Blueberry and Lemon Layer Cake

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A light, fluffy lemon cake layered with blueberry compote and whipped cream. This French recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, and salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 3/4 cup whole milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 cups blueberries
• 1/2 cup granulated sugar (for compote)
• 1 tbsp cornstarch
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar using a hand mixer on medium speed until light and fluffy, about 3-4 minutes. Add 3 large eggs one at a time, beating well after each addition.
3. Step 3: Mix in 1 tbsp lemon zest and 2 tbsp fresh lemon juice. Alternately add the dry flour mixture and 3/4 cup whole milk to the batter in three additions, beginning and ending with the flour, mixing each addition until just combined.
4. Step 4: Divide the batter evenly between two greased 8-inch cake pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cakes cool completely.
5. Step 5: For the blueberry compote, combine 2 cups blueberries, 1/2 cup granulated sugar, and 1 tbsp cornstarch in a small saucepan over medium heat. Cook, stirring frequently, for 6-8 minutes until the mixture thickens and blueberries burst. Remove from heat and cool.
6. Step 6: Whip 1 1/2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 tsp vanilla extract in a chilled bowl until stiff peaks form.
7. Step 7: Place one cake layer on a serving plate, spread half of the blueberry compote evenly over it, then spread half of the whipped cream on top. Repeat with the second layer. Chill the assembled cake for at least 1 hour before serving.