Bright, fresh, and full of flavor, this Lemon Blueberry Layer Cake is a celebration-worthy dessert. Soft lemon cake layers are folded with juicy blueberries, then stacked with a creamy lemon frosting that ties everything together beautifully.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating blueberries)
Lemon Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2–3 tbsp heavy cream (as needed)
Instructions
Step 1: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a bowl, whisk together the flour, baking powder, and salt.
In another large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and lemon juice.
Step 2: Combine
Add the dry mixture to the wet mixture alternately with buttermilk. Mix until just combined.
Step 3: Add Blueberries
Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Step 4: Bake
Divide the batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the layers cool completely before frosting.
Step 5: Make the Frosting
Beat the butter until creamy. Add powdered sugar gradually, then mix in lemon juice, lemon zest, and enough heavy cream to reach a smooth, spreadable consistency.
Step 6: Assemble
Place the first cake layer on a serving plate and spread with frosting. Repeat with the next layers. Finish by frosting the top and sides.
Chill the cake for 20–30 minutes before slicing for clean cuts.
