This Blueberry Lemon Layer Cake is a refreshing and delightful dessert that combines the zesty taste of lemon with the sweet burst of blueberries. The soft, moist cake layers are complemented by a creamy and rich cream cheese frosting, making it perfect for any occasion – from family gatherings to celebrations!

Why You’ll Love This Recipe

This cake offers a delicious blend of flavors with a tangy twist from the lemon and a burst of sweetness from the blueberries. The cake itself is light, fluffy, and perfectly balanced with a creamy cream cheese frosting. It’s visually stunning, thanks to the vibrant blueberries, and provides an irresistible combination of textures. Whether you’re a fan of fruity desserts or simply looking for something new, this cake is sure to impress!

Blueberry Lemon Layer Cake

Ingredients

Cake:

1 cup salted butter
1 1/2 cup sugar
2 large eggs
3/4 cup sour cream
1 cup 2% milk
2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup lemon zest (from 1 large lemon)
2 1/2 cups cake flour or 2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 cups fresh or frozen blueberries (do not thaw if frozen)
2 Tablespoons all-purpose or cake flour

Cream Cheese Frosting:

1 cup butter
8 oz. cream cheese
4-5 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F and move both oven racks to the center.
In a large bowl, beat the butter and sugar together until smooth and creamy.
Add the eggs, vanilla extract, almond extract, lemon zest, milk, and sour cream. Mix until the batter is well-combined and smooth.
In a separate bowl, whisk together the cake flour (or all-purpose flour), baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
In a small bowl, toss the blueberries with 2 tablespoons of flour. Gently fold the blueberries into the cake batter.
Grease and flour two 8-inch round cake pans. Pour the batter evenly into the pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Cream Cheese Frosting:

In a medium bowl, beat the butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla and almond extract, mixing until the frosting is fluffy and smooth.

Servings and Timing

This recipe makes about 12 servings.

Prep time: 25 minutes
Cook time: 25-30 minutes
Total time: 1 hour (including cooling time)

Variations

Fruit: You can swap out the blueberries for other berries, such as raspberries or strawberries, for a different flavor.
Frosting: For a lighter frosting, you could make a whipped cream frosting or a buttercream frosting instead of cream cheese frosting.
Lemon flavor: If you love lemon, feel free to add more lemon zest or a tablespoon of lemon juice to the cake batter for an extra punch of citrus.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.
Reheating: If you prefer your cake slightly warm, you can microwave individual slices for about 15-20 seconds.

FAQs

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.

Can I use frozen blueberries?

Yes, you can use frozen blueberries for this recipe. Just be sure not to thaw them before adding them to the batter.

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour. For every 1 cup of cake flour, use 1 cup of all-purpose flour and remove 2 tablespoons of the flour.

How do I prevent blueberries from sinking in the batter?

Tossing the blueberries in a little bit of flour before folding them into the batter helps to keep them from sinking.

Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time. Just make sure they are completely cooled before storing them in an airtight container. You can frost the cake on the day you plan to serve it.

How can I make the frosting less sweet?

If the cream cheese frosting is too sweet for your taste, you can reduce the amount of powdered sugar slightly or add a pinch of salt to balance the sweetness.

Can I use lemon juice instead of zest?

While lemon juice will give you a more liquidy batter, lemon zest adds a stronger, more intense lemon flavor. However, you can substitute lemon juice if you don’t have zest on hand.

How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

Can I make this cake into cupcakes?

Yes, you can make this cake into cupcakes. The baking time will be shorter, around 18-22 minutes, so keep an eye on them!

Can I use a different frosting?

Absolutely! If you prefer a different frosting, you can use buttercream or whipped cream as an alternative to cream cheese frosting.

Conclusion

This Blueberry Lemon Layer Cake is a delightful treat that brings together the refreshing zest of lemon and the sweetness of blueberries in every bite. The rich, creamy cream cheese frosting ties everything together for a showstopping dessert that’s perfect for any occasion. Whether you’re celebrating a special event or just indulging in something delicious, this cake is sure to become a favorite!