Easy Lemon Blueberry Layer Cake

There’s something absolutely magical about the first bite of a perfect lemon blueberry Layer cake. That moment when your fork glides through layers of tender, zesty cake, revealing vibrant pockets of blueberries before meeting a cloud of silky lemon frosting. This isn’t just dessert – it’s a celebration on a cake stand!

The bright, sunshiny flavor of fresh lemons dancing with the sweet-tart pop of juicy blueberries creates an irresistible combination that instantly elevates any gathering. Whether you’re planning a springtime brunch, summer birthday, or simply craving a slice of pure joy, this showstopper cake delivers in both stunning looks and unforgettable flavor.

Don’t let those beautiful layers intimidate you! I’ve broken down every step with professional tips to ensure your success. This recipe guides you through creating a true centerpiece dessert that will have everyone reaching for seconds (and asking for your secret recipe).

Why This Lemon Blueberry Layer Cake a Dream

• Perfect Flavor Harmony: The bright, zesty lemon and sweet-tart blueberries create a classic pairing that balances perfectly – neither overpowering the other, just pure refreshing deliciousness in every bite.
• Visually Stunning: The natural beauty of this cake speaks for itself – golden cake layers with delicate purple specks, pristine white frosting, and the jewel-toned blueberries create an effortlessly elegant presentation.
• Tender, Moist Cake Layers: The cake itself is a miracle of texture – soft and tender with a tight crumb that holds up beautifully to slicing, yet remains incredibly moist thanks to the perfect balance of ingredients.
• Luscious Lemon Frosting: The silky buttercream carries just the right amount of lemon flavor – bright enough to complement the cake without overwhelming it, creating the perfect backdrop for those blueberry jewels.
• Fresh Blueberry Accents: We’re incorporating blueberries in multiple ways for maximum impact – both baked into the cake and as a luscious filling between layers for bursts of berry goodness.
• Showstopper for Any Occasion: This cake truly has that “wow factor” that makes any celebration more special – from Easter gatherings to Mother’s Day brunches, baby showers to summer birthdays.

Lemon Blueberry Layer Cake Recipe Overview

Ingredients for Lemon Blueberry Layer Cake

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Key Ingredients

• For the Lemon Cake Layers:

• 3 cups (375g) all-purpose flour

• 2½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (226g) unsalted butter, softened to room temperature

• 1¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 2 tablespoons fresh lemon zest (from about 3-4 lemons)

• ¼ cup (60ml) fresh lemon juice

• 1 teaspoon pure vanilla extract

• 1 cup (240ml) buttermilk, room temperature

• 1½ cups (210g) fresh blueberries + 1 tablespoon flour (for coating)

• For the Blueberry Filling:

• 2 cups (280g) fresh or frozen blueberries

• ⅓ cup (67g) granulated sugar

• 2 tablespoons fresh lemon juice

• 2 tablespoons cornstarch

• 2 tablespoons water

• For the Lemon Buttercream Frosting:

• 1½ cups (340g) unsalted butter, softened to room temperature

• 6 cups (720g) powdered sugar, sifted

• 3 tablespoons fresh lemon juice

• 2 tablespoons fresh lemon zest

• 3-4 tablespoons heavy cream

• ¼ teaspoon salt

• Yellow food coloring (optional, for a pale yellow tint)

• For Garnish:

• 1 cup (140g) fresh blueberries

• Thin lemon slices

• Fresh lemon zest

• Edible flowers (optional)

Essential Baking Equipment

• Three 8-inch round cake pans
• Parchment paper
• Stand mixer or hand mixer
• Large mixing bowls
• Rubber spatulas
• Measuring cups and spoons
• Kitchen scale (highly recommended for accuracy)
• Whisk
• Small saucepan (for blueberry filling)
• Cake turntable (optional but helpful)
• Offset spatula
• Bench scraper (for smooth frosting)
• Piping bag and tips (optional, for decorative touches)
• Wire cooling racks

