Lemon Blueberry Cake with Lemon Frosting — Fresh, Bright & Perfect for Spring

If you want a show-stopping spring dessert that’s equal parts tender, tangy, and fruity, Lemon Blueberry Cake is your new go-to. This layered beauty pairs a soft, lemon-scented cake studded with berries and finished with a luscious lemon-forward frosting — think sunshine on a plate.

Below I’ll walk you through why this cake rocks, what each ingredient does, and how to make it look bakery-level at home. Expect short, punchy tips, a few cheeky asides, and the exact steps you need to bake it with confidence.

Why you’ll fall for this cake

• Bright flavor: Lemon zest + lemon juice adds immediate freshness that lifts the whole cake.
• Perfect texture: An oil-based cake keeps the crumb moist and tender — no waiting on butter to soften.
• Fruit-forward: Fresh blueberries give little pops of sweetness and color in every bite.
• Versatile finishing: Use lemon curd, mascarpone whipped cream, or a lemon buttercream depending on how rich you want to go.
• Impressive without fuss: Looks fancy, bakes fast — ideal for celebrations or a casual weekend treat.

If you love combos like lemon + berry, this is the ultimate way to celebrate that pairing. It’s also a great base if you want to riff into a Blueberry Lemon Cheesecake Cake hybrid or a layered Cheesecake Lemon Blueberry torte.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the recipe card has those). I’ll explain what each one does so you can tweak the recipe and still get great results.

• Flour (all-purpose): Provides structure. Too much and the cake gets dense; too little and it won’t hold the layers.
• Sugar: Sweetness and tenderness — it also helps the cake brown gently.
• Vegetable oil: Keeps the crumb moist and tender. Using oil means no waiting for butter to come to room temp — score.
• Eggs: Bind the batter and help with lift.
• Lemon zest and juice: The flavor backbone. Zest gives concentrated lemon oils; juice adds tang and moisture.
• Buttermilk: Adds acidity and tenderizes the crumb for a plush texture.
• Sour cream (or Greek yogurt): Adds richness and keeps the cake moist while contributing a slight tang.
• Baking powder/soda & salt: Leavening and balance — don’t skip or eyeball these.
• Fresh blueberries: The bright stars — toss them in a little flour to reduce sinking. If you’re using frozen berries, add them straight to the batter.
• Lemon curd (optional): Concentrated citrus punch between layers. Highly recommended.
• Mascarpone or lemon buttercream: Finish the cake; mascarpone whipped cream keeps things light, buttercream delivers classic show-stopping flavor.

Want this to lean into a Blueberry Cheesecake Cake Layer vibe? Add a thin cheesecake disk between layers. Want a luscious Blueberry Lemon Cheesecake Cake? Swirl a stabilized cheesecake filling into the batter for a marble effect.

How to Make It

I kept this walkthrough tight and action-oriented so you can bake without second-guessing.

Prep & pans

Preheat the oven and prepare three 8-inch pans by greasing and lining the bottoms with parchment. If you want level cakes with no trimming, wrap the pans with bake-even strips or use a water-bath-style approach (yes, really — it helps).

Make the batter

1. Whisk dry ingredients in one bowl: flour, baking powder, salt.
2. In a separate bowl, beat sugar, oil, eggs, lemon zest, and lemon extract until combined. Add sour cream and lemon juice, alternating with the dry mix and buttermilk until smooth. Don’t overmix — stop when the batter looks homogeneous.
3. Toss fresh blueberries with a tablespoon or two of flour (this helps prevent sinking). Gently fold berries into the batter so they distribute evenly. If you use frozen berries, skip the flour toss; they won’t bleed as much if you fold carefully.
4. Divide batter evenly between the pans and bake until a tester comes out clean and the tops spring back. Let the layers cool in pans for a few minutes, then invert onto racks to cool completely.

Pro tip: Drop a few reserved berries on top of each pan of batter before baking for prettier presentation and less sinking.

Make the lemon frosting (mascarpone whipped cream method)

1. Chill your mixing bowl and whisk for a few minutes.
2. Beat cold mascarpone at medium speed until slightly loose, pour in chilled heavy cream slowly, then whip on high until soft peaks form.
3. Add powdered sugar and lemon extract; continue whipping until you hit stiff peaks. The frosting will be light, creamy, and not overly sweet — perfect with the tangy cake.

If you want a sturdier finish for piping, use a classic lemon buttercream (butter + powdered sugar + lemon juice + a splash of cream). For ultra-rich results, layer lemon curd and then frost.

