This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. The soft lemon cake layers are filled with a blueberry sauce filling and an ultra-creamy lemon cream cheese frosting. I provide you with detailed step-by-step photos and a video to make sure you can successfully replicate this recipe every time. By the way, have you tried my cherry cake yet?
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Why You Will Love This Lemon Cake with Blueberry Filling
- Perfect Flavors. Lemon and blueberry are a match made in heaven! The tartness of the lemons is balanced out by the sweetness of tart blueberries.
- Showstopper Cake. A simple combination that really makes an elegant cake that's perfect for all types of occasions. It's perfect as a birthday cake, dinner party, or any other event that calls for cake.
- Bakery Quality Cake Made at Home. This makes a budget-friendly option for a special occasion cake.
Looking for more delicious layer cakes you can make at home? Try this Galaxy Cake or Peanut Butter Chocolate Cake next!
Ingredients You Need
Here's a look at the ingredient highlights for making this lemon blueberry cake recipe. Check the recipe card for the full list and quantities of each.
- Blueberries: You can use fresh or frozen to make the blueberry cake filling. Just be sure if you use frozen you thaw them out in advance and drain off any liquid.
- Sugar: The blueberry filling and lemon cake both use granulated white sugar but you will need powdered sugar for the frosting. It dissolves more easily into the other ingredients ensuring you have a smooth frosting.
- Lemon Juice: Fresh is essential for the filling, the cake, and the lemon frosting. It simply tastes better and you will need the zest for the cake anyway!
- Butter: Use unsalted butter so you have more control over the salt in the cake and frosting. If all you have is salted it will work but you might want to slightly cut back the salt added to the cake.
- Milk: Regular whole milk is ideal but in a pinch, you can also use buttermilk with good results.
- Vegetable Oil: Make sure you use a neutral-flavored vegetable oil. Strongly flavored oils may interfere with the flavor of the cake.
- Cream cheese: You can use either brick-style cream cheese as it is available in the US or the spreadable one as it is available in the UK. The frosting works with both. Just make sure that the cream cheese is softened so that it incorporates well with the butter.
Variations
- Gluten-Free: Swap the all-purpose flour with a gluten-free flour substitute such as Bob's Red Mill 1-to-1 flour. I've tested it with this particular brand and it works well.
- Different Berries: Most berries pair well with the lemon cake so you can easily swap them for blackberries, raspberries, strawberries, or mixed berries.
- Blueberries IN the Cake: If you don’t want to make a blueberry filling but want blueberries in the cake, then fold in 1 ½ cups blueberries (fresh or thawed) tossed in 1 tablespoon of flour right at the end of mixing the cake batter.
Step by Step Video Tutorial
How to Make Lemon Blueberry Cake
Step 1: Make the Blueberry Cake Filling
- Combine the blueberries, sugar, and lemon juice in a saucepan and bring over medium-high heat to a simmer.
- Cook until the blueberries are soft and the sauce has thickened up and is reduced by a third. This will take about 5-10 minutes and you need to stir constantly as it cooks. You can mash the blueberries, puree them, or leave them chunky.
- Remove the blueberry filling from the heat and let it cool to room temperature. It will thicken more as it cools.
Pro Tip: You can use the filling for making homemade pop tarts!
Step 2: Make the Lemon Cake
- Combine the flour, baking powder, and salt in a small bowl and set it aside. Beat the oil, butter, and sugar in a large mixing bowl until it's creamy.
- Add one egg at a time to the batter and mix until combined after adding each one.
- Alternate the flour mixture with the milk and lemon juice. Then add the vanilla and lemon zest and mix just until combined. You can see that the batter is creamy and holds a soft peak.
- Divide the batter into two cake pans equally and spread it evenly. Then bake until a toothpick inserted into the center comes out clean.
Pro Tip: I recommend measuring the weight of the batter to make sure the pans are equally filled. When your cake layers are equal they will bake more evenly in the same amount of time.
- Let the cake cool down for about 10-15 minutes and then remove them from the pans and transfer to a wire rack to cool completely. Then cut each cake layer in half horizontally.
Step 3: Make the Lemon Frosting
- Beat the butter until it is creamy, about 2 minutes.
- Add the cream cheese and mix until it's creamy and combined.
Pro Tip: Please make sure to use room temperature butter for the lemon cream cheese icing because it incorporates much better than cold butter, and the texture of the frosting is creamier.
- Sift in the powdered sugar and mix until creamy and fully combined.
