Lemon Blueberry Layer Cake

What Makes It Special

This lemon blueberry cake gets the balance just right—bright lemon flavor that’s lively but never overpowering, juicy bursts of fresh blueberries, and a tender, soft crumb that melts in your mouth. Thanks to some clever tweaks—half the butter swapped for oil, a pinch of baking soda, and a little less buttermilk—this cake stays light and fluffy without losing any of that delicious flavor. Baking in 8-inch pans gives you tall, pretty layers, and that creamy frosting adds a luscious cheesecake-like finish. It’s perfect for spring, summer, holidays, or whenever you want a sweet treat that feels both fresh and comforting.

• Just-right tang from fresh lemon juice and zest
• Sweet, juicy blueberries in every bite
• Light, tender crumb thanks to tested ingredient tweaks
• Silky, lightly sweet cream cheese frosting that isn’t too heavy
• Super versatile: layer cake, sheet cake, cupcakes, muffins—you name itDescription

This lemon blueberry layer cake is like a little burst of sunshine on your plate—bright with fresh lemon zest and juice, and pockets of juicy blueberries with every bite. The cake stays tender and moist, perfectly balanced by the zingy lemon flavor. Finished with a silky cream cheese frosting, it feels like cheesecake in cake form. It’s just the thing for sunny spring or summer gatherings, or whenever you want a showstopper dessert that’s both fresh and comforting.

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

Cook Mode

Instructions

1. First things first: heat your oven to 350°F (177°C). Prep three 8-inch round cake pans by greasing them well, then line each one with a parchment paper circle. Be sure to brush a little butter or spray on top of the parchment too—this little extra step means your cakes will come out clean without any sticking frustration.
2. Make the cake batter: In a big bowl, beat the softened butter on high speed using your paddle attachment or handheld mixer until it’s smooth and creamy, about 1 minute. Then add the granulated sugar and light brown sugar. Beat together on medium-high speed for about 2 minutes until it feels fully blended and fluffy. Pour in the oil and keep mixing for about 3 minutes until the batter lightens and looks airy. Now add the eggs one at a time, pouring in the vanilla with the last egg. Beat on medium speed until everything is just combined, about another minute. Remember to scrape down the bowl sides so you don’t miss any batter sticking there!
3. In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything blends. Then slowly add the buttermilk, lemon zest, and lemon juice. Beat gently until just combined; you want the batter to be thick and luscious. Toss the blueberries with one tablespoon flour so they don’t sink, then fold them delicately into the batter by hand. Take your time here and avoid overmixing—the thick batter helps keep your blueberries perfectly suspended throughout the cake.
4. Divide the batter evenly into your prepared pans. Smooth the top of each with a spatula or the back of a spoon. Bake for about 22 to 26 minutes, or until a toothpick poked in the center comes out clean or with a few moist crumbs. If your oven’s heat isn’t even, go ahead and rotate the pans halfway through baking for the best results.
5. Whip up the frosting: Beat the cream cheese and butter on medium speed until silky and lump-free, about 3 minutes. Then, with the mixer going low, add the powdered sugar, heavy cream, vanilla, and a pinch of salt. Once they’ve blended in, crank your mixer up to high and beat for another 3 minutes or so until the frosting is fluffy, light, and dreamy.
6. Assemble the cake: When your cakes have completely cooled, level them by cutting off a thin layer from the top with a serrated knife—this step helps you stack the layers nicely. Place the first layer on your serving plate and spread frosting over it. Add the next layer, more frosting, then the final cake layer. Frost the outside with a thin, even coat of frosting. This recipe creates just enough frosting for a delicate finish. Feel free to decorate with fresh blueberries or lemon slices to brighten it up! Pop the whole cake into the fridge for at least 45 minutes before slicing. Chilling helps everything firm up nicely so your slices come out neat and tidy.
7. Keep your leftovers covered and chilled in the fridge to stay fresh. The cake will taste great up to 5 days later.

