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    Flouring Kitchen » Layer Cakes

    Blueberry Lemon Cake

    Published: May 16, 2023 by Mary · This post may contain affiliate links · 4 Comments

    1.9K shares
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    Jump to Recipe Jump to Video

    This blueberry lemon cake is soft, tender, full of zesty lemon flavor and juicy blueberries. It's filled with a tangy and vibrant blueberry curd and a cream cheese frosting. The easy blueberry curd filling adds so much blueberry flavor and a gorgeous creamy rich flavor. It's the perfect moist cake that's packed full of lemon blueberry flavor.

    If you love berry lemon cakes, try this lemon raspberry cake that's filled with raspberry curd.

    closeup of blueberry lemon cake cross section with blueberry curd filling
    Jump to:
    • 🍋 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • 👩‍🍳 How to make blueberry lemon cake
    • ✔️ Expert cake decorating tips
    • 🥄 Make ahead and storage
    • ✔️ Why blueberry curd makes the best cake filling
    • ❔ Why should you use both butter and oil?
    • 📖 Recipe FAQs
    • 🍰 More related recipes
    • 📖 Recipe
    • 💬 Comments

    🍋 Why you'll LOVE this recipe

    • Blueberry curd filling: The filling is so creamy, a little tangy, and full of lemon blueberry flavor. And it's so easy to make!
    • Cream cheese frosting: The frosting is fluffy, creamy, tangy, and has blueberry juice to give it a pale blue color and lemon juice for some extra tang.
    • Texture: The cake is soft, tender, and fluffy. With pops of juicy blueberries, a luscious blueberry curd, and fluffy cream cheese frosting.
    decorated blueberry lemon cake topped with blueberries and blueberry curd

    📝 Key ingredients

    This recipe consists of three components: the blueberry curd which can be made a few days ahead of time, the cake layers, and the blueberry cream cheese frosting.

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    Blueberry curd ingredients

    blueberry curd ingredients in bowls
    • Eggs: Three whole eggs thicken the curd. No other thickeners are used for optimal creaminess and richness.
    • Wild blueberries: Fresh or frozen wild blueberries give the most amount of flavor. Regular blueberries won't be as vibrant and the curd won't be as thick.
    • Lemon: Adds a pop of acidity and you can use the lemon zest for more lemon flavor.
    • Butter: helps thicken the curd even more and makes it ultra creamy.

    Alternatively, you can fill the cake with lemon curd or even raspberry curd. Or check out my blueberry birthday cake that has a blueberry pie-like filling.

    Cake layer ingredients

    blueberry lemon cake layer ingredients in bowls
    • Butter & oil: this combination makes the perfect cake flavor and texture. The cake has a buttery flavor from the butter, and a texture that stays moist because of the oil. I used vegetable oil - you can use any neutral oil you prefer.
    • Buttermilk & sour cream: These add moisture and tang to the cake layers
    • All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
    • Lemons: The juice and zest from two whole lemons.

    Blueberry cream cheese frosting ingredients

    blueberry lemon frosting ingredients in bowls
    • Lemon juice: makes the frosting more tangy and helps alleviate the sweetness.
    • Blueberries: The juice from thawed wild blueberries gives the frosting a pale blue color.
    • Butter: unsalted, softened butter is the basis for the frosting.
    • Cream cheese: for the best results and a frosting that isn't gloopy, use full fat brick style cream cheese like Philadelphia cream cheese. If you don't like cream cheese, substitute with the same amount of butter.

    👩‍🍳 How to make blueberry lemon cake

    Filling step by step

    uncooked blueberry curd in saucepan

    Step 1: In a medium saucepan, combine sugar, eggs, and salt, and whisk until smooth. Add lemon juice and blueberries, whisk to combine. Heat on medium low heat, whisking and stirring frequently to prevent burning. Cook until simmering and thickened. 

    whisking hot blueberry curd and butter in glass bowl with wire whisk

    Step 2: Strain the blueberry curd through a sieve into a heat safe non-metal bowl, mashing the blueberries to release all the juice. Remove the juice and skins.

