Chef Amanda Foster - Cake Decorating Specialist
👨‍🍳 Cake Expert

Recipe by Mitchell

🎓 Professional Pastry Chef ⏰ 15+ Years Experience 🍽️ Layer Cake Specialist

❤️ My Recipe Story

"This lemon blueberry layer cake was inspired by summer mornings at my grandmother's house, where we'd pick fresh blueberries and she'd bake the most incredible lemon cakes. The combination of tart lemon and sweet berries creates the perfect balance of flavors."

Amanda specializes in creating stunning layer cakes with perfect texture and flavor balance. Her expertise in combining fresh fruits with complementary flavors has made her cakes sought-after for special celebrations.

View All Mitchell's Recipes →
Beautiful two-layer lemon blueberry cake with white cream cheese frosting, decorated with fresh blueberries and lemon zest, slice cut to show moist interior with berries

Creating the Perfect Lemon Cake Base

The secret to an incredibly moist lemon cake lies in the combination of buttermilk and oil along with butter. The buttermilk provides tanginess and tenderness, while the oil ensures the cake stays moist for days. Fresh lemon juice and zest are essential - they provide bright, natural lemon flavor that can't be replicated with extracts.

Proper mixing technique is crucial for a tender crumb. Cream the butter and sugar thoroughly to incorporate air, but once you add the flour, mix just until combined. Overmixing develops the gluten and results in a tough cake instead of the light, fluffy texture we're after.

💡 Professional Tip

Toss blueberries in flour before folding into batter - this prevents them from sinking to the bottom during baking and ensures even distribution throughout the cake.

Frequently Asked Questions

Yes, but don't thaw them first. Toss frozen blueberries in flour and fold directly into batter to prevent color bleeding and excess moisture.

Grease pans thoroughly with butter, dust with flour, and tap out excess. You can also line the bottom with parchment paper for extra insurance.

Yes! Unfrosted cake layers can be wrapped and stored for 2 days at room temperature or frozen for up to 3 months. Frosted cake keeps for 3 days in the refrigerator.

This usually happens from overmixing the batter once flour is added, or using ingredients that aren't at room temperature. Mix gently and ensure eggs and buttermilk are room temperature.

Fresh lemon juice gives much better flavor, but bottled can work in a pinch. Never substitute the lemon zest though - it provides essential oils that bottled juice lacks.

Ensure cream cheese and butter are completely softened (not melted). Beat them together first until smooth, then gradually add powdered sugar and beat until fluffy.

Use a long serrated knife to level the tops of cooled cake layers. This ensures even stacking and professional-looking results.

Cover and refrigerate for up to 4 days. Bring to room temperature 30 minutes before serving for best flavor and texture.

Recipe Troubleshooting Guide

✅

Sunken Center

Problem: Cake center sinks or collapses

Solution: Don't overmix batter, ensure oven temperature is accurate, and don't open oven door during first 20 minutes of baking.

✅

Dry Cake

Problem: Cake turns out dry instead of moist

Solution: Don't overbake - check with toothpick at minimum time. Ensure you're measuring flour correctly (spoon and level) and ingredients are room temperature.

✅

Blueberries Sink

Problem: All blueberries sink to bottom of cake

Prevention: Toss berries in flour before folding in, don't overmix batter, and ensure batter is thick enough to support the berries.

✅

Frosting Too Soft

Problem: Frosting won't hold its shape

Recovery: Chill frosting for 30 minutes, ensure cream cheese wasn't too warm, or add more powdered sugar gradually until desired consistency.

✅

Uneven Layers

Problem: Cake layers bake unevenly

Prevention: Rotate pans halfway through baking, ensure oven racks are centered, and check that pans are the same size and material.

