Lemon Blueberry Spring Cake (Printable)

Moist layered cake with fresh blueberries, zesty lemon, and a creamy lemon frosting, perfect for spring.

# What You Need:

→ 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 coating blueberries

→ 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
20 - Lemon zest curls
21 - Edible flowers

# How-To Steps:

01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl using an electric mixer, beat butter and sugar until pale and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice until combined.
05 - Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined, avoiding overmixing.
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 the tops with a spatula for even baking.
08 - Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks and cool completely to room temperature.
10 - Beat softened cream cheese and butter together until smooth. Add sifted powdered sugar, lemon juice, vanilla extract, and salt. Beat until fluffy and spreadable.
11 - Place the first cake layer on a serving plate. Spread with a layer of frosting. Repeat with remaining cake layers, then frost the top and sides of the assembled cake.
12 - Top with fresh blueberries, lemon zest curls, and edible flowers as desired for presentation.

# Expert Advice:

01 -
  • It's foolproof moist: The lemon juice and milk keep every crumb tender without ever tasting dense or heavy.
  • Blueberries stay suspended: That simple flour-tossing trick actually works, so you get fruit in every bite.
  • The frosting tastes like springtime: Tangy enough to cut through sweetness but smooth enough to make you want another slice.
  • You can make it ahead: Bake the layers a full day early, wrap them, and assemble the morning of your celebration.
02 -
  • Room temperature ingredients are non-negotiable: I learned this the hard way when I pulled cold eggs from the fridge; the batter split and the cake came out dense and weeping. Spend five minutes letting everything warm and your crumb will be silky.
  • That flour-tossing trick for blueberries actually works: I was skeptical until I made this cake side-by-side with a friend who skipped it; hers had all the berries in the bottom third while mine were evenly distributed. It's a real technique, not a myth.
03 -
  • Freeze unfrosted layers for up to two months: Wrap each one individually in plastic wrap, then foil, and you've got a birthday cake emergency kit ready to go.
  • The secret to fluffy, tangy frosting is beating it for a full minute after all ingredients are combined: This incorporates air and prevents that dense, buttery taste some cream cheese frostings have.
Go Back