A Slice of Sunshine: My Grandmother’s Summer Classic
Every summer, as soon as the blueberries turned ripe on the bush behind my grandmother’s farmhouse, she’d bake this luscious Lemon Blueberry Layer Cake. It was her way of bottling sunshine—zesty, bright, and bursting with fresh berry flavor. I remember watching her zest lemons with practiced hands, the air filling with citrus perfume, while the sweet tang of blueberries simmered on the stove. This cake isn’t just dessert; it’s a memory, layered with love and summer nostalgia.
Today, I’m sharing that recipe with you—with a few modern tweaks to make it extra delightful and totally foolproof for any home baker.
🧁 Why You’ll Love This Lemon Blueberry Layer Cake
• Fresh & Fruity: Juicy blueberries and zesty lemon create a flavor combo that screams summer.
• Moist & Tender: Thanks to buttermilk and a hint of yogurt, this cake stays perfectly soft.
• Simple Elegance: It looks bakery-worthy, but is easy enough to make at home.
• Perfect for Summer Celebrations: Whether it’s a picnic, birthday, or just because—it’s a showstopper.
🕐 Prep & Cook Time
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Cooling & Assembly: 45 minutes
• Total Time: ~1 hour 40 minutes
🍰 Ingredients for Lemon Blueberry Layer Cake
For the Cake:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest (from 1–2 lemons)
• ¼ cup fresh lemon juice
• 1 tsp pure vanilla extract
• ½ cup plain yogurt (or sour cream)
• ¼ cup buttermilk
• 1 cup fresh blueberries (tossed in 1 tbsp flour)
For the Blueberry Compote (Filling):
• 1 ½ cups fresh or frozen blueberries
• 3 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water
For the Lemon Cream Cheese Frosting:
• 1 (8 oz) block cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 2 ½ cups powdered sugar
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Pinch of salt
👩🍳 Instructions for Lemon Blueberry Layer Cake
1. Preheat & Prep
• Preheat your oven to 350°F (175°C).
• Grease and line two 6-inch round cake pans.
2. Make the Cake Batter
1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well. Mix in lemon zest, juice, and vanilla.
4. Stir in yogurt and buttermilk until smooth.
5. Gradually fold in dry ingredients. Don’t overmix.
6. Fold in flour-coated blueberries gently.
3. Bake the Layers
• Divide batter evenly between pans.
• Bake for 28–30 minutes or until a toothpick comes out clean.
• Let cool in pans 10 minutes, then turn out onto wire racks to cool completely.
4. Make the Blueberry Compote
• In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until berries burst.
• Stir in cornstarch slurry and cook until thickened (2–3 minutes).
• Cool completely.
5. Make the Frosting
• Beat cream cheese and butter until creamy.
• Add powdered sugar, lemon zest, lemon juice, and salt. Beat until fluffy.
6. Assemble the Cake
1. Place one cake layer on your serving plate. Spread a thin layer of frosting, then spoon on the blueberry compote.
2. Top with the second layer. Frost the top and sides of the cake.
3. Decorate with fresh blueberries, lemon slices, or edible flowers.
🌟 Tips & Variations
• No Buttermilk? Mix 1 tsp vinegar or lemon juice with ¼ cup milk.
• Make Ahead: Bake layers a day in advance. Wrap and refrigerate until ready to frost.
• Bigger Crowd? Double the recipe and use two 8-inch pans.
• Gluten-Free? Use a 1:1 gluten-free flour blend.
• Extra Lemony? Add ½ tsp lemon extract to the frosting for a zingy punch.
Love Blueberries? Try These Too!
If blueberries are your jam (literally or figuratively), you’ll adore these other reader favorites:
• Blueberry Cottage Cheese Breakfast Bake
• Healthy Blueberry Breakfast Bars
Both recipes are great make-ahead options to keep the blueberry love going strong!
📷 Presentation Ideas
• Serve on a rustic cake stand with lemon wedges and mint sprigs.
• Pair with iced tea, lemonade, or sparkling wine for the ultimate summer vibe.
💬 Reader’s Twist
Have you tried this recipe? Swap in raspberries? Add a lemon curd layer? Share your take in comments—I’d love to see your sweet creations!
Frequently Asked Questions about Lemon Blueberry Layer Cake
Can I use frozen blueberries instead of fresh?
Yes! Just don’t thaw them before adding to the batter—toss them in a bit of flour to prevent sinking.
How do I store this cake?
Keep it in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 30 minutes before serving for the best flavor.
Can I make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free 1:1 baking flour. The texture might vary slightly, but it will still be delicious.
What if I don’t have yogurt?
You can substitute the yogurt with sour cream or even Greek yogurt for a slightly tangier taste and a moist crumb.
Can I freeze the cake?
Yes! Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before frosting and serving.
For those who can’t get enough of lemony desserts, I also recommend checking out this vibrant lemon cake recipe from Bon Appétit. It’s another refreshing take on citrus in baking, offering inspiration and variation if you’re planning a dessert table full of zesty goodness.
Conclusion: A Cake Worth Celebrating
This Lemon Blueberry Layer Cake is more than just a treat—it’s a celebration of summer, sunshine, and sweet memories shared with loved ones. Whether you’re baking it for a special occasion or just to enjoy a slice of something beautiful, it’s sure to impress. The balance of tart lemon, juicy blueberries, and creamy frosting makes it a go-to for warm weather days.
I hope this recipe brings a little joy and brightness to your table. Don’t forget to share your version with me—I love seeing how you bring these flavors to life in your own kitchens.
Happy baking! 💛