Lemon Blueberry Cake


Soft lemon cake layers are filled with a blueberry sauce filling and an  ultra-creamy lemon cream cheese frosting!

What You'll Need

Blueberries Granulated white sugar Lemon juice All-purpose flour Eggs Milk Vanilla extract Lemon zest Cream cheese & more!

Combine ingredients in a saucepan. Simmer until blueberries are soft, sauce thickens by ⅓ (5-10 mins). Stir constantly. Remove from heat, cool to thicken.


Blueberry Filling

In a small bowl combine flour, baking powder, and salt & set aside. In a large mixing bowl, beat oil, butter & sugar until creamy.


Lemon Cake

Then add one egg at a time and mix until combined.


Alternate flour mixture, milk, and lemon juice. Add vanilla, lemon zest, and mix until combined. Batter should be creamy  with soft peaks.


Divide the batter into two cake pans equally & spread evenly. Then bake until a toothpick inserted into the center comes out clean.


Cool cake for 10-15 mins, remove from pan, transfer to wire rack to cool. Cut cake layers in half horizontally.


Mix butter until creamy (approx. 2 mins). Add cream cheese and mix until combined.


Lemon Frosting

Sift in powdered sugar, mix until creamy. Add lemon juice gradually for desired consistency. Adjust with more sugar or juice if needed.


Spread ¼ of frosting on first cake layer. Build up edges to hold blueberry filling. Repeat for remaining layers.


Let's Assemble!

Spread with ⅓ of the blueberry filling (where the frosting is lower).


Repeat layering and frosting process. Chill cake for 4 hours before serving.


Lemon Blueberry Cake! 

Enjoy your

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