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 made this cake for my sister in-law’s birthday and although I thought it was dense, everyone enjoyed the flavors. I will make again with the suggested tips above but definitely a great recipe!
Can i make this in a bundt cake pan? Don’t want layers and frosting.
Hi Marjorie, see recipe notes for Bundt cake details.
I would like to make this vegan, can I replace the eggs with flax eggs, vegan butter and soy buttermilk? has anyone tried?
Hi MT, we haven’t tested those substitutes, but let us know if you do.
Sally, brava! This cake is a family favorite! It’s the most delicious cake I’ve ever eaten and kudos to you for developing the recipe. I follow your recipe to the letter and the cake is always moist and flavorful with the perfect blend of tangy and sweet. I always use fresh blueberries!
I made this cake for my daughter’s 4th birthday it was a big hit!!! Came out sooo delicious! Definitly saving this recipe !
Hi James, Sometimes the lemon juice + buttermilk can weigh down the crumb and I expect that happened here. What has actually helped us recently is adding a little baking soda, even just 1/4 teaspoon. Try to reduce down to 6 Tbsp lemon juice instead of 1/2 cup. This should help as well. And, lastly, a little extra time in the oven too. Hope these tips help for next time!
Can I successfully make cupcakes from this cake recipe? or is it best to go all out with the cake?
Hi Julie, yes! We turned this cake into cupcakes in the post Lemon Blueberry Cupcakes.
This recipe sounds delicious. I have recently discovered the combination of orange juice, cinnamon and blueberries in a muffin recipe and would like to try it with this cake. Could I substitute orange juice for the lemon juice? If so, should I adjust the sugar? (I like tart foods.) Any other changes?
Hi Margaret! Yes, you can use orange instead. We wouldn’t change the amount of sugar for best results. Enjoy!
Made this cake during a blizzard. Not only was it fun to make, but it’s just so delicious! The lemon flavor really shows up and shows out. It wouldn’t be the same cake without it. The frosting recipe will be my go to in the future from here on out. It’s creamy, tangy, sweet, and simply perfect. I followed both the recipe for the cake and frosting to the T and both were scrumptious. I didn’t need to trim the cakes, the cooked evenly and had a smooth bottom that was easy to frost and stack. With my oven, 21 minutes was perfect. I was a little concerned the cakes weren’t cooked all the way through but the toothpick was dry when I tested them so I took them out even though the top of the cake was very blonde. I will 100% make this recipe again, and most likely will alter it very little. Loved it!
Made this a couple years ago. It’s brilliant. Also made version using raspberries instead of blueberries. Thank you.
Hi,
I wanted to make a 6inch square cake, but wasnt sure how much batter was required for the same. Can’t wait to try it tomorrow!
Hi Shwetha, The recipe for Meyer Lemon Blueberry Cupcakes is the cupcake version of this cake and the batter fits perfectly into three 6 inch layers. You can follow the baking directions in this 6 inch cakes post. Happy baking!
I added about 1/4 cup of lemon juice to the frosting and also increased the sugar to 4 cups, which made the tart-to-sweetness ratio perfect. The icing was so good I’m surprised I got any on the cake.
Also, instead of slicing off the tops to even out the cakes I just flipped them over. The bottoms were nicely level. When I frosted the cake I had no issues with slipping…the icing was quite thick.
I haven’t eaten the finished product yet, it’s a birthday cake for someone tomorrow. I’ll definitely let you know how it turns out, but based on my experience and how it looks I believe it’ll be amazing.
How many ml is your 1cup measurement?
Hi Chantel! The metric measurements are included in the recipe above. 1 cup buttermilk is 240 ml. Happy baking!
This recipe was a huge hit! I made it for my coworkers birthday. Only thing I did differently was make a German buttercream frosting with lemon curd as my coworker doesn’t like cream cheese. Cake turned out super moist and absolutely delicious
240 ml or cc
Can I substitute marscapone for the cream cheese in the frosting?
Hi Mary, for a non-cream cheese frosting, this cake would be perfect with vanilla buttercream or even lemon buttercream.
This recipe came out fantastic! I made these for work as cupcakes and they were delicious. Lemony and moist with a cream cheese frosting that paired well.
I was wondering if anyone made these into cupcakes & glad I looked again. Thank you.
I have made this so many times! My mother’s birthday often falls on Easter so it is a big request. Then whoever is there says “That’s what I want for MY birthday” and so-on. Making again for a birthday next month. Sally’s recipes are such a delight in the way they turn out and so easy to follow. I LOVE HER!