✅

Flavor Balance Issues

Too Sweet: Add more lemon juice to frosting or a pinch of salt to balance sweetness

Too Salty: Add more powdered sugar to frosting or vanilla to cake batter

Bland: Increase lemon zest and juice, ensure using fresh lemons for maximum flavor

Ingredients for lemon blueberry cake including fresh lemons, blueberries, flour, eggs, butter, and cream cheese arranged on a white marble countertop

Selecting the Best Ingredients

Fresh, quality ingredients make all the difference in this cake. Choose firm, plump blueberries that are deep blue in color - avoid any that are soft or wrinkled. Fresh lemons should feel heavy for their size and have bright, unblemished skin that's rich in aromatic oils.

Room temperature ingredients are crucial for proper mixing and texture. Take eggs, butter, cream cheese, and buttermilk out of the refrigerator 1-2 hours before baking. This ensures they combine smoothly and create the light, tender crumb that makes this cake exceptional.

Essential Ingredient Notes

  • Fresh Lemons: Choose organic lemons when possible since you'll be using the zest. Wash thoroughly before zesting to remove any wax coating.
  • Blueberries: Look for berries that are uniform in size for even distribution. Smaller berries work better than large ones in cake batter.
  • Buttermilk: If you don't have buttermilk, make your own by adding 1 tablespoon lemon juice to 1 cup milk and letting it sit for 5 minutes.
Two golden-brown lemon blueberry cake layers cooling on wire racks, showing perfectly risen cakes with blueberries visible throughout

Mastering the Assembly Technique

Proper cake assembly is key to a beautiful finished product. Ensure cake layers are completely cool before frosting - warm cake will melt the frosting and create a messy result. Level the cake tops with a serrated knife for professional-looking layers that stack evenly.

Apply frosting in thin, even layers, starting with a crumb coat to seal in any loose crumbs. Chill the cake for 30 minutes between the crumb coat and final frosting layer for the cleanest, most professional appearance.

Perfect Frosting Application

Start with a thin crumb coat, chill, then apply final frosting layer. Use an offset spatula for smooth sides and top, working from bottom to top in long, even strokes.

Lemon Blueberry Layer Cake

Prep 45 min
Cook 25 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Cake

  • 225g cream cheese, softened
    Must be completely softened
  • 115g butter, softened
    Room temperature for smooth mixing
  • 500g powdered sugar
    Sift for smoothest frosting
  • 15ml lemon juice
    Fresh squeezed for best flavor
  • 5ml lemon zest
    Adds bright citrus flavor
  • Extra blueberries
    For beautiful decoration

For the Frosting

  • 300g all-purpose flour
    Spoon and level for accuracy
  • 400g granulated sugar
    Creates tender, moist crumb
  • 115g unsalted butter, softened
    Room temperature for proper creaming
  • 240ml buttermilk
    Provides tang and tenderness
  • 3 large eggs
    Room temperature for best mixing
  • 60ml fresh lemon juice
    Essential for bright lemon flavor
  • 200g fresh blueberries
    Toss in flour before adding

Instructions

  1. Prepare Cake Layers

    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans. In a large bowl, cream butter and sugar until light and fluffy, about 4 minutes. Beat in eggs one at a time, then add oil, lemon juice, lemon zest, and vanilla.

  2. Mix Dry Ingredients

    In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with flour mixture.

  3. Add Blueberries

    Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold coated blueberries into batter until evenly distributed.

  4. Bake the Cakes

    Divide batter evenly between prepared pans. Bake for 23-25 minutes or until a toothpick inserted in center comes out clean or with just a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks.

  5. Make Frosting and Assemble

    Beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice and zest. Beat until fluffy. Once cakes are completely cool, place one layer on serving plate, spread frosting on top, add second layer, and frost entire cake. Decorate with fresh blueberries.

Recipe Notes & Tips

Make-Ahead Tips

Cake layers can be baked 1 day ahead and stored wrapped at room temperature, or frozen for up to 3 months. Assembled cake keeps covered in refrigerator for up to 3 days.

Serving Suggestions

This cake is perfect for spring and summer celebrations. Serve with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar for extra elegance.

Flavor Variations

Try substituting raspberries or blackberries for blueberries, or add a layer of lemon curd between the cake layers for extra lemon intensity.