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
Made this cake today for my birthday and it was so delicious! I made Sally’s lemon curd for the filling and the combination was a hit! Sally’s recipes never disappoint!
This cake was a hit. My friends loved it and received several comments. Thanks for the updated recipe. The addition of the oil but this cake over the top.
I copied your recipe a few months ago. I decided to make it today. Well the cake is less than 2 inches thick. I looked to see if I had left something out. No. So I looked on the internet at the recipe again. At some point after I copied ( screenshot) the recipe, someone had added soda to the dry ingredients. I am so disappointed with my cake. I hope the recipe is correct now. If I make this cake again, I will expect better results!
Hi Carol, this recipe has been updated by Sally, as we note in the blog post above and in the recipe notes. The newer version does give a little more lift.
The recipe was easy to follow and came out absolutely delicious!
Fantastic cake. I used coconut oil and filled the cake with lemon curd. Extraordinary birthday cake. Terrific flavors. Beautiful crumb. I did reduce the powdered sugar in the frosting by 33%.
Did you melt the coconut oil beforehand, or keep it in its solid state
This recipe sound delicious!! BUT may I make a recommendation for those who don’t like super sweet? I always cut the sugar amount in the cake. Also I’ve made cream cheese frosting many times for my carrot cake & people LOVE it. I double the cream cheese, butter & vanilla. Then cut the confectioners’ sugar in half. That way it’s not overly sweet and the cheese taste comes through!
Hi Sally!! Could I possibly get your old lemon blueberry recipe? Your old one did not call for oil. Thank you so much!
Hi Nikki, it’s in the Notes section below the recipe!
Thank you so much
This was absolutely delicious! Definitely a keeper and do-over!
Can the amount of sugar be reduced?
Hi Mary, Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
I just made this cake and it is great! I was wondering how you would suggest increasing the lemon flavor? I don’t really care for lemon extract. It is bit too chemical tasting.
Thanks in advance.
Hi Kelly, You can try adding more lemon zest, we wouldn’t recommend adding more liquid to the batter. You can also layer lemon curd between the cake layers!
Recently made this for my Mom’s birthday cake and it was delicious! I did add a thin layer of blueberry compote between the layers which actually amped up the blueberry to just the perfect level. I used Sally’s recipe for Blueberry Lemon Sauce and just let it reduce a bit longer and it worked just fine (for those who had asked about this in other comments).
This site has me in a chokehold haha ! As a middle aged beginner baker, this was my first attempt at a total from scratch cake. The flavors are amazing! Couple of user errors: I forgot the heavy cream :/, but the frosting was still creamy and delicious. One of the cakes fell in the middle, but it’s not noticeable as the bottom layer.
My first attempt isn’t the prettiest of cakes but it definitely is delicious and more practice at frosting it will bring it up to par!
Hi Sally,
Can your Lemon Blueberry Cake layers be frozen the week before serving. I would like to serve for a family reunion but looking for ways to do some things ahead of time.
Thank you!
Denise
Hi Denise, absolutely. Here’s everything you need to know about how to freeze cakes. Hope it’s a hit!
I’ve made this cake twice now and both times were a HUMONGOUS hit! Can’t recommend this recipe enough!!
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!
Made this as a birthday cake for my wife, but we couldn’t eat it! It’s so sweet I could not eat even one slice, had to throw it away. I did follow the entire recepie exactly
Can you use raspberries instead of blueberries?
Hi Jessica, Absolutely! Simply swap with the same amount of raspberries.
Thanks for these tweaks! The first time I made this cake a few years ago I threw my initial attempt straight in the compost because when I saw how it looked after coming out of the oven I assumed I had forgotten the baking powder. I (grumpily) baked another one right away and was surprised that it looked just as dense and flat as the first one. Thankfully, I iced and served it anyway and it was delicious! I’m looking forward to trying your recipe with these changes.