    Add butter, stir to melt. Cover with a piece of parchment paper or plastic wrap placed directly on the surface. Refrigerate until chilled and thickened.

    For more details and tips how to make blueberry curd, check out this recipe dedicated to blueberry curd that dives into more depth.

    Layers step by step

    Prep: Preheat the oven to 355°F (180°C). Grease three eight inch baking pans with a bit of butter or oil, and line the bottoms with rounds of parchment paper.

    rubbing lemon zest and sugar with fingers in large glass bowl

    Step 1: In a large bowl or stand mixer, combine grated lemon zest, sugar, and salt. Rub the mixture with your fingers until yellow, fragrant, and moistened. 

    beat butter, oil, and lemon sugar in a glass bowl with an electric mixer

    Step 2: Add butter and oil, and beat with an electric mixer until creamy and lightened in color. 

    combining wet ingredients for blueberry lemon cake batter in large glass bowl

    Step 3: Add eggs, one by one, beating well in between each addition. Add vanilla, lemon juice, and sour cream, beat to combine. 

    folding cake batter without blueberries in large glass bowl

    Step 4: Sift half of the flour and all of the baking soda, and baking powder right into the same bowl. Fold gently just until no more dry streaks remain. Add buttermilk and fold.

    Sift the rest of the flour in and fold gently just until incorporated.

    tossing blueberries with flour in bowl

    Step 5: Combine the blueberries and 1 tablespoon of flour in a separate bowl. Mix to coat the blueberries in flour. Add the blueberries into the cake batter, but don’t add any bits of flour clumps that stay in the bowl. 

    folding blueberry lemon cake batter with a silicone spatula

    Step 6: Fold to combine the blueberries into the batter.

    batter in eight inch round baking pan ready to bake

    Step 7: Divide the batter evenly among the prepared baking pans. Bake in the preheated oven for 20 to 25 minutes - until a toothpick inserted into the center comes out clean with a few crumbs attached. 

    blueberry lemon cake layers cooling on metal cooling rack

    Step 8: Let the layers cool for 10 minutes before running a spatula along the edge and flipping them out onto a cooling rack to continue cooling. 

    Frosting & assembly step by step

    beating butter and powdered sugar in a large glass bowl with electric mixer until creamy and fluffy

    Step 1: Add softened butter into a large bowl or stand mixer. Beat until light and fluffy, scraping down the bowl frequently - about 5-7 minutes. 

    Add salt and 4 cups of powdered sugar, half a cup at a time, beating well to combine and scraping down the bowl frequently. Beat for another few minutes until very light and fluffy. 

    whipping cream cheese frosting with electric mixer in large glass bowl

    Step 2: Add cream cheese, a piece at a time and beat well to make a fluffy frosting.

    beating pale blue lemon blueberry cream cheese frosting with electric mixer

    Step 3: Strain the blueberries from the juice, and add the juice into the frosting. Add lemon juice and beat well. Try the frosting and add more lemon juice if you want to. If it’s not thick enough, add more powdered sugar and beat well. Fold the frosting with a rubber spatula to remove large air bubbles. 

    filling cake middle with blueberry curd

    Step 4: Smear a small bit of frosting onto a serving plate and place the first layer bottom side down. Spread a very thin layer of frosting on top and pipe a 1” tall thick border around the outside. Fill the middle of the cake with ¼ cup of blueberry curd. Top with another cake layer and repeat. 

    Place the last layer of cake bottom side up. Place the cake in a freezer for 10 minutes to stabilize the cake and prevent the filling from leaking out. 

    spreading outside of cake with blueberry lemon cream cheese frosting

    Step 5: Spread frosting all over the outside of the cake and top and smooth it down. Pipe the remaining frosting in a border on top of the cake.

    decorated cake top with blueberry curd, lemon wedges, blossom flowers, and fresh blueberries

    Step 6: Fill the top of the cake with blueberry curd and decorate with lemon wedges and fresh blueberries. Slice and serve at room temperature. 

