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
can this be put in a 9×5 loaf pan, like you would use for banana bread?
Thanks!
Hi Raquel, If you would like to try making cakes in different size pans you will find my guide to Cake Pan Sizes and Conversions helpful!
this is the first ever cake I have made from scratch and it turned out amaaazzinggg it was soooo insanely good-lemon and blueberry is the best combo. everyone who tried it gave me such props and was very impressed, we ate it all, and because of the fruity flavor it was very refreshing. The recipe was easy to follow and I loved the outcome, thank you!
This is the send year I have made this cake, last Easter my family loved it, took it to my in laws they loved it. This year I made it I’m memory of my mothers birthday, but I did a bunt cake instead of the round pan. I baked it exactly 1 hour. It came out perfect. Thank you for the recipe. Its the perfect introduction into spring.
Hi Sally!
Just wondering if I could use ricotta cheese in this recipe… and substitute with what ingredient?
Thanks! 🙂
Hi Jazz, You could make a ricotta and cream cheese frosting, but using it in the cake would require further recipe testing.
I swear by a ton of Sally’s recipes although this is my first time leaving a review. THIS CAKE IS AMAZING. It definitely takes a few steps (looking at you, 3 cups of sifted flour with an ancient, rickety sifter) but it was completely worth it. Really moist and decadent, almost like a cake/lemon bar hybrid, which is perfectly balanced out by sweet blueberries and cream cheese icing.
Thanks for another banger sally!!
Hi Sally,
I am getting ready to bake this cake now and I will be making a sheet cake. It doesn’t specify in the directions, so I was just wondering if I need to grease and flour the pan? I can’t wait to try this cake tomorrow for Easter. Thank you!
Hi Erika! Yes, use a greased baking pan. I don’t normally flour my baking pans– I line them with parchment paper rounds instead. For a sheet cake, there’s no need since you usually serve out of the baking pan.
I first tried this recipe about 5 years ago, and it was amazing! It was my entry into baking from more than a box, and your detailed explanations and instructions have been invaluable in my journey to be a better baker. I’m making this for Easter since we’re self-isolating and can’t be with my family who has the traditional cast iron lamb cake mold, which is heartbreaking in several ways, but I’m so grateful for this cake and the newer memories it has for us too. Thanks, Sally!
Hi Sally I’m making this cake but I don’t have a nine inch pan can I use a 7 inch and if I can how many do I bake and how long should I bake it?
Hi Kayla, I have not ever baked this in a 7 inch pan so I’m unsure of the exact bake time needed. Only fill the pans 2/3 full and you will either have extra layers or you can use the leftover batter to make cupcakes.
As luck would have it I had all the ingredients on hand. This is an amazing cake for sure.
Even my partner (who is not the biggest fan of traditional frosted cakes gave it a ten.)
It is a simple recipe that requires some ‘do ahead’ busy work but comes together very
quickly and the results are just perfect. Thank you so much Sally. This will be a repeat cake for sure! (Partner went to bed and I stay up much later and that cake is just about 15 feet away – NO – he would notice in the AM and this ‘stay at home’ is causing enough baking and cooking! There is always tomorrow. And the buttermilk biscuits are next!
I made this recipe and it was delicious. I used a scale to measure all the ingredients and the cake was still not as light and airy as I had hoped…much more dense so perhaps I over mixed the batter. Is this accurate…mix flour for only 5 seconds?
n a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds
Delicious and I will make again…I did add lemon zest to the frosting as well which added an extra kick.
I made this cake and it was absolutely delicious. I’m grateful for sharing these recipes and this one in particular.
What modifications, if any, do I need to make cupcakes with this recipe ? Looks delish, but a cake for just two of us is too much waste. Thanks! Love your tips and recipes.
Hi Jane, The cupcake version of this cake can be found here: Lemon Blueberry Cupcakes. Enjoy 🙂
Honestly I am soooo excited to test try this cake! It is currently in the oven baking, but I tasted the batter and it is such a refreshing lemon cake! Also I added poppy seeds to it to make it pop more! I can’t wait to make it more often now up at the lake during the summer time!
Sally, I made this cake – it is the most amazing cake I have ever made. Following your directions was easy. My neighbors gave it 5 stars, too.
Sally, I’ve used many of your recipes. They turn out wonderful. Thanks for the recipes.
The first time I ever had a blueberry cake was at a birthday party. I have NEVER been a fan of anything blueberry, but let me tell you this cake totally changed my mind! When I took that first bite I was like OMG THIS IS FANTASTIC!! I wanted to find a blueberry cake recipe and yours looked just like the one at the birthday party so I made it. Who ever made the birthday cake obviously used this recipe cause the taste is identical. Thanks for sharing!!!
Thank-for response. I also made this with Splenda.
Made my own powdered sugar with it also. Frosting and cake tasted wonderful.
