Comments on: Lemon Blueberry Layer Cake

By: Lynn

Lynn — Sun, 19 Jul 2026 13:40:44 +0000

In reply to Kris. Thanks so much, Kris!

By: Kris

Kris — Sun, 19 Jul 2026 13:40:15 +0000

This turned out perfectly, I made it exactly as described. Delish!

By: Lynn

Lynn — Thu, 09 Jul 2026 17:24:27 +0000

In reply to Kristin. Thanks so much, Kristin!

By: Kristin

Kristin — Thu, 09 Jul 2026 17:23:53 +0000

The cake was so light and fluffy with a bright lemon flavor. The frosting added just the right amount of sweetness to top it all off. Another delicious recipe! 🙂

By: Lynn

Lynn — Mon, 26 May 2025 18:14:06 +0000

In reply to Louise Sullivan. Thank you so much, Louise! I got nervous when I started reading the review, but I'm glad it ended well. This recipe is very new (it was only published a month ago at this point), so I'm hoping more folks like you decide to take the plunge and find out how awesome it is :) I appreciate you.

By: Louise Sullivan

Louise Sullivan — Mon, 26 May 2025 14:09:08 +0000

I almost didn't make this cake because it only had 2 reviews and I was bringing it to a party as the only dessert. Making untried recipes for company hasn't always worked out for me. It was perfect and everyone loved it. I switched out the whole milk for 1/2 Half and Half and 1/2 sour cream because that was all I had. I also put lemon zest in the icing as you suggested. Thank you! I only wish there was a left over piece I could have had with my coffee for breakfast

By: Lynn

Lynn — Tue, 13 May 2025 20:24:04 +0000

In reply to Becky A. Thank you so much, Becky!

By: Becky A

Becky A — Tue, 13 May 2025 16:08:53 +0000

I made this cake for Mother’s Day and it got rave reviews from the family group. It was moist and had a great lemon flavor. This recipe is a keeper for me, and I will definitely make it again.

By: Lynn

Lynn — Mon, 21 Apr 2025 12:47:12 +0000

In reply to Elizabeth. Hi, Elizabeth-- this is a heavier cake by nature, I made sure not to say it was light and fluffy, because it isn't. There could be a couple things, though, that could make it more dense than expected. Was your butter at room temperature and no warmer? Did you cream the butter and sugar for 2-3 minutes? Overcreaming can incorporate too much air and wind up deflating your cake in the oven, smashing down the crumb.

By: Elizabeth

Elizabeth — Mon, 21 Apr 2025 10:28:55 +0000

I made this cake for Easter. It had a wonderful flavor and was beautiful. But the cake was very dense not like the pictures. I followed the recipe exactly and did weigh everything. What do you think cause it to be that dense. I would love to make it again with the crumb more like the pictures.