Blueberry-Lemon Layer Cake with Vanilla Buttercream

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A moist vanilla cake layered with fresh blueberry compote and zesty lemon-infused buttercream frosting for a bright, fruity dessert. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, 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 450 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" 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 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup softened unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• 2 cups fresh blueberries
• 2 tsp lemon zest
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 2 tbsp lemon juice

Stand mixers worth buying for baking like this → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 4 minutes. Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
3. Step 3: Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with flour, mixing just until combined.
4. Step 4: Divide batter evenly among pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool cakes completely on wire racks.
5. Step 5: To make blueberry compote, cook 2 cups fresh blueberries in a small saucepan over medium heat for 8 minutes until they burst and thicken slightly. Let cool.
6. Step 6: For lemon buttercream, beat 1 cup softened butter until creamy, then gradually add 4 cups powdered sugar, 2 tsp lemon zest, 2 tbsp lemon juice, and 1/4 cup heavy cream. Beat until light and fluffy.
7. Step 7: Assemble cake by spreading a thin layer of buttercream on the first cake layer, then 1/3 of the blueberry compote. Repeat for second layer, top with final cake layer, and cover entire cake with remaining buttercream.
8. Step 8: Chill cake for 30 minutes before serving to set frosting.