Lemon Blueberry Layer Cake
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This tender lemon cake is bursting with zesty lemon flavor and dotted with plump and juicy blueberries. Paired with a creamy cream cheese frosting, this cake is fresh, tangy, sweet, and a show-stopper all at the same time. Don’t miss this recipe in cupcake form.
This recipe is brought to you in partnership with Bushel and Berry®.
LEMON + BLUEBERRY CAKE: A HIGHLY REQUESTED RECIPE
Back when I first started sharing recipes on the internet, it was a blueberry lemon pie bar that gave me my first “viral” moment. Since then, any time I share a lemon/blueberry recipe, the crowd goes wild. It was only a matter of time before I brought my expertise in cake-baking to the lemon blueberry table, and this bright and lemony cake that’s bursting with fresh blueberries is sure to be loved by all who make and taste it.
This cake is adapted from my beloved lemon curd cake, which features fresh lemon curd sandwiched between two layers of tender lemon cake. In order to adapt the cake recipe to accommodate blueberries, which bring a lot of moisture and bulk to the cake batter, I made two small changes to that original recipe to bring you this perfect lemon blueberry number.
First, I reduced the amount of baking powder and introduced some baking soda to leaven the cake a little differently. While my lemon cake is a slightly dense cake, this lemon cake with blueberries is just a touch softer and fluffier.
Second, I reduced the amount of milk in the cake batter since we’re adding in moisture with the blueberries. This helps keep the cake moist without being wet.
I think the changes, though subtle, will make this cake one that you will come back to again and again. And while I had fresh blueberries available to me thanks to Bushel and Berry®, you can make this cake with frozen blueberries (see recipe notes).
If you’re interested in harvesting your own blueberries, I particularly like this blueberry plant “Perpetua,” because it stays small enough to grow in a patio container and it will give you two crops of sweet and delicious blueberries– one in mid-summer and one in the fall.
LEMON BLUEBERRY CAKE: KEY INGREDIENTS
For a full list of ingredients and amounts, scroll all the way down to the recipe card. Here are some of the key players in this simple lemon blueberry cake.
GRANULATED SUGAR: to keep things light, we’re using all granulated sugar in this cake recipe. While I often use a mix of brown sugar and granulated sugar in cookies for moisture, this cake comes with plenty of moisture thanks to the milk, lemon juice, and blueberries and brown sugar might weigh down the crumb.
MILK: while buttermilk is often utilized in cakes where we want to retain moisture, the addition of the lemon juice mimics the same characteristics, so it’s almost as if we really are using buttermilk for this cake. Buttermilk is often low in fat, and I recommend whole cow milk for this cake, as it brings creaminess to the cake crumb.
FRESH LEMON JUICE & ZEST: do not be tempted to use jarred lemon juice for this cake, as lemon is the star of the show and we can’t risk it not tasting like actual, fresh lemons. You’ll need approximately 3 lemons for ½ cup of lemon juice. If you prefer, you can use the zest of the 2 lemons in the cake and the zest of the third in the frosting if you want to make lemon cream cheese frosting instead of classic cream cheese that I suggest in the recipe card.
ALL-PURPOSE FLOUR: I often use a combination of all-purpose flour and cornstarch in my cake recipes to bring extra tenderness to cake crumbs. This cake batter, though, has some heavy ingredients like butter, milk, and blueberries. We don’t want them to sink in the lighter batter, so stick to entirely all-purpose in this recipe.
FRESH BLUEBERRIES: fresh blueberries are the ideal berry to add to this cake, though you can use frozen in a pinch. Be mindful that if you’re using frozen blueberries, they may streak your batter. There is, of course, nothing wrong with this, it’s just something to bear in mind as you stir your cake batter.
HOW TO MAKE THIS EASY MOIST LEMON BLUEBERRY CAKE
Making this cake is quite straightforward, but be sure you’re paying attention to what you’re doing with each ingredient before starting the recipe.
STEP #1: start by tossing together the 3 cups of flour (reserve the remaining Tablespoon for the blueberries in the next step), baking powder, baking soda, and salt, and then set this mixture aside.
STEP #2: toss the blueberries in the remaining Tablespoon of flour, then set them aside as well.
STEP #3: next, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy. In citrus recipes, I always like to add the zest in with the butter and sugar to really get that flavor into every single bite.
