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A vibrant blueberry lemon cake, frosted with light yellow icing and generously topped with fresh blueberries and lemon slices, presented on a decorative blue and white cake stand.
Maryam

Zesty Blueberry Lemon Layer Cake

This delightful blueberry lemon cake features tender, moist lemon-scented layers studded with fresh blueberries, all crowned with a vibrant lemon cream cheese frosting. Perfect for any celebration or a sweet everyday treat.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Lemon Cake Layers
  • 2 1/4 cups All-purpose flour sifted
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter 2 sticks, softened, room temperature
  • 1 3/4 cups Granulated sugar
  • 4 Large eggs room temperature
  • 2 tbsp Lemon zest from 2-3 lemons
  • 1 tsp Vanilla extract
  • 1 cup Buttermilk room temperature
  • 1 1/2 cups Fresh blueberries rinsed and lightly floured
For the Lemon Cream Cheese Frosting
  • 8 oz Cream cheese softened, room temperature
  • 1/2 cup Unsalted butter 1 stick, softened, room temperature
  • 3-4 cups Powdered sugar sifted (adjust to desired sweetness/consistency)
  • 2 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1/2 tsp Vanilla extract
  • Pinch Salt

Equipment

  • 9-inch round cake pans (x2)
  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Zester/Grater
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment Paper
  • Cooling racks

Method
 

For the Blueberry Lemon Cake Layers
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
  6. In a small bowl, lightly toss the fresh blueberries with 1 tablespoon of flour (from the measured flour, or an extra tablespoon if needed). This helps prevent them from sinking.
  7. Gently fold the floured blueberries into the cake batter using a rubber spatula.
  8. Divide the batter evenly between the two prepared cake pans.
  9. Bake for 28-32 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
  10. Remove cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto wire racks to cool completely.
For the Lemon Cream Cheese Frosting
  1. In a large mixing bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer on medium speed until smooth and creamy.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increase to medium-high until light and fluffy.
  3. Beat in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until well combined and smooth. If the frosting is too thick, add a tiny bit more lemon juice or milk; if too thin, add more powdered sugar.
Assembly
  1. Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
  2. Spread about 1/3 of the lemon cream cheese frosting evenly over the top of the first cake layer.
  3. Carefully place the second cake layer on top.
  4. Spread the remaining frosting over the top and sides of the cake.
  5. Garnish with extra lemon zest or fresh blueberries, if desired.

Notes

Ensure all cold ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature for a smooth, emulsified batter and creamy frosting. This is crucial for the cake's texture and the frosting's consistency. The cake tastes even better the next day as the flavors meld. Store covered in the refrigerator for up to 3-4 days.