This lemon blueberry layer cake features plenty of sweet fresh blueberries and balanced with tart citrus. Add some cream cheese frosting to make the perfect dessert. This is a showstopper cake worthy of any special occasion.
Take a bite of sweet spring goodness! This soft cake is laced with lemon and dotted with blueberries.
The lemon cream cheese icing pulls it all together for the perfect bright and delicious layer cake. It is perfect for birthdays, Easter, or a tea party. Heck, I’d make it just because!
I have great news!! If you remember way back when, I shared a DELICIOUS cake recipe from one of my coworkers, Diane. It is one of the recipes I get the most feedback on.
Everyone who has made it loved it and most of them have made it multiple times. That’s right, the Di that gave us our favorite banana cake is sharing another cake!! Hold on to your seats!
Here’s the thing; though I work with Di, I almost never see her. Usually we are chatting as she is driving around Northern IL and I am flitting about somewhere in rural Missouri or central Illinois. It’s what we do.
One calls the other with a question about a project and we iron out the best way to proceed or pass along whatever insight we have.
Then the conversation turns to food. It could start with where we went for lunch but it almost always ends in baking. We both love to bake.
We both love to eat baked goods. We can’t help it. The harder the week, the more we bake.
It’s like cheap therapy. So, when one of us stumbles onto something really good we do the right thing and share the recipe!
She mentioned this cake for the first time in the spring. Lemon and blueberries are a match made in heaven and it sounded so good.
Then she made it again for a party she was having over the 4th of July weekend. Now, I know it’s good if she’s making it again that quickly.
So I got the recipe from her. I have been addicted to blueberries lately.
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They have been such a good price at the store that I’ve been buying at least a couple of pints a week (sometimes a couple of pints a couple of times a week!) I can’t help it!
Little Dude and I love some in our yogurt, so most of them have been used that way. But I knew I had to reserve a pint for this cake. TOTALLY WORTH IT!
Di usually bakes this as a 9×13″ cake. I wanted to go for a layer cake. Of course they take a bit more frosting to get the job done.
Instead of making 1½ batches of frosting (which was totally tempting because…. frosting!) I decided to go with a naked cake look.
You could certainly follow Di’s lead and do a no fuss 9×13″ or you could just up the frosting a bit if you wanted a layer cake with finished sides.
No matter what, you won’t be disappointed. The lemon in this cake isn’t the kind that will overpower you.
It is just enough to give that nice lemon/berry flavor that I love so much. The cream cheese frosting is also nice and mild. It all just plays together so nicely.
We all really enjoyed it. But it’s biggest fan might be my father-in-law. Little Dude and I brought about a big plate full of cake with us when we went to visit.
He hadn’t had breakfast yet, so he was happy to have a slice. Then he and Little Dude had another slice for a mid-morning snack later! If that’s not a ringing endorsement, I don’t know what is!
It is a perfect spring/summer cake. Or make it in the winter with frozen berries for a taste of summer any time!
Di’s Lemon Blueberry Cake
Ingredients
Cake
- 1 cup butter softened
- 1¼ cups granulated sugar
- ½ cup light brown sugar packed
- 4 eggs
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 7 Tablespoons lemon juice
- 1½ cups blueberries
- 1 Tablespoon all-purpose flour
Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 3½ cups powdered sugar
- 2 Tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- Optional: Additional blueberries for garnish
Instructions
Lemon Blueberry Layer Cake
- Preheat oven to 350°F and prepare three 9-inch cake pans. (I just use the baking spray with flour in it, but use whatever method you like best.)
- Beat the 1 cup butter on high until smooth and creamy. Add the 1¼ cups granulated sugar and ½ cup light brown sugar. Continue to beat until well creamed.
- Add the 4 eggs and 1 Tablespoon vanilla extract and beat on medium until completely incorporated.
- In a separate bowl, whisk together the 3 cups all-purpose flour, 1 Tablespoon baking powder and ½ teaspoon salt. Stir into the wet ingredients until just incorporated.
- Add the 1 cup buttermilk and 7 Tablespoons lemon juice and stir until it just comes together.
- Toss 1½ cups blueberries with the extra 1 Tablespoon all-purpose flour and fold into the batter.
- Spoon into prepared pans (about 3 cups per pan) and bake for 20-25 minutes (add a little time if you are baking in a 9×13). The sides should be just pulling away from the edge of the pan and if you insert a toothpick in the center it should come out clean.
- Let cakes cool in their pans for about 5 minutes and then invert onto cooling racks. Allow to cool completely before frosting.
Cream Cheese Frosting
- Beat together 8 ounces cream cheese and ½ cup butter until smooth.
- Add 3½ cups powdered sugar, 1 pinch salt, 2 Tablespoon heavy cream and the 1 teaspoon vanilla extract. Mix on low until the sugar is well incorporated, then turn mixer to high. Beat for 2-3 minutes then add additional cream until you have the desired consistency.
- Layer the cakes and frosting on your serving tray. End with a healthy dose of frosting and garnish with blueberries if desired.
Notes
Video
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This recipe was adapted from Sally’s Baking Addiction
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Hello! What if we are using frozen blueberries? Should we change anything?
You shouldn’t have to change much, just add a minute or two to the bake time. They may bleed a bit more blue into the batter, but it should taste delicious!
Lemon and Blueberry are so wonderful together. A perfect summertime treat.
I think so too! Thank you!
Blueberry and Lemon is one of my favorite flavor combos! This is just beautiful 🙂
Mine too, thanks!
Sounds like a lovely cake for spring/summer!
It really is! Thank you!