Blueberry Lemon Layer Cake

A delightful burst of flavor fills the air as you slice through a soft, moist cake layered with creamy frosting and topped with fresh blueberries. This Blueberry Lemon Layer Cake, which takes about an hour to prepare and bake, delivers a perfect balance of sweet and tart, making it an irresistible dessert. The combination of fluffy cake and luscious cream cheese frosting ensures each bite is a heavenly experience.

This recipe is perfect for gatherings, birthdays, or any time you want to impress loved ones with your baking skills. Make it a day ahead and store it in the fridge; the flavors meld beautifully overnight.

Why You’ll Love This Recipe

• The cake is incredibly moist, thanks to the sour cream and milk.
• Fresh blueberries add bursts of flavor in every slice.
• A classic butter and cream cheese frosting complements the cake perfectly.
• The lemon zest provides a refreshing tang that brightens the dessert.

What You’ll Need

Here’s everything you need to create this delicious cake:

For the Cake

• 1 cup salted butter, softened
• 1 1/2 cup sugar
• 2 large eggs
• 3/4 cup sour cream
• 1 cup 2% milk
• 2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup lemon zest (1 large lemon)
• 2 1/2 c. cake flour or 2 1/4 c. all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups fresh or frozen blueberries (don’t thaw if frozen)
• 2 Tablespoons all-purpose or cake flour

For the Frosting

• 1 cup butter, softened
• 8 oz. cream cheese, softened
• 4-5 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Note: Use unsalted butter instead of salted if preferred.

Substitutions & Swaps

• Use Greek yogurt for sour cream.
• Substitute almond extract with extra vanilla.
• Replace cake flour with all-purpose flour.
• Add more powdered sugar for a sweeter frosting.

How to Make It

Follow these easy steps to bake and assemble your cake:

Preheat the oven

Move both of your racks into the center of your oven. Preheat the oven to 350°.

Mix the wet ingredients

In a large bowl, beat the butter and sugar until smooth. Add the eggs, extracts, lemon zest, milk, and sour cream, and blend until smooth.

Combine dry ingredients

Add the dry ingredients to the bowl and beat slowly just until well combined and only a few lumps remain.

Fold in blueberries

In a medium bowl, toss the blueberries with 2 tablespoons of flour. Gently fold the floured blueberries into the cake batter.

Prepare the cake pans

Prepare three 9" round cake pans by coating them in butter. Scoop 1/4 cup flour into one of the pans and shake around to coat. Dump the excess flour into the next pan and repeat until all pans are floured.

Bake the cakes

Scoop 2 cups of batter into each of the floured pans. Place all pans in the oven and bake at 350° for 25-30 minutes, or until edges are just lightly golden and a toothpick inserted in the center comes out clean.

Cool down

Allow the cakes to cool to room temperature.

Make the frosting

Meanwhile, in a large bowl, beat the butter and cream cheese until smooth and fluffy. Add the vanilla and almond extracts and mix until smooth. Gradually add the powdered sugar 1-2 cups at a time, mixing well until desired sweetness is reached.

Release the cakes

Using a butter knife, cut around the edges of the cooled cakes to release them from the pan. Invert each pan onto your hand to gently release the cakes. If necessary, use the butter knife to work around the edges.

Level the cakes

If any cakes are mounded in the center, use a long bread knife to carefully cut the top off so they are flat.

Assemble the cake

Spread a thin layer of plain buttercream on the cake stand. Top with one cake layer and spread a thick layer of frosting over it. Add another layer of cake and repeat until all layers are stacked with frosting.

Crumb coat the cake

Frost the outside of the cake with a thin layer of frosting for a crumb coat. Allow to set for 10 minutes.

Final frosting

Finish the cake with an even thicker layer of frosting. Optionally, top with lemon slices and blueberries.

Serve

Serve and enjoy within 24 hours!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, wrap tightly to maintain moisture.
Reheat: Allow to come to room temperature for best texture.

Tips for Best Results

• Ensure all ingredients are at room temperature for even mixing.
• Gently fold in blueberries to avoid breaking them.
• Use a cake leveler for uniform layers.
• Allow cake layers to cool completely before frosting to prevent melting.

Serving Suggestions

• Pair with a cup of tea or coffee.
• Perfect for birthday parties or celebrations.
• Serve with whipped cream on the side.