1-First step: prepare the pans and oven Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line each pan with parchment paper, and then grease the parchment too. This extra step makes releasing the layers much easier, especially if you want neat edges for stacking. If you are making this cake for a special event, this is also a good time to measure all ingredients and set out the butter, eggs, buttermilk, and cream cheese so they warm slightly and mix more evenly.

2-Second step: cream the butter and sugars In a large mixing bowl, beat 1/2 cup softened unsalted butter until creamy. Add 1 and 1/4 cups granulated sugar and 1/2 cup packed light brown sugar, then beat again until combined. Next, pour in 6 tablespoons of vegetable, canola, or avocado oil and mix until the batter looks light and creamy. This mixture builds the base of your lemon blueberry cake and helps create a soft, moist texture. Add 4 large room-temperature eggs one at a time, beating after each addition. Then mix in 1 tablespoon pure vanilla extract. If the mixture looks slightly separated at this stage, do not worry. It usually comes together once the dry ingredients are added.

3-Third step: combine the dry ingredients In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisking helps spread the leavening evenly through the flour, which matters because you want each layer of the cake to rise the same way. If you are baking for a friend who needs a gluten-free version, this is the point where you would swap in a good gluten-free flour blend.

4-Fourth step: finish the batter Add the dry mixture to the wet mixture on low speed. Mix just until the flour starts to disappear. Then pour in 3/4 cup buttermilk at room temperature, 2 tablespoons lemon zest, and 1/2 cup lemon juice from 3 to 4 lemons. Mix only until combined. Overmixing can make the cake tough, so stop as soon as the batter looks smooth and thick. In a small bowl, toss 1 and 1/2 cups fresh blueberries with 1 tablespoon all-purpose flour. This coating helps the berries stay in the batter instead of sinking to the bottom. Gently fold the blueberries into the batter with a spatula. Use a light hand so the berries stay whole and do not turn the batter purple.

5-Fifth step: bake the layers Divide the batter evenly among the prepared pans. A kitchen scale can help if you want each layer to bake evenly, but a measured scoop works well too. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you are using different pans, such as 9-inch rounds, the layers will bake more quickly and may need a little less time. Once baked, let the cakes cool completely in the pans. This cooling time matters because warm layers can break or slide when you frost them. If you are in a hurry, place the pans on a wire rack so air can move around them while they cool.

6-Sixth step: make the frosting While the cakes cool, beat 8 ounces softened full-fat brick cream cheese with 1/2 cup softened unsalted butter until smooth. Add 3 and 1/2 cups confectioners’ sugar, 1 tablespoon heavy cream, 1 teaspoon pure vanilla extract, and a pinch of salt. Beat until creamy and fluffy. If the frosting feels too thick, add a tiny splash more cream. If it feels too soft, chill it for a few minutes before spreading.

7-Final step: assemble and chill Trim the tops of the cooled cake layers if needed so they stack evenly. Place the first layer on a serving plate or cake board, add frosting, and spread it to the edges. Repeat with the second layer, then place the final layer on top. Frost the sides and top of the cake, smoothing it with an offset spatula if you like a polished look. Refrigerate the finished cake for at least 45 minutes before serving. This helps the frosting set and makes slicing easier. The chill time also gives the flavors a chance to settle together, which is especially nice for this lemon blueberry layer cake recipe. For a different citrus dessert after dinner, you might also like this silky lemon cream treat.