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
Sally I love your reciepies – all of them – even the ones I might never get around to making but the pictures are spectacular so i am keeping them
just in case thanks
This is absolutely the best cake I have ever made!!!! My family loved it! I made this cake with the Lemon Butter Cream Frosting. I added a little zest to the frosting and it was fabulous!! I am making it again for our family gathering this weekend. I am not a cake lover, but this Lemon Blueberry Layer Cake has changed my opinion about cake. I love it!!!
Thank you so much for sharing your recipes.
My family absolutely loves this cake! I have been making this for years :). I am making this for my nephews birthday and he does not like lemon. How do I modify this recipe if I omit the lemon juice. I am open to other blueberry cake options as well! I am making your vanilla cake (another family favorite) for his birthday as well. Thank you for your help!
Hi Jennifer! We’d recommend using our vanilla cake and add about 1 and 1/2 cups of blueberries to that cake batter. Hope it’s a hit!
Thank you so much for your help!
Hi Sally,
I want to try this recipe but I can’t find brick cream cheese in my country, it’s not a thing here. Can I use the spreadable philadelphia cream cheese instead?
Furthermore, I would like to cover the cake with fondant and fondant decorations as I’m making it for a birthday celebration with a special design. Can I just add the fondant on top of the cream cheese frosting, and can the cake stay out of the fridge for it?
Thank you!
Hi Kriti, From what we understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to use in baking and frostings. Be sure to stir it well before using. We have no experience with it, but this is what we’ve heard from other non-US readers. If you try it, let us know how it turns out! However, fondant cakes are usually best when not refrigerated, and this cream cheese frosting should be refrigerated. Perhaps you could use our lemon buttercream instead?
I am originally from the US but now love in Portugal. I had the same question regarding cream cheese and learned that the content of the tubs marked “Original” is the equivalent of brick cream cheese in the US.
Absolutely delicious cake. Moist, very flavorful. I put a blueberry compote between the layers as well. Family loved it, can’t wait to make again!
I want to bake this in a 9×13 inch pan and make it a layer cake. Will the finished cake be tall enough to split in half horizontally or should I make two separate batches and layer them?
Hi Linda, that depends on how thick you would like your cake layers to be! We would recommend making two batches for a nice thick cake.
Could i just make this as a sheet cake and not do the layers? How would i adjust the baking time?
See recipe Notes, Amy!
Just made yesterday in 9×13 pan and I ended up adding 15 minutes of baking time until center was firm. Just kept checking every 5 min after the initial 22 min.
Hope this helps!
As usual, your recipe is unbelievably delicious! Thank you!!
I don’t have fresh or frozen blueberries available where I live, just canned blueberry pie filling. Do you think I can use it here? (Or in the lemon blueberry cupcakes)
Hi Emmy, no, we don’t recommend it. Blueberry pie filling will be too wet and too sweet to add to this batter (or in the cupcakes).
On the Lemon blueberry cake, could substitute strawberries?
Absolutely! Same amount, using chopped strawberries.
I am not a lemon dessert person; I think it has no place in sweets. My boyfriend loves lemon desserts, and I thought I would give this a try. This was beyond phenomenal—I ate two pieces and have been converted. The lemon flavor is so perfect that I will make this cake with and without the blueberries. I have a small book with favorite desserts, and this has made it in.
Hi Samantha! I’m so glad to read this, and what a compliment it has made your book of favorite desserts! Thank you!
I love this cake but the old recipe without the oil is better. You just need to know how not to overmix it. It took me a couple of times to figure this out.
Truly the most incredible cake recipe I’ve ever found. I first came to your blog when hunting for a blueberry scone recipe and found the AMAZING blueberry lemon scone recipe which my family said was one of the best baked goods they had ever had, so for my siblings birthday I googled lemon blueberry cake and was so happy to find that sally had a cake version too! This has become a family hit for the last 3 years, every single birthday and event. I have not tried the updated version yet bc the OG is so perfect! Thank you for your incredible recipes!!
I agree the old recipe is the best. I tried the new oneand I didn’t care for it
I agree the old recipe is the best. I tried the new one and I didn’t care for it
I’m so willing to try this recipe! However, my hand mixer don’t have a paddle attachment or flat beater. Can I use a whisk instead or should I just hand mix with spatula?
Hi Justinne, the regular beaters on your hand mixer work for this!
I made this cake for my daughter’s birthday and it was really delicious! Since my daughter and her husband are lactose intolerant I had to use lactose free cream cheese in a tub. As I was frosting it I noticed it was very slippery. After I got it done my wife was carrying it to the refrigerator and the two top layers slid off onto her blouse. I fix it up and stuck a steel rod through the middle to hold it in place . The next morning after the frosting stiffened up in the refrigerator I took the rod out and it looked great. Thanks so much for a great recipe!
I can’t wait to try this! One suggestion though for the frosting. Maybe some people like me find most cream cheese frosting sickening sweet. They can try my version: I cut the sugar in half, double the butter, cream cheese & vanilla. Every time I make it like this everyone RAVES how delicious it is.
Sally & Team! I absolutely LOVE this cake, and the recent updates are HEAVENLY. I’ve been making this cake for about year now and its been a fan favorite but the updates really take it over the top. My niece who is the pickiest eater on the planet even requested it for her birthday! Thank you for always improving on your craft and striving to be the best. Hands down my favorite most trusted baker on the internet! So excited for the new cookbook!
