Three-layer pale lemon cake dotted with whole blueberries, white cream cheese frosting between layers and on outside, slice showing moist berry crumb

Lemon Blueberry Layer Cake

by

Lemon blueberry layer cake pairs citrus-scented cake layers with juicy berries and cream cheese frosting. Bake three thin layers, cool them completely and add a light crumb coat before the final frosting for easier assembly.

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Recipe at a Glance

  • Yield: 12 slices
  • Preparation: 40 minutes
  • Cooking: 30 minutes
  • Chilling: Cool layers completely; chill assembled cake 30 minutes

Table of Contents

Ingredients

Cake

  • 300 g all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 170 g unsalted butter, softened
  • 250 g granulated sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons finely grated lemon zest
  • 60 ml lemon juice
  • 1 teaspoon vanilla extract
  • 240 ml buttermilk, at room temperature
  • 250 g fresh blueberries

Frosting

  • 450 g full-fat block cream cheese, softened
  • 170 g unsalted butter, softened
  • 450 g powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Blueberries and fine lemon zest, optional garnish

Before You Start

Use room-temperature eggs and buttermilk to help the batter stay smooth.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Prepare

Heat the oven to 175°C (350°F). Grease three 20 cm (8-inch) round pans and line their bases with parchment. Reserve 1 tablespoon of the measured flour for the berries. Whisk the remaining flour with baking powder, baking soda and salt.

2. Mix batter

Beat butter, sugar and lemon zest until pale and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla. Mix buttermilk and lemon juice in a jug. Add dry ingredients in three additions, alternating with the buttermilk mixture, mixing on low just until smooth.

3. Add berries and bake

Toss blueberries with the reserved flour and fold into the batter. Divide evenly among pans. Bake for 25–30 minutes until the centers spring back lightly and a skewer inserted into cake, rather than a berry, comes out clean. Cool in pans for 15 minutes, then turn onto racks and cool completely.

4. Make frosting

Beat softened butter until creamy, then beat in cream cheese just until smooth. Add powdered sugar gradually on low speed and mix in vanilla. Avoid prolonged beating once smooth. If too soft, refrigerate for 15–20 minutes before using.

5. Assemble

Level the cooled layers if needed. Place one on a serving plate, spread with frosting and repeat with the remaining layers. Cover the outside with a thin crumb coat, chill 20 minutes, then apply the remaining frosting. Chill 30 minutes before slicing and garnish if desired.

Cook’s Tips

  • Use room-temperature eggs and buttermilk to help the batter stay smooth.
  • Fold berries gently and stop mixing as soon as they are distributed.
  • For firmer frosting, use block cream cheese rather than a watery spread.

Storage and Make-Ahead

Refrigerate covered cake for up to 3 days. Let slices stand at room temperature for 20–30 minutes before eating. Unfrosted layers can be wrapped and frozen for up to 1 month, then thawed while wrapped before assembly.

Recipe Questions

Can I use frozen berries?

Yes. Fold them in directly from frozen without thawing. The batter may streak slightly and baking may take a few extra minutes.

Can I bake all the batter in one pan?

This recipe is designed for three shallow layers. A single deep pan needs a different baking schedule and may overflow.

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