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Lemon Blueberry Layer Cake: A Fresh, Fruity Dessert Perfect for Spring and Summer

This Lemon Blueberry Layer Cake is bursting with fresh citrus flavor and juicy blueberries, layered with a smooth cream cheese frosting. It’s the perfect balance of sweet and tart in every moist, fluffy bite.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 6 Tbsp (90ml) vegetable oil
  • 4 large eggs, at room temperature
  • 1 Tbsp pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (180ml) buttermilk, at room temperature
  • 2 Tbsp lemon zest
  • 1/2 cup (120ml) lemon juice (from 3–4 lemons)
  • 1 1/2 cups (210g) fresh blueberries
  • 1 Tbsp all-purpose flour (for tossing blueberries)
  • 8 oz (226g) full-fat brick cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 1/2 cups (420g) confectioners’ sugar
  • 1 Tbsp (15ml) heavy cream
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (177°C). Grease and line three 8-inch cake pans with parchment paper.
  2. In a mixer, beat the butter until smooth and creamy (1 minute). Add granulated and brown sugars; beat until combined (2 minutes). Add oil and beat until light and creamy (3 more minutes).
  3. Add eggs and vanilla; beat until fully combined (1 minute), scraping down the bowl as needed.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to wet ingredients and mix on low speed briefly.
  5. Add buttermilk, lemon zest, and lemon juice; beat just until combined. Toss blueberries in 1 Tbsp of flour and gently fold into batter.
  6. Divide batter evenly between pans. Bake 22–26 minutes, or until a toothpick comes out clean. Let cool completely in the pans.
  7. For the frosting: Beat cream cheese and butter until smooth (3 minutes). Add confectioners’ sugar, heavy cream, vanilla, and salt on low speed, then beat on high for 3 minutes until fluffy.
  8. To assemble: Level the tops of cakes. Layer with frosting between each, and frost top and sides lightly. Chill cake for 45 minutes before slicing.
  9. Optional: Garnish with blueberries or lemon slices. Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

  • Use only fresh blueberries for best results—frozen may bleed into the batter.
  • Do not overmix the batter to keep the cake tender.
  • Chilling the cake before slicing helps it hold its shape.
  • If desired, double the frosting for a thicker layer between the cakes and on the outside.
  • Cake layers can be made ahead and frozen before frosting.

Nutrition

Find it online: https://fiteatshub.com/lemon-blueberry-layer-cake-a-fresh-fruity-dessert-perfect-for-spring-and-summer/