Lemon Blueberry Spring Cake (Printable)

Moist layered cake bursting with blueberries and zesty lemon, finished with creamy lemon frosting.

# Ingredient list:

→ 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 berries

→ 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
21 - Edible flowers

# Step-by-Step Guide:

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 fully combined.
05 - Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with flour. Mix until just combined to avoid overdeveloping gluten.
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. Smooth tops with a spatula for even baking.
08 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
10 - Beat cream cheese and butter together until smooth. Add powdered sugar, lemon juice, vanilla, 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.

# Expert Advice:

01 -
  • The tartness of lemon keeps this cake from feeling heavy, even with three layers stacked high.
  • Fresh blueberries burst with little pockets of brightness that make every bite interesting.
  • The cream cheese frosting tastes homemade in a way that feels like you've been baking all your life.
02 -
  • Room temperature ingredients are not just a suggestion—cold eggs and butter create a batter that doesn't emulsify properly, leading to a slightly grainy, denser cake.
  • Tossing blueberries in flour before folding them in genuinely prevents them from sinking; I learned this the hard way and now all my berry cakes have beautiful distribution.
03 -
  • Use a cake turntable when frosting if you have one—it makes spreading frosting on the sides infinitely easier and looks more professional with almost no extra effort.
  • If your frosting seems too soft after beating, chill it for 10 minutes and beat it again; you want it spreadable but not melting.
Return