- Add 1-2 tablespoons of freshly squeezed lemon juice. Start with one tablespoon at a time. Add the second if it's too thick.
Pro Tip: The consistency should be creamy but firm enough to frost the cake. If the frosting is too soft, you can add more powdered sugar. If it is too firm, you can add more lemon juice.
Step 4: Assembling the Blueberry Lemon Cake
- Place the first cake layer on a cake turntable, stand, or serving plate, and spread a quarter of the frosting on top.
Pro Tip: The frosting should be higher around the edges so that it holds the blueberry filling inside the cake as shown in the picture below.
- Spread with a third of the blueberry filling into the area where the frosting is lower.
- Repeat the same process two more times. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill the cake for 4 hours in the fridge before serving.
- Decorate the cake as you prefer! Here are some of my favorite ideas!
- Candied lemons and berries. The sour, sticky candied lemons are SO good and fit the cake just perfectly. In my lemon cheesecake post, you find a recipe for candied lemons. These extra 10 minutes are well spent.
- Decorate the cake with edible flowers. I used chamomile.
- You could also whip up some meringue, top it with blueberry sauce, or decorate it with whipped cream.
Expert Tips for Success
- Blueberry Sauce Consistency. Make sure that you cook the blueberry sauce until it has thickened up and is reduced by a third. This takes time, about 5-10 minutes to happen. Once it's reduced the sauce needs to cool completely as it will continue to thicken as it cooks. These two tips will keep your filling from ending up too watery.
- Make Flat Cake Layers. If your cake layers aren't flat after baking, slice off a thin layer from the top to create an even surface. This helps the cake to hold up, makes icing easier, and just looks better.
- Use Room Temperature Ingredients.
- Frosting the Cake. The frosting is just enough to make a naked cake that is thinly frosted. If you prefer more frosting, you will need more frosting. I suggest making 1.5x or 2x the lemon frosting recipe.
- Plan Ahead. You need to give the blueberry filling and the cakes time to cool. I actually prefer to make both the day before so they have time to cook and set. It makes assembling the cake much easier.
- Use the Right Size Pans. We will be splitting the cakes in half in order to make a four-layer cake so 8" pans work best. If all you have are 9" pans I recommend sticking with a two-layer cake as the layers will be too thin if you cut the cakes in half.
Storing Suggestions
- Storing the Cake: I recommend storing leftover blueberry lemon layer cake in an airtight container in the fridge so that it stays fresh for up to 4 days. You can also freeze individual slices on a baking pan lined with parchment paper and then wrap them each in plastic and place them in a container to store. They will last in the freezer for up to two months.
- Prepare the cake layers in advance and freeze: After baking the cake layers, remove the paper and let them cool completely. Then tightly wrap each cake layer in plastic or foil twice. Place the wrapped cakes in freezer bags and remove as much air as possible. Freeze for up to 1 month. For thawing, unwrap the cake layers and let them sit on the counter for about 1-2 hours. Once it is room temperature, you can add the filling, make the lemon frosting recipe, and assemble the cake as described.
- Assembled and decorated cake: After chilling for 3 hours, place the entire Lemon Blueberry Cake in the freezer until it is firm, for about 2 hours. Remove the cake from the freezer and tightly wrap it in plastic foil twice. Make sure that everything is covered. Then wrap two layers of tin foil around until completely covered. It freezes well for up to 2 months. Unwrap the cake and thaw it in the fridge overnight. Eat within 2 days.
Recipe FAQs
If the cake layers didn't rise, it could be that the oven temperature was too low. Be sure to preheat the oven before placing the cake in the oven. It also can be that the baking powder has expired.
If your cake layers are dry and crumbly there are two likely causes, too much flour or overbaking. If you use cups to measure the flour instead of a kitchen scale, please be careful to spoon the flour into the cup and level the flour with the straight side of a knife. This method prevents over packing the cup when scooping. A packed cup of flour is equivalent to 1.5 to 1.75 cups of spooned and leveled flour which is too much flour. To avoid overbaking, set a timer so you don't forget to take the cake out of the oven. Check with a toothpick after 28 minutes. The toothpick should come out clean with a few moist cake crumbs.
Aside from over-baking the batter and not measuring the flour correctly, it's also possible that you over-mixed the batter. Over-mixing can cause too much gluten to develop, causing the cake to rise high in the oven and collapse as soon as you remove it from the oven. This results in a dense and rubbery texture. After you add the flour you want to mix it in on low speed and ONLY until all the ingredients come together.
