Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a slice of our vibrant Lemon Blueberry Layer Cake, where the zesty brightness of fresh lemons meets the sweet burst of blueberries. This delightful dessert is perfect for any occasion—be it spring gatherings, summer picnics, or festive celebrations. Each moist layer is enveloped in rich cream cheese frosting, offering a refreshing and flavorful experience that will impress friends and family alike. With its stunning appearance and delectable taste, this cake will quickly become a favorite in your dessert repertoire.

  • Total Time: 55 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • ½ cup (113g) unsalted butter, softened
  • 1¼ cups (250g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 6 tablespoons (90ml) vegetable, canola, or avocado oil
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups (375g) all-purpose flour, spooned & leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature
  • 2 tablespoons lemon zest
  • ½ cup (120ml) lemon juice, room temperature (about 34 lemons)
  • 1½ cups (210g) fresh blueberries
  • 1 tablespoon all-purpose flour, to toss with blueberries
  • 8 oz (226g) full-fat brick cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3½ cups (420g) confectioners’ sugar
  • 1 tablespoon (15ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a mixing bowl, beat softened butter until creamy; add sugars and mix until combined. Beat in oil, followed by eggs one at a time.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually combine with wet ingredients, then fold in buttermilk, lemon zest, juice, and blueberries coated in flour.
  4. Divide batter among prepared pans and bake for 22–26 minutes or until a toothpick comes out clean.
  5. Cool cakes completely before frosting with cream cheese mixture made by blending cream cheese and butter until smooth; add confectioners’ sugar, cream, vanilla, and salt.
  • Author: Tisha
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice/80g
  • Calories: 320
  • Sugar: 25g
  • Sodium: 210mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg