Introduction

This Lemon Blueberry Cake with Lemon Cream Cheese Buttercream is a bright, flavorful dessert perfect for spring and summer gatherings. Moist layers studded with fresh blueberries are paired with a tangy, creamy frosting for a delightful finish.

A three-layer round cake is covered smoothly with white frosting, with visible blueberries baked inside each pale yellow sponge layer. Between each cake layer is a thick band of white cream filling. The top edge of the cake is decorated with evenly spaced swirls of white frosting, each topped with a fresh blueberry and a small triangular lemon slice. A woman's hand with lavender-painted nails is lifting one slice from the cake, showing the inside layers clearly. The cake sits on a white marble cake stand with a wooden base, placed on a white marbled surface with a yellow cloth and fresh lemon halves in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Cups (265g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 Cup (120ml) whole milk, room temperature
1/3 Cup (80ml) lemon juice (from 3-4 medium lemons)
1 Tbsp lemon zest (from 1 medium lemon)
1 1/2 Cups (300g) granulated sugar
1/3 Cup (75g) unsalted butter, room temperature
1/4 Cup (60ml) vegetable oil
3 large eggs, room temperature
2 tsp pure vanilla extract
1 Cup (135g) fresh blueberries, divided
2 tsp all-purpose flour (for coating the blueberries)
3/4 Cups (170g) unsalted butter, room temperature (for frosting)
6 Cups (720g) powdered sugar
2 tsp lemon juice (for frosting)
12 Oz (339g) full-fat brick-style cream cheese, room temperature (NOT the spread)
Pinch of salt, or to taste
Fresh blueberries and lemon slices (for garnish)

Instructions

Step 1: Preheat the oven to 350ºF (177ºC). Prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and lining the bottoms with parchment paper circles.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate liquid measuring cup, whisk the milk and lemon juice together and set aside.
Step 3: Using a stand mixer with the paddle attachment, mix the granulated sugar and lemon zest on medium speed for about 1 minute until fragrant. Add the butter and beat until light and fluffy, about 2 minutes.
Step 4: Add the vegetable oil and beat until combined and creamy, about 3 minutes. Scrape down the bowl as needed.
Step 5: With mixer on low, add the eggs one at a time, mixing until combined. Add vanilla and increase speed to medium; beat for 1 minute.
Step 6: Turn off the mixer and add the flour mixture all at once. Mix on low until just combined. Slowly pour in the lemon milk mixture and mix for about 30 seconds until combined.
Step 7: Toss blueberries with 2 tsp flour. Reserve about one-third of blueberries; fold the rest gently into the batter. Divide the batter evenly into prepared pans.
Step 8: Distribute the reserved blueberries evenly on top of the batter in the pans, pressing them gently into the surface.
Step 9: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
Step 10: For the frosting, beat butter on medium-high speed until light and creamy, about 5 minutes, scraping down the bowl as needed.
Step 11: Add one-third of the powdered sugar and mix on low until combined. Add lemon juice and continue mixing on low. Add remaining powdered sugar and mix until combined; it may look thick.
Step 12: Add cream cheese and salt, then beat on medium speed for 2-3 minutes until smooth and lump-free, scraping down sides as needed.
Step 13: Once cakes are cooled, level the tops if needed. Fill and stack layers with frosting. Apply a crumb coat of frosting and refrigerate for at least 30 minutes to firm up.
Step 14: Frost the cake with a semi-naked finish using more frosting. Use a piping bag fitted with Wilton Tip 4B to pipe a braided border around the top edge. Garnish with fresh blueberries and lemon slices.

Tips & Variations

Coating blueberries with flour prevents them from sinking in the batter, ensuring even distribution.
Use brick-style cream cheese for frosting; it gives a better texture than spreadable varieties.
For a dairy-free version, substitute milk and butter with plant-based alternatives and cream cheese with vegan cream cheese.
Try adding a teaspoon of almond extract for a subtle nutty note that complements lemon and blueberry.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before frosting or serving.

How to Serve

A slice of three-layer blueberry cake is shown on a white plate, placed on a white marbled texture surface with a yellow cloth nearby. The cake layers are light yellow with soft crumb texture, each layer containing dark purple blueberries that add a splash of color. Between the cake layers and on top, there is a smooth, creamy white frosting. A small lemon wedge is placed next to the cake slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but make sure to thaw and drain them well before coating with flour and adding to the batter. Frozen berries may release extra moisture, which can affect the cake texture.

What is the best way to level the cake layers?

Use a long serrated knife or a cake leveler to trim the domed tops off the cake layers, creating a flat surface for easier stacking and an even cake.