Lemon Blueberry Spring Cake (Printable)

A vibrant moist layer cake with fresh blueberries and zesty lemon, finished with luscious 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 for garnish
20 - Lemon zest curls for garnish
21 - Edible flowers for garnish

# Steps:

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 butter and sugar together until pale and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice until combined.
05 - Alternate adding flour mixture and milk to the egg mixture, starting and ending with flour. Mix until just combined, being careful not to overmix.
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 prepared cake pans. Smooth the tops with a spatula to ensure even baking.
08 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
10 - Beat softened cream cheese and butter together until smooth. Add sifted powdered sugar, lemon juice, vanilla extract, and salt. Beat until fluffy and spreadable.
11 - Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers, then frost the top and sides with remaining frosting.
12 - Decorate with fresh blueberries, lemon zest curls, and edible flowers as desired. Chill before serving if preferred.

# Expert Tips:

01 -
  • The bright lemon and tart blueberries taste like spring's first sunny day, and nobody can resist that combination.
  • Three layers mean you get to feel like a real pastry chef, even if it's your first time baking a layer cake.
  • The cream cheese frosting is thick enough to frost perfectly but tastes so creamy and tangy that people ask for the recipe before they finish their first slice.
02 -
  • Don't skip tossing your blueberries in flour—I learned this the hard way when my first batch sank to the bottom and created a weird bluish layer instead of distributing throughout the cake.
  • Room temperature ingredients are non-negotiable if you want a smooth batter; cold ingredients won't blend properly and you'll end up with lumpy, uneven cake.
  • The lemon juice will make your batter look slightly curdled for a second when you add it, but keep mixing and it comes together perfectly—don't panic.
03 -
  • Brush each cake layer with a simple lemon syrup (equal parts lemon juice and sugar, warmed together) before frosting to add extra moisture and lemony punch.
  • Make the cake layers a full day ahead and wrap them tightly—they actually taste better the next day as the flavors settle, and it takes the stress out of the day you're serving.
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