Lemon Blueberry Layer Cake with Cream Cheese Frosting

Published: February 22, 2026
Jimmy JohnsonJimmy Johnson
Categories: Parties & Events, Dairy, Fruits, Cakes
Tags: Dessert, Summer, Lemon, Cake, Blueberry, Celebration, Layer Cake
A Lemon Blueberry Layer Cake with Cream Cheese Frosting: a two-layer cake with pale yellow lemon sponge, visible fresh blueberries between layers and on top, glossy cream cheese frosting, lemon slices and lemon zest garnish. American-style dessert, rustic yet elegant presentation on a white cake stand, soft natural light, shallow depth of field, ingredients visible: lemons, blueberries, cream cheese, butter. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Lemon Blueberry

This Lemon Blueberry Layer Cake feels like summer wrapped up in a slice — bright lemon sponge spiked with fresh zest, pockets of juicy blueberries, and a tangy-sweet cream cheese frosting that ties it all together. I love how the tartness of the lemon lifts the cake and how the blueberries burst with color and flavor in every bite.

It’s a wonderful cake to bake for a weekend gathering or a special occasion when you want something that looks impressive but is genuinely easy to make. The layers are forgiving, the frosting comes together in minutes, and a short chill makes slicing clean and satisfying.

Ingredients

  • 3 cup All-purpose flour
  • 1 3/4 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt (for batter)
  • 1 cup Unsalted butter, softened
  • 3 pieces Large eggs
  • 1 cup Buttermilk
  • 2 pieces Lemons (zest and juice)
  • 2 tsp Vanilla extract
  • 2 cup Fresh blueberries
  • 8 oz Cream cheese, softened
  • 1/2 cup Unsalted butter (for frosting), softened
  • 3 1/2 cup Powdered sugar
  • 1/4 tsp Salt (for frosting)
  • 1/2 cup Blueberries (for garnish)

Instructions

  1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment; lightly flour the pans and tap out excess.

  2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

  4. Add the eggs one at a time, beating well after each. Stir in the lemon zest from the 2 lemons and the vanilla extract.

  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined. Stir in the lemon juice (about 2–3 tbsp) from the lemons.

  6. Toss the blueberries with a tablespoon of flour to prevent sinking, then gently fold them into the batter.

  7. Divide the batter evenly between the prepared pans and smooth the tops. Bake 25–30 minutes, until a toothpick comes out clean and the tops spring back gently.

  8. Let the cakes cool in the pans 10 minutes, then turn out onto wire racks to cool completely before frosting.

  9. Make the frosting: beat the cream cheese and softened butter together until smooth. Gradually add the powdered sugar, then mix in the salt and a teaspoon of lemon zest and 1 tbsp lemon juice; beat until fluffy and spreadable.

  10. If the cake tops have domed, level them with a serrated knife. Place one layer on your serving plate, spread a generous layer of frosting, then top with the second cake layer.

  11. Crumb-coat the cake with a thin layer of frosting and chill 20 minutes, then finish by applying a smooth final coat. Garnish with the reserved blueberries and a little extra lemon zest.

  12. Chill the cake 30 minutes to set the frosting for cleaner slices. Slice with a sharp knife wiped between cuts and serve at room temperature.

Tips & Notes

  • Room-temperature eggs and butter give a silkier batter and better rise—take them out 30–60 minutes before baking.
  • Tossing blueberries in a little flour keeps them suspended in the batter instead of sinking to the bottom.
  • If your frosting feels too soft, chill it briefly and then re-whip to regain structure before finishing the cake.
  • For even layers, weigh the pans of batter or use a kitchen scale to divide the batter exactly.
  • You can use frozen blueberries without thawing—add them straight from frozen and toss in flour to prevent color bleed.