    ✔️ Expert cake decorating tips

    • Don't add too much filling to prevent it from seeping out the sides. You will have some filling left. Serve extra with sliced pieces of cake.
    • This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
    • The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
    • For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.
    slice of blueberry lemon cake standing on a plate

    🥄 Make ahead and storage

    This blueberry lemon cake can be made and assembled a day ahead of serving. Store it in the fridge in a cake container. A cake container will prevent the cake from getting damaged in the fridge and keep it fresh.

    The cake needs to be stored in the fridge, but should be served at room temperature. Leftovers will keep well in the fridge in an airtight container for up to three days.

    Blueberry curd can be made up to a few days ahead of time. You can store any leftover curd in a freezer safe bag or container in the freezer for up to 3 months.

    You can also make the cake layers a day ahead. Wrap the cooled cake layers in food wrap to prevent them from drying out and store at room temperature overnight.

    slice of blueberry lemon cake with a bite taken out of it

    ✔️ Why blueberry curd makes the best cake filling

    Blueberry curd is thick, creamy, bursting with bright tangy blueberry flavor. It's like lemon curd but with blueberries! Eggs and butter are used to thicken the curd, making it luscious and thick. And it's so easy to make!

    It's so irresistible, you're going to want to put it on everything!

    If you don't want to fill this blueberry lemon cake with curd, you can use the blueberry filling in this blueberry birthday cake recipe that tastes like blueberry pie.

    You can also use pre-made or homemade lemon curd for a more lemony twist.

    ❔ Why should you use both butter and oil?

    The combination of butter and oil gives the cake layers a rich buttery flavor and keeps it soft and moist for days.

    By combining both you get the best of both worlds! The benefits of butter's flavors and oil's texture. If you've never tried it, give this recipe a go!

    This biscoff cake also uses a combination of butter and oil.

    📖 Recipe FAQs

    Can I omit the curd filling?

    Yes, just fill the cake with they cream cheese frosting.

    Can I use a different filling?

    Yes, make this gooey blueberry filling or you can also fill it with lemon curd.

    Can I make this into a sheet cake?

    Yes. Bake the batter in a greased and lined 9" by 12" baking pan. You may need to increase the baking time. It's ready when a toothpick inserted into the center comes out mostly clean with a few crumbs attached. Frost with the cream cheese frosting, pipe a border on the edge, and fill the middle with blueberry curd.

    How do I prevent the filling from leaking?

    Don't add too much filling and make sure that you make very tall borders of frosting. The borders keep the filling from leaking out. Once you stack and fill the cake, pop it in the freezer for 10 minutes to firm the frosting borders and prevent the filling from leaking out when frosting the sides.

    How do I fix gloopy cream cheese frosting?

    Pop it in the fridge for 10-15 minutes. Beat again, adding more icing sugar a quarter cup at a time if needed. Add a few drops of lemon juice to balance the extra sugar. Don't add too much lemon juice or it might make the frosting gloopy again.

    How do I fix grainy cream cheese frosting?

    A split cream cheese frosting means that it's too cold. Place it near a hot oven or at room temperature for 10 minutes. Beat again to help re-emulsify.

    🍰 More related recipes

    • stack of fudgy blueberry brownies with glaze
      Blueberry Lemon Brownies
    • cross section of lemon raspberry layer cake with gooey raspberry curd filling
      Lemon Raspberry Cake
    • slice of blueberry cake on plate
      Blueberry Birthday Cake
    • blueberry cheesecake cookies on parchment paper with fresh blueberries around
      Blueberry Cheesecake Cookies

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    closeup of blueberry lemon cake cross section with blueberry curd filling

    Blueberry Lemon Cake

    Mary
    This blueberry lemon cake is soft, tender, full zesty lemon flavor and juicy blueberries. It's filled with a tangy and vibrant blueberry curd and a cream cheese frosting. The blueberry curd filling adds so much blueberry flavor and a gorgeous creamy rich flavor. It's the perfect moist cake that's packed full of lemon blueberry flavor.
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 40 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Baking, Cake, Dessert
    Cuisine American
    Servings 12 people
    Calories 807 kcal

