Blueberry Lemon Cake

Published on March 22, 2016 | In American | By tatyanaseverydayfood |

- Prep Time
- 30 Minutes
- Cook Time
- 40 Minutes
- Difficulty Level

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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!

Watch the video recipe on my YouTube channel for all the details! Want new recipe updates? Subscribe to my YouTube channel to get a notification each time a new recipe goes live!

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!

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 springs of fresh mint for an additional pop of color!

Enjoyed this blueberry lemon cake? Use this handy pinboard to share and save it to Pinterest!

Looking for more berry cakes? You’ll love my berry mascarpone cake! It’s so delicate and elegant! https://tatyanaseverydayfood.com/recipe-items/mascarpone-cake/

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Ingredients

3/4 cup (170g) butter, softened at room temperature
1 1/2 cups (300g) white granulated sugar
4 large eggs
1 teaspoon (5ml) vanilla extract
lemon zest from 2 large lemons
1 cup (236ml) milk
2 cups (250g) all-purpose flour
1/2 teaspoon salt
4 teaspoons (16g) baking powder
1/3 cup (60g) semi-sweet chocolate chips
For Buttercream:
2 cups (453g) butter, softened at room temperature
1 teaspoon (5ml) vanilla extract
2 to 3 tablespoons (45ml) heavy cream
4 to 6 cups (400-750g) 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

Instructions

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.

Servings : 12
Course : Dessert
Recipe Type : Cakes, Video

This show-stopping cake is a blueberry and lemon union made in heaven! It's made with lemon flavored cake layers, filled with lemon curd and blueberry preserves and topped with more blueberries on top! View Recipe Link

5 Responses to Blueberry Lemon Cake

Sweet Somethings Blog March 23, 2016 at 9:36 am #

Lemon and blueberries are a match made in heaven! Love this combo in cakes! Plus the presentation is beautiful! Good job!

Reply
Lialin May 4, 2016 at 4:46 pm #

Hi Tatyana

I have tried your blueberry lemon cake recepie for my hubby’s birthday, everyone is loving it!

Reply
- tkorchemnaya May 5, 2016 at 9:39 am #
  
  Happy birthday to your hubby! So glad everyone enjoyed the cake! 🙂
  
  Reply
Reshma February 17, 2019 at 7:05 am #

I have 6 inch pans what do I do? Take half of recipe or 3/4? I have 4 of them. Please guide.
Also please let me know how to store it if baked in advance like 2 days in advance

Reply
- tatyanaseverydayfood February 18, 2019 at 11:50 am #
  
  Hi! If you have 4, 6-inch pans you can make the full recipe and split the batter between the 4 pans. It will make for a tall cake though. If you want just 2 layers, you can split the recipe in half. Store the assembled cake in the refrigerator and remove at least an hour before serving to allow it thaw. Enjoy! 🙂
  
  Reply