract that much juice, 3 or 4 medium to large lemons is usually enough. For the zest, you’ll only need about 2. Zest the lemons first, and then cut open to juice them.
I recommend using 8-inch round cake pans, which produce thick, tall cake layers like you see in the photos. 9-inch pans can work in a pinch, but the cake layers will be thinner than what is pictured, and the cake will be shorter.
Yes, absolutely! Same amount. Toss them in flour before using, just as you do with the blueberries.
Need cupcakes instead? Use my recipe for lemon blueberry cupcakes. Or perhaps breakfast? Try my lemon blueberry muffins. How about pie? My lemony blueberry galette will hit the spot! Cookies? You’ll love these lemon blueberry cookies.
More Lemon Recipes For You
- Lemon Bars
- Lemon Meringue Pie
- Blueberry Lemon Icebox Cake
- Lemon Blueberry Scones
- Homemade Lemon Cupcakes & Lemon Raspberry Jam Cupcakes
- Lemon Blueberry Babka
- Lemon Poppy Seed Muffins
Lemon Blueberry Layer Cake
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
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 is a delightfully fresh and luscious dessert that’s perfect for spring and summertime.
Ingredients
- 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 (I do not recommend frozen)
- 1 Tablespoon all-purpose flour
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*
- 1 teaspoon pure vanilla extract
- pinch salt
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. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: 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. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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. Scrape down the sides and bottom of the bowl as needed.
- 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. Batter is thick. Do not over-mix.
- Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
- Make the frosting: 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. Turn mixer up to high speed and beat for 3 minutes.
- Assemble and frost: (Note: See my how to assemble and decorate a layer cake video & tutorial if you want extra help with this step.) First, using a large serrated knife, 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. 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 or else the cake may fall apart as you cut.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Bring frosting to room temperature before spreading as it will be quite stiff after refrigerating. (Add a splash of cream or milk to thin out, if needed.) Frosted or unfrosted cakes may be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): 8-inch Round Cake Pans | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cake Turntable, Cake Stand, or Large Serving Plate | Straight Icing Spatula | Offset Icing Spatula | Cake Carrier (for storage) | Citrus Juicer | Citrus Zester
- Sheet Cake: The batter makes a perfect sheet cake! Simply spread into a 12×17-inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13-inch cake pan. Bake for about 30–35 minutes or until cooked through.
- Bundt Cake: I recommend making my lemon poppy seed Bundt cake recipe. You can leave out the poppy seeds and add 1 and 1/2 cups (210g) fresh blueberries. I also have a lemon berry yogurt cake recipe. You can use all blueberries.
- Cupcakes: Here are my lemon blueberry cupcakes topped with cream cheese frosting.
- 6-Inch Cake: Use my lemon blueberry cupcakes batter and follow my 6-inch cake baking instructions.
- Eggs: Room-temperature eggs are recommended because they mix easily and quickly into the cake batter, reducing the risk of over-mixing. Place eggs into a bowl of warm water for 5 minutes before using or set the eggs out when you set out your cream cheese and butter for the recipe.
- Buttermilk: Buttermilk helps produce a supremely moist cake. If you don’t have buttermilk, use whole milk instead. No need for a buttermilk substitute. You can use lower-fat or nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.
- Cream Cheese: Use brick-style cream cheese, not cream cheese spread.
- Heavy Cream: Heavy cream with 30% or more milk fat gives the frosting the creamiest texture. Milk will work in a pinch!
- Updated in 2025: Based on reader feedback about the cake baking up flat and tasting too heavy, I made 3 small tweaks. The updated recipe is what you see above. To make the original recipe, leave out the oil and baking soda. Increase the butter to 1 cup (226g/16 Tbsp), the baking powder to 1 Tablespoon, and the buttermilk to 1 cup (240ml). The bake time is the same.
Reader Comments and Reviews
I just made the funfetti cake you suggested with blueberries and the cream cheese frosting and I also put strawberries on top. It was the best cake I’ve ever made. My husband and daughters said it was better than Nothing Bundt Cakes shop we have in town. My sister said she’s going to make it for her son’s birthday next month and also for 4th of July. Just wanted to thank you for your quick replies and for the great tips and of course, the wonderful recipes! Thanks to you, Easter dessert is a huge success! 🙂
This turned out to be a beautiful and delicious cake! The cake is almost like a blueberry bread, except lighter and so moist and tasty. I added some lemon juice to the frosting and it was nice to have that extra lemon flavor.
