Lemon Blueberry Layer Cake with Zesty Lemon Buttercream

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This Lemon Blueberry Layer Cake with Lemon Buttercream Frosting is a bright, seasonal cake perfect for spring and summer. Three tender, lemon-scented layers are studded with fresh blueberries, then finished with a silky lemon buttercream. The cake is moist, flavorful, and easy to assemble — ideal for holidays, birthdays, or any time you want a special dessert.

About The Recipe

I’m excited to share this cake — it’s one of my favorite spring and summer desserts. If you love lemon and blueberry combinations, this layered cake will impress: bright lemon flavor throughout the sponge, lots of fresh blueberries, and a smooth lemon buttercream that ties it all together.

During testing, the batter worked perfectly in 6-inch pans, creating thick, charming layers that are moist and tender without being overly heavy. The finished cake feels elegant but remains approachable to make.

The result is a cake with thick, even layers that are bursting with berries and lemon flavor. It’s versatile to decorate and makes a lovely centerpiece for any gathering.

Why You’ll Love This Cake

• Makes a manageable 6-inch three-layer cake — just enough to share.
• Bright lemon flavor balanced by plenty of fresh blueberries.
• Simple method and straightforward ingredients.
• Ready in about an hour from start to finish.
• Easy to decorate however you like.
• Perfect for spring and summer celebrations.

Equipment Needed

• Mixing bowls and a whisk
• Hand mixer or stand mixer
• Three 6-inch cake pans
• Cooling rack
• Revolving cake stand and offset spatula for decorating (optional)

Ingredients

(Full ingredient amounts and instructions are listed in the recipe card below.)

For the Cake

• All-purpose flour — provides structure without needing cake flour.
• Baking powder and a touch of baking soda — for reliable rise.
• Lemon zest and fresh lemon juice — for bright citrus flavor.
• Granulated sugar and salted butter — for tenderness and balance.
• Large eggs at room temperature — for stability and lift.
• Sour cream — adds fat and keeps the crumb tender.
• Whole milk — contributes to a moist, even crumb.
• Fresh blueberries — folded into the batter and lightly coated with flour so they don’t sink.

For the Frosting

• Salted butter at room temperature — for a silky, spreadable buttercream.
• Sifted powdered sugar — for a smooth texture.
• Lemon zest and lemon juice — to flavor the buttercream without thinning it too much.

How To Make This Lemon Blueberry Cake

Step 1: Prepare the batter

Whisk the dry ingredients (flour, baking powder, baking soda, and lemon zest) in a bowl. In a small bowl, toss the blueberries with 2 tablespoons of flour to prevent sinking.

Cream butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each. Mix in sour cream, lemon juice, and vanilla until combined. Alternate adding the flour mixture and milk, beginning and ending with the flour. Gently fold in the floured blueberries.

Step 2: Bake

Divide the batter evenly between three prepared 6-inch pans. Bake at 350°F for about 30 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 15–20 minutes, then turn out onto a cooling rack to cool completely.

Step 3: Make the frosting

Beat room-temperature butter with sifted powdered sugar, lemon zest, and lemon juice. Start on low until the sugar is incorporated, then increase speed and beat until the frosting is light and fluffy. Adjust lemon juice to taste, keeping the consistency thick enough to spread.

Step 4: Assemble and frost

Level the cakes if needed. Place the first layer on your cake plate and spread with frosting, then repeat with the second layer and add the third. Frost the outside of the cake, smoothing or decorating as desired.

Tips for Perfect Buttercream

Use room-temperature butter and sift the powdered sugar to avoid lumps. Beat the frosting thoroughly until it’s light, silky, and smooth for the best texture.

Decorating Ideas

This cake is a great canvas for decoration. Try:

• Fresh edible flowers (wrap stems in plastic and remove before serving).
• Piping extra buttercream or coloring it for contrast.
• Seasonal sprinkles for a playful finish.
• Fresh blueberries and candied lemon slices for a classic look.

How To Store

Because the cake is moist, store it covered in the refrigerator for up to 5–6 days. You can also freeze individual cake layers before assembly or freeze slices for up to 2 months.

Substitutions

• Use frozen blueberries if fresh are unavailable.
• Swap unsweetened full-fat Greek yogurt for sour cream.
• To make it vegan: use plant-based butter, an egg replacer (such as aquafaba), vegan sour cream or yogurt, and plant-based milk.

Looking for similar recipes? Try the Lemon Blueberry Loaf Cake, Lemon Blueberry Icebox Cake, Lemon Raspberry Layer Cake, Lemon Pound Cake, or Lemon Poppy Seed Cookies.

Expert Tips

• Coat the blueberries in flour to prevent them from sinking.
• Avoid over-mixing the batter to keep the crumb tender.
• Use a ladle and a scale to divide batter evenly between pans.
• Test doneness with a toothpick or cake tester — it should come out clean.
• Make sure layers are completely cool before assembling.
• Consider a crumb coat for cleaner frosting results.
• Wipe your knife between slices for neat pieces.

When you make this Lemon Blueberry Layer Cake with Lemon Buttercream Frosting, leave a comment and share your results — we love hearing from readers. Tag your photos with #BakersTable if you post on social media!

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