Blueberry Lemon Cake! A perfect blend of zesty lemon, sweet blueberries, and a luscious lemon creme topping. Elevate your dessert experience!

The Best Lemon Blueberry Cake


Lemon Blueberry Cake is a culinary masterpiece, blending the zesty allure of lemons with the sweet juiciness of blueberries. This delightful layered cake not only tantalizes the taste buds but also presents a visual feast. In this culinary journey, we’ll explore the creation of this heavenly dessert, from the tantalizing blueberry filling to the luscious lemon frosting and the artful assembly of layers.

Blueberry Filling

At the heart of this culinary creation lies the Blueberry Filling. This vibrant concoction is a burst of fruity goodness that elevates each bite. The melding of fresh or frozen blueberries with sugar and a hint of lemon juice creates a symphony of flavors. A touch of cornstarch thickens the mixture, ensuring the filling holds its place between the layers, ready to surprise with each slice.


Lemon Cake

The Lemon Cake serves as the canvas for this masterpiece, a foundation of delicate layers infused with the essence of citrus. The combination of all-purpose flour, baking powder, baking soda, and salt provides the ideal structure for the cake. The artistry lies in the incorporation of softened butter, granulated sugar, eggs, lemon zest, lemon juice, and buttermilk. The result is a trio of moist, airy layers that cradle the blueberry filling.

Lemon Frosting

No work of art is complete without the perfect finishing touch, and for this cake, it’s the Lemon Frosting. Uniting the creamy richness of butter with the sweet embrace of powdered sugar, this frosting becomes a canvas for the citrusy dance of fresh lemon juice and zest. The pinch of salt adds a subtle contrast, elevating the frosting to a velvety, delightful consistency that glides over the layers, sealing in the essence of the cake.


Assembling the Lemon Blueberry Cake is akin to arranging the pieces of a puzzle to reveal the full picture. The first layer of lemon cake sets the stage, offering a sturdy yet tender base. A generous layer of lemon frosting follows, creating a smooth foundation for the star – the Blueberry Filling. As the second layer of lemon cake comes into play, the symphony of flavors intensifies. Repeat the process, culminating in a crescendo of taste and texture.

The final layer of lemon frosting wraps the entire creation, a protective embrace preserving the delicate balance of flavors. For those seeking an extra touch, fresh blueberries and a sprinkle of lemon zest provide a visual flourish, a testament to the artistry within.

Expert Tips for Success

  1. Room Temperature Ingredients: Allow butter, eggs, and buttermilk to reach room temperature. This ensures a seamless fusion of ingredients and a smoother batter.
  2. Fresh Lemon Zest: Opt for freshly grated lemon zest to infuse the cake with a vibrant and intense citrus essence.
  3. Even Cake Layers: Achieve uniform layers by either weighing the cake batter or using a measuring cup for precise distribution.
  4. Gentle Mixing: Avoid overmixing the batter to prevent a dense cake. Mix until just combined to maintain a light and fluffy texture.
  5. Smooth Frosting: Use a spatula to achieve a professional finish, creating a smooth and even layer of lemon frosting.


How do you decorate this cake?

The Lemon Blueberry Cake offers a versatile canvas for decoration. Additional fresh blueberries, lemon slices, or even edible flowers can enhance the visual appeal. Let your creativity shine!

Make-ahead and freezing instructions

This culinary creation accommodates a flexible schedule. Bake and freeze the cake layers in advance, prepare the blueberry filling and lemon frosting, and assemble when ready to serve. The fully assembled cake can also be frozen, providing a delectable treat for a later date.

More layer cake recipes to try

For those intrigued by the art of layer cakes, consider exploring other delightful options such as the Raspberry Chocolate Layer Cake or the timeless Classic Vanilla Bean Cake. These recipes promise additional layers of culinary satisfaction.

The lemon Blueberry Cake stands as a testament to the exquisite fusion of citrus and berries. Whether celebrating a special occasion or savoring a weekend indulgence, this cake captivates with each slice. Follow the steps, incorporate the expert tips, and relish in the delightful symphony of flavors. Happy baking!

Blueberry Lemon Cake! A perfect blend of zesty lemon, sweet blueberries, and a luscious lemon creme topping. Elevate your dessert experience!