How To Make Lemon Blueberry Layer Cake

Prepare the Lemon Cake Layers

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Instructions

• Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper circles.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a small bowl, toss the fresh blueberries with 1 tablespoon of flour until lightly coated. This will help prevent them from sinking during baking. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming incorporates air for a tender cake!
• Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Beat in the lemon zest, lemon juice, and vanilla extract until combined. The mixture might look slightly curdled – that’s perfectly normal!
• With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition. Chef Tip: Be careful not to overmix the batter once the flour is added, or your cake may become tough.
• Gently fold in the flour-coated blueberries using a rubber spatula.
• Divide the batter evenly between the prepared pans. Chef Tip: Use a kitchen scale to ensure layers are exactly the same size.
• Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow cakes to cool in pans for 10 minutes, then turn out onto wire cooling racks to cool completely. Remove parchment paper from bottoms.

Make the Blueberry Filling

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Instructions

• In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to burst and release their juices, about 5-7 minutes.
• In a small bowl, whisk together the cornstarch and water until smooth, then stir into the blueberry mixture.
• Continue cooking, stirring constantly, until the mixture thickens considerably, about 1-2 minutes.
• Remove from heat and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Allow to cool completely.

Prepare the Lemon Buttercream

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Instructions

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium-high speed until creamy and pale, about 3-4 minutes.
• Reduce the speed to low and gradually add the sifted powdered sugar, about 1 cup at a time, beating well after each addition.
• Add the lemon zest, lemon juice, salt, and 3 tablespoons of heavy cream. Beat on medium speed for 2 minutes until light and fluffy.
• Check the consistency – if the frosting is too thick, add the remaining tablespoon of heavy cream. If too thin, add more powdered sugar, 1/4 cup at a time.
• If desired, add a tiny drop of yellow food coloring for a subtle lemon tint, mixing thoroughly to incorporate.

Assemble the Layer Cake

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Instructions

• If necessary, level the tops of the cake layers using a long serrated knife to ensure flat, even surfaces.
• Place the first cake layer on a cake board or serving plate. If using a cake turntable, place the cake board on the turntable.
• Fit a piping bag with a large round tip and fill with about 1 cup of buttercream. Pipe a dam around the edge of the cake layer to prevent the filling from spilling out.
• Spread half of the cooled blueberry filling inside the buttercream dam.
• Spread a thin layer of buttercream over the blueberry filling.
• Place the second cake layer on top and repeat the process with the dam, remaining blueberry filling, and another thin layer of buttercream.
• Add the final cake layer, placing it bottom-side up for a perfectly flat top.
• Apply a thin layer of frosting all over the cake to seal in any crumbs (this is called a crumb coat). Refrigerate for 20-30 minutes to set.
• Once the crumb coat is firm, apply the final layer of frosting. Use an offset spatula and bench scraper to smooth the sides and top.
• Chef Tip: For the smoothest finish, run your bench scraper under hot water, wipe dry, and then smooth the frosting. The warmth helps create a polished look.

Decorate the Cake

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Instructions

• Transfer remaining buttercream to a piping bag fitted with your choice of decorative tip.
• Pipe rosettes or decorative swirls around the top edge of the cake.
• Arrange fresh blueberries on top of the cake, cascading down one side if desired.
• Garnish with thin lemon slices and additional lemon zest.
• Add edible flowers for an elegant touch, if using.

Tips for Lemon Blueberry Layer Cake Perfection

For Perfect Cake Layers:

• Room Temperature Ingredients: This creates an emulsion that traps air, resulting in a tender, fluffy cake. Cold ingredients don’t incorporate properly.
• Measure Precisely: Baking is a science – use a kitchen scale for exact measurements whenever possible.
• Don’t Overmix: Once you add flour, mix just until combined. Overmixing develops gluten, making your cake tough.
• Level Your Layers: A serrated knife is perfect for removing domed tops. Even layers not only look professional but also prevent your cake from leaning.