Notes

1. Make Ahead & Freezing Ideas: You can bake the cakes and whip up the frosting a day before your planned dessert time. Keep the unfrosted cakes covered at room temperature and refrigerate the frosting in an airtight container. Bring the frosting back to room temperature before using—it may be stiffer and could use a splash of cream or milk to loosen it up. Leftover cakes, frosted or plain, freeze well for up to 2 months. Wrap tightly and thaw overnight in the fridge before serving.
2. Recipe Tools I Love: This cake is easiest with three 8-inch round pans, an electric mixer (whether handheld or stand), nice glass or metal mixing bowls, a whisk, spatulas for spreading frosting, a cake stand or turntable for assembling, a cake carrier for storing, and a good citrus juicer and zester for fresh lemons.
3. Want a Sheet Cake?: You can double the batter and bake it in a 12×17-inch pan for about 20 minutes, or a 9×13-inch pan for 30-35 minutes. Perfect for parties or when you want the same flavors in a simpler format.
4. Love Bundt Cakes? Try my lemon poppy seed Bundt cake recipe! You can swap the poppy seeds for 1 1/2 cups of fresh blueberries, or check out my lemon berry yogurt cake too. Both are delicious.
5. Make Cupcakes Instead: This batter works beautifully for cupcakes topped with cream cheese frosting—perfect for parties or easy treats.
6. Smaller Cake Size: To make a 6-inch cake instead, bake the batter as cupcakes for timing, or adjust with the smaller pan’s baking times.
7. Egg Tips: Using eggs at room temperature helps them mix into the batter quickly and evenly without overworking the mix. Forgot? Pop your eggs in warm water for 5 minutes before measuring.
8. Buttermilk Substitute: Buttermilk makes this cake extra moist and tender. If you don’t have buttermilk, whole milk works just fine thanks to the lemon juice and brown sugar adding acidity. Lower-fat or dairy-free milks work but may change texture slightly.
9. Cream Cheese Matters: Always use full-fat brick cream cheese, not the tub spreadable kind, for that perfectly smooth, silky frosting.
10. Heavy Cream Swap: Heavy cream with 30% or higher fat content makes the frosting dreamy. If you’re out, milk is an okay substitute but frosting won’t be as rich.
11. Recipe Update Note: For 2025, I made some smart changes based on your feedback—half the butter replaced with oil for moistness, added baking soda for better rise, and slightly less buttermilk. If you want the original richer cake, simply leave out the oil and baking soda, and increase butter to 1 cup, baking powder to 1 Tablespoon, and buttermilk to 1 cup. Bake times are the same.

If you’re dreaming of a cake that’s bursting with fresh lemon brightness and juicy blueberries hiding in every bite, this lemon blueberry layer cake is exactly that. Its combination of fresh lemon juice and zest with a smooth cream cheese frosting that tastes like cheesecake wins every time. I tweaked the recipe a bit—swapping out some butter for oil and adjusting the leavening—to keep the cake moist, light, and nicely tall with perfect layers.

Keep scrolling for the full ingredient list and step-by-step instructions that will make baking, frosting, and putting together this three-layer treat a total breeze. Plus, I share all my best tips to keep the berries from sinking, make that ultra-smooth frosting, and transform this batter into cupcakes, muffins, or even a sheet cake if you want.

• What you get: detailed recipe for the cake and cream cheese frosting, baking times, and clear assembly steps.
• Quick facts: uses 1/2 cup fresh lemon juice, 2 Tablespoons lemon zest, 1 1/2 cups fresh blueberries, and frosting made with 8 ounces cream cheese and 1/2 cup butter.
• Bonus tips: parchment paper rounds for easy cake removal, flour toss for berries, make-ahead and freezing advice, plus easy ingredient swaps.

Ready to get cozy in the kitchen? Scroll down and let’s get baking! Expect each cake layer to take about 22 to 26 minutes, and remember to chill the assembled cake at least 45 minutes so your slices come out clean and pretty.

