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Delicious Lemon Blueberry Layer Cake with Easy Homemade Cream Cheese Frosting

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A bright and tangy lemon blueberry layer cake with moist texture and a creamy, slightly tangy cream cheese frosting. Perfect for spring and summer gatherings, this easy recipe uses simple ingredients and yields a crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
  • Zest of 2 medium lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • 8 oz (227g) cream cheese, full-fat, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2 tablespoons (30ml) fresh lemon juice (for frosting)
  • 1 teaspoon (5ml) vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Batter may look curdled, which is normal.
  5. Mix in lemon zest, fresh lemon juice, and vanilla extract until combined.
  6. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  7. Gently fold in fresh blueberries with a spatula, being careful not to crush them.
  8. Divide batter evenly between prepared pans and smooth tops with a spatula.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  11. For frosting, beat cream cheese and softened butter until smooth and creamy.
  12. Gradually add powdered sugar on low speed. Add lemon juice, vanilla extract, and salt. Beat until fluffy and spreadable.
  13. Place one cake layer on serving plate. Spread one-third of frosting evenly on top.
  14. Add second cake layer and cover top and sides with remaining frosting. Smooth or keep rustic as desired.
  15. Chill cake for at least 30 minutes before slicing to set frosting.

Notes

Toss blueberries in a teaspoon of flour before folding to prevent sinking. Use room temperature ingredients for best texture. If frosting is too soft, chill for 10-15 minutes and re-whip. Dark or non-stick pans may bake faster; adjust time accordingly. Can bake layers one at a time if only one pan is available.

Nutrition

Keywords: lemon blueberry cake, cream cheese frosting, layer cake, easy cake recipe, summer dessert, spring dessert, homemade cake

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