Lemon Blueberry Layer Cake

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Lemon layer cake with luscious blueberries sprinkled throughout and a thick cream cheese icing on top. This cake may be made using fresh or frozen blueberries. No need to thaw if using frozen.


1 cup unsalted butter (230g)

1 and 1/4 cup granulated sugar (250g)

1/2 cup (100g) light brown sugar, packed

a dozen big eggs

1 tblsp vanilla extract (pure)

3 cups (354g) all-purpose flour, sifted

1 teaspoon of baking powder

a half teaspoon of salt

1 cup buttermilk (240ml)

2 tblsp lemon zest (optional)

3 medium lemons, 1/2 cup (120ml) lemon juice

1 1/2 cups blueberries, fresh (258g) or frozen (275g), do not thaw

1 tbsp flour (all-purpose)

Frosting with cream cheese:

8 ounces (224g) softened full-fat brick-style cream cheese*

unsalted butter, melted to room temperature 1/2 cup (115g)

3 1/2 cups confectioners’ sugar (420g)

1–2 tbsp (15–30ml) heavy cream*

1 teaspoon vanilla extract (pure)

a pinch of salt


Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease three 9-inch or 8-inch round cake pans (8-inch pans yield thicker cakes), then grease the parchment paper. The cakes are easier to remove from the pans when wrapped in parchment paper.

To make the cake:

  1. Beat the butter on high for 1 minute using a handheld or stand mixer fitted with a paddle attachment.
  2. Add the granulated and brown sugars and beat on medium-high speed for 2-3 minutes or until creamed.
  3. Add the eggs and vanilla extract.
  4. Beat on medium speed for about 2 minutes, or until everything is thoroughly incorporated.
  5. Scrape down the bowl’s edges and bottom as required.

Combine the flour, baking powder, and salt in a large mixing basin. Add the dry ingredients to the wet components one at a time. After 5 seconds on low speed, add the milk, lemon zest, and lemon juice and beat until mixed. Gently mix the blueberries into the batter after tossing them with 1 tablespoon of flour. The batter is thick. Do not over-mix the ingredients. Overmixing will result in a crumb that is tough and thick in texture.

Fill prepared cake pans equally with batter. Bake for 21-25 minutes, or until a toothpick inserted in the middle comes out clean. Cakes 8 inches in diameter will require closer to 25 minutes to bake.) Remove the pan from the oven and cool thoroughly before assembling and icing.

To make the frosting, beat cream cheese and butter together on medium speed for 3 minutes, or until no lumps remain, using a handheld or stand mixer with a paddle attachment. Add confectioners’ sugar, 1 tablespoon cream, vanilla essence, and salt with the mixer on low. Increase the pace to high and continue to beat for 3 minutes. If desired, add 1 additional Tablespoon of cream to thin it down.

First, to assemble and frost the cake cut the tops off the layers using a broad serrated knife to produce a smooth surface. On your cake stand, place one layer. Cover the top of the cake with cream cheese frosting in an even layer. The second layer is topped with extra frosting, followed by the third layer—spread icing over the sides of the cake. The frosting yields a small amount, just enough for a light frost. If desired, top with blueberries or a lemon garnish. If you don’t chill the cake for at least 45 minutes before cutting it, it will break apart as you miss it.

Refrigerate leftover cake in an airtight container for up to 5 days.


Prepare ahead of time and freeze. Prepare the cakes and icing one day ahead of time. Keep the cakes covered and at room temperature. Refrigerate the frosting until ready to use in an airtight container. Because the frosting will be firm after being refrigerated, bring it to room temperature before spreading. (If necessary, thin with a splash of cream or milk.) Cakes can be stored for up to 2 months, then thawed overnight in the refrigerator and brought to room temperature before serving.

Sheet Cake: The batter is ideal for a sheet cake! Put the mixture onto a 1217 inch half sheet/jelly roll pan and bake for 20 minutes, or until well done. It will also fit into a 9×13 inch cake pan. Bake for 40-45 minutes, or until well done.

Bundt Cake: I haven’t tried this as a bundt cake yet, but because it’s one tall layer, it’ll probably be a little heavier than the original layer version. The baking time will be much longer. I also have a recipe for a lemon poppy seed bundt cake. You can omit the poppy seeds and replace them with 1 1/2 cups blueberries. I also have a recipe for lemon berry yoghurt cake. You may use any blueberry.

Cupcakes: Here’s how to make lemon cupcakes. 1 cup of blueberries can be added to the batter and topped with cream cheese icing.

6 Inch Cake: Follow my 6-inch cake baking instructions and use this lemon blueberry cupcake recipe. If needed, ordinary lemons can be substituted for the Meyer lemons used in the cupcakes.

Room temperature eggs are preferred since they blend easily and quickly into the cake mixture, eliminating the possibility of over-mixing (and a thick cake!). Lay the eggs out when you set out the cream cheese/butter for the recipe, or place them in a dish of warm water for 5 minutes before using.

Flour: Be cautious not to use too much flour. The cake will be hefty as a result of this.

Buttermilk: Buttermilk aids in the creation of a moist cake. Use whole milk instead of buttermilk if you don’t have any. Low-fat or non-dairy milks can be used in a pinch, but the cake will not be as rich and moist.

Use brick-style cream cheese instead of cream cheese spread.

For the creamiest texture, heavy cream with 30 per cent or greater milk fat is ideal in frosting. In a pinch, milk will suffice.

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