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Luscious Lemon Blueberry Layer Cake

This cake is bright, fresh, and soft, pairing tart lemon with sweet blueberries and creamy frosting. Perfect for parties or as a special weekend treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert, Party
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups Blueberries, fresh Use fresh, dry blueberries to avoid extra moisture.
  • 1 whole Lemon, Zest of
  • 3 large Eggs
  • 1/2 cup Lemon juice
  • 2 3/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 1/4 cups Granulated sugar
  • 1 tsp Salt
  • 3 tsp Vanilla
  • 1/2 cup Vegetable oil
  • 1 cup Butter, softened Bring to room temperature for smooth frosting.
  • 1 cup Buttermilk
For the frosting
  • 8 oz Cream cheese Bring to room temperature for smooth frosting.
  • 4 cups Confectioners' sugar
  • 2 tbsp Heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs, lemon zest, vanilla, and lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
  6. Gently fold in the blueberries.
Baking
  1. Divide the batter evenly among the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
Frosting
  1. Beat together the cream cheese, confectioners' sugar, and heavy cream until smooth.
  2. Once the cakes are completely cool, frost the top of one layer, add the second layer, and frost again.
  3. Top with the third layer and finish frosting the top and sides.
  4. Decorate with additional blueberries and lemon slices if desired.

Notes

For storage, cover the cake and refrigerate for up to 4 days. For longer storage, freeze slices in airtight containers for up to 2 months. Thaw in the fridge before serving. Use fresh, dry blueberries, and gently fold them in to avoid breaking.