Lemon Blueberry Cake Layers

This luscious lemon blueberry cake is my favorite celebration dessert for spring and summer gatherings. The tender lemon cake layers hold fresh bursts of blueberries, and the lemon cream cheese frosting makes every bite incredibly bright and creamy. Whenever I set this on the table, it is the first dessert to disappear.

I first made this cake for my mom’s birthday, and now it has become her annual request. My cousins still talk about it every summer.

Ingredients

• Unsalted butter: for both cake and frosting provides rich flavor and a tender crumb
• Granulated sugar: sweetens the cake without making it heavy
• Eggs: help with structure and a soft texture use room temperature eggs for best results
• Sour cream: keeps the cake moist and slightly tangy look for thick sour cream with no fillers
• Vegetable oil: adds a little extra moisture so the cake stays soft
• Cake flour: creates a light tender texture sift before measuring for accuracy
• Baking powder: gives rise and a light crumb
• Salt: balances all the sweet and tangy flavors
• Buttermilk: tenderizes the crumb and boosts that lemon tang
• Fresh lemon juice: offers a pure bright citrus flavor always squeeze your own
• Lemon zest: intensifies the lemony taste use a fine microplane for thin zest
• Fresh blueberries: add bursts of juiciness and color pick plump ones without wrinkles
• Cream cheese: for frosting brings a tang that pairs beautifully with lemon use full fat for best results
• Powdered sugar: for the frosting gives satiny texture sift it to prevent lumps
• Lemon slices and extra blueberries: make a beautiful decoration

Step-by-Step Instructions

Prepare the Cake Pans:

Preheat your oven to three hundred thirty five degrees Fahrenheit. Spray three seven inch round cake pans with baking spray. Place parchment circles on the pan bottoms to prevent sticking

Cream the Butter and Sugar:

In the bowl of a stand mixer use the paddle attachment to beat the room temperature butter and sugar for two minutes on medium speed. This helps build a light fluffy base for your cake

Incorporate Wet Ingredients:

On medium low speed add the eggs one at a time followed by the sour cream and vegetable oil. Scrape the bottom and sides of the bowl to ensure everything is mixed thoroughly. Mixing slowly helps keep the batter from becoming dense

Blend Dry Ingredients:

In a separate bowl whisk together cake flour baking powder and salt. This step ensures all leaveners and salt are evenly distributed

Combine Liquids:

In a measuring cup gently mix the buttermilk lemon juice and lemon zest. This mixture intensifies citrus flavor and keeps the cake tender

Alternate Dry and Liquid Ingredients:

Return to the main mixing bowl. On the lowest speed alternate adding one third of the flour mixture then half of the buttermilk mixture. Repeat until all ingredients are just combined. Do not overmix to keep the cake airy

Fold in Blueberries:

With a spatula gently fold in the fresh blueberries dispersing them throughout the batter. Gentle folding keeps them from bursting

Divide and Bake:

Divide the batter equally between your pans using a kitchen scale for accuracy. Bake thirty five to forty minutes until a toothpick comes out clean and cakes spring back when touched

Cool the Cakes:

Let cakes cool in their pans for fifteen minutes on a wire rack. Run a knife around the edges to loosen. Carefully invert to release cakes and cool completely before frosting

Make the Lemon Cream Cheese Frosting:

In a clean mixer bowl beat the room temperature butter and cream cheese on medium speed for two minutes until smooth. Gradually add powdered sugar in two batches mixing on low until incorporated
Add salt lemon juice and zest then whip on medium high for two minutes scraping down sides. This step makes the frosting light and fluffy

Assemble the Cake:

Place one cake layer onto a serving board and spread an even layer of frosting on top
Stack the next layer and repeat with more frosting
Finish with the final cake layer ensuring layers are aligned
Apply a thin layer of frosting as a crumb coat and chill for thirty minutes
Frost the chilled cake fully with remaining lemon cream cheese frosting
Decorate with extra lemon slices and blueberries if desired

Pin it

I am obsessed with the bright punch of lemon zest in both the cake and frosting. Grating zest right over the bowl makes the oils extra fragrant. My favorite memory is helping my niece decorate this cake with heaps of fresh berries and lemon swirls for her summer birthday—she could not stop smiling.

Storage Tips

Store this cake in an airtight container in the refrigerator to keep it fresh for five days
Let the cake come to room temperature before serving so the frosting softens and flavors bloom
If you need to freeze the cake wrap each layer tightly in plastic wrap and store for up to two months then thaw and frost

Ingredient Substitutions

If cake flour is not on hand use all purpose flour and remove two tablespoons per cup
Greek yogurt can replace sour cream with great results
Frozen blueberries can be used in place of fresh just do not thaw before folding in

Serving Suggestions

Serve generous slices with extra blueberries or a swirl of whipped cream
This cake is a lovely finish to a light spring or summer meal
Perfect for brunch celebrations bridal or baby showers or a sunny afternoon tea

Cultural Context

Lemon blueberry cake is beloved in American home baking for its cheerful color and flavor
It brings together classic flavors that symbolize the best of early summer and family gatherings
My family loves this cake for special birthdays and it never fails to impress at potlucks

Frequently Asked Questions

→ How do I keep blueberries from sinking in the batter?

Lightly toss blueberries with a tablespoon of flour before folding into the batter. This helps keep them evenly distributed.

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. Add them directly from the freezer and do not thaw to prevent the batter from turning blue.

→ What size cake pans should I use?

Three 7-inch round pans are ideal for these layers, but you can adjust to other sizes. Watch your baking time as it may vary.

→ How should I store the finished cake?

Place the cake in an airtight container and refrigerate for up to five days. Bring to room temperature before serving.

→ Can I substitute sour cream with another ingredient?

Plain Greek yogurt makes a great substitute, offering similar moisture and tang in the cake batter.