Name: Lemon Blueberry Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 300 g granulated sugar; 120 ml fresh lemon juice; 120 g plain Greek yogurt; 3 large eggs, room temperature; 55 g packed brown sugar; 1 tablespoon vanilla extract; 240 ml buttermilk; 240 ml melted coconut oil (or melted unsalted butter or canola oil); 1 tablespoon finely grated lemon zest; 480 g all-purpose flour, plus 8 g (1 tablespoon) for blueberries; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 300 g fresh or frozen blueberries (if using frozen, leave them as is); 320 g high-quality blueberry jam; 340 g salted butter, at room temperature; 115 g mascarpone or cream cheese, at room temperature; 360 g powdered sugar; 60–70 g blueberry or blackberry jam (high-quality, adjust to taste)

Print Recipe

Introduction to Lemon Blueberry Layer Cake

Picture this: it’s a bustling afternoon, and the family is craving something sweet. Enter the marvelous Lemon Blueberry Layer Cake! This stunning dessert is a burst of sunshine that can lift anyone’s spirits. It’s perfect for those busy days when you want to impress loved ones without it feeling like a chore. With vibrant flavors of lemon and blueberries, this cake knows how to make any occasion feel special. Trust me, when you serve this beauty, you’re not just serving cake; you’re serving joy, laughter, and sweet memories on a delightful plate.

Why You’ll Love This Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is a dream come true for busy moms and professionals alike. Not only does it come together quickly, but its bright flavors make every bite feel like a small celebration. You’ll find that it’s deeply satisfying without the fuss. It’s a versatile dessert that fits any occasion, making it a wonderful go-to for everything from weeknight treats to grand gatherings. Truly a cake that brings happiness!

Ingredients for Lemon Blueberry Layer Cake

Let’s dive into the delightful ingredients that make up this Lemon Blueberry Layer Cake! Each component plays a vital role in creating that luscious mix of flavors and textures.

Granulated sugar: This sweetener is essential for that perfect sweetness in the cake.
Fresh lemon juice: It brings a zesty punch that cuts through the richness, creating a refreshing tang.
Plain Greek yogurt: This adds moisture and a subtle creaminess to the batter, while also making it a bit healthier!
Large eggs: They provide structure and stability, helping the cake rise beautifully.
Brown sugar: Using this adds depth with its caramel notes, complementing the lemon flavor.
Vanilla extract: A splash of vanilla enhances the overall flavor, marrying the ingredients effortlessly.
Buttermilk: This ingredient keeps the cake tender and moist. You can substitute with milk mixed with a little vinegar if needed.
Melted coconut oil: It makes for a moist texture. Unsalted butter or canola oil can work just as well.
Finely grated lemon zest: This ingredient packs a lemony punch and brightens the cake’s flavor.
All-purpose flour: The backbone for our cake, providing the right structure to hold it all together.
Baking powder and baking soda: These leavening agents help the cake rise, making it light and fluffy.
Kosher salt: Just a pinch enhances all the flavors and balances the sweetness.
Fresh or frozen blueberries: I love using what’s in season. Frozen blueberries work great without thawing!
High-quality blueberry jam: It adds a fruity sweetness that ties in with the blueberries perfectly.
Salted butter: It provides a rich flavor in our buttercream, creating a delectable smooth texture.
Mascarpone or cream cheese: For that luxurious, creamy frosting, either option works beautifully.
Powdered sugar: This sweetens and thickens the buttercream, making it easy to spread.
Blueberry or blackberry jam: A touch of this elevates the taste of the buttercream, making it more exciting.

For exact measurements, simply scroll to the bottom of the article; I’ve got everything you need there for easy printing!

How to Make Lemon Blueberry Layer Cake

Preheat and Prepare the Cake Pans

Before diving into the magic of baking, let’s set our stage! Start by preheating your oven to 175°C (350°F). This ensures a perfectly baked cake. While that’s heating up, take three 20-cm round cake pans and lightly grease them. I like to line the bottoms with parchment paper, which makes it easier to remove the cakes later. Then, give them another spritz of butter or non-stick spray. This extra care goes a long way in preventing those unfortunate sticking moments! Trust me, your future self will be grateful when those layers slide out smoothly.

Create the Cake Batter

Now, it’s time to create that luscious cake batter! In a large mixing bowl, combine the melted coconut oil, Greek yogurt, eggs, sugars, vanilla extract, buttermilk, lemon juice, and finely grated lemon zest. Mix these wet ingredients until they’re smooth and creamy. This step is crucial as it ensures all those vibrant flavors are married beautifully. Next, sprinkle in the all-purpose flour, baking powder, baking soda, and kosher salt. Gently mix until just blended—overmixing can lead to a dense cake, and we want it light and fluffy! Little by little, fold everything together, ensuring no dry spots are left. This simple technique is key to a high-rising cake, and will help it blossom beautifully in the oven!

Fold in Blueberries and Jam

Now comes the fun part—adding the blueberries and jam! First, coat your blueberries in 8 grams of flour. This actually helps keep them from sinking to the bottom during baking. Gently fold these beauties into your cake batter, being careful not to crush them. Next, take your high-quality blueberry jam and swirl it into the batter. Aim for a few visible swirls; you want that jam to be a delightful surprise in every bite! This layering not only adds flavor but also gives your cake a lovely aesthetic. Your batter is now ready to evoke joy and deliciousness!

