Go Back
Print
Overhead shot of simple lemon blueberry cake on cake stand with 3 slices on plates beside. Surrounded by some lemons and blueberries.

Simple Blueberry Cake

A soft and fluffy lemon blueberry layer cake bursting with fresh citrus flavor and juicy blueberries, finished with a tangy cream cheese frosting. Perfect for spring gatherings, birthdays, and summer desserts.

Course Dessert
Cuisine American
Keyword blueberry, cream cheese frosting cake, homemade layer cake, lemon blueberry cake, lemon blueberry dessert, lemon layer cake
Prep Time 35 minutes
Cook Time 25 minutes
Cool 1 hour
Total Time 2 hours
Servings 12
Author Taylor Harrison

Ingredients

  • 3 cups all-purpose flour sifted
  • 2 tsp baking powder
  • ½ tsp bking soda
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • 1 ¾ cups granulated sugar
  • 6 tbsp oil vegetable, canola, avocado, olive or coconut oil
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract pure
  • ¾ cup buttermilk* room temperature
  • ½ cup lemon juice (3-4 lemons)
  • 2 tbsp lemon zest (3 large lemons)
  • 1 ½ cups blueberries fresh
  • 1 tbsp flour all-purpose

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • ½ cup butter or margarine softened
  • 2 tsp vanilla extract
  • 4 cups icing sugar sifted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

  2. n a bowl, whisk together flour, baking powder, baking soda, and salt.

  3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated sugar and beat on medium-high speed until combined, about 2 minutes.  Add the oil and beat until combined and light and creamy, about 3 more minutes.

  4. On medium speed, mix in eggs one at a time and vanilla extract. Scrape down the sides and bottom of the bowl as needed.

  5. Add the dry ingredients to the wet mixture and mix on low speed just until combined. Pour in the milk, lemon zest, and lemon juice, mixing gently until everything is incorporated. The batter will be thick—be careful not to overmix.

  6. Toss blueberries with 1 tbsp flour, then gently fold into the batter.

  7. Divide batter evenly between pans. Bake for 22-28 minutes or until a toothpick comes out clean.  Remove from the oven and allow to cool completely in the pan before assembling and frosting.

Cream Cheese Frosting

  1. On medium speed, beat cream cheese and butter until smooth, about 3 minutes. On low speed, add powdered sugar, vanilla, and salt. Turn the mixer up to high and beat until creamy and fluffy, about 3 more minutes.

  2. Using a large serrated knife, trim a thin layer off the tops of the cakes to create flat, even surfaces. Place one layer on your cake stand and spread an even layer of cream cheese frosting on top. Add the second layer, frost again, then place the third layer on top. Finish by spreading frosting over the top and around the sides.(A large offset spatula works great for this.) Garnish with blueberries or lemon slices if desired. Chill the cake until ready to serve.

Recipe Notes

* Can substitute regular whole milk if you don't have buttermilk.

  • Be sure to cover your cake. I like to use a cake carrier or covered cake stand.

With Cream Cheese Frosting

  • Yes, refrigerate.
  • Cream cheese frosting is perishable and needs to stay cold.
  • Store the cake in an airtight container in the fridge for up to 4 days.

🍰 Without Cream Cheese Frosting

  • You can leave it at room temperature for 1–2 days if:
    • It’s unfrosted or has a buttercream-style frosting
    • Your kitchen isn’t too warm

❄️ Best Serving Tip

  • Let the cake sit at room temperature for about 20–30 minutes before serving—this softens the texture and enhances the flavour.