I made this before the recipe was updated and it was a delicious cake! So moist and fluffy, was an absolute hit! Cant wait to try out the new recipe
Can I use reduced fat cream cheese for the frosting?
Thank you!!
Hi Stacy, we highly recommend full-fat cream cheese here.
Light, fresh, perfect spring cake!
I have a feeling I kind of know the answer to this already, but how do you think it would come out using King Arthur Measure for Measure GF flour?
Hi Mark, We haven’t tested this recipe with gluten free flour but let us know if you try it!
Welp, went ahead and made it with the GF flour for my 38th wedding anniversary. Major success as everyone who has tried it had great things to say about it. I did 1-1/2 times the icing to be able to a little more than a light coat. Had plenty left over but liked the extra on the cake. I didn’t change anything in the recipe bc of the GF flour even though I’ve seen people post adjustments to use when baking with that flour. Cake came out right between dense and fluffy which is a great spot to be. Flavor was excellent – great recipe, great cake!
Hi Sally, I’m excited to try this recipe but can’t seem to find full-fat brick cream cheese in the UK and having looked online, it’s difficult to get hold of. Is there a substitute we could use please? Thank you
Hi Louise, In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for frosting. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it.
Hi Sally! I want to use this recipe for a 9-inch cake – Do I need to adjust time or temperature? Also, can I use buttercream frosting instead of cream cheese frosting. Thanks.
Hi Sally. I made your original recipe once for a get together, and everyone loved the cake. For me personally, it was a little too dense and that would be the only reason I didn’t make it again….although I thought about making it many times because I just love the taste and the combination of lemon, blueberry and cream cheese icing. Thank you so much for these small tweaks – although small, I think they will make a big impact. I CAN’T WAIT to try your updated recipe! I would also like to say that I so admire the effort and dedication you put into every recipe. You are my go-to first choice for every recipe I look for. Thanks again, Sally!
Hi Maneesha, thank you for the feedback! We’re excited for you to try the updated version. Let us know how it turns out for you!
Hi: I actually have a question rather than a comment. I wanted to make my cake (not this one) with buttercream frosting ( that includes confectionery sugar, etc) the day before a party. The next day when trying to cut it, it’s like trying to cut through cement. Should I frost just before event and not put in fridge?
Hi Pam, I always recommend frosting the cake the day you plan to serve it, to preserve the buttercream’s consistency. The base is butter, which is quite firm when refrigerated, so the frosting will be, too. If needed, you can always refrigerate it and then bring to room temperature before serving.
Is the new version in your cookbook?
Is the coconut brown butter cookie recipe or scone recipes? These are my favorites.
I’m trying to decide if I should buy it now or wait until I can see the index of recipes.
Thank you
Hi Nany! This recipe is exclusive to my website. Which coconut brown butter cookie recipe are you referring to? My scone recipe *is* going in the book! I will be able to share the Table of Contents later this summer!
Sally, this my family’s favorite dessert. My question is whether I can substitute lemon extract for the vanilla extract, especially in the cream cheese icing. Not sure if the vanilla promotes some chemical reaction that the lemon extract wouldn’t provide.
Thank you for all your wonderful recipes!
Hi Norma! You can absolutely replace the vanilla with lemon extract, for even more lemon flavor in either or both the cake and frosting. Not a problem!
The original version always got rave reviews from guests. It’s one of my favorite cakes. I can’t wait to make this new ‘lighter’ version. Easter can’t come soon enough.
I just tried the old recipe last week. It was good, but a bit dense. So I’m glad to see you’ve made some tweaks. Looking forward to trying this new version!
It’s feedback like this that inspired my team and I to get back to work! No matter how old the recipe is on my website, I want to make sure readers have success. I loved the old recipe, but it’s even better now. Let me know if you try it!
Hi Sally. I make this recipe quite frequently. I came back to reference it and the recipe is different. Is there a way to get your old recipe back? It did not call for any oils and the ratios were a bit different. Thank you
Hi Nikki, 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.