A zesty lemon sponge cake layered with tangy cream cheese frosting, bursting with fresh blueberries and topped with vibrant lemon slices and mint. This refreshing cake is the ultimate showstopper for spring and summer celebrations. With its bold citrus notes and delicate berry sweetness, it’s as beautiful as it is delicious.

Why You’ll Love This Recipe

This lemon blueberry layer cake is a bright, elegant dessert that combines fresh flavors with a soft, tender crumb. The cake’s citrusy aroma and juicy blueberries make it ideal for brunches, birthdays, or garden parties. The cream cheese frosting adds richness without overpowering the lemon, and the natural garnish provides a visually stunning presentation. It’s a bakery-style treat you can easily make at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter, softened
• granulated sugar
• large eggs
• lemon zest
• fresh lemon juice
• vanilla extract
• buttermilk
• fresh blueberries (tossed in flour to prevent sinking)

For the frosting:

• cream cheese, softened
• unsalted butter, softened
• powdered sugar
• vanilla extract
• lemon juice

For garnish:

• lemon slices
• fresh blueberries
• fresh mint leaves

Directions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Then stir in lemon zest, lemon juice, and vanilla extract.
5. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries that have been tossed in flour.
7. Divide the batter evenly among the three prepared pans and smooth the tops.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract and lemon juice until light and fluffy.
11. Assemble the cake by spreading frosting between each layer and then covering the outside of the cake.
12. Decorate the top with lemon slices, blueberries, and fresh mint leaves.

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 30 minutes
Bake time: 30 minutes
Cooling and decorating time: 1 hour
Total time: Approximately 2 hours

Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Lemon Curd Filling: Add a layer of lemon curd between the cake layers for an extra citrus burst.
• Whipped Cream Frosting: Use whipped cream instead of cream cheese frosting for a lighter option.
• Raspberry Substitution: Substitute blueberries with raspberries or a mix of both for variation in flavor and color.
• Single Layer Option: Halve the recipe and make a single 9-inch round cake for a simpler presentation.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days.
Bring to room temperature before serving for the best texture and flavor.
To freeze, wrap individual slices in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
This cake is not suitable for reheating but is delicious served chilled or at room temperature.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter. Toss in flour to prevent bleeding and sinking.

What does tossing blueberries in flour do?

It helps prevent the berries from sinking to the bottom of the cake during baking.

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked up to 2 days in advance and stored wrapped at room temperature or refrigerated.

How do I prevent the cake from being dry?

Be careful not to overbake and measure your ingredients accurately. Buttermilk also helps keep the cake moist.

Can I use lemon extract instead of lemon juice?

Lemon juice provides natural flavor and acidity, but a small amount of lemon extract may be added to intensify flavor.

Can I use a different frosting?

Yes, buttercream or whipped cream can be used if you prefer something lighter or less tangy.

How do I decorate the cake for a special occasion?

Use lemon slices, fresh berries, and mint for a simple look, or add edible flowers for a more elaborate presentation.

Is this cake suitable for a wedding or baby shower?

Yes, it’s elegant and festive, making it perfect for spring and summer events.

Can I bake this in a 9×13-inch pan?

Yes, but adjust the baking time to 35–40 minutes and check for doneness with a toothpick.

What type of cream cheese should I use?

Use full-fat block-style cream cheese for the best texture and flavor in the frosting.

Conclusion

Lemon blueberry layer cake is a delightful combination of bright citrus, sweet berries, and creamy frosting—all in a beautifully layered dessert. Whether you’re celebrating a special occasion or simply embracing seasonal flavors, this cake is sure to impress. With its fresh ingredients and light yet indulgent character, it’s a timeless favorite for spring and summer gatherings.

Print