Lemon Blueberry Layer Cake Recipe

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.

I originally published this recipe in 2014 and have made a few small updates to produce a lighter, softer cake with just as much incredible flavor.

This cake has become one of my favorite spring dessert recipes and Easter dessert recipes—and for good reasons. It boasts a bright, superior lemon flavor; bursts with blueberries in every single bite; has a perfectly tender crumb; and is finished with a tangy cream cheese frosting that ties it all together.

I originally published the recipe in 2014, but after receiving mixed feedback over the years, I knew it wasn’t quite perfect yet. While many readers loved the flavor and appreciated the denser-style crumb, others simply found it too heavy.

When I see a pattern of reviews with concerns over the same thing, I will revisit the recipe and try making various tweaks until I’m confident I’ve fixed the issues. After experimenting several variations of today’s cake, my team and I discovered 3 small tweaks that made a big difference in the cake’s texture. The result? A softer, lighter crumb while keeping all of the same sunshine-sweet flavor.

The updated recipe is below, with the earlier version in the Notes—just in case you loved the original!

Key Ingredients in Lemon Blueberry Cake

• Granulated & Brown Sugar: Use a mix of sugars. Brown sugar provides moisture and a little extra flavor. White granulated sugar adds sweetness without weighing the cake down.
• Eggs: You need 4 eggs, which provide structure, enhance the cake’s rise, and create a richer, more flavorful bite.
• Buttermilk: Known for providing exceptional moisture in baked goods, buttermilk leaves each bite tender. If you don’t have buttermilk, there’s no need to make a buttermilk substitute. You can use whole milk with no other changes to the recipe because there is enough acid in the lemon juice and brown sugar. (For the baking soda to react.)
• Fresh Lemons: Use fresh lemon juice and lemon zest in the cake batter. A citrus juicer and citrus zester are equally helpful here!
• All-Purpose Flour: All-purpose flour is ideal in this batter; skip cake flour because it’s simply too light to hold up to the heavy butter, oil, buttermilk, and blueberries.
• Fresh Blueberries: I strongly recommend using fresh blueberries. Frozen blueberries often let off too much moisture, which will weigh down the cake’s crumb.

I love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? The batter is thick. When you have a thin batter, heavy fruit or add-ins will sink to the bottom. Still, toss the blueberries in a little flour… for extra insurance!

I recommend using 8-inch round cake pans, which produce thick, lofty cake layers. 9-inch pans can work in a pinch, but expect thinner layers.

Use Parchment Paper Rounds for Cakes

Line your cake pans with parchment paper rounds. I do this every single time I bake a round cake, whether I’m making a 1-layer sprinkle cake, a 9-layer Smith Island cake, or today’s lemon blueberry layer cake. Store-bought pre-cut parchment rounds are convenient, but it’s really easy to trace your pan on parchment and cut it out. You can cut the exact pan size you need, whether you’re making a 6-inch cake, an 8-inch cake, or a 9-inch cake.

Very lightly grease the cake pan with butter or nonstick spray. Place the parchment paper round inside, and then grease the parchment, too. Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won’t stick to the pan, and the parchment round won’t stick to the cake.

Once the cakes have baked and cooled, trim the tops using a cake leveler or a large serrated knife to create an even surface. A flat top ensures a sturdier and more stable layered cake..

Cream Cheese Frosting

Silky cream cheese frosting is the perfect finishing touch on this soft lemony cake—it tastes like spreadable cheesecake!

It’s light and creamy, so it glides onto the cake pretty effortlessly. I use a large flat icing spatula to frost the layers and exterior of the cake.

Crumb coat? While you can certainly add one, there’s no need for a crumb coat; the cake isn’t super crumbly and the frosting is ultra soft and creamy.

Decorate with blueberries, lemon zest, lemon slices, florals, coconut, and/or whatever you like!

Need cupcakes instead? Use my recipe for lemon blueberry cupcakes. Or perhaps breakfast? Try my lemon blueberry muffins. How about pie? My lemony blueberry galette will hit the spot!