Lemon Blueberry Layer Cake: Moist & Tangy Delight

Name: Lemon Blueberry Layer Cake: Moist & Tangy Delight
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 1/2 cups fresh blueberries; 1 cup powdered sugar (for frosting); 2 tablespoons lemon juice (for frosting); 2 tablespoons heavy cream (for frosting)

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Lemon and blueberry — a classic pairing that brings the brightness of citrus and the sweet-tart pop of juicy berries together in one epic, utterly irresistible layer cake. This is the kind of homemade dessert that will have your friends and family asking for seconds (and thirds!). It’s an amazing feat of flavor and texture, with a moist, tender crumb and a luscious lemon buttercream that’ll have you swooning. Best of all, it’s an absolute joy to make, even for beginner bakers. So let’s dive in and create a cake that’s as beautiful and delicious as it is forgiving.

Table of Contents

Why You’ll Love This Lemon Blueberry Layer Cake

This lemon blueberry layer cake is the ultimate crowd-pleasing dessert. The combination of bright, zesty lemon and sweet, juicy blueberries is a flavor match made in heaven. But beyond the incredible taste, this cake is an absolute delight to make. Even if you’ve never baked a layer cake before, you’ll be surprised by how simple and straightforward the process is. The instructions are flexible and forgiving, allowing you to focus on the joy of baking rather than stressing over perfection.

And let’s be honest — a little imperfection only adds to the homemade charm. Whether your layers are a bit lopsided or your frosting isn’t perfectly smooth, this cake is all about celebrating the beauty in the “flaws.” After all, the best desserts are the ones that are made with love, not just technical prowess. So get ready to bake up a cake that’s not just delicious, but also infused with an irresistible sense of comfort and connection.

Ingredients

To make this lemon blueberry layer cake, you’ll need a few simple, everyday ingredients: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, lemon zest, fresh lemon juice, and fresh or frozen blueberries. That’s it! The beauty of this recipe is that it relies on basic pantry staples, so you can whip it up anytime the craving strikes. And if you’re missing an ingredient or two, don’t worry — we’ve got you covered with some easy substitutions.

2 cups (250g) – All-purpose flour
2 teaspoons (10g) – Baking powder
1/2 teaspoon (2.5g) – Salt
1 cup (227g) – Unsalted butter, softened
1 1/2 cups (300g) – Granulated sugar
4 large – Eggs
2 teaspoons (10ml) – Vanilla extract
Zest of 2 – Lemons
1/4 cup (60ml) – Fresh lemon juice
1 1/2 cups (225g) – Fresh or frozen blueberries

Ingredient Substitutions

Fresh Blueberries: Frozen blueberries (they work just as well and are more accessible year-round)
Lemon: Orange or grapefruit zest and juice (for a fun citrus twist)

How to Make Lemon Blueberry Layer Cake

Start by preheating your oven to 350°F (175°C) and greasing and flouring two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside.

Step 1: Prep Work

In a large bowl or the bowl of a stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.

Step 2: Main Cooking Process

Now it’s time to bring the wet and dry ingredients together. Alternately add the dry ingredient mixture and the fresh lemon juice to the butter-sugar mixture, mixing just until combined after each addition. Be careful not to overmix, as this can result in a tough, dense cake. Gently fold in the fresh or frozen blueberries, taking care not to crush them. The batter will be thick and luscious — perfect for creating those tall, striking layers.

Step 3: Final Steps/Assembly

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once the cakes are cooled, it’s time to assemble your masterpiece. Use a serrated knife to carefully trim the tops of the cakes, creating flat, even layers. Place one layer on your serving plate or cake stand, then top it with a generous amount of the lemon buttercream frosting. Spread the frosting evenly to the edges, then gently place the second layer on top.

Step 4: Finishing Touches (if needed)

Frost the top and sides of the cake with the remaining buttercream, using a spatula or offset cake knife to create swirls and swoops for a rustic, homemade look. Feel free to get creative with your frosting technique — imperfections are welcome here!

If desired, sprinkle the top of the cake with a dusting of powdered sugar or decorate it with fresh blueberries, lemon slices, or edible flowers for a stunning, eye-catching finish.

A beautiful slice of lemon blueberry layer cake on a plate, showcasing its layers and frosting.

Recipe Variations & Tips

Swap the Citrus: Try using orange or grapefruit zest and juice instead of lemon for a fun twist.
Try a Different Frosting: Cream cheese frosting or a simple dusting of powdered sugar are delicious alternatives to the lemon buttercream.
Add a Blueberry Swirl: For an extra burst of berry flavor, add a swirl of blueberry jam or compote between the cake layers.
Double the Lemon: For a super citrusy cake, double the amount of lemon zest and juice in the batter.

Serving & Storage

Serve with: A scoop of vanilla ice cream, a drizzle of lemon curd, or a sprinkle of toasted coconut.

Storage: The cake can be stored, covered, in the refrigerator for up to 5 days. It can also be frozen, either whole or in individual slices, for up to 2 months.

Reheat: Allow the cake to sit at room temperature for about 30 minutes before serving for best texture and flavor.

Make-Ahead: The cake layers can be baked and cooled in advance, then wrapped tightly and refrigerated for up to 3 days or frozen for up to 2 months before assembling and frosting.

For more citrus desserts, berry-filled bakes, and beginner-friendly cakes, explore our Pinterest.

Nutrition Information

This lemon blueberry layer cake is a treat, but it can be enjoyed as part of a balanced diet. The fresh fruit and zest provide vitamins, minerals, and antioxidants, while the butter and sugar contribute to the rich, indulgent texture.

Serving Size: 1 slice
Calories: 380 kcal
Protein: 4 g
Carbs: 52 g
Fat: 18 g
Sodium: 160 mg

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well in this recipe. Just be sure to not overmix them into the batter, as they can turn the cake blue.

How do I know when the cake is done baking?

The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. They should also be lightly golden on top and springy to the touch.

Can I make the cake layers in advance?

Yes, you can! The cake layers can be baked and cooled completely, then wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 2 months. Just be sure to thaw the frozen layers in the fridge before assembling and frosting the cake.

How do I get the frosting so smooth?

For a super smooth buttercream, make sure your butter is at the perfect soft, spreadable consistency. You can also try using an offset spatula or cake scraper to gently smooth the frosting. And remember, a little imperfection adds to the homemade charm!

Can I make this cake gluten-free or dairy-free?

Absolutely! You can easily adapt this recipe to suit various dietary needs. For a gluten-free version, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. And for a dairy-free cake, use non-dairy butter or oil in the batter and a dairy-free milk-based buttercream.