Assemble

1. If layers dome, level them with a serrated knife. Place the first layer on your cake board.
2. Pipe an even dam of frosting around the edge, fill with lemon curd, then spread a thin layer of frosting on top to seal. Repeat with the second layer; invert the third layer so the top is flat.
3. Crumb-coat with a thin layer of frosting to lock in crumbs; chill 15–20 minutes, then finish with a smooth outer coat or rough, rustic piping. Garnish with lemon slices, fresh berries, and a dusting of powdered sugar.

Bold tip: Invert your top layer (bottom side up) for a flatter top and easier stacking.

Pro Tips for Perfect Results

• Zest before juicing so you don’t lose the lemon oils while extracting juice.
• Room-temp eggs emulsify better and yield fluffier cake.
• Weigh your flour if possible. Measuring by spooning/flouring can add density; a kitchen scale is a baker’s best friend.
• Flour the berries lightly for fresh ones — it keeps them suspended. Frozen works but expect slightly darker batter.
• Keep frosting chilled while you work but not rock-solid; it should be pipeable.
• Use a turntable and offset spatula for neat, professional-looking finishes.
• Don’t skip lemon curd if you want an extra lemon punch — it amplifies the citrus without additional sweetness.

FYI: If you’re short on time, bake two layers and cut them in half to yield four — same height, fewer pans to wash.

Variations to Try

• Blueberry Lemon Cheesecake Cake: Add a thin baked cheesecake layer between sponge cake layers for a hybrid dessert. (Hello, Blueberry Lemon Cheesecake Cake.)
• Torte twist: Make a denser sponge, use lemon curd + mascarpone, and call it a Lemon Blueberry Cheesecake Torte. Elegant.
• Slice-focused: Bake as a sheet cake and cut into squares if you want perfect portion control — think Blueberry Cheesecake Cake Slice at every forkful.
• Vegan swap: Use dairy-free yogurt, aquafaba to replace eggs, and plant-based butter for the frosting. Results vary, but some versions are excellent.
• Mini cakes or cupcakes: Turn this batter into cupcakes topped with lemon mascarpone for portable treats.

These riffs let you play with the theme without losing the core lemon-blueberry magic.

Best Ways to Serve

• As a centerpiece: Layered and decorated, this cake looks stunning on a cake stand at showers, birthdays, or spring gatherings.
• Tea time: Pair slices with Earl Grey or green tea for a refined pairing. This recipe also functions beautifully as a Cheesecake Layer Cake Recipe alternative at afternoon events.
• Slice and serve warm or chilled: Room-temperature slices showcase the texture best; chill slightly for cleaner slices.
• With a side: Serve with lemon curd, extra berries, or vanilla bean ice cream for an indulgent finish.

Want to theme it? Use edible flowers and pastel berries for a Baby Shower, or bold citrus slices for a summer party.

Quick Tips for Storage & Leftovers

• Refrigerate the frosted cake for up to 2 days; the mascarpone frosting stays best chilled.
• Bring to room temp before serving so the crumb softens and flavors bloom. Twenty minutes on the counter usually does the trick.
• Freeze unfrosted layers wrapped tightly for up to a month; thaw in the fridge and frost fresh. Avoid freezing a fully frosted mascarpone cake — texture suffers.
• Make ahead: Bake layers the day before, wrap well, and finish with frosting the next day for stress-free hosting.

Safety note: Because this cake uses dairy-forward frosting, keep it refrigerated if you won’t serve within a couple hours.

FAQs

Final thoughts

This Lemon Blueberry Cake blends moist, lemony cake, juicy berries, and a bright, silky frosting into a dessert that’s both comforting and celebratory. Whether you aim for a classic layered version, want to test a Blueberry Cheesecake Lemon Cake hybrid, or simply bake a Blueberry Cheesecake Cake Slice for afternoon tea, this recipe gives you a flexible, fail-safe foundation.

Bold move: try the lemon curd + mascarpone combo — it’s the flavor lift that turns a good cake into a legendary one. Bake it for a birthday, bring it to a brunch, or just make it for yourself because you deserve cake that tastes like sunshine.

Ready to bake? Pull out your pans, zest those lemons, and let the berries sing.

