If you’re craving a show-stopping dessert that blends tart citrus with sweet berries, look no further than this Lemon Blueberry Layer Cake. This beautifully moist cake features fluffy lemon cake layers, fresh blueberry filling, and a creamy lemon buttercream frosting. It’s an ideal centerpiece for birthdays, brunches, and spring or summer gatherings.
Why You’ll Love This Lemon Blueberry Layer Cake
This cake is all about balance. It combines rich, soft cake with refreshing lemon zest and juicy blueberries. Here’s why it will become your go-to celebration dessert:
- Bursting with natural lemon and blueberry flavor
- Moist and fluffy texture in every bite
- Visually stunning with vibrant layers
- Perfect for birthdays, baby showers, or summer picnics
- Can be made ahead and keeps beautifully
Ingredients Overview
Let’s break down the components for this lemon blueberry layer cake:
| Component | Ingredients |
|---|---|
| Cake Layers | All-purpose flour, baking powder, salt, butter, sugar, eggs, lemon zest & juice |
| Blueberry Filling | Blueberries, sugar, cornstarch, lemon juice |
| Lemon Buttercream | Butter, powdered sugar, lemon juice, vanilla extract |
| Garnish (optional) | Fresh blueberries, lemon slices, edible flowers |
Tools You Will Need
- Three 8-inch cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Spatula and whisk
- Cake leveler or serrated knife (optional)
- Offset spatula for frosting
Step-by-Step Instructions
1. Make the Lemon Cake Layers
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup buttermilk
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch pans.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest and juice.
- Alternate adding dry ingredients and buttermilk, starting and ending with the flour mixture.
- Divide batter evenly between pans.
- Bake 25–28 minutes or until a toothpick comes out clean.
- Let cool completely before assembling.
2. Prepare the Blueberry Filling
Ingredients:
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
Instructions:
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until berries burst and release juice.
- Stir in cornstarch slurry and simmer until thickened.
- Remove from heat and cool completely.
3. Make the Lemon Buttercream Frosting
Ingredients:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions:
- Beat butter until fluffy.
- Add powdered sugar gradually while mixing.
- Beat in lemon juice and vanilla extract until smooth.
- Adjust consistency with 1–2 teaspoons of milk if needed.
4. Assemble the Cake
- Level cake layers if necessary.
- Place the first cake layer on a serving plate.
- Spread a layer of lemon buttercream, then spoon blueberry filling on top.
- Repeat with the second layer.
- Add the top cake layer and frost the top and sides.
- Smooth the frosting using an offset spatula.
- Garnish with fresh blueberries, lemon slices, or edible flowers.
Tips for the Best Results
- Use room temperature ingredients for better blending.
- Buttermilk adds extra moisture and tenderness.
- Don’t overmix the batter to keep the cake light.
- Chill the cake briefly after assembling to help it set.
Make Ahead and Storage
- Cake layers can be baked and wrapped tightly for up to 2 days.
- Frosted cake can be stored in the refrigerator for up to 5 days.
- Freeze layers for up to 2 months. Thaw overnight before assembling.
Flavor Variations
| Variation | Description |
| Lavender Lemon Layer Cake | Add culinary lavender to the batter and buttercream. |
| Coconut Blueberry Cake | Add shredded coconut to the frosting for tropical flair. |
| Almond Lemon Cake | Substitute almond extract for vanilla for a nutty finish. |
| Mixed Berry Version | Combine blueberries, raspberries, and blackberries in the filling. |
Nutritional Information (Per Slice, Approximate)
| Nutrient | Amount |
| Calories | 450 kcal |
| Fat | 23g |
| Carbohydrates | 55g |
| Sugars | 36g |
| Protein | 4g |
FAQs About Lemon Blueberry Layer Cake
Can I use a box cake mix?
Yes, use a lemon cake mix and add lemon zest for flavor.
Can I use store-bought blueberry jam?
You can, but homemade filling adds a fresher taste and better texture.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and check all other ingredients for gluten.
How do I keep the cake from sliding?
Pipe a buttercream ring around the edge of each layer before adding filling to hold it in.
Can I make this as a sheet cake?
Yes, bake in a 9×13″ pan and layer frosting and filling on top.
Serving Ideas
- Serve with a glass of sparkling lemonade or prosecco.
- Add a dollop of whipped cream on the side.
- Drizzle with lemon glaze for extra shine.
Perfect Occasions for This Cake
This cake is a go-to for:
- Easter
- Baby showers
- Mother’s Day
- Spring and summer birthdays
- Bridal showers
Its light texture and zesty-sweet flavor make it unforgettable.
Final Thoughts
This Lemon Blueberry Layer Cake is a radiant, bakery-worthy dessert that will brighten any celebration. The soft lemon-infused sponge layers, vibrant blueberry filling, and smooth lemon buttercream come together for a perfectly balanced, unforgettable treat.
Don’t wait for a holiday—treat yourself and your loved ones with this beautiful homemade cake!
