Blueberry Lemon Cream Cake
A soft, buttery lemon cake layered with fresh blueberries and luscious cream filling — bright, tangy, and perfect for spring, summer, birthdays, or brunch.
Servings
10–12 slices
Prep Time
35 minutes
Bake Time
30–35 minutes
Chill Time
1–2 hours
Components
- Lemon blueberry cake layers
- Lemon cream filling
- Lemon syrup (optional but recommended)
- Whipped cream frosting
Ingredients
For the Lemon Blueberry Cake
Dry Ingredients
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 2 tbsp lemon zest
- ⅓ cup fresh lemon juice
- 1 cup buttermilk
Blueberries
- 1½ cups fresh blueberries
- 1 tbsp flour (to coat berries)
For the Lemon Syrup (Optional)
- ¼ cup lemon juice
- ¼ cup sugar
Lemon Cream Filling
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla
- 1 tbsp lemon zest
- 2 tbsp lemon curd
Whipped Cream Frosting
- 2 cups cold heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Optional:
- 2 tbsp instant vanilla pudding mix for stability
Garnish Ideas
- Fresh blueberries
- Lemon slices
- Lemon zest curls
- Mint leaves
- White chocolate shavings
Instructions
1. Prepare the Pans
Preheat oven to 350°F (175°C).
Grease and line:
- two 8-inch cake pans
or - three 6-inch pans.
2. Mix Dry Ingredients
Whisk together:
- flour
- baking powder
- baking soda
- salt
Set aside.
3. Cream Butter & Sugar
Beat butter and sugar for 3–4 minutes until pale and fluffy.
Add eggs one at a time.
Mix in:
- vanilla
- lemon zest
- lemon juice
4. Combine Batter
Alternate adding:
- dry ingredients
- buttermilk
Mix just until combined.
Do not overmix.
5. Add Blueberries
Toss blueberries with 1 tbsp flour.
Fold gently into batter.
6. Bake
Divide batter evenly into pans.
Bake:
- 30–35 minutes for 8-inch pans
- 22–28 minutes for 6-inch pans
Cake is done when:
- top springs back
- toothpick comes out mostly clean.
Cool 10 minutes in pans.
Transfer to wire rack.
7. Make Lemon Syrup
Heat lemon juice and sugar until dissolved.
Brush onto warm cake layers for extra moisture and lemon flavor.
8. Prepare Lemon Cream Filling
Beat cream cheese until smooth.
Add:
- powdered sugar
- vanilla
- lemon zest
- lemon curd
In separate bowl whip heavy cream to stiff peaks.
Fold whipped cream into cream cheese mixture.
Chill 20 minutes.
9. Make Whipped Cream Frosting
Whip:
- heavy cream
- powdered sugar
- vanilla
until stiff peaks form.
10. Assemble the Cake
First Layer
Place first cake layer on serving plate.
Brush with lemon syrup.
Spread lemon cream filling.
Add extra blueberries if desired.
Second Layer
Top with second cake layer.
Repeat if making 3 layers.
Frost
Cover cake with whipped cream frosting.
Smooth sides or create rustic swirls.
11. Decorate
Top with:
- fresh blueberries
- lemon zest
- lemon slices
- mint
Chill at least 1 hour before slicing.
Flavor Variations
Lemon Mascarpone Version
Replace cream cheese with mascarpone.
Extra Blueberry
Add homemade blueberry compote between layers.
Vanilla Lemon
Add vanilla bean paste to frosting.
Coconut Lemon
Add toasted coconut flakes.
Homemade Blueberry Compote (Optional)
Combine in saucepan:
- 1½ cups blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Cook 5–7 minutes until thickened.
Cool completely before using.
Storage
Refrigerator
Store covered up to 4 days.
Freezer
Freeze unfrosted cake layers up to 2 months.
