Blueberry & Lemon Layer Cake

This blueberry lemon layer cake is the perfect balance of sweet and zesty. The fluffy lemon sponge is studded with juicy blueberries and layered with a tangy cream cheese frosting that melts in your mouth. It’s bright, bold, and just the right amount of indulgent — perfect for spring gatherings, summer birthdays, or any day that needs a little lift.
Servings: 8 yield(s)
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 60 mins
Ingredients
  • 115 g unsalted butter (softened)
  • 250 g caster sugar
  • 100 g light brown sugar
  • 90 ml vegetable oil
  • 4 free range eggs (at room temperature)
  • 1 tbsp vanilla extract
  • 375 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 salt
  • 180 ml buttermilk
  • 3 lemons (zested & juiced)
  • 200 g fresh blueberries (plus extra for decorating)
  • 1 tbsp plain flour (for coating the blueberries)
    • For the Cream Cheese Frosting
  • 225 g full-fat cream cheese (softened)
  • 115 g unsalted butter (softened)
  • 400 g icing sugar
  • 1 tbsp double cream
  • 1 tsp vanilla extract
  • 1 pinch of salt
Instructions
  1. Preheat the oven on at 180°C (160°C fan). Grease and line three 20cm round cake tins with baking paper. Grease the paper too — it'll stop your sponge from sticking.
  2. In a large bowl, beat your softened butter until it’s smooth and creamy — about a minute will do. Add in the caster sugar and light brown sugar and beat again until well combined. Pour in the oil and beat for another couple of minutes until it’s pale and fluffy. Crack in your eggs one at a time, add the vanilla, and beat until everything’s looking smooth and glossy. Scrape down the sides of your bowl — no sneaky lumps hiding!
  3. In another bowl, mix together the flour, baking powder, bicarb and salt. Add this dry mix to your wet mixture. Start beating on a low speed so you don’t end up in a flour cloud. Next, pour in the buttermilk, lemon zest and lemon juice. Beat it all just until it comes together. Don’t over-mix — the batter should be thick but smooth.
  4. Toss the blueberries in 1 tbsp of flour — this helps stop them sinking — then gently fold them through the batter with a spatula. Be kind to them.
  5. Spoon the batter evenly into your tins and smooth the tops. Bake for 22–26 minutes, or until a skewer poked in the middle comes out clean. Leave the cakes to cool completely in the tins.
  6. For the frosting, beat the cream cheese and butter together until smooth — give it a good 3 minutes so there are no lumps. Add the icing sugar, double cream, vanilla and salt. Start on low (trust me, or otherwise it is icing sugar everywhere), then whack it up to high and beat for another 2–3 minutes until light and fluffy.
  7. If the tops of your cakes are a bit domed, level them off with a serrated knife. Place one layer on a plate or cake stand and slather on some frosting. Repeat with the second and third layers. Finish with frosting on the top and sides — it’s a light covering, not a full-on buttercream wall. Top with a few extra blueberries or a little twist of lemon peel if you’re feeling fancy. Pop the cake in the fridge for at least 45 minutes before slicing — it helps the layers hold together nicely.
  8. Best served with a cuppa, your feet up, and zero guilt. Enjoy!
Recipe Notes

If there are any leftovers cover tightly and keep in the fridge for up to 5 days.