Blueberry-Lemon Layer Cake

This blueberry lemon layer cake, made with triple layers of yellow cake filled with fresh blueberries and enveloped in the perfect lemon cream cheese frosting, is impressive in every way.

A slice of a three layer blueberry lemon cake with cream cheese frosting on a plate with a fork beside it.

Every once in a great while, I whip up a cake that causes people to stop, look, sigh, taste, and then do face-plants. This blueberry-lemon layer cake is one of those desserts. No matter where I serve it–at home, at a potluck, as a birthday cake at a surprise party–people simply stop talking. (Yes, it’s because they’re stuffing their faces, and I take it as the greatest compliment.) And I know the same will happen for you. Even when it’s not peak blueberry season, since the little orbs are available year-round, so you can enjoy this cake any time you wish. Lord knows The One and I have.–David Leite

Blueberry-Lemon Layer Cake

  • Quick Glance
  • (6)
  • 1 H
  • 3 H
  • Serves 12
5/5 - 6 reviews
Print RecipeBuy the  cookbook

Want it? Click it.


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
  • For the blueberry-lemon cake
  • For the lemon-cream cheese frosting


Make the blueberry lemon layer cake

Crank the oven to 350°F (176°C) and position the oven racks in the upper and lower thirds of the oven.

Generously coat three 9-inch (23-cm) cake pans with butter or baking spray. Line the bottoms with parchment paper circles and butter or spray the paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, combine the blueberries and 2 tablespoons of the flour mixture, and toss to coat the blueberries.

In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a good old-fashioned hand mixer), beat the butter on medium speed until creamy, 2 to 3 minutes.

Gradually add the sugar and then the lemon zest and beat until the mixture is light and fluffy, 4 to 5 minutes.

Plop the eggs in, 1 at a time, and beat until incorporated.

Alternate adding the flour mixture and milk to the mixer, starting and ending with the flour. Mix in the vanilla. Gently fold in the blueberries. Divide the batter equally among the pans.

Bake the cake

Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool the cakes in their pans on a wire rack for 10 minutes, then invert them onto the rack, peel off the parchment, and cool completely, about 1 hour more.

Make the lemon-cream cheese frosting

Meanwhile, in a stand mixer fitted with the paddle attachment (or the old-timey way with a bowl and hand mixer), beat the cream cheese, butter, confectioners’ sugar, zest, and salt until fluffy, about 4 minutes. If the frosting is a bit thin, let it sit in the fridge while the cake cools.

Frost and serve the cake

Place a cake layer on a platter or cake stand and evenly spread a heaping 3/4 cup of frosting on top.

Repeat with the second layer and another heaping 3/4 cup of frosting.

Top the stack with the third layer and spread more frosting generously over the top and sides, swirling magnificently.

Refrigerate for at least an hour to help the frosting to set. Take the cake out of the fridge about 30 minutes before serving. Originally published September 7, 2019.

Print RecipeBuy the  cookbook

Want it? Click it.

    How to Make a Two-Layer Blueberry Lemon Cake

    • This stunning cake can easily be made with just two layers in case, like some of us, you have only two and not three cake pans. Simply divide the batter between two 9-inch (23-cm) and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

    • Serve your cake in style

      A round white porcelain plate.

      Set of 4 Eclipse 10″ Porcelain Round Plates, $80 on

    Recipe Testers Reviews

    While we had declared this the "Summer of Pie" in our house, I could not resist this blueberry lemon layer cake recipe. (We had just recently gone blueberry picking in New Hampshire and I have a refrigerator filled with 13 pounds of blueberries.)

    I made the cake and frosting in the afternoon and let the layers cool until the evening. Then I frosted and refrigerated it overnight. When I served it after dinner the next day, my husband, who is not a cake person, gave this a 10 out of 10. I asked if there was anything he thought needed improvement, and he couldn't think of a thing.

    The frosting is FLUFFY in the best possible way. If you love someone and want to show them, I would strongly encourage you to make this cake. Truly, I would say my only criticism would be that there was more frosting than I really needed, and I frosted generously. However if someone wanted to make buttercream rosettes or something, you will have plenty to do that with the existing proportions.

    This is the kind of cake I would serve for any summer special occasion where I want to impress our guests. It’s decadent without being heavy. It’s lemony without overpowering the blueberries. And it tastes like a cake, not a muffin, which was one of my fears when putting it together.

