One-Hour Lemon Blueberry Layer Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A bright and tender lemon cake layered with fresh blueberry compote and a light lemon cream cheese frosting, perfect for a quick celebration dessert. This american-inspired desserts ready in about 55 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 410 calories and feeds 8, 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 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1 1/2 cups fresh blueberries
• 1/3 cup granulated sugar (for compote)
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened (for frosting)
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice (for frosting)

Instructions

1. Step 1: Preheat oven to 350°F and grease and flour two 8-inch round cake pans.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt; set aside.
3. Step 3: In a large bowl, beat 1 cup softened unsalted butter with 1 1/4 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add 3 large eggs one at a time, beating well after each addition, then mix in 2 tbsp lemon zest and 1/4 cup fresh lemon juice.
5. Step 5: Alternately add the dry flour mixture and 1/2 cup whole milk to the butter mixture in three additions, starting and ending with flour, mixing just until combined.
6. Step 6: Divide batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean; cool completely on wire racks.
7. Step 7: While the cakes bake, combine 1 1/2 cups fresh blueberries and 1/3 cup granulated sugar in a small saucepan over medium heat; cook for 8-10 minutes until blueberries burst and sauce thickens slightly, then remove from heat and cool.
8. Step 8: For the frosting, beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth, then gradually add 2 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp fresh lemon juice, beating until fluffy.
9. Step 9: To assemble, place one cake layer on a serving plate, spread half the blueberry compote over it, then spread 1/3 of the frosting. Top with the second cake layer, remaining blueberry compote, and frost the top and sides evenly.
10. Step 10: Chill the cake for 20 minutes before slicing to allow the layers to set.