Name: Blueberry Lemon Layer Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup salted butter; 1 1/2 cup sugar; 2 large eggs; 3/4 cup sour cream; 1 cup 2% milk; 2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/3 cup lemon zest (from 1 large lemon); 2 1/2 cups cake flour or 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1 1/2 teaspoon baking powder; 1 teaspoon salt; 2 cups fresh or frozen blueberries (do not thaw if frozen); 2 Tablespoons all-purpose or cake flour; 1 cup butter; 8 oz. cream cheese; 4–5 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract

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Prepare to fall in love with the Blueberry Lemon Layer Cake, a dessert that perfectly balances tart citrus with sweet, jammy blueberries in every delicious forkful. Imagine tender, buttery cake layers filled with bursts of fresh berries, all hugged by a luscious, tangy cream cheese frosting. This cake is a celebration of bright flavors and stunning colors, making it the star of spring and summer gatherings, brunches, or whenever your heart craves a beautiful treat that’s both joyful and a little fancy.

Ingredients You’ll Need

Blueberry Lemon Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Blueberry Lemon Layer Cake is that it’s built upon simple, easily found ingredients that work in harmony to create a show-stopping dessert. Each one adds its own special touch, from richness to tang or that signature berry pop, ensuring this cake tastes just as gorgeous as it looks.

Salted Butter: Adds incredible moisture and a hint of saltiness, which balances the sweetness of the cake.
Sugar: Sweetens the cake while helping achieve a light, airy texture.
Large Eggs: Bind the ingredients and contribute to a tender crumb.
Sour Cream: Gives the cake extra moisture and a delightful tang that echoes the lemony notes.
2% Milk: Keeps the crumb soft and fluffy without weighing it down.
Vanilla Extract: Adds warmth and depth to both cake and frosting.
Almond Extract: A subtle, aromatic twist that beautifully lifts the flavors.
Lemon Zest: The true star—it infuses the entire cake with fresh, zesty citrus.
Cake Flour or All-Purpose Flour: Cake flour gives an extra-tender crumb, but all-purpose works in a pinch.
Baking Soda & Baking Powder: Leaveners that make the layers rise beautifully.
Salt: Deepens all the other flavors and prevents the cake from tasting flat.
Fresh or Frozen Blueberries: Bursts of fruity flavor and gorgeous color—do not thaw if frozen.
Extra Flour for Blueberries: Tossing the berries in flour prevents them from sinking to the bottom.
Butter (for frosting): Brings creamy richness to the dreamy frosting.
Cream Cheese: Provides signature tang and silkiness to the frosting.
Powdered Sugar: Sweetens and thickens the cream cheese frosting for easy spreading.
Vanilla & Almond Extract (for frosting): Layer in extra dimension and aroma to the finishing touch.

How to Make

Step 1: Prep Your Pans and Oven

Start your adventure by preheating your oven to 350°F. Move both oven racks to the center to ensure even baking. This step makes a big difference—it’ll help those lovely layers bake up golden and uniform. Grease and flour two 8-inch round cake pans so nothing sticks, and you get perfect releases every time.

Step 2: Cream the Butter and Sugar

Using a large mixing bowl, beat the butter and sugar together until the mixture is creamy, pale, and fluffy. This process incorporates air into the batter for a light crumb, so give it a good three-minute whip.

Step 3: Add Eggs, Extracts, Zest, Milk, and Sour Cream

Crack in the eggs one at a time, mixing well after each. Then pour in the vanilla extract, almond extract, and the full amount of luscious lemon zest. Next, add the milk and sour cream. Blend it all until smooth—this is where your Blueberry Lemon Layer Cake starts building its signature flavor and rich texture.

Step 4: Combine Dry Ingredients and Add to Wet

Whisk cake flour (or all-purpose), baking soda, baking powder, and salt in a separate bowl. Gradually mix these dry ingredients into your wet mixture. Take your time and mix just until combined—overworking can lead to a dense cake, but we want tender layers.

