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Lemon Blueberry Layer Cake decorated with fresh blueberries and lemon slices

Lemon Blueberry Layer Cake

A delightful three-layer cake featuring zesty lemon and juicy blueberries, perfect for spring gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter, softened to room temperature Use unsalted butter to control the salt.
  • 1 and 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 6 Tablespoons vegetable oil, canola oil, or avocado oil
  • 4 large eggs, at room temperature Bring to room temperature for best results.
  • 1 Tablespoon pure vanilla extract
  • 3 cups all-purpose flour Spoon and leveled.
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt Omit if using salted butter.
  • 3/4 cup buttermilk, at room temperature Make a quick swap if not available.
  • 2 Tablespoons lemon zest
  • 1/2 cup lemon juice (3–4 lemons), at room temperature
  • 1 and 1/2 cups fresh blueberries Do not use frozen.
Frosting Ingredients
  • 8 ounces full-fat brick cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 and 1/2 cups confectioners’ sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch salt

Method
 

Preparation
  1. Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  2. Beat the butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat until combined, about 2 minutes.
  3. Add the oil and beat until light and creamy, about 3 more minutes. Then add the eggs and vanilla, beating until everything is fully combined.
  4. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients, mixing on low speed just until combined.
  5. Fold in buttermilk, lemon zest, and lemon juice, followed by the blueberries tossed in flour.
  6. Spoon batter evenly into prepared pans and bake for 22–26 minutes or until a toothpick comes out clean. Allow cooling completely before assembling.
Frosting
  1. Beat cream cheese and butter until no lumps remain, about 3 minutes. Gradually add confectioners' sugar, heavy cream, vanilla, and salt.
  2. Beat on high for 3 minutes until creamy.
Assembly
  1. Slice a thin layer off the tops of the cakes for a flat surface. Place 1 layer on the cake stand, cover with frosting, add the second layer and repeat, then top with third layer.
  2. Spread frosting around the sides and top, and decorate with blueberries and lemon garnish if desired. Chill for at least 45 minutes before cutting.

Notes

Chilling the cake before slicing is essential for clean layers. Use a warm serrated knife for smooth cuts.