For Blueberry Success:

• Coating in Flour: Tossing blueberries with flour before adding to the batter helps them stay suspended instead of sinking to the bottom.
• Fresh vs. Frozen: Fresh blueberries are ideal for the cake batter, but either fresh or frozen work beautifully for the filling.
• Don’t Overfill: While it’s tempting to load up on blueberry filling, restrain yourself – too much creates an unstable cake that may slide during assembly.

For Luscious Frosting:

• Properly Softened Butter: Too cold and you’ll get lumps; too warm and your frosting will be soupy. The butter should give slightly when pressed but still hold its shape.
• Sift Your Sugar: Removes lumps for the smoothest possible frosting.
• The Dam Method: The buttercream dam is crucial when using soft fillings – it keeps everything contained and your layers aligned.
• Crumb Coat: This thin initial layer of frosting seals in crumbs so your final coat looks pristine. Don’t skip this step!

Elegant Variations

• Lemon Curd Luxury: Add a thin layer of lemon curd between cake layers along with the blueberry filling for an extra citrus punch.
• Cream Cheese Frosting: For a tangier flavor profile, substitute this alternative frosting:
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
• “Naked” Cake Style: Apply only a very thin layer of frosting to the exterior, allowing the cake layers and filling to show through for a rustic, organic look.
• Candied Lemon Slices: For an elegant garnish, simmer thin lemon slices in simple syrup (1:1 sugar and water) for 15 minutes, then cool on a wire rack before decorating.
• Blueberry Swirl: Reserve ¼ cup of the blueberry filling and swirl it into your outer frosting for a beautiful marbled effect.

Storing Your Lemon Blueberry Layer Cake

• Cake Layers: Can be baked up to 2 days ahead. Wrap each cooled layer tightly in plastic wrap and store at room temperature, or freeze for up to 3 months.
• Blueberry Filling: Can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
• Buttercream: Can be made 3-4 days ahead and stored in the refrigerator. Bring to room temperature and rewhip before using.
• Assembled Cake: Due to the frosting and filling, store the completed cake in the refrigerator, covered with a cake dome or loosely with plastic wrap. It will keep for up to 4 days.
• Serving Tip: For the best flavor and texture, allow the refrigerated cake to sit at room temperature for 30 minutes before serving.

FAQs About Lemon Blueberry Layer Cake

Can I use frozen blueberries in the cake batter?
Fresh blueberries work best for the cake batter as they’re less likely to “bleed” and turn the batter purple. If you must use frozen, don’t thaw them first – add them frozen and flour-coated directly to the batter.

My cake layers came out domed. What should I do?
No worries! Use a long serrated knife to slice off the domes and create flat surfaces. Those cake scraps make a delicious snack with any leftover frosting!

Why is my frosting too runny?
This can happen if your butter was too warm or if you’re working in a hot kitchen. Pop the frosting in the refrigerator for 15-20 minutes, then rewhip until it reaches the proper consistency.

Can I make this as cupcakes instead?
Absolutely! This recipe will yield about 24-28 cupcakes. Bake at the same temperature (350°F/175°C) for 18-20 minutes. Core each cupcake and fill with a teaspoon of blueberry filling before frosting.

Can I omit the blueberries entirely for just a lemon cake?
Yes! Simply leave out the blueberries from the batter and skip the blueberry filling. You could substitute a layer of lemon curd between the cake layers instead.

A Slice of Sunshine to Remember

There’s something truly special about presenting a homemade layer cake at a gathering – especially one as beautiful and delicious as this Lemon Blueberry dream. The bright flavor combination evokes sunshine and happiness with every bite, making it perfect for celebrating life’s special moments or simply brightening an ordinary day.

Don’t be intimidated by the multiple components – the effort is absolutely worth it when you see the joy this cake brings. The vibrant layers, bursting with lemon zest and juicy blueberries, create not just a dessert but a memorable experience to share with those you love.

I can’t wait to hear about your adventures with this recipe! Have you tried making this lemon blueberry layer cake? Share your photos and experiences in the comments below. Did you try any of the variations? I’d love to know how it turned out!

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