    Equipment

    • 3 eight inch round baking pans
    • electric mixer

    Ingredients
     
     

    Blueberry Curd

    • ⅓ cup granulated sugar
    • 3 large eggs
    • ⅛ teaspoon sea salt
    • ¼ cup lemon juice freshly squeezed
    • 1 cup frozen wild blueberries if using regular blueberries, use 1 ¼ cups
    • ¼ cup unsalted butter cold and cubed

    Cake Layers

    • 2 lemons zested
    • 1 ¼ cup granulated sugar
    • ½ cup unsalted butter softened
    • ½ cup vegetable oil
    • ⅛ teaspoon sea salt
    • 4 large eggs room temperature
    • ½ cup sour cream room temperature
    • 1 teaspoon pure vanilla extract
    • ¼ cup lemon juice freshly squeezed from about 2 lemons (use the zested lemons)
    • 3 ⅓ cup all purpose flour 400g
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ¾ cup buttermilk
    • 1 ½ cups frozen wild blueberries do not thaw
    • 1 tablespoon all purpose flour

    Cream Cheese Frosting

    • 1 ¼ cup unsalted butter softened
    • ⅛ teaspoon sea salt
    • 4-5 cups powdered sugar
    • 4 oz cream cheese full fat brick style, softened for 10 minutes at room temperature
    • ⅓ cup frozen wild blueberries thawed
    • 1-2 tablespoons lemon juice freshly squeezed
    Makes: 8inch0 x 0inch round
    Shop Ingredients on Jupiter

    Instructions
     

    Blueberry Curd

    • In a medium saucepan, combine sugar, eggs, and salt, and whisk until smooth. Add lemon juice and blueberries, whisk to combine. Heat on medium low heat, whisking and stirring frequently to prevent burning. Cook until simmering and thickened.
      ⅓ cup granulated sugar, 3 large eggs, ⅛ teaspoon sea salt, ¼ cup lemon juice, 1 cup frozen wild blueberries
    • Strain the blueberry curd through a sieve into a heat safe non-metal bowl, mashing the blueberries to release all the juice. Remove the juice and skins. Add butter, stir to melt. Cover with a piece of parchment paper or plastic wrap placed directly on the surface. Refrigerate until chilled and thickened.
      ¼ cup unsalted butter

    Cake Layers

    • Preheat the oven to 355°F (180°C). Grease three eight inch baking pans with a bit of butter or oil, and line the bottoms with rounds of parchment paper.
    • In a large bowl or stand mixer, combine grated lemon zest, sugar, and salt. Rub the mixture with your fingers until yellow, fragrant, and moistened.
      2 lemons, 1 ¼ cup granulated sugar, ⅛ teaspoon sea salt
    • Add butter and oil, and beat with an electric mixer until creamy and lightened in color.
      ½ cup unsalted butter, ½ cup vegetable oil
    • Add eggs, one by one, beating well in between each addition. Add vanilla, lemon juice, and sour cream, beat to combine.
      4 large eggs, ½ cup sour cream, 1 teaspoon pure vanilla extract, ¼ cup lemon juice
    • Sift half of the flour and all of the baking soda, and baking powder right into the same bowl. Fold gently just until no more dry streaks remain. Add buttermilk and fold. Sift the rest of the flour in and fold gently just until incorporated.
      3 ⅓ cup all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ¾ cup buttermilk
    • Combine the blueberries and 1 tablespoon of flour in a separate bowl. Mix to coat the blueberries in flour. Add the blueberries into the cake batter, but don’t add any bits of flour clumps that stay in the bowl.
      1 ½ cups frozen wild blueberries, 1 tablespoon all purpose flour
    • Fold to combine the blueberries into the batter. Divide the batter evenly among the prepared baking pans and bake in the preheated oven for 20 to 25 minutes - until a toothpick inserted into the center comes out clean with a few crumbs attached.
    • Let the layers cool for 10 minutes before running a spatula along the edge and flipping them out onto a cooling rack to continue cooling.