Like some others have posted, I needed to bake the cake longer than the 20-22 mins. I followed the directions to a T, used the correct pans, and they still needed to be cooked about 30-32 mins until the toothpick came out cleanly. I have a new oven (approx 5 months old and has been cooking everything else fine), so I don’t think anything is wrong there. Just an FYI!
Awesome! Made this cake for a friend’s birthday and it was delicious! I especially loved the texture – almost pound cake-like (at least the way mine came out) and that’s what made it extra special. Instead of topping with additional blueberries, I grated more lemon zest on the frosting – which looked great and added an extra lemony kick to the cream cheese frosting. A new fan (and subscriber) to Sally’s Baking Addiction – thanks!
Best cream cheese frosting. Hands down. I even use the frosting for other recipes now.
I baked this cake yesterday for my fiance’s birthday party. I used a Bundt pan and cake flour. I baked it for about 50 minutes but monitored carefully so it wouldn’t over bake. The pan really made the cake look extra lovely and easy to decorate.
The cake was a HUGE hit. Everyone loved it. The Meyers lemons and blueberries were a perfect combination. The texture was perfect. Lastly, the frosting was so light, delicious and easy to make I’ll never buy pre-made tubs again. Thank you for making my first “cake from scratch” recipe a happy success!
I made this cake and I loved the texture! The only thing is that the cake didn’t have much flavor. I even added 4 tablespoons of fresh lemon juice. It didn’t taste bad, but without the frosting it would have been rather bland. Based off of everyone else’s comments I’m sure it was something I did…do you have any ideas? It sounds like such a good recipe, I’d want to try again!
Hey Anna! The cake should definitely have lots of flavor. Maybe your lemons were rather small and didn’t give off a ton of fresh zest? You can also add a little more vanilla next time too. So glad you enjoyed it!
I made this cake for my mother’s 62nd birthday and it was unbelievably fantastic. I just wanted to thank you for your delightful, sinful and easy to follow recipes because, historically, i am /not/ a successful baker 🙂 Your recipe made it possible for me to wow my family and now I’m super eager to bake, bake, bake! Thank you.
Sally,
I made this for my birthday and it turned out great. I made a 2-layer cake and 6 cupcakes. I used Meyer lemons, eliminated the blueberries, and made a lemon curd filling to go between the two layers. Instead of a lemon frosting, I made a brown sugar cream cheese frosting and frosted the cake with that and toasted coconut.
This was so delicious! Thanks for a great recipe!
I just made this, this morning and dang its almost gone everyone loves it and I’ve only had a small piece.
Can this be made into a 9×13 or larger single layer cake? It looks great!
Yes, this batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time though. Enjoy!
AMAZINGLY delicious and MOIST. I just made it 🙂 Not a fan of cream cheese frosting either, and I fell in love!! It’s usually too sweet for my taste, but this was incredible! I can’t wait to get your cookbook… Sally, I am thinking about making this cake for my daughters 1st bday in a few weeks. I doubled the frosting recipe, coated the cake and refrigerated the rest of the frosting hoping that it may be pipeable tomorrow-as a test run. I would really like to dress up her cake. If I can’t pipe it, do you think that your fresh strawberry filling into the whipped frosting will work? I would like to do the rosette style you see on the ombre cakes. Do you have any tips on getting your cakes to be level? Thanks!!
Oh my GRACIOUS Sally this cake is absolutely incredible! I think this is my favorite recipe I’ve tried of yours! It came out perfectly-thank you for making your directions so detailed! This cake has me officially convinced that you can make a moist cake with butter! (I’ve only had successful moist cakes using vegetable oil! All my butter cakes always dry out!)
I love your blog so much-I look forward to reading each new post! And your cookbook is coming in the mail on Tuesday-so excited!
Hi Sally, I wanted to tell you how much I loved your cake I made it yesterday for my friends birthday and everyone had at least one peice! I do have a question though, is this cake supposed to be light and fluffy? Because mine came out sort of dense, someone even asked me if it was a pound cake. Regardless it was still delicious. Another thing, my batter was normal consistency it was not thick like you said it would be. We loved this cake me and my boyfriend could not stop eating the frosting!! Thanks for sharing!
Hi Brittany! I’m so glad this cake was loved. It won’t be the lightest, fluffiest cake you’ll eat but it shouldn’t be dense like say… banana bread… either. I would suggest adding a couple Tablespoons less flour, but since your batter wasn’t thick to begin with as it should be – I’m lost! When adding the milk, lemon zest, and juice – mix with a spatula, not your mixer. And do so very lightly. This should help.