Smart Baking Tips

1. Half butter, half oil: The original recipe used a full cup of butter. While creamed butter and sugar make a fluffy base, too much butter with the buttermilk and flour can weigh down the cake. Swapping half the butter for 6 tablespoons of oil keeps the crumb light and moist without messing with the batter’s texture.
2. Adding a pinch of baking soda: Rather than increasing baking powder for rise, I add 1/2 teaspoon baking soda. This combo gives you a great lift and keeps the cake flavor fresh and clean, with no odd aftertaste.
3. Less buttermilk: Using 3/4 cup instead of a full cup keeps the cake moist but stops it from getting too dense or soggy.

Here’s a little secret I swear by when baking layered cakes: make your own parchment paper rounds. Just trace your cake pan on parchment and cut out perfect circles. Store-bought options are fine too, but homemade rounds fit your pans exactly—whether you’re baking 6-inch layers, 8-inch, or 9-inch layers.

After you grease your pans, pop in the parchment circles and grease those too. That double layer of butter or baking spray makes your cakes slide right off, no tears, no stuck spots.

Once your cakes are fully cooled, level the tops with a serrated knife or cake leveler so your layers stack straight and stable. This simple step goes a long way toward a killer-looking cake.

That cream cheese frosting? Oh, it’s pure magic—silky, smooth, and just the right balance of sweet and tangy, like cheesecake you can spread happily over your cake.

Because it’s so smooth and creamy, spreading this frosting over layers is a dream. I like using a large flat spatula to get nice clean, smooth edges inside and outside the cake.

Crumb coating? You can do it, but honestly, with this recipe, you don’t really need to. The cake crumb holds together well, and the frosting spreads so softly it covers any crumbs without fuss.

Decorate the cake however you want—fresh blueberries, bright lemon zest, thin lemon slices, edible flowers, or even a sprinkle of toasted coconut all make lovely finishing touches!

How many lemons do I need for this cake?

You’ll need about 1/2 cup fresh lemon juice and 2 tablespoons lemon zest. Usually, 3 to 4 medium to large lemons will get you there. Pro tip: zest your lemons before juicing to capture all that fresh zest flavor.

Can I bake this lemon blueberry cake in 9-inch cake pans?

I recommend sticking with 8-inch pans for tall, beautiful layers like you see here. You can use 9-inch pans, but the layers will be thinner and the cake won’t have quite the same stature.

Can I swap raspberries for the blueberries?

Absolutely! Use the same quantity and toss the raspberries in a bit of flour before folding them gently into the batter, just like with blueberries.

Want cupcakes instead? Try my lemon blueberry cupcake recipe for one-bite treats perfect for parties. Or craving breakfast? My lemon blueberry muffins are a hit with kids and adults alike. Craving pie? This lemon blueberry tart is a rustic, gorgeous alternative!

Ingredients and Key Notes

• 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
• 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

Step-by-Step Method

1. Preheat your oven to 350°F (177°C); grease three 8-inch round cake pans, then line each with a parchment paper round, and grease those parchment circles too.

2. Beat 1/2 cup softened unsalted butter on high speed with the paddle attachment until creamy and smooth, about 1 minute. Add 1 1/4 cups granulated sugar and 1/2 cup packed light brown sugar, then beat on medium-high speed for about 2 minutes.

   

3. Pour in 6 tablespoons oil and beat until the batter turns light and fluffy, about 2 to 3 minutes.

4. Add 4 room-temperature eggs one at a time, then add 1 tablespoon pure vanilla. Beat on medium speed, scraping the sides as needed until fully combined.

   

5. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

6. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined.

7. Slowly pour in 3/4 cup buttermilk, 2 tablespoons lemon zest, and 1/2 cup lemon juice while the mixer is running low. Mix just until combined—don’t overdo it.
8. Toss 1 1/2 cups fresh blueberries with 1 tablespoon flour, then gently fold them into the batter by hand.
9. Divide the batter evenly among your pans, smooth the tops, and bake 22 to 26 minutes. Rotate pans halfway if your oven heats unevenly. A toothpick inserted in the center should come out clean or with a few crumbs.

10. Let the cakes cool in the pans for 10 to 15 minutes, then turn them out onto wire racks to cool completely.

11. Trim or level the tops with a serrated knife or cake leveler to get even surfaces for stacking.

12. For the frosting, beat 8 ounces full-fat brick cream cheese and 1/2 cup softened butter on medium speed until smooth and lump-free, about 3 minutes.