Whenever I bake something that uses citrus zest, I always add it to my butter and sugar to help enhance the flavor of the baked good. Fat is a great vehicle for flavor (think: bacon).
STEP #4: add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Then, add the vanilla extract and beat again until combined.
STEP #5: stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice.
STEP #6: lastly, remove the bowl from the mixer, add the blueberries (leave behind any flour that did not stick to the blueberries), and stir with a spatula until everything is completely combined and the blueberries are distributed evenly.
STEP #7: be sure you let the cakes cool completely in the pans before removing them and assembling the cake.
TOP WITH CREAM CHEESE FROSTING
While I love the tanginess of cream cheese frosting with this lemon blueberry cake recipe, you can use anything from vanilla buttercream to Swiss meringue buttercream. If you want to reserve some lemon zest and throw it into the cream cheese frosting, you’ll have yourself some lemon cream cheese frosting!
LEMON BLUEBERRY CAKE FAQs
Lemon Blueberry Layer Cake Recipe
Ingredients
LEMON CAKE
- 3 cups + 1 Tablespoon (375g) all-purpose flour divided; be sure to measure properly
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 and ⅓ cup fresh blueberries1 about 3 ounces
- 1 cup (227g) unsalted butter softened to room temperature
- 1 and ¾ cup (350g) granulated sugar
- zest of 3 lemons
- 4 large eggs room temperature2
- 3 teaspoons vanilla extract
- ½ cup (120mL) fresh lemon juice3
- ¾ cup (180mL) milk room temperature2; any but whole cow preferred4
CREAM CHEESE FROSTING
- ½ cup (113g) unsalted butter softened to room temperature
- 8 ounces (225g) full fat block cream cheese softened to room temperature
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
CAKE
- Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" round baking pans. Set aside.
- In a medium size bowl, toss together the 3 cups of flour (reserve the remaining Tablespoon for the blueberries in the next step), baking powder, baking soda, and salt. Set aside.3 cups + 1 Tablespoon (375g) all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Toss the blueberries in the remaining Tablespoon of flour. Set aside.1 and ⅓ cup fresh blueberries1
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy (about 3 minutes).1 cup (227g) unsalted butter, 1 and ¾ cup (350g) granulated sugar, zest of 3 lemons
- Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and beat again until combined.4 large eggs, 3 teaspoons vanilla extract
- Stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice.½ cup (120mL) fresh lemon juice3, ¾ cup (180mL) milk
- Remove bowl from mixer, add the blueberries (leave behind any flour that did not stick to the blueberries), and stir with a spatula until everything is completely combined and the blueberries are distributed evenly.
- Spoon batter evenly into prepared pans and bake 32-34 minutes or until lightly browned on top and a toothpick or cake tester inserted in the center comes out clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
CREAM CHEESE FROSTING
- In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat the butter, and cream cheese on medium speed until no lumps remain (about 3 minutes).½ cup (113g) unsalted butter, 8 ounces (225g) full fat block cream cheese
- Decrease mixer speed to low. Add powdered sugar and vanilla extract. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes).2 cups (240g) powdered sugar, 1 teaspoon vanilla extract
ASSEMBLE CAKE
- Trim cooled cake layers to create a flat surface (if necessary). You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with the cream cheese frosting. Spread evenly with an offset spatula.
- Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
- Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
- Fresh blueberries: fresh are ideal, but you can use frozen. Do not thaw. Keep in mind, the larger your blueberries, the heavier they will be in the cake batter. Choose blueberries on the medium to small side.
- Room temperature ingredients: these incorporate into batter much more easily than cold ingredients. Allow to sit at room temperature for 45 minutes. You can place eggs in a bowl of warm water for 10 minutes or until ready to use.
- Lemon juice: you will need approximately 3 lemons for ½ cup of lemon juice. If you prefer, you can use the zest of the 2 lemons in the cake and the zest of the third in the frosting if you want to make lemon cream cheese frosting instead.
- Milk: a higher fat milk brings the best texture to this cake.
- Make in a Bundt pan: this recipe also fits in a bundt pan. Bake time is approximately 40 minutes. Top with a simple glaze or half the recipe of the cream cheese frosting.
- Make into a sheet cake: this recipe bakes well in a 9″ x 13″ baking pan. Bake time is about 27-29 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.