Blueberries and lemons go hand in hand like strawberries and cream, like caramel and coffee, like… You get the point! These flavors go incredibly well together! And this blueberry lemon cake hits all the sweet spots! I mean, check out the blue frosting, the white chocolate ganache and those massive blueberries on top! The layers are filled with zesty lemon curd and blueberry preserves. If you’re a berry and lemon lover, this cake is for you!
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How It’s Made!
Not only is this cake beautiful, it’s also delicious. The layers are so delicate, tender and moist. I add loads of lemon zest directly into the batter to make sure there’s some lemon flavor in every bite. To make this cake even more interesting, I made one of the layers chocolate! It’s a surprise flavor that goes so well with all the other flavors!
- Each layer is then filled with zesty lemon curd and sweet blueberry preserves. I used store-bought lemon curd for this recipe, but I love to make my own when I have the time. Check out my ‘Classic Fruit Tart‘ for that recipe!
Frosting & Garnish
I frosted the cake with a beautiful blue-colored buttercream and some white chocolate ganache. It’s the perfect way to garnish this cake. And those massive blueberries are impressive! These are not the typical berries but my local grocery store had them and I just had to put them on this cake! Add a few sprigs of fresh mint for an additional pop of color!
Enjoyed this blueberry cake? Check out some of my other recipes you’re sure to enjoy!
- The Best Blueberry Lemon Cake – delicate blueberry lemon cake layers, plus lemon cream cheese frosting and lemon curd filling!
- Blueberry Lemon Bundt Cake – super simple and delicious cake with loads of berries!
- Lemon Berry Mascarpone Cake – with creamy mascarpone frosting and lemon zest!
- Berry Almond Cake – light almond sponge cake with berries and German buttercream.
- Strawberry Tiramisu Cake – no-bake berry cake made with ladyfingers!
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Lemon Blueberry Cake Recipe (video)
- 3/4 cup butter, softened at room temperature
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- lemon zest from 2 large lemons
- 1 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/3 cup semi-sweet chocolate chips
- 2 cups butter, softened at room temperature
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy cream
- 4 to 6 cups confectioner's sugar
- blue food coloring
- 1/2 cup blueberry preserves
- 1/2 cup lemon curd
- fresh blueberries, for garnish
- 1 cup white chocolate melts
- Preheat oven to 350F. Line 3, 8-inch cake pans with parchment paper; set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, vanilla extract and lemon zest; mix until well combined. Add in the milk and whisk again.
- In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter using a fine-mesh sifter. Whisk the flour in by hand just until combined.
- Divide the batter evenly into three portions, placing two of the portions into the prepared cake pans. Keep 1/3 of the batter in the mixing bowl. Melt the semi-sweet chocolate chips in a microwave or double boiler. Add the melted chocolate into the cake batter, whisk until smooth, then transfer into the last remaining cake pan.
- Bake the cakes in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from the oven and place onto cooling rack to cool completely.
- Prepare the buttercream. Place the softened butter into a mixer bowl and whisk on high speed for 5 to 7 minutes until light and fluffy. Add the cream, vanilla extract and a few drops of blue gel food coloring; add more or less color to your liking. Begin adding the confectioner's sugar. Add 1 cup at a time and whisk well after each addition.
- Assemble the cake. Spread the blueberry preserves onto the first cake layer, followed by a generous amount of the frosting. Use the chocolate cake layer as the second layer and top with lemon curd and frosting. Spread the frosting over the third layer and over the sides. Use a flat spatula to even off the sides and top of the cake.
- Melt the white chocolate melts in a microwave and transfer the melted chocolate into a ziplock bag. Cut off the tip of the bag and pipe melted chocolate down the sides of the cake. Garnish the cake with fresh blueberries and mint leaves.
- Keep cake refrigerated and remove from the fridge about 1 hour prior to serving to allow the buttercream to soften.