Name: Lemon Blueberry Cake
Prep time: 40 min
Cook time: 25 min
Ingredients: Ingredients; Lemon Cake Layers (Three 8-inch rounds); 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine salt; 1 cup unsalted butter (softened); 1¾ cups granulated sugar; 4 large eggs (room temperature); Zest of 2 lemons; 1 teaspoon vanilla extract; ½ cup freshly squeezed lemon juice; 1 cup buttermilk; Blueberry Filling; 2 cups blueberries (fresh or frozen); ¼ cup sugar; 1 tablespoon cornstarch; 2 tablespoons lemon juice; Zest from ½ lemon; 2 tablespoons water; Lemon Mascarpone Cream; 1½ cups cold heavy cream; 1 cup cold mascarpone cheese; ¾ cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 tablespoon lemon juice; Garnish (Optional); Fresh blueberries; Lemon slices

There’s something wildly satisfying about a cake that looks effortless but stands tall like it knows what it’s doing. This Naked Lemon Cake isn’t about hiding flaws under layers of frosting—it’s about structure, balance, and letting good ingredients do the heavy lifting. Clean edges. Bright citrus. Real berries. No chaos, no collapse.

This isn’t just a Blueberry Cake With Fresh Fruit thrown together and hoped for the best. Each layer has a job. The lemon sponge stays sturdy and flavorful. The blueberry filling adds pop without turning soggy. And the tangy cream? It spreads smoothly, holds its shape, and never smothers the cake. IMO, that’s the sweet spot.

Inside this guide, you’ll learn how to build a confident Lemon Blueberry Layer Cake from the ground up. We’ll talk stacking, filling, and why one small ingredient choice changes the final flavor more than you’d expect. You’ll also get practical Lemon Blueberry Cake Decorating Ideas that don’t require fancy tools or bakery-level patience. Because honestly—who has time for that?

Ever slice into a cake and watch the layers slide like they’re trying to escape? Not here. This recipe is stable, clean-cut, and stress-free. It’s one of those Lemon Blueberry Layer Cake Recipes you can trust for birthdays, brunch tables, or that “I want to impress but stay calm” moment. FYI, it also makes a stunning Blueberry Lemon Birthday Cake.

Whether you’re going classic or building a Three Layer Lemon Blueberry Cake, the naked finish keeps things elegant and intentional. Consider this your blueprint for Lemon Blueberry Cake Decoration that feels rustic, fresh, and actually achievable. Because cake shouldn’t fight back—and this Lemon Naked Cake definitely won’t.

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Lemon Blueberry Cake

This Lemon Blueberry Cake with Tangy Cream & Fresh Berries is all about clean layers, bright flavor, and effortless elegance. Soft lemon cake provides structure without heaviness, while a vibrant blueberry filling adds fresh, juicy contrast. The lemon mascarpone cream is light, stable, and just tangy enough to balance the sweetness. Finished in a simple naked style and topped with fresh fruit, this cake slices beautifully and holds its shape. Perfect for birthdays, brunch tables, or special gatherings, it’s a reliable showstopper that looks refined, tastes fresh, and never feels overdone.

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Prep Time 40

Cook Time 25

Course: Dessert, Snack

Cuisine: European, Mediterranean

Ingredients Method Notes

Ingredients

Ingredients
Lemon Cake Layers Three 8-inch rounds
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
1 cup unsalted butter softened
1¾ cups granulated sugar
4 large eggs room temperature
Zest of 2 lemons
1 teaspoon vanilla extract
½ cup freshly squeezed lemon juice
1 cup buttermilk
Blueberry Filling
2 cups blueberries fresh or frozen
¼ cup sugar
1 tablespoon cornstarch
2 tablespoons lemon juice
Zest from ½ lemon
2 tablespoons water
Lemon Mascarpone Cream
1½ cups cold heavy cream
1 cup cold mascarpone cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
Garnish Optional
Fresh blueberries
Lemon slices
Mint leaves
Strawberries or raspberries
Powdered sugar for dusting

Method

1. Bake the Lemon Cake

Preheat your oven to 350°F (175°C). Butter three 8-inch round pans and line the bottoms with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each. Stir in lemon zest and vanilla. Combine lemon juice and buttermilk in a measuring cup—it may look curdled, that’s normal. With the mixer on low, add the dry ingredients and liquid mixture in alternating additions, beginning and ending with dry ingredients. Divide batter evenly between pans and bake for 22–25 minutes, until the centers spring back and a toothpick comes out clean. Cool briefly, then remove from pans and cool completely.

2. Make the Blueberry Filling

Add blueberries, sugar, lemon juice, zest, and water to a saucepan. Simmer over medium heat until berries soften, about 5 minutes. Stir in cornstarch and cook until thickened. Remove from heat and cool completely.

3. Prepare the Lemon Mascarpone Cream

Whip the heavy cream to soft peaks and set aside. In another bowl, mix mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold in whipped cream. Chill until ready to use.

4. Assemble the Cake

Place one cake layer on a serving plate. Spread mascarpone cream evenly over the top, then spoon blueberry filling over the cream, keeping it slightly inside the edge. Repeat with the second layer. Add the final cake layer and frost the top generously. Leave the sides bare or lightly smoothed for a naked finish. Decorate with fresh berries, lemon slices, mint, and a dusting of powdered sugar.

Notes

FAQs

Can I make this cake ahead of time?
Yes. The cake layers freeze well for up to four weeks. Assemble the day you plan to serve.

Can I use frozen blueberries?
Absolutely. No need to thaw—just cook them directly.

Why mascarpone instead of cream cheese?
Mascarpone gives a smoother, lighter texture and a cleaner lemon flavor.

How do I keep the layers from sliding?
Chill the cake for 20–30 minutes after assembling to set the cream before serving.

Final Thoughts

This cake works because every element has a purpose. The lemon sponge stays light but sturdy. The blueberry filling adds moisture without mess. The mascarpone cream brings balance, not bulk. Together, they create a cake that feels intentional, fresh, and quietly impressive—no fancy tricks required. When a dessert looks this good and slices this clean, it is the centerpiece.