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
Tried this for Father’s Day. Delicious and a huge hit—even though the layers were on the skinny side—not sure what happened there? Help, any suggestions on how to fix this would be most welcome. Oh, and the cream cheese frosting was a perfect balance!
I’m getting ready to make this cake for a small dinner party tomorrow. Can I use a bundt pan instead?
I’m thinking with the heat this weekend (high 90’s), a glaze might be better and a little lighter, on a bundt cake instead.
Thanks!! Love your website-you’ve become my go to for recipes!!
Hi Gig! I haven’t tested this as a Bundt cake but I would guess it might be more dense than the original cake since it’s all being baked as one layer and would take significantly longer to bake. Let me know if you try it!
I also have have this lemon Bundt cake recipe that you can certainly leave out the poppy seeds and add blueberries! https://route-span.live/glazed-lemon-poppy-seed-bundt-cake/%3C/p%3E
I ended up baking it in three layers and it is delicious! Really has a “from scratch” taste. It is a very dense cake but the lemon flavor makes it seem lighter. Loved it!
Just made this recipe as cupcakes, and they’re perfect!
Sally, I love your recipes! Whenever I look for a new recipe, your site is where I go to first. That being said, I was a little confused with the instructions in Step #3, which state, “Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds. . . ” Does this mean my mixer should be off when I add the dry ingredients, then I turn it on low for 5 seconds before adding the remaining ingredients and mix by hand? I understand the concern of over mixing but won’t the batter be quite lumpy? I must be missing something. Can you please clarify this for me?
Hi Cherie! So happy to help. Add the dry ingredients into the wet ingredients with the mixer off. Then beat on low speed for 5 seconds, then beat in remaining ingredients.
Hi Sally!
Thank you for this amazing recipe. While I’m typing this comment my cake is baking in the oven and I’m super excited to see it since I’ve made this for my husband’s birthday.
I wanted to check if I could use milk instead of heavy cream in the frosting and how much should the quantity be?
Thanks!
Hi Shruti! Use 1-2 Tablespoons of milk- start with 1 Tablespoon and add as needed. It’s a little thinner than heavy cream so you might not need as much!
Love this recipe – it looks delicious. Question though – would it taste just as good using butter cream frosting instead of cream cheese frosting? Thanks!
Hi Jane! Absolutely 🙂 I love the tanginess of the cream cheese frosting with the lemon flavor but regular buttercream would also be delicious!
Plan on making this cake for a fellow co-worker. When it comes to the flour you said to spoon and level. Usually use cake box mixes and then doctor them up so I want to get this right. Do you mean to spoon it in the measuring cup and flatten? Does it have to be packed tight? We all have to start somewhere so thanks for your patience.
Hi Krystyna, happy to help! Spoon the flour into the measuring cup, then level if off with a knife. Do not pack it into the measuring cup. Here is more information about measuring for baking.
How come your blueberries stay beautifully purple? Mine turned disgustingly turquoise/moldy looking yucks 🙁 had to throw it away. I bet it’s the baking soda reacting…
Hi Mary! Are you using fresh or frozen? I usually use fresh. If you serve the cake right after it’s cooled and frosted, the blueberries should remain a nice blue/purple.
What an amazing recipe – made it in a heart-shaped form and sprinkled lemon curd over the top, decorating with blueberries – everyone loved it!
I’ve made this cake multiple times and it’s always a hit.
Hi Sally, I loved the recipe but I have a question: the cake layers are thin? I live 5700 ft above sea level. Could be this the problem? Thank you for your help 🙂
Hi Carolina! The higher altitude could be the culprit here. Unfortunately, I have zero experience baking at high altitude, but here is a wonderful chart that many readers have found helpful for my recipes: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi Sally! Do you think the cake is stable enough to use it in a 3-Tier-Wedding cake? Will it hold the pressure?
Hi Steffi! It should, yes. If you’re concerned, use cake dowels for added support. They’re always helpful as extra “insurance.”
I actually made this for a 3 tier wedding cake and it worked out perfectly. Decorated with blueberries and yellow roses. Their wedding colors were yellow and blue. Came out beautiful and everyone LOVED the cake.
Hi Sally! Can I make this cake with blackberries instead? 🙂
Yes, definitely!
Hi Sally, wondering if I can bake this as 3 x 8 inch circle pans? What would baking time be? It is Eid in a couple of days and wanted this as the main dessert after the feast!
Thank youuu
Hi Zulekha! You can use 8 inch pans for these cake layers. The bake time will be a little longer since the cakes will be thicker.
Made this cake last week. It was very good even though the layers were a little dense(from over mixing). I did use bake even strips which made nice flat layers. The next time it will be perfect!
Made this cake for my boss’s birthday! So much pressure! The whole office loved it. As always your recipes are amazing! thanks!
