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.
Recipe by Sally on March 2, 2025
Prep time: PT35M
Cook time: PT25M
Total time: PT4H
Rating
4.8 stars ( reviews)
Keywords
lemon blueberry cake
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)
1/2 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
Categories
Dessert
Cuisine
American
Steps
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.)
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. 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.
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.
(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.
Reviews
Amy on 2025-06-01 (5 stars): This cake is heavenly! Absolutely delicious. I made this for my mother-in-law’s birthday as she loves lemon. Everyone absolutely raved about it.
I made it exactly as written and it turned out beautifully. It’s light and moist, full of fresh lemon flavor and the blueberries are a nice flavor complement. The cake itself wasn’t overly sweet.
I will definitely make this more in the coming years. Next time I’m going to make sugared blueberries to decorate the top.
This is a definite must try recipe!
Linda on 2025-06-08 (2 stars): Ok- I haven't taken the cakes out of the pans yet-- but they barely rose. Maybe didn't rise at all. I was very careful to follow directions exactly for the modified recipe. It looked good going into the pans.
Rising agents are pretty new and seem to work with other recipes. I use a thermometer in the oven-- right at 350F.
So frustrating
Erin R on 2025-06-13 (5 stars): I tried this with King Arthur 1:1 GF flour and it was delicious. It was a tiny bit on the dry side, as I sometimes find GF recipes can be, but not so much as to make it a problem. FWIW, I am not generally GF (just have family members who are!) and still really enjoyed it.
KS on 2025-06-15 (5 stars): Truly the most incredible cake recipe I’ve ever found. I first came to your blog when hunting for a blueberry scone recipe and found the AMAZING blueberry lemon scone recipe which my family said was one of the best baked goods they had ever had, so for my siblings birthday I googled lemon blueberry cake and was so happy to find that sally had a cake version too! This has become a family hit for the last 3 years, every single birthday and event. I have not tried the updated version yet bc the OG is so perfect! Thank you for your incredible recipes!!
Liz on 2025-06-16 (5 stars): I agree the old recipe is the best. I tried the new one and I didn't care for it
Judy Oberist on 2025-06-22 (5 stars): As usual, your recipe is unbelievably delicious! Thank you!!
Doreen Kane on 2025-06-24 (5 stars): Absolutely delicious cake. Moist, very flavorful. I put a blueberry compote between the layers as well. Family loved it, can't wait to make again!