This cake looks yummy! Can Cup 4 cup flour be substituted for a gluten free cake? Thank you
Hi Beth, we haven’t tested that swap, so we’re unsure of the results. Let us know if you do give it a try!
I tried this with King Arthur 1:1 GF flour and it was delicious. It was a tiny bit on the dry side, as I sometimes find GF recipes can be, but not so much as to make it a problem. FWIW, I am not generally GF (just have family members who are!) and still really enjoyed it.
I messed up. I accidentally used teaspoons instead of tablespoons. So 6 teaspoons of oil, 2 teaspoons of lemon zest and a teaspoon of vanilla. Do you think it will still taste good? I’m making it for a party
Blueberry and lemon are two of my favorite flavor combinations. I was able to make this cake this past weekend with a few changes! It was a huge hit. Comments were 10 out of 10, unbelievable!
In addition to the recipe, I added one teaspoon of lemon paste to the cake batter, and only two teaspoons of vanilla. I added one third cup of lemon crumbles with the addition of the blueberries. I also added a teaspoon and a half of the lemon paste to the frosting.
Can’t wait to make this cake again! Thank you
Can I make a sugar free version of this recipe using monkfruit sweetener for my friend who is pre-diabetic? What’s the ideal sugar to sweetener ratio?
Thanks!
Hi BakerGrl! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
I have not tried this recipe yet, but I have baked quite a few things with Pyure stevia blend & everything comes out delicious. But I don’t know about other substitutes. Some leave awful aftertaste. I don’t find that a problem w/Pyure.
Can I make this a 2-layer cake with two 9-inch cake pans?
Hi Elizabeth! The layers will be quite thick and may bake unevenly if baked in two pans. If you only have two pans, you can bake two layers and leave the batter for the third layer covered at room temperature to bake when the first two are finished.
Thank you can’t wait to make this cake for Father’s Day. Let you know how it turns out
Ok- I haven’t taken the cakes out of the pans yet– but they barely rose. Maybe didn’t rise at all. I was very careful to follow directions exactly for the modified recipe. It looked good going into the pans.
Rising agents are pretty new and seem to work with other recipes. I use a thermometer in the oven– right at 350F.
So frustrating
Hi Linda! I completely understand how frustrating that can be—especially when you feel like you followed everything closely. Let’s try to troubleshoot together:
Creaming the butter/sugar or mixing step: If the batter was overmixed or undermixed at any point (especially after adding the dry ingredients), it can affect rise and texture.
Were the blueberries tossed in flour? If not, they may have sunk and weighed down the cake.
Room temp ingredients help: Cold ingredients can affect emulsion and rise, especially butter and eggs.
Oven placement: Cakes bake best in the center of the oven. If they were too high or low, that could affect rise too.
It sounds like you’re doing everything right—sometimes cakes just don’t cooperate, even with all the boxes checked. If you’d like to email a photo or describe the texture, I can help further troubleshoot!
i’d love to make this cake for my sister’s birthday, but my cake pans are 9 inch, and i only have two of them. would it still work?
Hi Lucy, You can use your 9 inch cake pans for thinner layers – the cakes will bake a little faster, so keep an eye on them in the oven and use a toothpick to test for doneness. You can bake the cake in batches, so bake 2 layers and leave the remaining batter covered at room temperature. After the layers are baked and cooled, remove from the pans and bake the last single layer. Hope it’s a hit!
I have to admit I’m a bigger fan of the original recipe so I will keep my recipe print out for that one. My favorite cake of all time. Just my preference. Also, I’ve made this cake as a 3 layer 6 inch and turns out fabulous by halving the recipe. Thanks again Sally, you are my go to for recipes and am anxiously waiting for your new cookbook.
Thank you so much, Betty! I appreciate this feedback. I’m so excited for my book, too!
Wait, wait, wait….you have a book???? How did I not know??
You can read more about Sally’s newest cookbook here, Carrie!
Hi!
I’m planning to try your recipe soon — it looks delicious!
Just wondering, is it possible to bake the whole batter in one go instead of dividing it into three parts?
Thanks in advance
Hi Amy, yes! See the recipe Notes section below the recipe instructions for directions on how to bake this as a sheet cake or a Bundt cake.
If you use a spray like Pam on the cake pans and parchment rounds, do you need to flour the pans?
Hi Patty, we don’t find it necessary, although you could if you wish.
Hi Sally, thank you for all your content – its amazing and every cake I have baked from your website has always been a great success! I have baked this one a few times but wanted to ask if it would work with raspberries instead? Many thanks!
Hi Sowmya, absolutely!
This cake is heavenly! Absolutely delicious. I made this for my mother-in-law’s birthday as she loves lemon. Everyone absolutely raved about it.
I made it exactly as written and it turned out beautifully. It’s light and moist, full of fresh lemon flavor and the blueberries are a nice flavor complement. The cake itself wasn’t overly sweet.
I will definitely make this more in the coming years. Next time I’m going to make sugared blueberries to decorate the top.
This is a definite must try recipe!
Will this frosting work for piping flowers? I usually use your smbc for decorating, but I’d prefer to use the cream cheese icing if it will work.
Thanks!
Hi Shari, this frosting will be easy to smooth on the edges of the cake, but might not pipe as well for intricate flowers. You can always add a bit more powered sugar to the remaining frosting after covering the outside, before filling your piping bag to thicken it up. You could also place your filled piping bag in the refrigerator for a bit before piping with cream cheese frosting to help it firm up!