Bake the Layers

With the batter prepared, it’s time to bake! Pour the batter evenly into your prepared cake pans. Pop them into your preheated oven and let the magic happen for 30-35 minutes. To check for doneness, lightly press on the tops; they should spring back without leaving a dent. Another tip? A toothpick inserted into the center should come out clean. Once perfectly baked, let the cakes cool in the pan for about 5 minutes. Then, gently run a knife around the edges to loosen them. Flip the pans onto wire racks, letting them cool completely. This cooling process is essential—you want your cakes to be sturdy for layering and frosting!

Make the Buttercream

While the cakes cool, let’s whip up a buttery dream! In another mixing bowl, beat together the salted butter and mascarpone (or cream cheese) until fluffy and pale. Be sure to start with room-temperature ingredients to achieve that light, airy texture. Gradually, sift in powdered sugar, mixing continuously. Remember, this not only sweetens the buttercream but thickens it, giving it that perfect spreadable consistency. Divide the buttercream into three bowls; mix in the blueberry jam to the first two bowls for a delicious blueberry flavor while keeping the third bowl plain. This variety adds depth to your frosting and creates that stunning marbled effect. Taste as you go and adjust sweetness if needed. Your frosting should be joyful and luscious, just like the cake!

Assemble the Cake

Finally, the moment we’ve all been waiting for—assembling your beautiful Lemon Blueberry Layer Cake! Place your first cake layer on a serving plate, then spread the darkest blueberry buttercream over the top. Gently add the second cake layer and frost with the lighter blueberry buttercream. Finish with the third layer, spreading a generous amount of plain buttercream on top. For a show-stopping appearance, lightly frost the sides with the different shades of buttercream for a marbled effect. Chill your cake in the fridge for about 30 minutes to set the frosting. Trust me, this little chill makes a world of difference! Once set, your masterpiece is ready to be sliced and served, bringing joy to your table.

Tips for Success

Always measure your ingredients accurately for the best results.
Set your butter and mascarpone to room temperature before making buttercream.
Use fresh lemon juice and zest for that vibrant flavor.
Don’t rush the cooling process of your cake layers.
Feel free to adjust the sweetness of the buttercream to match your taste.

Equipment Needed

Three 20-cm round cake pans (9-inch if you don’t have these)
Mixing bowls in various sizes for easy ingredient management
Hand mixer or stand mixer to whip the batter and buttercream
Parchment paper for easy cake release
Measuring cups and spoons for accuracy in your baking

Variations

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. Be sure to check for a blend that measures 1:1 for best results.
Add a hint of almond extract to the batter for a subtle, nutty flavor that complements the lemon blueberry theme.
For a vegan adaptation, replace eggs with flax eggs and substitute coconut yogurt for Greek yogurt. Use a vegan butter alternative for the buttercream.
Switch blueberries for raspberries or strawberries for a fresh twist on this dessert.
Incorporate lemon curd between the layers for an extra burst of tangy flavor!

Serving Suggestions for Lemon Blueberry Layer Cake

Pair with a dollop of whipped cream for added richness and texture.
Serve alongside a refreshing glass of iced tea or lemonade to enhance the citrus notes.
Garnish with fresh blueberries and lemon slices for an elegant presentation.
Consider a light fruit salad as a side for a balanced dessert experience.
Dust with powdered sugar just before serving for a beautiful finish.

FAQs about Lemon Blueberry Layer Cake

Curious about this delightful Lemon Blueberry Layer Cake? Here are some common questions I often hear, along with answers to enhance your baking experience!

Can I use frozen blueberries instead of fresh ones?

Absolutely! If you’re using frozen blueberries, there’s no need to thaw them. Just toss them directly into the batter, and they’ll bake beautifully, lending their juicy flavor to the cake.

How do I store the cake once it’s frosted?

To keep your Lemon Blueberry Layer Cake fresh, store it covered in the fridge. It will stay delicious for up to three days, but I bet it won’t last that long!

Can I make this cake a day in advance?

Yes! Bake and cool the layers a day ahead, then wrap them tightly in plastic wrap. Frost just before serving to maintain that fresh, fluffy texture.

What can I substitute for buttermilk?

No buttermilk? No problem! Mix one cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voilà—homemade buttermilk!

Can I reduce the sugar in the buttercream?

Of course! If you prefer a less sweet frosting, feel free to cut back on the powdered sugar. Just taste as you go to find the perfect balance for your palate.

Final Thoughts

Baking the Lemon Blueberry Layer Cake is not just about creating a dessert; it’s about the joy it brings to your home. The aroma of fresh lemons and berries wafting through the kitchen instantly lifts spirits, creating a lighthearted atmosphere. It’s a cake that invites love and laughter to the table—perfect for birthdays, gatherings, or even a simple weekday treat. Each slice delivers a burst of flavor, igniting memories and sparking smiles. So, whether it’s a celebration or a cozy night in, this delightful cake will undoubtedly be a cherished addition to your family’s culinary repertoire.