Comments on: Lemon Blueberry Layer Cake

By: Michelle @ Sally's Baking

Michelle @ Sally's Baking — Sat, 14 Mar 2026 10:55:35 +0000

In reply to Kieu Diamond. Hi Kieu, sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.

By: Kieu Diamond

Kieu Diamond — Sat, 14 Mar 2026 04:32:46 +0000

Can I reduce the sugar in the cake?

By: Trina @ Sally's Baking

Trina @ Sally's Baking — Fri, 13 Mar 2026 23:41:17 +0000

In reply to Sam. Absolutely!

By: Sam

Sam — Fri, 13 Mar 2026 23:18:14 +0000

In reply to Trina @ Sally's Baking. Will the vanilla cake stand up to the cream cheese frosting in place of the buttercream? Thanks!!

By: Del

Del — Fri, 13 Mar 2026 21:02:12 +0000

This cake is absolutely delicious, I made it in a 9×13 sheet and used greek yogurt instead of the buttermilk as that’s what I had on hand.

It was for an event and there wasn’t a crumb left on the plate

By: Trina @ Sally's Baking

Trina @ Sally's Baking — Fri, 13 Mar 2026 19:16:37 +0000

In reply to Sam. Hi Sam! We'd recommend using our vanilla cake and add about 1 and 1/2 cups of blueberries to that cake batter. Hope it's a hit!

By: Sam

Sam — Fri, 13 Mar 2026 19:04:59 +0000

Hi Sally! My toddler has requested a blueberry cake for his birthday and I love all your recipes. Do you think I can leave out the lemon for this recipe? Would I need to substitute the 1/2 cup of lemon juice with something else?

By: Beth @ Sally's Baking

Beth @ Sally's Baking — Thu, 12 Mar 2026 13:48:58 +0000

In reply to Sophie. Hi Sophie, we haven’t tested this recipe with gluten-free flour, but let us know if you try it! You could use this lemon buttercream frosting instead of the cream cheese. We’d recommend doubling or 1.5x this recipe for a 3-layer cake, depending on how much frosting you’d like for covering and decorating the cake. Hope this helps!