Layer Cake Blueberries Lemon

Layer Cake Blueberries Lemon - Lilie Bakery

A light and fruity recipe: the Layer cake blueberries lemon and its creamy icing… A perfect dessert for all occasions, it is so light! Inside, a lemon-flavored cake with a handful of blueberries, covered with a whipped cream cheese frosting.

As you can see in my photos, the outside is covered with a very thin layer of icing, which gives a glimpse of the different layers of the cake. This is very easy to do, all you need is a small spatula. I advise you to serve the cake with even more fresh blueberries, it's so good!

What ingredients should you plan for this blueberry lemon layer cake?

Fora cake party (lemon blueberries), you need dry ingredients: flour, baking powder, brown sugar, salt. You also need moist ingredients: eggs, vanilla extract, softened butter, fermented milk (like ribot milk). On the fruit side, we need organic lemons and fresh blueberries.

Layer Cake Blueberries Lemon - Lilie Bakery

I recommend using fresh blueberries and not frozen blueberries because the frozen ones tend to bleed into the dough (more than the fresh ones).

To creamy frosting, you need whole cream, lightly salted cream cheese (I always use the Philadelphia) and icing sugar.

How to prepare this blueberry lemon layer cake?

To make things easier for you, I advise you to prepare the cake in advance, store in cling film at room temperature, and the icing on D-day when the cake has had time to cool. Like that, no rush or stress!

We start by making the blueberry lemon cake. We whisk the butter and the brown sugar to obtain a creamy mixture. Then add the eggs and vanilla.

Layer Cake Blueberries Lemon - Lilie Bakery

Then take two containers: in the first one mixes the milk, the juice of the lemons and the zest. In the other container, we sift the flour, baking powder and salt. Then all that remains is to pour, alternating liquid and dry ingredients into the butter and brown sugar mixture.

Finally, add the blueberries. I advise to flour the blueberries that you put in the cake: this helps to absorb a little of the water that escapes during cooking. Once the blueberries have been added, we pour the dough into 2 molds 15cm in diameter and put in the oven.

To make the icing, first whip the whipped cream into whipped cream, then incorporate the fresh cheese relaxed with a fork. We sugar then we whip again and it's ready.

Successfully mounting the layer cake

You have to wait until the 2 cakes are very cold. They are then cut in half in their height to obtain 4 thin levels of cakes. Place the first cake on the serving dish and then cover it with a good layer of icing. Then we put the second cake and so on until the last.

Layer Cake Decoration - Lilie Bakery

Then we cover the entire layer cake with a very thin layer of icing (we can see through). Add a little more icing on top and place the blueberries.

Store in a cool place until serving (ideally in a cover).

Other recipes to try

If you like this kind of cakes, I can advise you to take a look at these other recipes from the blog: the Raspberry coconut layer cake, Layer cake version Oreo, Layer cake lemon poppy, Layer cake vanilla chocolate, Layer cake chocolate.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!

Layer Cake Blueberries Lemon - Lilie Bakery
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4.8 on 11 votes

Layer Cake Blueberries Lemon

A fruity and very soft layer cake with lemon and blueberries! We also love its whipped cream icing ...
Prep time1 time
Cook time30 minutes
Total1 time 30 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 10



  • 170 g softened butter
  • 200 g brown sugar
  • 275 g all-purpose flour
  • 2,5 cc baking powder
  • 1 this salt
  • 3 eggs
  • 2 cc natural vanilla extract
  • 190 ml ribot milk or other fermented milk otherwise, unfermented milk
  • 2 medium sized organic lemons
  • 240 g fresh blueberries
  • 2 cc flour


  • 25 cl whole cream 30% mg
  • 300 g lightly salted fresh cheese Philadelphia
  • 60 g icing sugar dose to adapt according to your taste



  • Preheat the oven to 175 ° traditional heat.
  • Prepare two molds 15cm in diameter by greasing them and flouring them.
  • Beat soft butter and brown sugar for a few minutes to obtain a creamy mixture.
  • Add the eggs one by one and the vanilla, beat again to obtain a homogeneous mixture.
  • In a container sift the dry ingredients (flour, yeast, salt), in another mix the milk, the juice of the two lemons and about 1 tsp of their zest.
  • Alternately pour dry and liquid ingredients into the batter, being careful not to over-mix each time.
  • In a bowl, flour half of the blueberries (this prevents them from falling out during cooking) and add them to the dough.
  • Pour the dough into each of the molds, on an equal level. Bake for about 30 minutes (test for doneness using a pick).
  • Let cool on a grid then unmold, wait for the complete cooling before the icing (surround with cling film if prepared the day before).


  • Prepare the icing by whisking the stiff whipped cream. Add the soft cream cheese with a fork, then the icing sugar. Whisk again until ideal consistency.


  • Cut each cake in half vertically to obtain 4 levels. Place the first level on the dish, cover with icing then place the second cake and so on to the top.
  • With a spatula, cover the entire layer cake with a very thin layer of icing (you can see the cake through). Decorate the top with the remaining blueberries.


