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–+ servings
A tall lemon blueberry layer cake frosted with creamy cream cheese frosting, topped with fresh blueberries and lemon slices, displayed on a white cake stand.

Sunny Lemon Blueberry Layer Cake

A bright, tender cake layered with juicy blueberries and finished with silky cream cheese frosting for a refreshing, cheerful treat.
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Prep Time 35 minutes
Cook Time 25 minutes
cooling time 2 hours
Total Time 3 hours
Servings: 12
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup 113 g unsalted butter (softened to room temperature)
  • 1 ¼ cups 250 g granulated sugar (for sweetness and structure)
  • ½ cup 100 g packed light brown sugar (adds moisture and depth)
  • 6 tablespoon 90 ml vegetable oil (or canola/avocado oil for tender crumb)
  • 4 large eggs room temperature for better mixing
  • 1 tablespoon pure vanilla extract for aroma and flavor enhancement
  • 3 cups 375 g all-purpose flour (spooned & leveled, sturdy for layers)
  • 2 teaspoon baking powder for lift
  • ½ teaspoon baking soda to react with lemon for extra rise
  • ½ teaspoon salt balances sweetness
  • ¾ cup 180 ml buttermilk (room temperature, keeps cake moist)
  • 2 tablespoon lemon zest freshly grated for citrus brightness
  • ½ cup 120 ml lemon juice (from 3–4 lemons, freshly squeezed)
  • 1 ½ cups 210 g fresh blueberries (avoid frozen to prevent excess moisture)
  • 1 tablespoon all-purpose flour to coat berries and prevent sinking
  • Cream Cheese Frosting
  • 8 oz 226 g full-fat cream cheese (brick style, softened)
  • ½ cup 113 g unsalted butter (softened to room temperature)
  • 3 ½ cups 420 g confectioners’ sugar (sifted for smooth frosting)
  • 1 tablespoon 15 ml heavy cream (optional, for spreadability)
  • 1 teaspoon pure vanilla extract for flavor depth
  • Pinch of salt to balance sweetness

Equipment

  • 3 8-inch round cake pans Greased and lined with parchment paper for easy cake release
  • 1 Parchment paper rounds To line cake pans and prevent sticking
  • 1 Handheld or stand mixer with paddle attachment For creaming butter, sugar, and mixing batter
  • 1 Large mixing bowls and whisk For combining dry ingredients and folding in berries
  • 1 Cake leveler or large serrated knife To create flat cake tops for even layering
  • 1 Cake turntable, cake stand, or large serving plate For easy frosting and assembly
  • 2 Straight and offset icing spatulas For spreading frosting smoothly
  • 1 Citrus juicer and zester To extract lemon juice and zest
  • 1 Cake carrier for storage To transport or store the finished cake

Method
 

  1. Preheat your oven to 350°F (177°C) and prepare the cake pans by greasing and lining with parchment rounds, then greasing the parchment.
  2. Using a stand or handheld mixer with a paddle attachment, cream butter until smooth, about 1 minute.
  3. Add granulated and brown sugars to the butter and mix on medium-high until fully combined, about 2 minutes.
  4. Mix in the oil until light and creamy, about 3 minutes.
  5. Beat in the eggs and vanilla on medium speed until completely combined, about 1 minute, scraping the bowl as needed.
  6. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  7. Add dry ingredients to the wet mixture, then beat on low just until combined. Mix in buttermilk, lemon zest, and lemon juice until evenly blended.
  8. Toss blueberries with 1 tablespoon flour and fold gently into the batter. Do not overmix.
  9. Divide batter evenly into prepared pans and bake for 22–26 minutes, or until a toothpick comes out clean. Allow cakes to cool completely before frosting.
  10. For frosting, beat cream cheese and butter on medium speed until smooth and lump-free, about 3 minutes.
  11. Add confectioners’ sugar, heavy cream, vanilla, and salt; mix on low, then increase to high for 3 minutes until fluffy.
  12. Trim the cake tops for a flat surface. Place one layer on a cake stand, spread frosting evenly, add second layer, more frosting, then the third layer, covering top and sides. Decorate with blueberries or lemon zest.
  13. Chill the frosted cake for at least 45 minutes before slicing. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving: 120gCalories: 420kcalCarbohydrates: 58gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 220mgPotassium: 120mgFiber: 2gSugar: 36gVitamin A: 800IUVitamin C: 8mgCalcium: 60mgIron: 1.5mg

Notes

This light, zesty cake is perfect for sunny gatherings or a cheerful dessert centerpiece. Fresh blueberries burst with flavor in every bite, and the smooth cream cheese frosting ties it all together beautifully.

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