Sublime Lemon Blueberry Layer Cake

Name: Sublime Lemon Blueberry Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1/4 cup lemon juice; 1 tablespoon lemon zest; 1 cup sour cream; 1 cup fresh blueberries; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup lemon juice; 1 teaspoon vanilla extract

Highlighted under: Home-Style Dessert Bakes

I created this Sublime Lemon Blueberry Layer Cake to celebrate sunny days and special moments. The bright, tangy lemon pairs beautifully with the sweet burst of blueberries, creating an unforgettable flavor combination. This cake is not only aesthetically pleasing but also incredibly moist, thanks to a secret ingredient in the batter. I love serving this delightful dessert at gatherings, where each slice brings smiles and compliments. If you're looking for a showstopper, this cake will truly impress your guests and become a favorite in your recipe collection!

Created by

Tina

Last updated on 2026-01-27T10:10:27.816Z

When I first made this cake, I was astounded by how the flavors harmonized. The key was using fresh lemon juice and zest, which not only brighten up the cake but also enhance the blueberries' natural sweetness. I also experimented with adding sour cream to the batter, which made the cake incredibly moist and tender!

During my recipe testing, I learned that letting the cake layers cool completely before frosting is crucial. It avoids unpleasant melting and helps the frosting sit beautifully atop. Plus, I found that chilling the cake for a bit before slicing really helps the layers hold together, making for a perfect presentation.

Why You'll Love This Cake
Bright, zesty flavor that refreshes your palate
Layers of fluffy cake and juicy blueberries make each bite a delight
Perfect for celebrations, picnics, or any cheerful occasion

The Importance of Sour Cream

Sour cream plays a crucial role in this Sublime Lemon Blueberry Layer Cake, providing not just moisture but also a tender crumb. The acidity of the sour cream balances the sweetness of the cake while enhancing the tangy lemon flavor. Moreover, it helps the cake rise, creating that light and fluffy texture everyone loves. Using full-fat sour cream yields the best results, but low-fat varieties can be used in a pinch, though they might yield a slightly denser cake.

When incorporating the sour cream into the batter, ensure it is at room temperature for better integration. Cold sour cream can lead to a lumpy batter, affecting the final texture of the cake. I recommend taking it out of the refrigerator about 30 minutes before you begin baking to achieve the best consistency.

Blueberry Tips for Success

For this recipe, fresh blueberries are preferred, as they contribute juiciness and flavor that frozen ones cannot replicate. However, if you only have frozen blueberries, be sure to toss them in a tablespoon of flour before adding them to the batter. This simple step helps prevent the berries from sinking to the bottom during baking, resulting in an evenly distributed burst of flavor throughout the cake layers.

While folding in the blueberries, do so gently. Overmixing can break the berries and turn the batter purple, which could lead to an unappealing presentation. You want your cake to boast beautiful, distinct bursts of color from the blueberries, enhancing not just the flavor but the visual appeal as well.

Making Ahead and Storing

This cake can be made ahead of time, which is perfect for planning special occasions. You can bake the layers a day in advance and store them in an airtight container at room temperature. Just make sure to let them cool completely before wrapping them to avoid any condensation that could make the layers soggy. If needed, the un-frosted cake can also be frozen for up to three months; wrap it well in plastic wrap and aluminum foil before freezing.

For the frosting, it’s best to prepare it on the day you intend to serve the cake for optimal freshness. If you have leftovers, store the frosted cake in the refrigerator for up to three days. The lemon-flavored frosting can also firm up slightly in the fridge, so if you’d like it to be more spreadable, take it out 15 minutes before serving.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1 cup sour cream
1 cup fresh blueberries

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup lemon juice
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy, then add eggs one at a time. Mix in lemon juice and zest. Gradually add dry ingredients alternately with sour cream, mixing until just combined. Fold in blueberries.

Bake the Cake

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Frosting

In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add lemon juice and vanilla, then beat until smooth and fluffy.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and repeat. Top with the final layer and frost the entire cake. Feel free to decorate with additional blueberries and lemon slices.

Enjoy Your Cake!

Pro Tips

For an extra burst of flavor, consider adding a few drops of lemon extract to the frosting. Always ensure your ingredients are at room temperature for better mixing.

Serving Suggestions

This Lemon Blueberry Layer Cake is versatile enough for any celebration, whether it’s a birthday, a summer picnic, or a casual afternoon tea. For an extra special touch, consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream, allowing the bright flavors of the cake to shine while adding a creamy contrast.

If you want to take it a step further, you can drizzle a simple lemon glaze over the frosted cake for added sweetness and an extra tang. Simply combine powdered sugar and lemon juice until smooth, then drizzle over the top before serving. The glaze will add a citrusy kick and a glossy finish.

Possible Variations

Feeling adventurous? You can tweak the flavors of this cake by replacing the blueberries with raspberries or strawberries. Just keep in mind that the baking time may vary slightly depending on the fruit’s moisture content. When using raspberries, consider adding a bit more lemon zest to complement their tartness beautifully.

Another great idea is to infuse the cake layers with additional flavor by substituting part of the lemon juice with a splash of lemon extract or even limoncello for an adult twist. This will enhance the lemon flavor without changing the batter's texture and will always leave your guests guessing what the delicious secret is.

Troubleshooting Common Issues

If your cake layers rise unevenly, make sure your oven is properly calibrated. Uneven baking can occur due to temperature fluctuations. An oven thermometer can be a great investment to ensure the temperature is accurate, especially since every oven varies. Additionally, avoid opening the oven door frequently during baking, as this releases heat and can impact the cake's rise.

For a cake that's too dry, ensure that you measure your flour correctly. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can lead to excess flour. This simple technique can help prevent a dry outcome and ensure your cake remains delightfully moist.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just make sure to toss them in a little flour to prevent them from sinking in the batter.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum to help with the cake's structure.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance and store them in the fridge for up to three days or freeze them for longer storage.

→ What other fruits can I use?

This cake also works well with raspberries, blackberries, or chopped strawberries if you're looking to mix it up!