    The blueberries do sink, even with a coating of the flour mixture, meaning you don't get flawless dispersal of berries. But the layers are thin enough that it doesn't really matter. You also don't get a ton of rise in this batter. But the cake still is fluffy. Not sure what alchemy makes that work. But I will not complain.

    I consider this recipe to be incredibly delicious, velvety, and just completely indulgent. These cakes are VERY moist and spongy; getting them off the cooling rack was difficult but I learned that applying parchment paper to the rack before turning the cakes out made it much easier to lift them off it later.

    Other than that, this recipe was straightforward and lovely. This is a rich, dreamy, lemony cake, a bit like muffins but much more fabulous. So happy I had people to share it with! And each one of them totally loved it.

    I used butter instead of baking spray and this worked well. I baked my cakes for 30 minutes each and this yielded beeeautiful, buttery, exquisite layers. I actually served this cake fresh rather than chilled and it sliced beautifully; the frosting wasn’t set per se but it wasn’t sloppy, either. Post-refrigeration, though, the rest of the cake was even easier to slice! Very neat and lovely layers.

    I think you might even get 14 servings out of this rich, decadent cake.

    This blueberry lemon layer cake is beautiful and delicious. Cream cheese frosting is not a fave in my household but everyone raved about this yummy, lemony icing. (Even family visiting from Chile dug this cake, which surprised me. My Chilean family are brutally honest, and usually find cake here in the US to be too dry. Not this time. Éxito total.)

    I refrigerated the cake overnight for a party next day. Took the cake out 2 hours before dessert. Perfect.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Can the cake be baked ahead and frozen? I would like to prep ahead and frost on the day of the birthday party.

      1. Cheryl, we haven’t tried freezing it, but, as with most cakes, this should freeze fairly well. Make sure it is completely cool before freezing, and wrap in several layers of plastic wrap. Thaw at room temperature or in the refrigerator overnight. Let us know how it turns out!

    2. This was a delicious and refreshing summer cake. I made it for my husband’s birthday weeks ago as blueberries were just coming into season and he has requested it again. It kept well in the refrigerator and it has a really nice crumb and the lemon is perfect with the blueberries. I’m wondering if anyone has tried it with raspberries?

      1. Julianna, your cake is stunning! We’re delighted that it was such a hit. We haven’t tried it with raspberries, but if any of our readers have, please let us know! If you try it this way, do let us know how it turns out.

    3. I made this as my own wedding cake- and everyone was obsessed. It looked so elegant and beautiful and was moist and light at the same time. The blueberries and layers make it such a stunning cake.

      1. Congratulations, Rui! The cake is absolutely stunning and we’re so pleased you chose to make it for such a special occasion. Thanks for taking the time to share this with us.

    4. This cake was nothing short of amazing. My family is still talking about it! It’s my new favorite all time cake! Lovely texture, delicious and every bit as good as it looked. Be sure to add the brown sugar and sugar at the same time, we left out the brown sugar and had to fold it in at the end, but it still turned out great!

    5. I made this cake for a brunch I hosted last weekend. Before my guests arrived, I worried that we’d be eating leftover cake all week. By the time the last person left, I was complaining that they didn’t have the decency to at least leave us with something to enjoy the next day. The cake was wonderful – SO moist, the lemon and blueberry flavors presented beautifully and even though I couldn’t be bothered to do much than haphazardly smear the icing on (a cake decorator I am not), it was beautiful. This is definitely on my “show off” recipe list now.

      1. Olivia, no one needs to be a cake decorator to enjoy any cake! (I’ve been known, on occasion, to take alternating mouthfuls of cake and frosting, having been too tired to frost!) So glad you enjoyed this one. It’s one of my faves.

    6. This cake is so well balanced, light and flavorful!!! Everyone loved it. One of my new go to recipes! I’m going to admit to making another batch which I baked in muffin pans so I could have some on my hike (without frosting). While it is true that the cake does not rise as high as some, it is high enough. Every bite has been moist and delicious. Everyone had seconds(or thirds!) ! Love this recipe! Thank you!!!!

    7. I made the cake on the weekend. It was fantastic and everyone raved about it. I loved that it wasn’t overly sweet and that lemon flavor really shines.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish