This quick and easy Lemon Blueberry Layer Cake comes together in about 40 minutes and is baked in three simple layers for a delightful dessert that your family will love! Switch up the blueberries for whatever berries you have on hand, or toss in some lemon curd for an extra zing, it really is a “clean out the fridge” kind of cake. Perfect for surprise gatherings or just an indulgent weeknight treat!
Ingredients You’ll Need for This Cake
Flour
2 ½ cups All-Purpose Flour
Flour is essential for providing structure to our cake. I prefer using all-purpose flour for its versatility, but if you’re looking for a gluten-free option, a 1:1 gluten-free flour blend will work well in this recipe. Just make sure it has xanthan gum to help with the texture.
Baking Powder
2 ½ teaspoons Baking Powder
Baking powder is our leavening agent, helping our cake rise to fluffy perfection. Stick with fresh baking powder for the best results. And, if you’re in a pinch, you can substitute baking soda by using 1 teaspoon of baking soda along with 5 teaspoons of cream of tartar.
Salt
½ teaspoon Salt
A couple pinches (and trust me, you don’t want to skip this) of salt balances out the sweetness and enhances all the flavors. If you’re watching your sodium intake, feel free to leave this out.
Butter
1 cup Unsalted Butter, softened
Oh, butter… the heart and soul of baking! I like to use unsalted butter so I can control the salt level myself. It gives the cake a rich flavor and tender texture. You can substitute with coconut oil if you like, but it’s just not the same for this delight!
Sugar
2 cups Granulated Sugar
Granulated sugar is our sweet backbone here, creating that delightful softness. If you want a healthier option, you can use coconut sugar or a 1:1 sugar substitute, but just keep in mind it may alter the final cake’s texture slightly.
Eggs
4 Large Eggs
Eggs add moisture and allow the cake to hold its form. I always use large, fresh eggs, but if you’re out, you can use flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water per egg, let sit for 5 mins). Just keep it in mind that the cake might be a bit denser!
Buttermilk
1 cup Buttermilk
Buttermilk lends moisture and acidity, creating a soft crumb and lovely flavor. You can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice, simple fix if you don’t have buttermilk on hand!
Lemon Zest & Juice
Zest and Juice of 1 Large Lemon
Lemon zest and juice bring that bright, refreshing flavor we crave. I always opt for fresh lemons because it’s just so much better, bottled lemon juice doesn’t compare! But, if you’re in a hurry, maybe you’ve got some lemon extract around? You can totally use that too, just use about a teaspoon.
Blueberries
1 ½ cups Blueberries (fresh or frozen)
Fresh or frozen blueberries work well! If you’re using frozen, just toss them in flour before folding them into your batter to prevent them from sinking. Seriously, this is a game-changer! And, honestly? You could totally throw in some raspberries or blackberries instead if those are more your vibe.
Cream Cheese
8 oz Cream Cheese, softened
Cream cheese in our frosting adds rich creaminess and tang. Be sure it’s at room temperature for easy mixing! If you want a lighter option, mascarpone or Greek yogurt can sub in for a unique twist.
Powdered Sugar
3 cups Powdered Sugar
Powdered sugar gives sweetness without the grittiness you’d get from granulated sugar. It’s perfect for frosting! Just make sure you sift it first for a smooth consistency. You can use coconut sugar powdered into a fine powder if needed for a healthier frosting.
Lemon Juice (for Frosting)
2 tablespoons Lemon Juice
A little more lemon juice in the frosting ties everything together! Again, fresh is the way to go, but if that’s not an option, you can use the bottled stuff, just remember it might alter the taste a smidge.
Vanilla Extract
1 teaspoon Vanilla Extract
A splash of vanilla extract elevates the flavor, adding warmth to the frosting. You could use almond extract for a different flavor profile. Just don’t overdo it, less is more here!
Let’s Get Baking!