    Cream Cheese Frosting

    • Add softened butter into a large bowl or stand mixer. Beat until light and fluffy, scraping down the bowl frequently - about 5-7 minutes.
      1 ¼ cup unsalted butter
    • Add salt and 4 cups of powdered sugar, half a cup at a time, beating well to combine and scraping down the bowl frequently. Beat for another few minutes until very light and fluffy.
      ⅛ teaspoon sea salt, 4-5 cups powdered sugar
    • Add cream cheese, a piece at a time and beat well to make a fluffy frosting.
      4 oz cream cheese
    • Strain the blueberries from the juice, and add the juice into the frosting. Add lemon juice and beat well. Try the frosting and add more lemon juice if you want to. If it’s not thick enough, add more powdered sugar and beat well. Fold the frosting with a rubber spatula to remove large air bubbles.
      ⅓ cup frozen wild blueberries, 1-2 tablespoons lemon juice

    Assembly

    • Smear a small bit of frosting onto a serving plate and place the first layer bottom side down. Spread a very thin layer of frosting on top and pipe a 1” tall thick border around the outside. Fill the middle of the cake with ¼ cup of blueberry curd. Top with another cake layer and repeat.
    • Place the last layer of cake bottom side up. Place the cake in a freezer for 10 minutes to stabilize the cake and prevent the filling from leaking out.
    • Spread frosting all over the outside of the cake and top and smooth it down. Pipe the remaining frosting in a border on top of the cake.
    • Fill the top of the cake with blueberry curd and decorate with lemon wedges and fresh blueberries. Slice and serve at room temperature.

    Video

    Notes

    Storage
    The cake can be made and assembled a day ahead of serving. The cake needs to be stored in the fridge, and should be served at room temperature. Store it refrigerated in a cake container to prevent it from getting damaged and to keep it fresh. Leftovers will keep well in the fridge in an airtight container for up to three days.
    Make ahead
    Blueberry curd can be made up to a few days ahead of time, store it in the fridge in an airtight container or jar. Leftover curd can be frozen in a freezer safe bag or container for up to 3 months.
    You can also make the cake layers a day ahead. Wrap the cooled cake layers in food wrap to prevent them from drying out and store at room temperature overnight.
    Cake decorating tips
    • Don't add too much filling to prevent it from seeping out the sides. You will have some filling left. Serve extra with sliced pieces of cake.
    • This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
    • The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
    • For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.

    Nutrition

    Calories: 807kcalCarbohydrates: 103gProtein: 10gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 175mgSodium: 352mgPotassium: 204mgFiber: 2gSugar: 71gVitamin A: 1079IUVitamin C: 17mgCalcium: 155mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Blueberry Curd
    Lilac Lemonade »

    Reader Interactions

    Comments

    1. Mark

      August 24, 2024 at 8:56 am

      Hi Mary,

      Love your recipes! Made the raspberry lemon sticky rolls and they were A+.

      Quick question for this one, can I sub Greek yogurt for the sour cream in this one? Flavor profile is so similar and I always have that in the fridge.

      Thanks!

      Reply
      • Mary

        October 22, 2024 at 1:38 pm

        Hi yes you can! It won't be as rich as with the sour cream but Greek yogurt is a great substitute in a pinch

        Reply
    2. Mickey

      July 04, 2024 at 11:40 am

      Hello! I'd really like to make this cake, but I don't have any 8 inch pans. All I have are nine inch. Is there anyway I can still make this cake without buying 8 inch cake pans? Or will that mess up the whole recipe? I don't mind having two layers instead of three.

      Reply
      • Mary

        October 22, 2024 at 1:54 pm

        Yes you can! You can use two 9" pans, resulting in two thicker layers. If you prefer you can cut each layer in half horizontally to make four thin layers - or just keep it with the two thicker layers. You may need to add a few minutes onto the cooking time because of the thicker layers.

        Reply
    5 from 1 vote (1 rating without comment)

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    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

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