This lemon blueberry layer cake is better than ever—packed with sunshine-sweet flavor and juicy berries in every bite. The tender, moist crumb balances perfectly with a bright, zesty lemon kick, all topped with a rich, creamy cream cheese frosting. It’s a fresh, luscious dessert that’s just right for spring and summer.
I first shared this recipe back in 2014 but made a few small tweaks to create a lighter, softer cake without losing any of that amazing flavor.
Lemon Blueberry Layer Cake with Cream Cheese Frosting
This cake has become one of my go-to spring and Easter desserts—and for good reason. It’s bursting with bold lemon flavor, loaded with blueberries in every bite, has a perfectly tender crumb, and is finished with a tangy cream cheese frosting that brings it all together.
Originally, I published the recipe in 2014, but over the years, feedback was mixed. While many loved the flavor and denser texture, others found it a bit too heavy.
When I notice a pattern in reviews pointing out the same issue, I revisit the recipe and tweak it until the problem’s fixed. After testing different versions, my team and I landed on three small changes that made a huge difference in texture. The result? A lighter, softer crumb—with all the same delicious flavor.
The updated recipe is below, with the original version in the Notes (just in case you preferred it!).
One reader, Jen, shared: “Love the updated recipe! I’ve been making this cake for years—it was a bit dense but still great. It’s a birthday favorite among my friends and family. The new version is lighter and softer but keeps that perfect flavor. Thanks for the upgrade, just in time for my husband’s 40th! ★★★★★”
3 Small Tweaks = Big Improvements
- Swap in some oil: The original recipe used 1 cup of butter. While creaming butter with sugar gives cakes a soft, airy base, too much butter can weigh things down when combined with other heavy ingredients (like buttermilk, flour, and eggs). I cut the butter to ½ cup and added 6 Tablespoons of oil instead—not a 1:1 swap, since we didn’t want extra liquid.
- Add baking soda: The cake originally had 1 Tablespoon of baking powder, which wasn’t ideal for its dense texture. Instead of increasing baking powder (which can leave a chemical taste), I added some baking soda. The combo of both boosts rise and flavor.
- Reduce buttermilk slightly: I scaled back the buttermilk to ¾ cup (from 1 cup). The cake stays super moist without feeling heavy or soggy.
Key Ingredients in Lemon Blueberry Cake
- Granulated & brown sugar: A mix of both—brown sugar adds moisture and depth, while white sugar keeps things sweet without weighing it down.
- Eggs: 4 eggs give structure, lift, and richness.
- Buttermilk: It keeps the cake tender and moist. No buttermilk? Whole milk works fine—no other adjustments needed, since the lemon juice and brown sugar provide enough acid for the baking soda.
- Fresh lemons: Use both juice and zest for maximum flavor. A citrus juicer and zester come in handy here!
- All-purpose flour: Skip cake flour—it’s too light to support the butter, oil, buttermilk, and blueberries.
- Fresh blueberries: I highly recommend fresh over frozen. Frozen berries release too much moisture, making the cake dense.
Bonus: The blueberries don’t sink to the bottom! Why? The batter is thick. Thin batters let heavy add-ins drop, but here, they stay put. Still, toss the berries in a little flour for extra insurance.
For best results, use 8-inch round cake pans—they give thick, tall layers. 9-inch pans work in a pinch, but the layers will be thinner.
Use Parchment Paper Rounds for Cakes
I always line my cake pans with parchment rounds—whether I’m making a simple 1-layer cake or a towering 9-layer one. Pre-cut rounds are convenient, but tracing and cutting your own works just as well (and fits any pan size—6-inch, 8-inch, or 9-inch).
Lightly grease the pan with butter or nonstick spray, place the parchment inside, and grease the parchment too. Double-greasing ensures nothing sticks—the cake releases easily, and the parchment won’t cling.
After baking and cooling, level the cake tops with a cake leveler or serrated knife for a flat, stable base. Need help assembling? Check out my how to assemble and decorate a layer cake video and tutorial.
Cream Cheese Frosting
This silky, creamy frosting tastes like spreadable cheesecake—the perfect finish for this lemony cake!
It’s light and easy to spread. I use a large flat icing spatula for smooth layers and frosting.
Crumb coat? You can do one, but it’s not necessary—the cake isn’t overly crumbly, and the frosting is soft enough to handle it.
Decorate with blueberries, lemon zest, lemon slices, flowers, coconut—whatever you like!
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