I’ve had the same the issue, unfortunately the recipe says to “beat” the milk and lemon juice , not to stir or fold it. My cakes haven’t risen at all, so disappointing.
I made this (but with raspberries instead of blue) for a potluck at work, and WOW WHAT A HIT. I have never gotten so many compliments on my baking before!
I made this cake for a dinner party 2 weeks ago and it came out fabulous! Everyone loved it – even my daughter who does not like cake! Your measurements and comments were spot on. Thank you for a wonderful recipe!
I made this cake over Friday and let me say I LOVE it!!! Everyone liked it!! I made it with self rising flour and it turned out great!!! Thanks for a great recipe!!
I made this for a friend’s birthday today and it was delicious! Took about 25 in the oven and they were perfect. Really strong lemon flavour, I love your website, everything I’ve tried has been incredible 🙂
I went to the store, bought all of the ingredients (which totalled around $30) and made this cake today for a party, which took a very considerable amount of time. I took it out of the oven after 21 minutes, waited until they were cooled, and then tried taking them out of the pan. They were definitely not cooked all the way, so I put them in for another 10 minutes, and they were still not cooked. I did not overmeasure the flour, and measured all of the ingredients exactly. This is the one recipe of yours that completely failed and discouraged me. I only hope that I’m the only person this happens to.
Hey Lauren! Did you test the cakes with a toothpick? I encourage bakers to always test their cakes with a toothpick test – if it comes out clean, the cake is done. So sorry you found them to be underbaked.
Made this cake this morning. It turned out perfectly. Moist delicious cake with the perfect amount of lemon flavor and blueberries. The consistency is dense and rich but the cake itself isn’t overly sweet. The icing is perfect. Thank you so very much for the recipe.
Just finished baking this! Has to possibly be one of the best cake recipes EVER! I don’t eat cake, but this spoke to me as I am a lemon lover. The batter was so silky smooth and it had amazing flavor…just wonderful.
This will be wonderful in the spring and summer-and I simply can’t wait to bring it to all the BBQs.
Great Recipe!
I couldn’t wait until spring to make this delicious looking cake, so I just took it out of the oven. The good news, thus far, is that I don’t have to cut the top of each layer to make it even – they’re all the same. Now, I don’t know if this is bad news but the most they raised is 3/4 of a inch. Hope my oven is working OK. I’ll let you know. 🙂
Just made a half version of the cake (only) as a test run for a small wedding cake for friends this weekend. Delicious! Good crumb, moist, mellow lemon and sweet blueberry flavors. Can’t imagine how good it will be with curd and frosting added!
Just made this last night for my birthday. It was delicious! And I love, love, love cream cheese frosting!
I made this last night – refrigerated after frosting it – and we had it for breakfast this morning. It was perfect! 🙂 I look forward to sharing a few pieces with some co-workers tomorrow – but the rest is for me and my hubby!
I made this cake for our staff luncheon on the 18th and it was a major hit, just like you said!!!! I am in no way a “baker” although I love to bake. Your directions are easy to follow and I love the helpful hints you give! I will be making this again next week for my birthday – and I’m ahoy to be doing it! So delicious! Thank you for sharing your baking deliciousness with us!!!
I can’t wait to try this but I’m a little scared. I love the 3 layer cakes, but I’ve had trouble in the past with the layers slipping. The last time I made sure the layers were completely cooled, should I chill the frosting a little so it’s not slippery? Is there a trick to insure the layers don’t slid?
As long as you make sure the cake is cool, the whipped cream is chilled and cold, and that cake layers are nice and flat (you’ll level them off as stated in this recipe), then you won’t have any slipping problems. Enjoy!
I came home last week to find this recipe pinned to my door, with a note from my neighbor begging me to make this. Yesterday was the day. The cake was phenomenal, and a huge hit at home when I brought it to a neighbor party!! The lemon / blueberry flavor was a winning combination, and a light ice was the way to go with the yummy cream cheese icing. This was my first recipe from your site, but it definitely won’t be the last one that I try! Delicious.
Can I use a spring form pan to bake the cake in.
3 9-in spring form pans would be fine.
Just made this for my Mom’s birthday and it was a huge hit! My mom is a sucker for lemon and this cake had just the right tang with the perfect combination of blueberries and lemon. I will definitely be making this again. Thanks!!!
This cake was amazing!! Even the batter before I put it in the oven was so delicious I couldn’t stop eating it ~ just as amazing when cooked. Perfect summer cake for down here in Australia.
Sally your recipes are just amazing! Every recipe I make is always a hit ~ really excited to receive your cookbook I pre-ordered =D