Can you use Marscarpone cheese instead of brick cream cheese?
If I have 2 6 inch cake pans, how should I adjust? And can I use a whipped cream frosting instead? Any recipe for that?
Hi Veronica, The recipe for Meyer Lemon Blueberry Cupcakes is the cupcake version of this cake and the batter fits perfectly into three 6 inch layers (if you only have 2 pans, bake two layers and keep the remaining batter at room temperature until your pan is free again). You can follow the baking directions in this 6 inch cakes post. Happy baking!
Sally, I just need to know….3 cups (354g) sifted all-purpose flour… do you mean 3 cups of flour before sifting, or 3 cups of flour after sifting? I’m really not OCD (I don’t think), I’ve recently read an article that pointed out the difference. This is a one-shot cake: I was planning on making your yummy chocolate cake, but my husband suddenly requested a cake with blueberries. It’s his birthday. Argh! I’d not consider serving a cake I’d not tested at least once, but your recipes have never failed, and he really wants a blueberry cake. (pounds forehead against monitor) Perhaps I should make the chocolate cake as a back-up? … (Hmmmm, perhaps I AM OCD. Oh well.)
Hi Sandyrah, It all depends where the word “sifted” is in the ingredient wording. If “sifted” is before the ingredient name, sift before measuring. If “sifted” is after the ingredient name, sift after measuring. So for this recipe, you’ll want to sift before measuring. Hope this helps and that your husband has a great birthday!
The batter tasted fabulous, so I’m sure the cake will too. However the cake didn’t rise very much. I used 9” rounds. Is that normal?
Hi Veronica, so sorry to hear that you had trouble with this cake. Make sure to use proper room temperature ingredients and check to make sure your baking powder is fresh – we find it can lose strength after just a few months.
Hey Sally! Amazing cake, although what would you recommend for a gluten – free version?
Hi Tanya, We haven’t tested this recipe with gluten free flour but let us know if you try it!
Can I make this into a two tiered 8 inch cake? Thanks!
Hi Oliver, you can use three, 8 inch pans for this recipe for slightly thicker layers. There will be too much batter for just two pans. You can either reduce the recipe by 1/3, or the easiest way would be to simply use the recipe as written and make a few cupcakes with the leftover batter.
Excellent cake recipe!!! Youre my favorite! I go to your site for all baked goods now. I started with your softbaked chocolate chip cookies which came out so delish every time I made it, tried this lemon blueberry layer cake last week and it was super hit with my family. Beyond excellent. Im in love!
I just made this yesterday but didn’t have enough blueberries so I made of the difference with some frozen Raspberries. So beautiful and yummy! Thanks for sharing the reciepe.
This was deliciously moist. I ended up using cake flour because I was out of all purpose flour. Every other step and ingredient was used as stated. This cake was A1…on point! Thank you.
Hi! I was comparing this recipe to the lemon cake recipe that was more recently posted, and I noticed this one has 4 eggs while the other has 3. I want to combine elements from both recipes and was wondering if the extra egg is necessary because of the blueberries, or if I can skip it in order to get the lighter texture of the other cake recipe. Thanks so much!
Hi Jessie, I found that the recipe without blueberries simply bakes up too flat with additional moisture, so that’s why I removed an egg. We also only use regular sugar in that recipe, too. Let me know which recipe (or combination of the two) you end up trying.
Hi, I have a friend who asked if I could make this gluten free. What would you recommend? Thank you!
Hi Jenni, We haven’t tested this recipe with gluten free flour but let us know if you try it!
I just made this tonight with Bob’s Red Mill 1 for 1 GFree flour and it was fabulous.
I helped my late sister’s grands make this for their “gramps”. It was much needed time for me to be with them and they did a great job. We made a three layer cake. It probably had lots of spit and kid germs but it was a delight for me. Thank you for a great recipe.
Will be making this for my daughter’s 4 year old birthday per her request. I can’t wait to see how it turns out!
What if i do 2 layers, 8 in rounds? Do I cut the ingredients at all?
Hi Myriam, you can use three, 8 inch pans for this recipe for slightly thicker layers. There will be too much batter for just two pans. You can either reduce the recipe by 1/3, or the easiest way would be to simply use the recipe as written and make a few cupcakes with the leftover batter.
I’m 15 and have just gotten into baking cakes. I made this for my little sister’s birthday and she loved it! Thankyou so much!
We’re so happy to hear that you enjoyed this recipe, Abbie!