By: Jill Mills Updated: Mar 23, 2025

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With thin layers of lemon cake, blueberry filling, and lemon cream cheese frosting, this layered Lemon Blueberry Cake is sweet yet tart. Perfect for spring and summer!

A lemon blueberry cake on a cake stand with a slice missing

Lemon and blueberries are truly an underrated flavor pairing, in my opinion. After you try this lemon blueberry cake, you’ll see why! It’s made with layers of thin, almost pancake-sized, lemon cakes. Between each layer is a simple blueberry filling. It’s the perfect balance of sweet and tart, with fresh berries and lemon juice adding bright flavor throughout.

Why I Love This Lemon Blueberry Cake Recipe

Here are a few reasons why this cake has become a family favorite.

Perfect balance of flavors. Neither the lemon nor the blueberry is overpowering in this cake. Instead, the two flavors complement each other perfectly to create a cake that’s not too sweet and not too tart.
Easy to make. While this lemon blueberry cake is comprised of a few different parts, each part is simple and straightforward to make. There are no special skills or equipment necessary.
Great for spring. The tart lemon and blueberry flavors in this cake make it perfect for spring and summer. It’s such a bright, fruity dessert that’s not too heavy or too sweet.

What You’ll Need

Each part of this recipe is made with just a handful of simple ingredients. The exact measurements can be found in the recipe card below.

Blueberry Filling

Blueberries: Fresh blueberries are best to use to get a stronger and sweeter blueberry flavor. Frozen blueberries can also be used in a pinch.
Brown Sugar: This is great for making adding more moisture to the cake. We all love a chewy and delectable cake, and this ingredient will do just that.
Lemon Juice: Using fresh lemon juice will give you a nice tangy and slightly sour flavor to the filling.
Cornstarch: Cornstarch helps to thicken the filling.

Lemon Cake

All-Purpose Flour
Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe.
Eggs: When making cake, always use room-temperature eggs. It gives the best texture to the cake.
Almond Milk: If you don’t have almond milk, you can use whole or 2% milk to add moisture to the recipe and add additional flavor.
Vanilla Extract
Oil: Using Canola or Vegetable Oil will give the recipe a more tender and moist texture. When combined together with eggs it will add an airy and fluffy consistency overall.
Castor Sugar: This sugar is great for adding sweetness to the recipe without any graininess.

Lemon Cream Cheese Frosting

Cream Cheese: Use softened or room temperature cream cheese to allow ingredients to blend more easily. Be sure to use full-fat brick cream cheese.
Powdered Sugar: Helps achieve a smooth, creamy consistency.

Overhead view of a lemon blueberry cake on a plate

How To Make Lemon Blueberry Cake

Each part of this recipe requires just a few easy steps. The printable version of the instructions is in the recipe card below.

Make the blueberry filling. Combine the blueberries, brown sugar, and lemon in a saucepan. Heat until the blueberries are soft. Combine the water and cornstarch then add it to the blueberry mixture. Remove from the heat and set aside. The filling will thicken as it cools.
Make the cake batter. Combine the dry cake ingredients. In another bowl, beat the butter, sugar, and oil for 3-4 minutes until creamy and smooth. Beat in the eggs. In a measuring cup, combine the milk and lemon juice. Alternate adding the lemon milk and dry ingredients to the butter. Add the vanilla. Beat until the batter is smooth.
Bake. Divide the batter into two cake pans. Bake for 30 minutes. Cool on a wire rack.
Make the frosting. Beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, a cup at a time, then add in the lemon juice. Mix until smooth.
Assemble the cake. Cut each cake layer horizontally. Place the first layer on a cake stand then top with a layer of frosting, adding an edge to keep the filling inside. Spread a scoop of blueberry filling in the center of the frosting. Repeat for the next two layers. After adding the final cake layer, spread the remaining frosting across the cake. Garnish with lemon slices and fresh flavors.

A slice of lemon blueberry cake on a plate

Tips for Success

Here are a few things I’ve found helpful when making this decadent lemon blueberry cake.

Make the cake layers in advance. The cake layers need to cool completely before frosting and assembling the layer cake, so I like to bake them the night before.
Slice the cakes evenly. The layers in this cake are very thin and actually made by slicing two regular cake layers in half horizontally. When doing so, be sure to slice them evenly so that the layers are flat and even.
Add extra frosting around the edges. While I frost the entire cake layer, it’s important to add an extra ring of frosting at the edge of the cakes. This helps keep the blueberry filling in the center. If there’s not a raised edge of frosting, it will spill everywhere.
Chill before slicing. For clean, even slices, I like to refrigerate this cake for a few hours before slicing it. It gives the frosting time to solidify a bit and makes it easier to cut.

A bite of lemon blueberry cake on a fork

Proper Storage

Fridge. Store leftover lemon blueberry cake in a cake carrier or other airtight container in the fridge. It’s best enjoyed within 3-4 days.
Freezer. The cake can also be frozen for up to 2 months in an airtight container. Thaw in the fridge before enjoying.

Lemon Blueberry Cake

Why I Love This Lemon Blueberry Cake Recipe