Thank you Sally! One of my (and every one else I’ve made this for) absolute favorite cakes! It’s always a hit as well as all of your recipes I have made Question: I’m making the cake today for a fundraiser on Sunday. Wanting it to still be fresh for the buyer for several days after the fundraiser – should I freeze the cake for two days then frost on Sunday morning- or should I frost today and keep the cake in the fridge until Sunday? Thank you!
Hi Peggy, I’m so glad this cake has been a hit! I would make and assemble the entire cake today and freeze the whole thing until Sunday. You can keep it in the refrigerator also but that would shorten the time after Sunday that it will still be fresh.
Sally-I want to make 1/2 recipe as there are only two of us and a whole cake is just too much! I searched your site for pan conversions and small cakes. Am I correct that I could use 3, 6 x2” pans for half this recipe? Dying to make it-our favorite flavors!
That should work, Mindy. I hope you enjoy it!
Update! First of all, not only is the flavor of this cake incredible (perfect balance of flavors) I absolutely LOVED the texture. Some comment it’s too dense but to me, the cake had some “structure”. Agree, it’s not a “fluffy” cake but it’s not pound cake, dense, either. And very moist. I thought it was perfect. I made 1/2 a recipe and decided not to use 3 6-inch pans as I originally thought I might. Instead, I realized I could use a quarter sheet pan. Once baked and cooled I cut in three, 4″ sections “crosswise”. Used a pretty oblong plate to build the cake. End result is what looks like a long “loaf” cake (4″ x 12″). I love round cakes but these oblong cakes are easier to slice. This is one of the best cakes I’ve ever made. Thank you, Sally! Can’t wait to try more of your recipes
Second time making ….This recipe is perfection! So moist and tasty! Best cake ever
I made your lemon blueberry layer cake recipe only made it in a bunds pan and used Splenda for the regular sugar. This is the best lemony cake ever such lemon flavor,perfect! My husband said it was the best he’s ever had,he loved the fact that it was very lemony! The cake just turned out perfect! I made a cream cheese lemon glaze for the frosting,excellent! Thank you for the recipe, I looked over so many different recipes online and went with yours,so glad I did! This will be my forever recipe, thank you!
I made this twice this week – once for our family and it was so good I made it again for a church fundraising auction – it sold for $50! Absolutely delicious I’ll be making it again
Sally, have you tried to use curd in the middle between the layers and just use the icing on the outside? I love the taste of curd and think it might be a nice addition, although I worry it may be too much going on. Thoughts?
Hi Laura, I have used my Lemon Curd to fill cakes! I like to put down a thin layer of buttercream and then thicker ring around the outer edge of the cake to keep the curd in and stop the layers from slipping – then frost the outside as normal!
Well the Family couldn’t wait to cut the cake today! And when they took their first bite the response was… “Oh My, this is awful…here we go again”!! Wink wink!! They were having a fit about how incredibly delicious it was and teasing me! I loved it too and am really more of a cookie person (had to make your oatmeal cookies today too)than cake lover. Very refreshing and love the lemon blueberry combination. Loved the icing of course!
Can’t thank you enough AGAIN Sally! You are a hit and that makes me a hit in the dessert category!
Hi Sally, I’ve made this cake today for the second time and I just realized I only added 2 eggs instead of 4. Ugh!
May I ask what the role of the eggs is in a cake? In other words, will a cake be ruined if only some of the eggs are added?
It’s such a scrumptious cake! I wish I had reread….
I would consider myself a novice cake baker as I’ve made less than a total five cakes from scratch. As with all recipes I’ve made from Sally’s blog, this turned out extraordinary and a recipe I will surely make repeatedly.
I made the cake for our son’s birthday party with frozen blueberries we had picked in the summer. We swapped the cream cheese frosting with Sally’s vanilla buttercream frosting and it was a delicious match per our family’s taste.
This cake is sure to be a favorite way to enjoy blueberries and lemon, and the one to bring to family gatherings.
This cake is so delicious but like others have said, it came out very dense! I know Sally has mentioned subbing cake flour but then I wonder if all the blueberries would sink? Maybe it needs to be dense to keep the blueberries evenly dispersed. Anyone who has tried cake flour please let us know how it went. Despite the density, this is still one of my favorite cakes in this site.
Morning! I stumbled across this amazing cake! I want to make it for an evening potluck on a Monday night but I work all day. If I make it on Sunday, should I refrigerate it or leave it in my old Tupperware cake carrier on the counter
Hi Shelly, You can prepare the 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. Assemble the cake before your event on Monday. If you frost the cake on Sunday you will need to refrigerate the entire cake since it’s a cream cheese frosting.
I made this cake for my daughter’s birthday. I followed the recipe exactly as written. The flavor was better than expected, but as others have stated, the cake did not rise well. It was much denser than I had anticipated. We still all inhaled it and enjoyed it, but not as light as I had hoped.
I made this today and followed the recipe EXACTLY. It was amazing. The best cake I’ve ever made.