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Lemon Blueberry Cake with Lemon Frosting — Fresh, Bright & Perfect for Spring

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Bright, tender lemon cake layered with juicy blueberries and a whipped mascarpone–lemon filling — this Lemon Blueberry Cake bakes up moist and fluffy thanks to an oil-based batter. Sandwiched with lemon curd and finished with a light mascarpone whipped frosting, it’s a perfect showstopper for spring gatherings or birthdays.

• Author: Irma
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 slices 1x
• Category: Dessert

Ingredients

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For the cake

• 2 cups granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• Zest and juice from 2 lemons (you’ll need about ¼ cup juice)
• 1 teaspoon lemon or vanilla extract
• ½ cup light sour cream (or plain yogurt)
• 2½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk (or milk with a splash of vinegar)
• 9 oz fresh blueberries, rinsed and dried
• 2 tablespoons all-purpose flour (for tossing the berries)

For the frosting & filling

• 16 oz cold mascarpone cheese
• 2¼ cups heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 jar (10 oz) lemon curd

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Instructions

Make the cake

1. Preheat oven to 350°F (175°C). Grease three 8-inch round pans, line the bottoms with parchment, and optionally add bake-even strips.

2. In a large bowl, whisk together sugar, oil, eggs, and extract on medium speed until the mixture lightens slightly. Scrape the sides as needed.

3. Stir in lemon zest, lemon juice, and the sour cream until combined.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Add half the dry mix to the wet bowl, then pour in half the buttermilk; mix on low until just combined. Repeat with the remaining dry mix and buttermilk. Avoid overmixing.

6. Toss the blueberries with the 2 tablespoons of flour, then fold them gently into the batter. Reserve a few berries to press on top of each pan if you like.

7. Divide batter evenly among the three pans (roughly 1 2/3 cups per pan). Top with the reserved berries. Bake 20–23 minutes, rotating pans halfway, until a toothpick inserted near the center comes out clean. Cool completely on racks.

Bold tip: If you want flat, even layers, invert the top layer so its bottom faces up when assembling.

Make the mascarpone whipped frosting

1. Chill your mixing bowl and whisk for several minutes. Place the cold mascarpone in the bowl and beat on medium-low, then slowly stream in the heavy cream so the mascarpone loosens.

2. Increase speed and whip until soft peaks form. Add powdered sugar and vanilla; mix briefly on low to combine, then whip on high until stiff peaks. The frosting should be light but stable.

Bold tip: Work with cold mascarpone and chilled cream for the best texture.

Assemble the cake

1. Level the cakes if needed. Place the first layer on your board. Pipe or spoon a layer of mascarpone frosting, then spread half the lemon curd inside the frosting ring.

2. Add the second layer and repeat: frosting ring, then the remaining lemon curd. Top with the final cake layer (invert it for a flatter top if desired).

3. Apply a thin crumb coat, chill briefly, then finish covering the cake with remaining frosting. Smooth with an offset spatula or leave a slight rustic texture.

4. Pipe rosettes or swirls on top if you like, and garnish with lemon slices and extra blueberries. Refrigerate the finished cake.

Bold tip: Don’t recycle frosting that contains crumbs back into your final batch — keep the finish clean.

Notes

• Substitutions & swaps
  • Swap sour cream for plain non-fat Greek yogurt if that’s what you have.
  • Make quick buttermilk by adding 1 tablespoon vinegar to 1 cup milk; let sit a few minutes.
  • Use raspberries or blackberries instead of blueberries for a twist.
  • Frozen berries may work, but add them frozen and skip the flour toss.
• Storage & make-ahead
  • Bake the layers ahead, cool fully, wrap tightly in plastic and store in the fridge or freezer.
  • Frost the cake the day you plan to serve it; mascarpone frosting is best fresh.
  • Keep the assembled cake refrigerated for up to 2 days in an airtight carrier.
  • You can freeze unfrosted layers for about a month; thaw in the fridge before decorating.
• Quick notes & FAQs
  • Why toss berries in flour? It helps keep fresh blueberries from sinking to the bottom of the layers.
  • My cake domes — help! Trim with a serrated knife or use bake-even strips next time.
  • Can I make this dairy-free? You can try plant-based swaps, but results will vary.
  • Safety: Because the frosting contains dairy, keep the cake chilled when not serving.

Nutrition

• Serving Size: 1 slice
• Calories: 672
• Sugar: 60.1g
• Sodium: 370mg
• Fat: 32.6g
• Saturated Fat: 21.1g
• Carbohydrates: 89.9g
• Fiber: 2.4g
• Protein: 8.4g
• Cholesterol: 112.6mg