Store in a cool place until tasting, ideally in a protective cover
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    26th January 2020

    Hello Aurélie,
    A big thank you for this fabulous recipe! I made it this weekend for my grandmother's 90th birthday, everyone had a blast, it was delicious! (I already have orders for the next meals)
    I can't wait to make more recipes from your blog.
    A Breton!

  2. Reply


    March 2, 2021

    Well done for your blog, it is magnificent… and very enticing! Looking for a recipe, I landed here :-). I want to bake a cake for my mom for her birthday, I love layer cakes. Problem, my mom is lactose intolerant. Do you think that with philadelphia, cream and lactose-free butter you can achieve the same result?
    Thank you for your next response, and very nice continuation to you.

    • Reply

      Lilie bakery

      March 3, 2021

      Hi Sandy, if you can manage to find these ingredients in a lactose free version then yes it will work. Philadelphia can be replaced with mascarpone (lactose free) if you find any. See you soon !

  3. Reply


    March 7, 2021

    5 stars
    Thank you for your reply! So I started, and everything went well with the lactose-free products :-).
    We had a great time, your recipe is perfect! A big thank you for your sharing and your kindness. Yours truly

    • Reply

      Lilie bakery

      March 8, 2021

      Super thank you Sandy;) Do not hesitate to leave me a note on the recipe! See you soon

  4. Reply


    8th May 2021

    5 stars
    Superb recipe! I followed it to the letter by doubling the doses because there were many of us. Delicious and very beautiful! Thank you so much :-)

    • Reply

      Lilie bakery

      10th May 2021

      Thank you very much Leïla for your return! I'm glad you liked it :)

  5. Reply


    September 1, 2022


    I loved your recipe and had a lot of fun making it.
    On the other hand, my whipped cream and philadelphia mixture became very liquid, I had a lot of trouble putting it together. The whipped cream had taken well – where could I have gone wrong?

    Thank you!

    • Reply

      Lilie bakery

      September 12, 2022

      Hello Nad, the whipped cream must be very firm before adding the very cold Philadelphia (your cream must also be very cold). You whip the two well so that they mix well then you add your icing sugar afterwards. YOU whip until you have an ideal consistency to decorate. I think in your case, it wasn't whipped enough. Goodbye :)

  6. Reply


    September 7, 2022

    Hello, I have to make my granddaughter a blueberry molly cake, I like your ganache because you can dose the sugar but I have to cover it with sugar paste. I don't practice that yet and I'm afraid she won't behave well. What do you think please? Thanks.

    • Reply

      Lilie bakery

      September 12, 2022

      Hello Aline, it's not a ganache in my recipe it's a cream cheese icing. I never use sugar paste (too chemical and sweet) so I can't advise you… See you soon :)

  7. Reply


    11th February 2023

    Why make the layer cake biscuit twice (cooking half the dough in 2 moulds) and not all at once in a single mould, then cut this cake into 2 slices.
    Thank you

    • Reply

      Lilie bakery

      13th February 2023

      Hello Philippe, simply to ensure that each disc is fully cooked, especially at such a height. Otherwise we end up with a very cooked cake on it and not cooked in the middle. See you soon :)

  8. Reply


    April 20th

    This recipe seems wonderful and I'm trying it for my friends birthday but during the cake preparation the mixture was very lumpy, the butter was in micro-bits so is it normal? And I cooked like you said but my cake did not rise and was very greasy so it is also normal because I am not sure that I will be able to cut it in 2
    What could have gone wrong?
    Thank you!

    • Reply

      Lilie bakery

      8th May 2023

      Hello Louise, it seems that your batter was not beaten enough before adding the dry ingredients. After adding them, don't beat too much. Most important it should not be lumpy when you pour it into the pan. The 2 cakes are flat cakes in order to cut them into 2 to make a layer cake.

  9. Reply


    14th May 2023

    I would like to make this layer cake for my mother-in-law's birthday but replacing the blueberries with strawberries, what do you think?
    Thank you in advance for your return, I wish you a beautiful day.

  10. Reply


    7th June 2023

    I am going to try 3 of your recipes for my daughter's birthday!!
    For this layer cake, can I use a 20 cm mold?
    Thank you!

    • Reply

      Lilie bakery

      July 7, 2023

      Hello Natalia, you can use two larger molds than those in my recipe (you need two identical molds), but you have to increase the quantities otherwise it will be flat. You have to do a volume calculation. See you soon :)

  11. Reply


    August 20, 2023

    4 stars
    I had a lot of trouble getting my whipped cream to rise with the cream cheese. And the more I whipped my
    Cream the more it liquefied.
    I put am taken 2 times, I do not understand why? yet everything was cold my cream and my fresh cheese!

    • Reply

      Lilie bakery

      August 21, 2023

      Hello Lili, you have to keep whisking until the consistency can be spread. I do it with an electric mixer personally. The icing sugar also helps to thicken the frosting. Also note: Philadelphia creates a much less firm icing than mascarpone. So if you want a firmer result, you can make this change. See you soon :)


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