Step 5: Fold in Blueberries

In a small bowl, gently toss the blueberries with two tablespoons of flour. This clever trick ensures the berries don’t sink and instead are peppered all throughout your layers. Delicately fold the coated berries into your batter so they stay plump and juicy.

Step 6: Divide and Bake

Evenly pour the batter into your prepared pans and smooth the tops. Bake for 25 to 30 minutes. When a toothpick comes out clean from the center, your cakes are beautifully baked. Cool the cakes in their pans for ten minutes before carefully turning them out onto wire racks to cool completely.

Step 7: Make the Cream Cheese Frosting

For the ultimate finish, beat together butter and cream cheese until utterly smooth and creamy. Add powdered sugar gradually, about a cup at a time, beating well after each addition. Splash in vanilla and almond extract, and continue beating until your frosting is fluffy and irresistible.

Step 8: Assemble and Frost

Once your cake layers are completely cooled (patience pays off here!), place one round on a cake stand, spread a thick layer of cream cheese frosting, then gently set the second layer on top. Slather the top and sides with even more frosting, using swooping motions for a bakery-worthy look.

How to Serve

Garnishes

This cake looks stunning with a crown of fresh blueberries and a generous grate of lemon zest on top. For a little extra wow, add twisted lemon slices or scatter a few edible flowers—the pop of color makes each slice look like a work of art.

Side Dishes

Pair the Blueberry Lemon Layer Cake with a scoop of vanilla bean ice cream or a dollop of whipped cream for extra decadence. A cup of hot Earl Grey tea or an icy glass of lemonade both beautifully complement the citrus and berry notes.

Creative Ways to Present

If you’re in the mood for fun, try serving the cake in individual mason jars, layering cubes of cake with frosting and blueberries for a portable treat. Slice the cake into mini squares for finger-friendly party bites, or garnish each plate with a drizzle of blueberry coulis for an elegant dessert course.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Lemon Layer Cake in an airtight container at room temperature for up to three days, or in the refrigerator for a week. The flavor deepens as it sits, making those second-day slices even more scrumptious.

Freezing

You can freeze the unfrosted cake layers by wrapping them well in plastic wrap and aluminum foil, then storing them for up to three months. Thaw at room temperature, then frost and assemble when ready to serve. If you want to freeze leftover frosted cake, cut it into slices first and wrap individually for easy grab-and-go treats.

Reheating

The Blueberry Lemon Layer Cake is delicious at room temperature, so reheating isn’t usually necessary. If you love a warm slice, pop a piece in the microwave for ten to fifteen seconds just to take the chill off, but don’t overdo it, or the frosting can melt.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in the Blueberry Lemon Layer Cake—just be sure not to thaw them before folding into the batter. This prevents the cake from becoming tinted or soggy.

What if I only have all-purpose flour?

If cake flour isn’t in your pantry, all-purpose flour is a fine substitute—just use slightly less (2 and 1/4 cups) as per the recipe. The cake will still be light and tasty.

Can I make this cake gluten-free?

Yes! Try replacing the flour with a trusted 1:1 gluten-free baking blend. Check that your baking powder and baking soda are also gluten-free for best results.

How do I prevent my blueberries from sinking?

The trick is to toss your blueberries with two tablespoons of flour before adding them to the batter. This coats the berries and helps keep them suspended throughout the cake layers.

What if I prefer a different frosting?

You can easily swap the cream cheese frosting for whipped cream or your favorite buttercream. Both will give the Blueberry Lemon Layer Cake a lighter or sweeter edge, depending on your preference.

Final Thoughts

If you’re craving a dessert that’s bursting with fresh flavors, stunning to look at, and sure to put smiles on everyone’s faces, it’s time to give the Blueberry Lemon Layer Cake a try. With every tender bite filled with fruity blueberries and bright lemon, you’ll see why this cake always makes an occasion feel extra special.