Cake Ingredients:
• 1 cup butter, softened to room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 cups sifted all-purpose flour, careful not to over measure
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• zest + juice of 3 medium lemons
• 1 1/2 cups blueberries, fresh or non-thawed frozen; plus 1 tablespoon all-purpose flour
Cream Cheese Frosting:
• 8 ounces full-fat cream cheese, softened to room temperature
• 1/2 cup butter, softened to room temperature
• 3 1/2 cups confectioners’ sugar
• 1 – 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• pinch salt
Steps: Cake
- Preheat the oven to 350°. Grease and lightly flour three, 9×2 inch cake pans, with nonstick spray. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute.
- Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add eggs, one at a time mixing on low after each one, and add vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a large-sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds.
- Add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined.
- Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will make the cake tough.
- Spoon batter evenly into the 3 prepared cake pans. If you are only using 2 cake pans, your bake time will be longer.
- Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
Steps: Frosting
- Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes.
- Add confectioners’ sugar, (a little at a time or you will have a dust storm of sugar in your kitchen), 1 tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired.
Steps: Assemble and frost

Lemon Blueberry Layer Cake
- First, if layers are very rounded or uneven, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate.
- Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost, which is plenty, but keep it in mind while you are frosting the cake.)
- Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Additional Hints:

Dig in…it’s delicious!
- Room temperature eggs are preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
- Be very careful not to over-measure your flour. This will result in a heavy, dense crumb. You want a precise measure.
- Be sure to use buttermilk in this recipe. It helps to make the cake moist. Don’t substitute regular milk.
- 1 medium-size lemon provides about 1 tablespoon of lemon zest and 2 to 3 tablespoons of lemon juice.
- Be sure to use brick-style cream cheese. Not cream cheese spread.
- Heavy cream with 30% or more milk fat preferred in frosting for creamier texture. For a less creamy texture, milk will work fine.
Enjoy!