Lemon Blueberry Spring Cake (Printable Version)

Moist layer cake filled with juicy blueberries and zesty lemon, topped with lemon cream cheese frosting.

# What You'll Need:

→ Cake Batter

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 1/2 cups fresh blueberries
12 - 1 tablespoon all-purpose flour for tossing blueberries

→ Lemon Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon vanilla extract
18 - Pinch of salt

→ Decoration

19 - Fresh blueberries
20 - Lemon zest curls
21 - Edible flowers

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and sugar together until pale and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in lemon zest and lemon juice until fully combined.
05 - Alternately add flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter using a rubber spatula.
07 - Divide batter evenly among the three prepared pans and smooth the tops with a spatula.
08 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean. Do not overbake.
09 - Allow cakes to cool in pans for 10 minutes, then carefully turn out onto wire racks to cool completely to room temperature.
10 - Beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, lemon juice, vanilla extract, and salt. Beat until fluffy and spreadable.
11 - Place the first cake layer on a serving plate and spread with frosting. Repeat with remaining layers, then frost the top and sides of the assembled cake.
12 - Top with fresh blueberries, lemon zest curls, and edible flowers as desired for visual presentation.

# Expert Tips:

01 -
  • The bright, citrusy flavor feels sophisticated but tastes like comfort, somehow doing both at once.
  • Three layers mean this cake actually feels like an occasion, and watching people's faces when they taste the tang of lemon with bursts of berry is its own kind of magic.
02 -
  • Room temperature ingredients are actually crucial here, not just a suggestion—cold eggs and butter won't incorporate properly and you'll end up with a batter that looks separated and weird.
  • The simple lemon syrup brush mentioned in the notes genuinely transforms the cake from good to unforgettable, so don't skip it if you want that extra citrus punch.
03 -
  • If your frosting ever looks too soft, chill it for 15 minutes and it'll become spreadable again—this is way easier than trying to add more powdered sugar and making it grainy.
  • Invest in a cake leveler or use a serrated knife to slice off any dome that forms on top of each cake layer, which gives you flat surfaces that stack beautifully without sliding.
Go Back