13. Add 3 1/2 cups confectioners’ sugar, 1 tablespoon heavy cream, 1 teaspoon vanilla, and pinch of salt slowly with the mixer on low. Then beat on high for 2 to 3 minutes until fluffy.

14. Assemble the cake by placing one cake layer on your cake plate. Spread frosting over it. Repeat with the second and third layers, finishing the outside with a smooth, light coat of frosting.

15. Add fresh blueberries or lemon slices on top for a pretty finishing touch.

16. Chill your cake in the fridge for at least 45 minutes to help the frosting set before slicing.

Flavor Variations and Add-Ins

• Try mixed berries instead of just blueberries—raspberries or a berry mix tossed with a little flour before folding in give great flavor and texture. For lemon–raspberry inspiration, see Raspberry Lemon Muffins.
• For extra lemon oomph, spread a thin layer of lemon curd between the cake layers before frosting.
• Swap the cream cheese frosting for stabilized whipped cream or mascarpone whipped cream if you prefer a lighter, airier topping.
• Add 1 to 2 teaspoons of poppy seeds into the batter for a subtle crunch and fun twist; if you love the combo, try lemon poppy seed muffins next.
• Bake as a sheet cake by using a 12×17-inch pan (about 20 minutes) or a 9×13-inch pan (30–35 minutes).
• Use the batter for cupcakes or muffins, adjusting the baking time to fit smaller sizes.
• If you need dairy-free, replace buttermilk with a nondairy milk (like almond or oat) and use dairy-free cream cheese and vegan butter for the frosting. Textures and flavors will differ, but it still works well.

Storing and Freezing Advice

Store your cake in the fridge, covered tightly or inside a cake carrier, to keep it fresh up to 5 days. Wrap leftover slices well so the frosting doesn’t pick up fridge odors.

You can freeze the cake too! Wrap unfrosted layers in plastic wrap and foil; freeze frosted cakes on a tray until firm, then wrap well to avoid freezer burn. Thaw overnight in the fridge and bring to room temperature before serving for best texture.

Make ahead by baking the cake layers and preparing the frosting a day before. Keep unfrosted cakes at room temperature under cover, refrigerate the frosting, and bring it to room temperature before whipping it up again or thinning with a splash of cream.

Remember to chill the fully assembled cake for at least 45 minutes before slicing—this helps the frosting set nicely for clean, pretty cuts.

Answers to Common Questions

Q: How many lemons do I need for this cake? A: You’ll want about 1/2 cup (120ml) of fresh lemon juice and 2 tablespoons of lemon zest. Typically, 3 to 4 medium or large lemons will get you this. Always zest before juicing for best flavor.

Q: Can I bake this in 9-inch pans? A: Sure, but your layers will be thinner and the cake won’t be as tall. For thick, pretty layers, stick to 8-inch pans.

Q: Can I use frozen blueberries? A: Fresh blueberries are definitely best because frozen ones can add extra moisture that makes the cake dense. If you have to use frozen, do not thaw them. Toss directly in a bit of flour and fold gently. Expect a denser texture and maybe a slightly longer baking time. Prefer a lemon-only cake without berries? Try this moist lemon cake recipe.

Q: How do I keep blueberries from sinking? A: The key is a thick batter and tossing your berries in a tablespoon of flour before folding them in gently by hand. This helps keep them nicely suspended in the cake.

Q: Can I make this gluten-free? A: Yes, try substituting a 1:1 gluten-free flour blend with xanthan gum. You might need to tweak the liquids and bake times a bit. Textures and rise will vary.

Q: How do I get smooth, lump-free frosting? A: Use full-fat brick cream cheese, make sure both it and butter are fully softened to room temp, beat them well before adding sugar, and finish the frosting by beating on high for several minutes for fluffiness.

Q: Can I make this cake ahead for a party? A: Absolutely! Bake your layers and make the frosting a day before. Store cakes covered at room temp or refrigerated. Frost right before serving or assemble and refrigerate a few hours ahead, then bring to room temp if you like before cutting.