1-First Step: Preheat your oven to 350°F (177°C). Grease three 8-inch round pans and line the bottoms with parchment paper, then grease the parchment. This prevents sticking and ensures easy release for your lemon blueberry cake layers.

2-Second Step: In a large bowl, beat 1/2 cup (113 g) unsalted butter until creamy, about 1 minute. Add 1 and 1/4 cups (250 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar, beating until combined. Mix in 6 tablespoons (90 ml) oil until light and creamy. This step incorporates air for a fluffy moist lemon blueberry cake.

3-Third Step: Add 4 large eggs one at a time at room temperature, beating well after each. Mix in 1 tablespoon pure vanilla extract until smooth. Room-temp eggs blend better, avoiding lumps.

4-Fourth Step: Whisk together 3 cups (375 g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl. Add dry ingredients to the wet mixture on low speed just until combined. Overmixing toughens the batter.

5-Fifth Step: Pour in 3/4 cup (180 ml) room-temperature buttermilk, 2 tablespoons lemon zest, and 1/2 cup (120 ml) fresh lemon juice. Mix on low until just blended. The batter may look curdled but will smooth out.

6-Sixth Step: Toss 1 and 1/2 cups (210 g) fresh blueberries with 1 tablespoon additional flour. Gently fold into the thick batter, avoiding overmixing to keep berries intact and prevent sinking in your lemon blueberry layer cake.

7-Seventh Step: Divide batter evenly among the prepared pans. Bake for 22 to 26 minutes, until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely. For dietary tweaks, gluten-free flour may need 2 to 3 extra minutes.

8-Eighth Step: Beat 8 ounces (226 g) softened full-fat cream cheese and 1/2 cup (113 g) unsalted butter until smooth, about 2 minutes. Room-temp ingredients ensure no lumps.

9-Ninth Step: On low speed, add 3 and 1/2 cups (420 g) confectioners’ sugar, 1 tablespoon (30 ml) heavy cream, 1 teaspoon pure vanilla extract, and a pinch of salt. Increase to high and beat for 3 minutes until creamy. For dairy-free, use vegan alternatives.

10-Final Step: Level cake tops if domed. Place one layer on a serving plate, frost top, add second layer, frost, and repeat. Frost top and sides generously. Chill for at least 45 minutes before slicing. This lemon blueberry cake with light cream cheese frosting holds up beautifully. Total bake time per batch is quick, perfect for beginners.