Zesty Lemon Blueberry Layer Cake

Treat yourself to a slice of sunshine with this Lemon Blueberry Layer Cake! Bursting with zesty lemon flavor and loaded with juicy blueberries, this cake is the perfect dessert for spring and summer. Topped with luscious cream cheese frosting, it’s an inviting choice for any celebration or just a family gathering.

Recipe Updates

Originally published in 2014 and refreshed for a lighter texture, this updated recipe ensures a delightful balance of flavors and texture that you—and your guests—will love!

Key Ingredients

• Granulated & Brown Sugar: A blend for sweetness and moisture.
• Eggs: 4 large, to provide structure and flavor.
• Buttermilk: 3/4 cup, creating a moist, tender crumb. Use whole milk if needed.
• Fresh Lemons: 1/2 cup juice and 2 tablespoons zest for that bright flavor!
• All-Purpose Flour: Essential for structure; avoid using cake flour.
• Fresh Blueberries: Ensure fresh berries for the best texture.

Instructions

1. Preheat the Oven:
   • Set to 350°F (177°C).
   • Grease three 8-inch round cake pans and line them with parchment paper, then grease the parchment. This helps with easy removal.
2. Prepare the Cake Batter:
   • In a mixer, beat 1 stick of softened butter until creamy (about 1 minute).
   • Add 3/4 cup granulated sugar and 1/4 cup brown sugar, mixing until combined.
   • Incorporate 6 tablespoons of vegetable oil and mix until light and creamy (3 minutes).
   • Beat in 4 eggs and 1 teaspoon vanilla extract, mixing until fully combined.
3. Mix Dry Ingredients:
   • In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
   • Gradually add the dry ingredients to the wet mixture, mixing on low speed.
4. Add Buttermilk and Lemon:
   • Stir in 3/4 cup buttermilk, zest of 1 lemon, and 1/2 cup lemon juice until just combined.
   • Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
5. Bake:
   • Distribute the batter evenly into the prepared pans.
   • Bake for 22–26 minutes or until a toothpick comes out clean.
   • Allow to cool completely before removing from pans.
6. Make the Cream Cheese Frosting:
   • Beat 8 oz cream cheese and 1/2 stick of butter on medium speed until smooth (3 minutes).
   • Gradually mix in 2 cups confectioners’ sugar, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat on high for another 3 minutes until fluffy.
7. Assemble the Cake:
   • Once cooled, slice the tops off the cakes for an even surface.
   • Place one layer on a stand, frost on top, and repeat with the second layer.
   • Frost the top and sides, then decorate with more blueberries or lemon zest as desired.
   • Refrigerate for at least 45 minutes before slicing.
8. Storage:
   • Cover leftovers tightly and store in the refrigerator for up to 5 days.

Tips:

• Parchment Paper: Always line your pans for easy cake removal.
• Eggs: Room temperature eggs will help mix better.
• Make Ahead: Cake and frosting can be prepared separately a day in advance.

Now, enjoy this Lemon Blueberry Layer Cake at your next gathering — it’s sure to be a hit! Whether it’s served for birthdays or sunny brunches, this cake will bring delightful flavors to your table.

For cupcakes, try my lemon blueberry cupcake recipe or consider making lemon blueberry muffins for a delicious breakfast treat!