Lemon Blueberry Layer Cake with Cream Cheese Frosting

Ohhhh this cake is dreamy. The lusciously creamy frosting puts this one over the top for me. The combination of lemony cake studded with moist and flavorful blueberries is such a wonderful pairing!

I don't know about you, but if I see a recipe with lemon in it, I can't help but stop and peruse it, and probably add it to my collection of "make this someday" pile! Speaking of - how do you keep track of all the recipes you want to make? I have probably 3 different ways I save recipes, and I think the private Facebook group I created for myself and my sister where we post links has become my favorite way to save recipes I stumble across online. It's easy to run searches in that group by keyword to find what I was looking for, and we can both add links to things that sound good!

This cake didn't last long in my house at all - it quickly went into the "favorites" pile. The texture and light lemon flavor are a wonderful base for the soft and creamy tangy and sweet frosting. It refrigerates well and tastes great cold from the fridge or room temp!

Lemon Blueberry Layer Cake with Cream Cheese Frosting

1 cup butter, softened to room temperature
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tablespoon pure vanilla extract
3 cups sifted all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 Tablespoons lemon zest (dried)
1/2 cup lemon juice
1 1/2 cups blueberries, fresh
1 Tablespoon all-purpose flour

Cream Cheese Frosting

8 ounces full-fat brick style cream cheese, softened to room temperature*
1/2 cup unsalted butter, softened to room temperature
3 1/2 cups confectioners’ sugar
1 – 2 Tablespoons heavy cream
1 teaspoon pure vanilla extract
pinch salt


  1. Preheat the oven to 350 degrees. Prep 3 8 or 9" cake pans with parchment liners and nonstick baking spray.
  2. Cream the softened butter and sugars together in the bowl of a stand mixer until creamy. Add in the eggs one at time, mixing well between additions and scraping down the sides as needed. Add in the vanilla.
  3. In a separate bowl, combine the dry ingredients: flour, baking powder, and salt. Whisk to combine. Add the dry ingredients to the wet and mix briefly, until just combined. Add in the buttermilk, lemon zest, and lemon juice. Mix until combined, scraping down the sides as needed. Do not over mix!
  4. Toss the blueberries with the remaining Tablespoon of flour and gently stir blueberries into the batter until just combined.
  5. Distribute batter between prepped cake pans and bake about 20-25 minutes (depending on the size of your pans and how full they are). Test with a toothpick to ensure they are baked through before setting aside on cooling racks to cool in the pan. 
  6. When completely cooled, create the frosting and assemble.
  7. To make the frosting, whip the softened cream cheese and butter together until smooth and well combined. With the beaters off, add in the sifted powdered sugar and start on low speed, until sugar begins to incorporate into the cream cheese / butter mixture. Add in the vanilla and pinch of salt, and enough heavy cream to achieve your preferred consistency. Whip until smooth and creamy.
  8. Spread evenly over the cakes, filling the middles first and then spreading around the outside edges. Decorate with fresh blueberries before serving, if desired!

Recipe from Sally's Baking Addiction


Popular Posts