Lemon Blueberry Cake Moist Layers

This Lemon Blueberry Cake is just the thing when you crave the bright flavor of citrus and bursts of juicy berries. Tender lemon layers sandwich a homemade blueberry filling and everything is wrapped in a creamy lemon cream cheese frosting. It is perfect for birthdays or any occasion that calls for a showstopper dessert. I fell in love with this cake the first time I served it at a spring brunch and it has been a family favorite ever since.

I was surprised at how easy it can be to make bakery-worthy cakes at home with just basic ingredients. Every time I bake this cake it brings back memories of cooking with my grandmother who adores all things lemon.

Ingredients

• Blueberries: Fresh or thawed Gives the filling a sweet tangy flavor and lovely color When picking fresh blueberries they should be plump and deep blue with a silvery sheen
• Granulated white sugar: Sweetens the berries and cake layers and balances the tartness Choose fine white sugar for easy mixing
• Lemons: You will need both the zest and juice Use unwaxed lemons with bright skin for best flavor
• All-purpose flour: The structure of the cake Make sure to spoon and level your flour to avoid a dense cake
• Baking powder: The cake’s lift Use fresh baking powder that bubbles in water for best results
• Salt: Balances the flavors and enhances the lemon
• Unsalted butter: Lets you control the salt and adds rich flavor Use good quality European butter if you can
• Vegetable oil: Keeps the cake soft and moist even after refrigerating Use a neutral oil such as canola or sunflower
• Large eggs: Bind and enrich the cake Make sure they are at room temperature to mix evenly
• Milk: The cake’s moisture Whole milk adds the most richness
• Vanilla extract: Boosts depth and warmth Use pure vanilla for the best flavor
• Powdered sugar: Adds sweetness to the frosting Sift before using to avoid lumps
• Cream cheese: Softens and lifts the frosting For smoothest results let it come to room temperature

Step-by-Step Instructions

Make the Blueberry Filling:

Combine blueberries sugar and lemon juice in a saucepan and bring to a simmer over medium heat Stir constantly and cook for 5 to 10 minutes until berries are soft and the sauce has thickened by one third The mixture will continue to thicken as it cools

Cool the Filling:

Remove the saucepan from heat and let the blueberry filling cool completely This ensures it will not melt the frosting

Make the Lemon Cake:

Preheat your oven to 350F or 175C Line the bottom and sides of two 8 inch baking pans with parchment paper for easy removal

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking powder and salt Set aside

Cream Butter Sugar and Oil:

In a large mixing bowl use a stand or hand mixer to beat the butter oil and sugar on medium speed for about two minutes until creamy Add the eggs one at a time mixing well after each

Combine Wet and Dry Ingredients:

Alternate adding the dry ingredients and milk to the bowl in three rounds finishing with dry Add lemon juice vanilla and zest and stir gently until just combined

Bake the Cakes:

Divide the batter evenly between the prepared pans Smooth the tops Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean Let cakes cool fully before assembling

Make the Lemon Cream Cheese Frosting:

In another bowl beat the butter until creamy Add the softened cream cheese and continue to mix until smooth Sift in the powdered sugar and beat until creamy Slowly mix in lemon juice one tablespoon at a time until the frosting is silky and holds its shape

Prepare the Cakes for Assembly:

If needed trim the tops of the cakes for a flat surface Carefully slice each cake in half horizontally so you have four thin layers

Assemble the Cake:

Place one layer on your plate or stand Spread one quarter of the frosting across the layer with a thicker edge to create a border Spoon one third of the blueberry filling in the center spread gently Repeat layering cake frosting and blueberry filling Place the final cake layer on top and frost the top and sides with the remaining frosting

Chill the Cake:

Refrigerate the assembled cake for at least four hours This helps set the frosting and makes slicing easier Store leftovers covered in the fridge

Save

My favorite part is always the creamy lemon cream cheese frosting It is delightfully tangy and pairs so well with the sweet blueberry filling I remember my nephew’s birthday when we had just one slice left—everyone secretly hoped for it at breakfast the next day

Storage Tips

Store leftover cake in the refrigerator covered tightly to keep the flavors fresh You can also freeze the unfilled unfrosted cake layers wrapped in plastic for up to four weeks Thaw layers at room temperature before filling and frosting For leftovers with frosting chill first then wrap slices individually and freeze up to two weeks

Ingredient Substitutions

If you do not have fresh blueberries frozen work just as well If you need a dairy free cake use a good plant based butter and vegan cream cheese Lemon zest can be replaced by lime zest for a twist If you skip making the filling fold 1 and a half cups blueberries tossed in a tablespoon flour into the cake batter before baking

Serving Suggestions

Serve the cake chilled or let it warm slightly at room temperature for a softer crumb Decorate with extra blueberries fresh lemon slices and a dusting of powdered sugar for a pretty finish For an extra treat serve each slice with a scoop of vanilla ice cream or dollop of whipped cream

Why Lemon Blueberry Cake Is Special

Lemon and blueberry is a classic American combination especially in spring and summer desserts These bright flavors represent the best of citrus season paired with summer berries This cake is popular at family gatherings and celebrations because it looks just as good as it tastes My family always debates who gets the biggest slice—no one can resist the burst of blueberry and creamy tang

Recipe FAQs

→ How do I keep the cake layers moist?

Use a combination of butter, oil, and milk, and avoid overbaking to ensure soft, tender layers.

→ Can I use frozen blueberries?

Yes. Thaw before use to prevent excess moisture, both in the filling and when folding into batter.

→ What makes the frosting so creamy?

Cream cheese blended with butter and fresh lemon juice creates a smooth, spreadable consistency.

→ How should I store leftovers?

Keep cake in an airtight container in the fridge for up to 4 days to maintain freshness and flavor.

→ Is it possible to assemble in advance?

Yes, assemble the cake and chill. Flavors meld and the texture improves with a few hours in the fridge.

→ What if I don't want to make blueberry filling?

Fold fresh or thawed blueberries directly into the batter, tossed in flour to avoid sinking.