Introduction

This Lemon Blueberry Cake is a delightful combination of tart citrus and sweet berries, perfect for any occasion. Moist layers are filled and frosted with creamy lemon cream cheese frosting, making it a showstopper dessert that’s as beautiful as it is delicious.

A slice of three-layer yellow cake with visible blueberries baked inside each layer sits on a white plate with a decorative rim. Each cake layer has a light yellow color with juicy, dark purple blueberries spots spread throughout. Between each cake layer and covering the top is a smooth, white creamy frosting. The plate is placed on a deep blue textured cloth on a white marbled surface, with blueberries in a clear bowl and slices of lemon in the background. The overall look is fresh and bright with a soft texture contrast between the cake and frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups + 2 tbsp (374g) all-purpose flour
1 3/4 tsp baking powder

1/4 tsp baking soda
1/2 tsp salt

1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil

1 3/4 cups (362g) sugar
1 tsp vanilla extract
6 tbsp (86g) sour cream

4 large eggs
1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest (about 3 large lemons)

1/4 cup (60ml) buttermilk
1 3/4 cups (about 260g) blueberries
16 oz (452g) cream cheese, room temperature

1 cup (224g) unsalted butter, room temperature
11 cups (1265g) powdered sugar
2 tsp vanilla extract

Lemon slices, for decorating
Blueberries, for decorating

Instructions

Step 1: Prepare three 8-inch cake pans by lining bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat the butter, oil, and sugar on medium speed until light and fluffy, about 1 1/2 to 2 minutes. Don’t rush this step.
Step 4: Add the vanilla extract and sour cream to the butter mixture and mix until well combined.

Step 5: Add the eggs one at a time, mixing just until mostly combined after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 6: Add half of the dry ingredients to the batter and mix until mostly combined.
Step 7: In a small bowl, combine the lemon juice, lemon zest, and buttermilk. Gradually add this mixture to the batter, mixing until well combined.

Step 8: Add the remaining dry ingredients and mix until smooth, scraping the sides of the bowl as needed. Be careful not to overmix.
Step 9: Toss the blueberries with 1/2 tablespoon of flour to prevent sinking. Gently fold the blueberries into the batter.
Step 10: Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.

Step 11: Let the cakes cool in the pans for 2-3 minutes before transferring to wire racks to cool completely.
Step 12: For the frosting, beat the cream cheese and butter together until smooth and creamy.
Step 13: Add half of the powdered sugar and beat until combined and smooth.

Step 14: Mix in the vanilla extract.
Step 15: Add the remaining powdered sugar and beat until smooth, adjusting with more powdered sugar if needed to reach your desired consistency.
Step 16: Level the cake layers by slicing off any domes with a serrated knife if necessary.

Step 17: Place the first cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top.
Step 18: Add the second cake layer and spread another cup of frosting on top.
Step 19: Place the final layer on top and frost the outside of the cake smoothly. To create a lined pattern on the sides, use a 9-inch offset spatula while turning the cake on a turntable from bottom to top.

Step 20: Pipe swirls of frosting on top and decorate with fresh lemon slices and blueberries as desired.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice won’t provide the same freshness.
If fresh blueberries are not in season, frozen blueberries can be used—just toss them in flour to prevent color bleeding.

Sour cream adds moisture and tenderness; if unavailable, plain Greek yogurt is a suitable substitute.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, ensuring it contains xanthan gum.
Add a teaspoon of lemon extract to intensify the lemon flavor in the frosting.

Storage

Store the finished cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be tightly wrapped and frozen for up to 2 months; thaw in the fridge overnight before serving. Reheat slices gently in the microwave if desired.

How to Serve

A smooth, white frosted cake with three visible layers, each separated by thin even white cream filling. The top surface is flat and swirled with white frosting. Around the edge of the top, there are evenly spaced white cream swirls, each topped with a few round dark blue blueberries and a thin bright yellow lemon wedge. At the base of the cake, there is a ring of whole blueberries and lemon slices placed closely together. The cake sits on a white plate with a ruffled edge, against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can make this cake using a hand mixer or by hand with a whisk and strong arms, especially when creaming the butter and sugar. It may take a bit longer to achieve the right texture.

How do I prevent blueberries from sinking to the bottom?

Tossing the blueberries in a small amount of flour before folding them into the batter helps suspend them evenly throughout the cake during baking.