Lemon Blueberry Layer Cake (Printable)

Bright and moist cake layered with fresh blueberries and zesty lemon, topped with creamy lemon frosting.

# What You Need:

→ Cake Batter

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 1/2 cups fresh blueberries
12 - 1 tablespoon all-purpose flour for tossing

→ Lemon Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon vanilla extract
18 - Pinch of salt

→ Decoration

19 - Fresh blueberries
20 - Lemon zest curls
21 - Edible flowers

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until pale and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice until combined.
05 - Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with flour. Mix until just combined.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
07 - Divide batter evenly among the prepared pans. Smooth tops with a spatula.
08 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10 - Beat cream cheese and butter together until smooth. Add powdered sugar, lemon juice, vanilla extract, and salt. Beat until fluffy and spreadable.
11 - Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers and frost the top and sides.
12 - Top with fresh blueberries, lemon zest curls, and edible flowers as desired.

# Top Tips:

01 -
  • The blueberries stay plump and juicy instead of sinking to the bottom—a small trick that makes all the difference.
  • It's tangy enough to feel elegant but still approachable, like a dessert that doesn't take itself too seriously.
  • Three layers mean you can actually see the effort when you slice into it, and people always react like you've done something miraculous.
02 -
  • The flour coating on the blueberries is not optional—without it, they release moisture that creates soggy layers where they've settled.
  • Room temperature ingredients, especially butter, eggs, and milk, actually change how the batter emulsifies; cold ingredients create a broken, grainy mixture that bakes up dense.
03 -
  • Don't open the oven door during baking—every peek drops the temperature and can cause uneven rising or cracks on top.
  • If you're making this for someone with specific tastes, a brush of lemon simple syrup between layers transforms it from bright to almost intensely lemony in the most beautiful way.
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