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Moist Lemon Blueberry Layer Cake with Easy Homemade Cream Cheese Frosting

lemon blueberry layer cake - featured image
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A bright and fresh lemon blueberry layer cake with a moist crumb and luscious cream cheese frosting, perfect for celebrations or casual moments.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 minutes)
  • Zest of 2 medium lemons
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry, tossed in 1 tablespoon flour
  • For the cream cheese frosting:
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
  5. Mix in lemon zest and lemon juice until combined.
  6. Add the flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix just until combined after each addition.
  7. Toss blueberries in 1 tablespoon flour, then gently fold into the batter.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto cooling racks and cool completely.
  11. For the frosting, beat cream cheese and butter until smooth and creamy.
  12. Gradually add powdered sugar on low speed to avoid a sugar cloud.
  13. Add lemon zest, lemon juice, and vanilla extract; beat until fluffy.
  14. Assemble cake by spreading frosting on one layer, topping with second layer, and frosting the entire cake.
  15. Chill cake for at least 30 minutes before slicing. Bring to room temperature before serving.

Notes

Toss blueberries in flour before folding to prevent sinking. Use room temperature ingredients for best texture. Gradually add powdered sugar to frosting to avoid powder clouds. Chill frosting if too soft. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For vegan, use dairy-free cream cheese and butter and flax eggs.

Nutrition

Keywords: lemon blueberry cake, cream cheese frosting, layer cake, moist cake, easy dessert, homemade cake, lemon dessert

Find it online: https://lunafeast.com/moist-lemon-blueberry-layer-cake-recipe-easy-homemade-cream-cheese-frosting/