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Then, grease three 8-inch round cake pans and line their bottoms with parchment paper. This will ensure your layers come out smoothly!Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined — about 30 seconds will do. Just a couple pinches of salt, because you know, it really brings everything together.Cream Butter and Sugar
In a large bowl, beat together the butter and sugar until fluffy (this should take about 3-5 minutes). You want it pale and airy, like clouds, but, you know, sweeter!Add the Eggs
Add the eggs one at a time, mixing well after each addition. The mixture should look light and creamy. Now stir in the lemon zest and juice. You’re going to want to smell that amazing lemony aroma wafting through your kitchen.Combine Wet and Dry Mixtures
Alternately add the dry flour mixture and buttermilk to the creamed mixture in three parts, starting and ending with flour. Yes, it’s a lot of turning, but this is what helps make it so soft! Mix just until combined, don’t overdo it!Fold in Blueberries
Gently fold in the blueberries. This is where the magic happens! If you’re using frozen ones, be gentle so they don’t turn the batter blue. Just enough to distribute them lovingly throughout.Bake the Layers
Divide the batter evenly among the prepared pans, and bake for 25-30 minutes, or until a toothpick comes out clean. You’ll know it’s done when your kitchen smells heavenly.Cool the Cakes
Cool the cakes in the pans for 10 minutes before transferring to wire racks. This step is crucial, trust me, nobody likes crumbly cake!Frosting Time!
For the frosting, beat the cream cheese in a bowl until smooth. Then mix in the powdered sugar, lemon juice, and vanilla extract. You want it creamy and dreamy!Layer and Frost
Once the cakes are completely cool, layer them with frosting in between each layer and around the sides. Don’t forget to garnish with fresh blueberries and lemon zest for a pop of color and flavor!
Why I Adore This Recipe
This is my go-to recipe when I need a crowd-pleasing dessert, it’s comfort food at its finest! The combination of tart lemons and sweet blueberries just makes my heart flutter. I’m a real sucker for creamy frosting, and the subtle tang of the cream cheese elevates this cake to a whole new level. And the best part? You can use whatever you’ve got on hand! Whether it’s leftover berries or that lonely lemon hanging out in your fridge, it’s versatile to the core.
If you loved this cake, be sure to check out my Strawberry Shortcake, Or my Yule Log Cake (Bûche de Noël), or Air Fryer Cinnamon Rolls!
Why This Recipe Works
Quick & Easy
This cake comes together in under 40 minutes after you gather your ingredients! Seriously, it’s a swift process, perfect for when you find out company’s coming over.
Customizable
Love raspberries over blueberries? Go for it! The best part is how adaptable this cake is. You can use whatever berries you have or even mix in some nuts for an added crunch!
Crowd-Pleaser
Who doesn’t love a slice of delicious cake? This Lemon Blueberry Layer Cake is a guaranteed hit with kids and adults alike. It’s fruity, creamy, and absolutely swoon-worthy.
Comfort Food
Every bite is loaded with tons of flavor and delightful texture. It’s like a hug in cake form; making this recipe perfect for birthdays, holidays, or just a cozy weeknight at home.
Make-Ahead Friendly
You can totally bake the layers ahead of time! Just wrap them up in plastic wrap, and keep them in the fridge for up to 3 days, simple and stress-free for any dessert need.
Serving Suggestions
Pair It Up!
Serve it with a dollop of whipped cream on top, maybe add some more fresh blueberries for that gorgeous look. I also love it with a scoop of vanilla ice cream, it just elevates the flavor and makes for a delectable contrast!Storage
This Lemon Blueberry Layer Cake keeps well in the fridge for up to 5 days in an airtight container. Just make sure to separate layers with parchment paper if you have any left-over.Reheat
If you’d like to enjoy it warm (who doesn’t?), pop a slice in the microwave for 15-20 seconds. It’s like enjoying it fresh out of the oven!Freezer Friendly?
Absolutely! Wrap slices or the whole cake in plastic wrap and then aluminum foil to prevent freezer burn. It can stay in the freezer for about 3 months. Just thaw it overnight in the fridge before serving.
With this quick and easy Lemon Blueberry Layer Cake, you’re not just baking, you’re creating memories filled with laughter, sweetness, and lemony goodness. Happy baking!
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