This lemon blueberry layer cake is one of those desserts that feels bright before you even take a bite. It’s soft, full of citrus flavor, and dotted with juicy berries that burst as you cut through each layer.

I first made this cake years ago and kept coming back to it whenever I wanted something fresh but still comforting. Over time, I adjusted little details to make the crumb lighter and the texture softer without losing that bold lemon personality.

What you get now is a beautifully balanced cake. Moist but not heavy, sweet but not overpowering, and finished with a creamy frosting that ties everything together in the best possible way.

It’s the kind of cake I bake when the weather starts warming up, when friends come over for coffee, or when I just want something cheerful sitting on the counter.

Why This Cake Works So Well

The magic of this cake comes from balance. Lemon brings brightness, blueberries add natural sweetness, and the tender layers keep everything feeling light instead of dense.

I use a mix of butter and oil instead of relying on butter alone. That small change keeps the cake rich while giving it a softer texture that stays moist even the next day.

There’s also a combination of baking powder and baking soda. It helps the cake rise evenly while keeping the flavor clean, never leaving that overly cakey aftertaste.

And the buttermilk is carefully measured so the crumb stays plush without becoming wet or heavy. Every ingredient has a purpose here.

Key Ingredients

• Unsalted butter – Provides structure and richness.
• Vegetable or canola oil – Keeps the crumb soft and moist.
• Granulated sugar – Sweetens without weighing down the cake.
• Light brown sugar – Adds flavor and extra moisture.
• Eggs – Give stability and a tender texture.
• Vanilla extract – Rounds out the citrus notes.
• All-purpose flour – Strong enough to support the berries.
• Baking powder and baking soda – Work together for lift and balance.
• Buttermilk – Creates a soft, tender bite.
• Fresh lemon juice and zest – The heart of the flavor.
• Fresh blueberries – Juicy bursts throughout the cake.

Preparing Your Cake Pans

Grease your pans lightly, line them with parchment rounds, then grease the parchment too. It may seem excessive, but this creates a perfectly nonstick surface.

The cakes release cleanly, the edges stay soft, and you don’t lose any of that golden exterior when turning them out.

I prefer using 8-inch round pans because they create tall, bakery-style layers. If you use 9-inch pans, the cake will still work, just slightly thinner.

How to Make Lemon Blueberry Layer Cake?

1. Cream the Butter and Sugars

Beat the butter until smooth, then add both sugars and mix until fluffy. This step builds the base structure of the cake.

Add the oil and continue beating until the mixture looks light and creamy. This combination gives you both flavor and softness.

2. Add Eggs and Vanilla

Mix in the eggs one at a time so everything emulsifies properly. Then add vanilla for warmth and balance.

Scrape down the bowl so nothing is left unmixed. Even blending helps create a consistent crumb.

3. Combine the Dry Ingredients

Whisk flour, baking powder, baking soda, and salt together separately. This ensures the leavening distributes evenly.

Gradually add the dry ingredients into the wet mixture on low speed. Overmixing at this stage can make the cake tough.

4. Add Buttermilk and Lemon

Pour in the buttermilk, lemon zest, and lemon juice just until combined. The batter will smell incredibly fresh at this point.

It should be thick but smooth. That texture is exactly what you want.

5. Fold in the Blueberries

Toss the berries with a bit of flour, then gently fold them into the batter using a spatula.

Be patient here. Gentle folding keeps the berries intact and prevents streaking.

6. Bake the Layers

Divide the batter evenly between pans and bake at 350°F (177°C) for about 22 to 26 minutes.

The cakes are ready when a toothpick inserted in the center comes out clean. Let them cool completely before assembling.

Making the Cream Cheese Frosting

Beat softened cream cheese and butter together until completely smooth. Take your time so there are no lumps.

Add confectioners’ sugar, a splash of cream, vanilla, and a pinch of salt. Then beat until light and fluffy.

The frosting should be creamy and spreadable, not stiff. It glides onto the cake beautifully without needing complicated techniques.

Assembling the Cake

Level the tops of each cooled layer to create flat surfaces. This keeps the finished cake stable and easy to slice.

Place the first layer on your stand, spread frosting evenly, then repeat with the remaining layers.

Finish with a light coating around the sides and top. This cake doesn’t need heavy frosting to shine.

Decorating Ideas

• Scatter fresh blueberries over the top.
• Add thin lemon slices for a bright finish.
• Sprinkle extra zest for color and aroma.
• Use simple florals if serving for a celebration.

I usually keep it minimal because the cake itself is already beautiful. A little garnish goes a long way.

Texture and Flavor You Can Expect

The crumb is soft and tender with a gentle richness. It holds together well but still feels delicate when you cut into it.

The lemon flavor is noticeable without being sharp. It blends into the sweetness rather than overpowering it.

And every slice has blueberries tucked throughout, adding pockets of juiciness that keep things interesting.

Make-Ahead Tips

You can bake the cake layers a day in advance and keep them covered at room temperature. This actually makes assembly easier.

The frosting can be prepared ahead and refrigerated. Let it soften before using so it spreads smoothly.

Once assembled, the cake should chill for at least 45 minutes before slicing. This helps it hold its shape.

Storage

Store leftovers covered in the refrigerator for up to five days. The flavor deepens slightly, and the texture stays moist.

Bring slices to room temperature before serving so the frosting softens again. It tastes best that way.

Freezing Instructions

You can freeze the unfrosted or frosted cake for up to two months. Wrap it tightly to protect the texture.

Thaw overnight in the refrigerator, then let it come to room temperature before serving.

Simple Variations

This batter also works beautifully as a sheet cake if you want something more casual. Just spread it into a large pan and adjust the baking time.

You can even turn it into cupcakes for gatherings. The flavor stays exactly the same, just in smaller portions.

If you enjoy experimenting, try adding a handful of raspberries alongside the blueberries for a slightly different berry profile.

Helpful Baking Tips

• Use room-temperature ingredients so everything blends smoothly.
• Zest the lemons before juicing them. It’s much easier.
• Do not overmix once the flour is added.
• Let the cakes cool fully before frosting to avoid melting.

These small details make a noticeable difference in the final texture.

Why I Keep Coming Back to This Recipe

Some cakes feel reserved for special occasions. This one doesn’t. It’s elegant enough for celebrations but easygoing enough for a weekend bake.

I love that it tastes fresh, not overly sweet, and that it holds up beautifully whether served right away or the next day.

Most of all, it’s dependable. When I want something that always gets smiles, this is the cake I choose.

Bright lemon, soft layers, creamy frosting, and bursts of blueberry in every bite. It’s simple, joyful baking at its best.