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A delectable slice of lemon blueberry cake with white glaze and fresh blueberries on a floral plate, with lemons and a teacup in the background.
Maryam

Lemon Blueberry Layer Cake with Cream Cheese Frosting

This delightful lemon blueberry cake features tender, moist lemon-infused cake layers studded with fresh blueberries, brushed with a tangy lemon syrup, and generously frosted with a zesty lemon cream cheese frosting. It's the perfect balance of sweet and tart, ideal for any occasion.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Blueberry Cake Layers
  • 2 1/2 cups All-purpose flour sifted
  • 1 3/4 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter 2 sticks, room temperature
  • 4 Large eggs room temperature
  • 1 cup Whole milk room temperature
  • 2 tbsp Lemon zest from 2 large lemons
  • 1 tsp Vanilla extract
  • 1 1/2 cups Fresh blueberries rinsed and patted dry
For the Lemon Syrup
  • 1/4 cup Granulated sugar
  • 1/4 cup Fresh lemon juice from 1 large lemon
For the Blueberry Filling (Optional)
  • 1 cup Fresh blueberries
  • 2 tbsp Granulated sugar
  • 1 tbsp Fresh lemon juice
  • 1 tsp Cornstarch
  • 2 tbsp Water
For the Lemon Cream Cheese Frosting
  • 16 oz Cream cheese 2 blocks, full-fat, softened
  • 1/2 cup Unsalted butter 1 stick, softened
  • 4-5 cups Powdered sugar sifted, gradually added
  • 2 tbsp Fresh lemon juice
  • 1 tsp Lemon zest from 1/2 lemon
  • 1 tsp Vanilla extract
  • Pinch Salt

Equipment

  • Two 8-inch round cake pans
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber spatula
  • Saucepan
  • Sifter
  • Zester/Grater
  • Measuring cups and spoons
  • Wire cooling rack
  • Offset spatula or butter knife

Method
 

For the Lemon Blueberry Cake Layers
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
  3. In another medium bowl, cream together the softened unsalted butter and lemon zest with an electric mixer until light and fluffy (about 2-3 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
  6. Gently fold in the fresh blueberries by hand with a spatula.
  7. Divide the batter evenly between the two prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire cooling rack to cool completely.
For the Lemon Syrup
  1. While the cakes are cooling, combine granulated sugar and fresh lemon juice in a small saucepan over medium heat. Stir until the sugar is dissolved and the mixture comes to a gentle simmer. Remove from heat and let cool slightly.
  2. Once the cake layers are completely cool, use a pastry brush to generously brush the tops of both cake layers with the lemon syrup. This adds moisture and extra lemon flavor.
For the Blueberry Filling (Optional)
  1. In a small saucepan, combine 1 cup blueberries, 2 tbsp granulated sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until blueberries begin to burst and release their juices (about 5-7 minutes).
  2. In a small bowl, whisk together cornstarch and water until smooth. Add to the blueberry mixture and stir constantly until thickened, about 1-2 minutes.
  3. Remove from heat and let cool completely before using. The filling will thicken further as it cools.
For the Lemon Cream Cheese Frosting
  1. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy, with no lumps (about 2-3 minutes).
  2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium speed.
  3. Once all the sugar is added and the frosting is smooth, beat in the fresh lemon juice, lemon zest, and vanilla extract. Add a pinch of salt to balance the sweetness.
  4. Beat on medium-high speed for another 1-2 minutes until light and fluffy. Do not overmix, as this can make the frosting too thin.
To Assemble the Lemon Blueberry Cake
  1. Place one cooled cake layer on your serving plate or cake stand. Spread about 1 cup of lemon cream cheese frosting evenly over the top of the first cake layer.
  2. If using, spread the cooled blueberry filling over the frosting, leaving a small border around the edge.
  3. Carefully place the second cake layer on top.
  4. Apply a thin "crumb coat" of frosting all over the cake (top and sides) to trap any loose crumbs. Refrigerate for 15-20 minutes to set the crumb coat.
  5. Once the crumb coat is set, apply the remaining frosting to the top and sides of the cake, decorating as desired.
  6. Garnish with extra fresh blueberries and lemon zest, if desired. Chill before serving.

Notes

Ensure all cold ingredients (butter, eggs, milk, cream cheese) are at room temperature for the best cake texture and frosting consistency. Do not overmix the cake batter after adding flour; this can lead to a tough cake. For best results, chill the cake for at least 30 minutes before slicing, especially if using the blueberry filling. Store leftover cake covered in the refrigerator for up to 3-4 days.