Lemon Blueberry Cake Recipe

Blueberry Lemon Cake! A perfect blend of zesty lemon, sweet blueberries, and a luscious lemon creme topping. Elevate your dessert experience!
4.50 from 2 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 577 kcal


Blueberry Filling:

  • 4 heaping cups of blueberries fresh or thawed
  • 1 cup of granulated white sugar
  • Juice of 2 lemons

Lemon Cake:

  • 3 cups of all-purpose flour spooned and leveled
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • ½ cup of unsalted butter at room temperature
  • ½ cup of vegetable oil
  • 1 ¾ cups of granulated white sugar
  • 3 large eggs
  • 1 cup of milk
  • ½ cup of freshly squeezed lemon juice
  • 2 teaspoons of vanilla extract
  • 1 tablespoon of lemon zest

Lemon Cream Cheese Frosting:

  • 1 cup of unsalted butter at room temperature
  • 8 oz of cream cheese softened
  • 2 cups of powdered sugar sifted
  • 1-2 tablespoons of freshly squeezed lemon juice


Make the Blueberry Filling:

  • In a medium saucepan, combine all the blueberry filling ingredients and bring to a gentle simmer over medium heat.
  • Cook until the blueberries soften, and the sauce thickens, reducing by ⅓, approximately 5-10 minutes. Stir constantly to ensure even cooking.
  • Remove from heat and allow it to cool to room temperature. The filling will continue to thicken as it cools.

Prepare the Lemon Cake:

  • Preheat the oven to 350°F / 175°C. Line the bottom and sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
  • In a medium bowl, combine the flour, baking powder, and salt. Stir to combine and set aside.
  • In a large mixing bowl, use a stand or handheld mixer fitted with a whisk or paddle attachment to beat the butter, oil, and sugar on medium speed until creamy (about 2 minutes).
  • Add eggs one at a time, mixing until fully incorporated.
  • Alternately add the dry ingredients, milk, dry ingredients, lemon juice, and end with dry ingredients. Stir just until combined.
  • Add vanilla and lemon zest, stirring to combine.
  • Divide the batter equally into the two prepared baking pans. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to retain moisture. Let the cakes cool to room temperature.

Prepare the Lemon Cream Cheese Frosting:

  • In a large mixing bowl, use a handheld or stand mixer with a paddle attachment to whisk butter on medium speed until creamy.
  • Add cream cheese and whisk until smooth and well combined.
  • Sift in powdered sugar, stirring until creamy and fully combined.
  • Add lemon juice, one tablespoon at a time, and stir until smooth and creamy. Adjust the frosting consistency as needed by adding more powdered sugar or lemon juice.

Assemble the Cake:

  • Trim the tops of the cakes to create a flat surface if necessary. Cut each cake horizontally in half.
  • Place one cake layer on a cake stand or serving plate. Spread ¼ of the frosting over the cake, creating a higher edge to contain the blueberry filling.
  • Layer with ⅓ of the blueberry filling where the frosting is lower. Repeat this process two more times.
  • Place the final cake layer on top and lightly frost the outside and sides of the cake with the remaining frosting.
  • Chill the assembled cake in the fridge for 4 hours before serving.
  • Store leftovers in an airtight container in the fridge for up to 4 days.


If you prefer not to craft a blueberry filling but still desire the delightful presence of blueberries within the cake, gently fold in 1 ½ cups of fresh or thawed blueberries. Before folding, toss the blueberries in 1 tablespoon of flour for an even distribution within the batter.
Keyword Lemon Blueberry Cake recipe


9 thoughts on “The Best Lemon Blueberry Cake

  1. In your description of the kemon cake you mention buttermilk, however, in the list of ingredients buttermilk is not listed. “Milk” is listed. Which do I use?

  2. 4 stars
    Brings me straight back to my childhood!!! My mother was an excellent baker!! I’m an excellent cook, she too was & I learned from her at a very early age but when she passed away, her recipes all are lost or someone accidentally threw away 🥺🙈😢😢😢😢 thank you for sharing!!! I really appreciate it more than words can express ❤️

  3. My MIL will love this. She’s severely diabetic and cant have any sugar. I have been experimenting with sugar substitutes like Swerve. So you have any recommendations on how to substitute the sugars for non-sugar products? Is it 1:1, added in same method. Thank you!

    1. Yes, your assumption is correct. In the Lemon Blueberry Cake recipe, both cakes should be cut horizontally in half. This step is essential for creating multiple layers in the cake, allowing you to add the delicious blueberry filling between the layers. I confirm that cutting both cakes in half is part of the assembly process.

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