Yes, you can make cupcakes. Simply scoop the cake batter (maybe make just half of the recipe) into cupcake liners until ¾ full and bake for 15-18 minutes. Check with a toothpick to be sure that they are done.
More Layer Cake Recipes to Try
If you are looking for more showstopper cake recipes for birthdays, anniversaries, and celebrations, you will love the following recipes as well.
If you tried this Blueberry and Lemon Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Lemon Blueberry Cake Recipe
Ingredients
Blueberry filling
- 4 heaping cups blueberries, fresh or thawed
- 1 cup granulated white sugar
- juice of 2 lemons
Lemon cake
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup vegetable oil
- 1 ¾ cups granulated white sugar
- 3 large eggs
- 1 cup milk
- ½ cup freshly squeezed lemon juice
- 2 teaspoon vanilla extract
- 1 tablespoon lemon zest
Lemon cream cheese frosting
- 1 cup unsalted butter, at room temperature
- 8 oz cream cheese, softened
- 2 cups powdered sugar, sifted
- 1-2 tablespoon freshly squeezed lemon juice
Instructions
Make the Blueberry Filling
- In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by ⅓, about 5-10 minutes. Stir constantly.
- Remove from heat and let cool to room temperature. It will thicken as it cools.
Make the Lemon Cake
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
- In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes. Add 1 egg at a time and mix until fully incorporated.
- Alternately add dry ingredients, milk, dry ingredients, lemon juice, and end with dry ingredients. Stir just until combined. Add vanilla and lemon zest and stir to combine.
- Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
Make the Lemon Cream Cheese Frosting
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy. Add cream cheese and whisk until smooth and combined.
- Sift in powdered sugar and stir until well combined and creamy. Add 1 tablespoon lemon juice at a time and stir until smooth and creamy.
- NOTE: The frosting should be creamy but firm enough to frost the cake with an offset spatula. If the frosting is too soft, add more powdered sugar. If the frosting is too firm, add more lemon juice. Watch the video and the pictures above to see the consistency of the frosting.
Assemble the Cake
- Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally.
- Place one cake layer on a cake stand or serving plate. Spread ¼ of the frosting over the cake. The frosting should be higher around the edges that it holds the blueberry filling inside the cake (watch the video and the step-by-step photos for better understanding).
- Layer with ⅓ of the blueberry filling (where the frosting is lower). Repeat two more times.
- Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting.
- Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 4 days.
Notes
You can find the video in the post above. If you don't see a video, please check your browser settings.
Ginger Thompson
OMG! I was in a hurry so I used a box lemon cake mix, but it was absolutley amazing! I will make it from scratch next time. Since it is only the two of us and we couldn't eat it all at once, I sliced it into serving size pieces and froze them individually. This is absolutley heavenly, especially of you only partially thaw it before eating. Incredible. My husband never likes things like this, but he perks up every time I mention making another one.
Kaley
My friends and family are ADDICTED to this recipe. They ask me to make it for their birthday every year. It’s usually gone within a day.
Zdravka Jokovic
It is a great cake. I just love it
Katerina
Excellent
Tammy StGeorge
I receive so many requests for this cake.
Em
Hi there! Would using buttermilk in the cake be ok, as opposed to whole milk? I got tapped at the last minute to make a birthday cake for a get together this weekend and I randomly happen to have buttermilk, but no regular milk! I literally have every other ingredient and would prefer not going to the store lol (but I definitely will if you don’t recommend it). This cake is stunning and exactly the kind the birthday girl will love, so either way I can’t wait to make it <3. Thanks!
Sabine
Hi Em, It's absolutely okay to use buttermilk instead of milk. That sounds great! Happy baking 🙂
Em
Thank GOODNESS! Thank you so much!
Veronica
the lemon and blueberry cake looks amazing and can't wait to make it for my birthday!
Nicole
This is a favorite among my friends and family!! Also, this was the first cake recipe I ever made from scratch and it was easy to follow and turned out so good! Making again (by request) for a friendsgiving. Thanks for the amazing recipe.
Tina
Delicious and mouth watering cake. My new favorite!
Mary
Apologies for posting without actually making the recipes (although I have it pinned and will be doing so), but I wonder if anyone has tried this with blackberries. It just seems that they would be a great choice, too.
Thanks.
Mary
Sabine
You can definitely swap the blueberries for blackberries. Sounds like a delicious combination.