Thank you so much for this lovely recipe! Our church held a ladies banquet, with a daisy theme (Upsy-Daisy – Ps. 30:1a). It was a rather formal luncheon with white and yellow daisies everywhere. The cake was cut and placed in plastic cups with w/ a little whipped creme. I did put some lemon pie filling in between one layer. I received many compliments and requests for the recipe! It was the perfect cake for the event and it’s definitely now one of my “go to” cakes!!
This is always our favorite cake! I’ve lost count how many times we’ve made it. Don’t change . a thing with the recipe. it’s perfect!
I made the sheet cake version and decorated with blueberries and raspberries to make an American flag for Memorial Day. Everyone really liked it. Sheet cake was not done after the recommended 20 minutes. I cooked at 325 (because it’s a convection oven) and it was done after 26 minutes.
For the blue Union field, I tried to leave gaps for the frosting to represent stars, but it was kind of random. Next time I will either make a solid field of blueberries, or try for a more regular pattern after sorting the blueberries for size, alternating a row of large blueberries with a row of small one with gaps.
I made this cake for my mother’s birthday. It is the first from scratch cake I’ve ever made, and also the first layer cake. It was delicious; my whole family loved it. Easy to follow instructions, nothing complicated about it, but it turns out amazingly. I did add the zest of 1 lemon to the frosting as several other reviewers had suggested.
I made this as a birthday cake for a friend. She loved it so much she asked me to make it as her wedding cake. I made a three tiered cake decorated with blueberries and yellow roses. I have to admit it turned out beautiful and everyone raved about the cake. It was a lot of work but well worth every minute. Thank you for your wonderful recipes.
My Dearest Sally,I have made this cake for a few years now & it NEVER fails, I ALWAYS hear mmm…this is sooo good! I use cake flour as you suggested & it’s JUST as you say. I KNEW when I made your version of oatmeal cream pies that as long as I liked whatever you posted , I’d be able to make, you make it so easy. Because of you, I don’t even buy that tub yucky whipped topping stuff. Speaking of that yucky stuff… .I made the blueberry lemon ice box cake & wow! HOW ARE YOU NOT a thousand pounds? Goodness you have great restraint! I made 2, well after tasting the first bite…the cake was gone!
I have made this cake twice now.It’s a favorite!! Such a beautiful cake! Friends who claimed not to like Lemon Blueberry love this cake and request it!!
Hi I just made this cake and found that mine came out a little dense? I was wondering what are was too avoid that? Was it because I mixed too much? I tried to keep the mixing to a minimum after the flour was added, but the cake still came out a bit dense or is that normal bc of the moisture content?
Hi Stacy, It could certainly be from over-mixing or over measuring the flour. See recipe note #4 about using cake flour instead for a lighter crumb!
Hi! I need an alternate icing for this recipe… I was thinking Lemon or Vanilla Buttercream…or something else perhaps? So you have any suggestions on a flavor of buttercream that might pair best with this cake? Thanks!
The lemon cream cheese frosting from this cake would be delicious: https://route-span.live/lemon-cake/%3Cbr /> Or my regular lemon buttercream: https://route-span.live/lemon-buttercream-frosting/%3C/p%3E
I made this cake for my mom’s birthday and it was a hit! Everyone went back for seconds, I’ve never seen a cake go so fast! After seeing the pictures, the next week someone requested a lemon cake for their birthday so I used your lemon cake recipe and it turned out amazing too! I love your blog and all the recipes you post!
Just made this. Used the sifted cake flour suggestion cause lighter sounded good. Added lemon curd between layers as well as buttercream and was this ever delicious! I don’t know what took me so long to make this but it won’t take me so long next time.
Hi Sally, make several times and it’s been a great hit. Can I turn it into cupcakes??
Yes, definitely! The bake time will be a little shorter. See my recipe note about cupcakes.
Hello Sally! I’m about to make this cake for a friend’s birthday and am tempted to add some lemon zest in the cream cheese frosting. Do you think it could work out? Thanks a lot for that super detailed recipe (and for putting the measurements in grams!).
Absolutely! The zest from 1 lemon should be great.
Can you use powder buttermilk in this recipe?
I haven’t personally used the powdered buttermilk but I have heard from other readers who use it successfully!
Btw, this cake recipe is amazing. Thank you for baking made easy. I have made 2 cakes, and neither has been able to stay upright yet, but people still eat the heck out of them. Cake baking is new to me and I am getting better each time. But the flavor is there!
Question: could this made into a bundt cake? What adjustments would I need to make and why size bundt pan would I need? Asking for my sister who is looking for a lemon blueberry bundt cake.
I haven’t tested this as a Bundt cake but I would guess it might be more dense than the original cake since it’s all being baked as one layer and would take significantly longer to bake. Let me know if you try it!
I also have have this lemon Bundt cake recipe that you can certainly leave out the poppy seeds and add blueberries! https://route-span.live/glazed-lemon-poppy-seed-bundt-cake/%3C/p%3E