Lemon and Blueberry Layer Cake

Lemon Bluebery Layer Cake

I almost called this a half-naked cake, but I thought that might make a few of you a little too excited…

I’m sure it’s shocking looking at the photo above (sarcasm), but this cake was super delicious.

This cake is really the perfect dessert for summer – it’s light enough to be served on a hot day and it won’t weigh you down (well, it will technically but we can just pretend that calories aren’t a real thing… right?).


For the cake
  • 2 1/4 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/2 cup of sour cream
  • 1/2 cup of almond milk
  • 2 1/2 teaspoons of vanilla extract
  • 1 1/2 teaspoons of lemon extract
  • 2 tablespoons of lemon juice
  • 2 teaspoons of lemon zest
  • 1 cup of unsalted butter, melted
  • 1 1/2 cups of sugar
  • 4 large eggs
  • 3 cups of blueberries
For the cream cheese frosting
  • 1 1/2 cups of blueberries
  • 4 ounces of unsalted butter, softened
  • 4 cups of cream cheese, softened
  • 2 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • optional: lemon zest and blueberries


For the cake

Preheat the oven to 350°F (175°C) and grease two round cake pans.

In a large mixing bowl, combine all of the dry ingredients (flour, baking powder, salt, lemon zest, and sugar). In another mixing bowl, combine the sour cream, almond milk, vanilla extract, lemon extract, lemon juice, butter, and eggs using an electric mixer set on medium. Fold in the dry ingredients and mix using the electric mixer until the ingredients are well-incorporated.

Pour the batter evenly into the two greased cake pans. Drop in the blueberries randomly and place the cake pans in the oven. Bake for 25 minutes or until the toothpick test turns out clean. Remove the cake pans from the oven and let cool on a wire rack for at least 10 minutes.

For the cream cheese frosting

Place the blueberries in a food processor. Grind until the blueberries turn into a mush. Pour the blueberries into a medium-sized mixing bowl.

Add the butter, cream cheese, powdered sugar, and vanilla extract to the mixing bowl. Using an electric mixer, mix on medium until all of the ingredients are well-incorporated.

Invert one of the cakes onto a serving plate. Frost the top of the cake with some of the cream cheese frosting. Invert the second cake on top of the frosting so that the cakes are stacked. Frost the top of the cake with the remaining frosting.

Top the cake with a pinch or two of lemon zest and a few blueberries and serve!