Lemon Blueberry Layer Cake

Why You’ll Love This Recipe

Lemon Blueberry Layer Cake is the perfect combination of tangy and sweet. The bright, zesty lemon flavor pairs wonderfully with the juicy blueberries, creating a cake that’s not only delicious but also visually stunning. The creamy lemon frosting and homemade blueberry compote add depth of flavor and moisture, making every bite a refreshing experience. This cake is great for spring and summer gatherings, birthdays, or any time you want to enjoy a light, fruity dessert.

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 3 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest (about 2 lemons)

• 1/4 cup freshly squeezed lemon juice

• 1 cup buttermilk, at room temperature

• 1/2 cup fresh blueberries (for folding into the batter)

For the blueberry compote:

• 1 1/2 cups fresh blueberries

• 1/4 cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (optional, for thickening)

For the lemon frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup freshly squeezed lemon juice

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. You can use a hand mixer or stand mixer for this step.

4. Add the eggs and flavorings: Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice, and beat until combined.

5. Alternate adding the dry ingredients and buttermilk: With the mixer on low speed, alternate adding the dry ingredients and the buttermilk in three parts, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

6. Fold in the blueberries: Gently fold the fresh blueberries into the batter using a spatula, being careful not to crush them.

7. Bake the cakes: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

For the blueberry compote:

1. Cook the blueberries: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the blueberries have broken down and the mixture has thickened slightly.

2. Thicken (optional): If you want a thicker compote, mix the cornstarch with a tablespoon of water to make a slurry, then add it to the blueberry mixture. Stir and cook for another 2-3 minutes until thickened.

3. Cool: Remove the compote from the heat and let it cool completely before assembling the cake.

For the lemon frosting:

1. Cream the butter: In a large bowl, beat the softened butter until creamy and smooth, about 3-4 minutes.

2. Add powdered sugar and flavorings: Gradually add the powdered sugar, 1 cup at a time, beating on low speed to prevent a sugar cloud. Once the sugar is fully incorporated, add the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.

Assembling the cake:

1. Level the cakes: If needed, level the tops of the cakes using a serrated knife to create an even surface.

2. Layer the cake: Place one cake layer on a serving platter. Spread a layer of the blueberry compote over the top of the cake, leaving a small border around the edges.

3. Frost the cake: Spread a generous layer of lemon frosting over the blueberry compote. Place the second cake layer on top and repeat the process: a layer of blueberry compote, followed by frosting. Smooth the top and sides with the remaining frosting.

4. Garnish: Garnish the top of the cake with fresh blueberries and a sprinkle of lemon zest if desired.

5. Serve and enjoy: Slice the cake and serve chilled or at room temperature. This cake is best enjoyed on the same day or within 2-3 days.

Servings and Timing

• Servings: 8-10 people

• Prep Time: 20 minutes

• Cook Time: 25-30 minutes (plus cooling time)

• Total Time: 1 hour 30 minutes

Variations

• Add other fruits: Try incorporating raspberries or blackberries into the blueberry compote for a mixed berry flavor.

• Gluten-Free: You can make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend.

• Lemon Cake: If you prefer a more pronounced lemon flavor, you can add a bit of lemon extract to the cake batter or frosting.

Storage/Reheating

This Lemon Blueberry Layer Cake can be stored in an airtight container in the refrigerator for up to 3 days. It will keep its freshness and flavor but may become slightly less moist after a day or two. To serve, let the cake sit at room temperature for about 15-20 minutes before slicing.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cakes and prepare the compote and frosting a day in advance. Just store the components separately in the fridge and assemble the cake the day you plan to serve it.

Can I use frozen blueberries?

Yes, frozen blueberries will work, but be sure to thaw them completely and drain any excess liquid before using them in the compote or the cake batter.

Can I make this cake in a sheet pan or cupcakes?

Yes! You can adapt the recipe for a 9×13-inch sheet pan or cupcakes. For cupcakes, bake for 18-20 minutes, and for a sheet pan, bake for about 35-40 minutes or until a toothpick comes out clean.

Can I make the frosting without butter?

Yes, for a dairy-free or vegan version, you can substitute vegan butter or coconut cream for the butter in the frosting.

Conclusion

Lemon Blueberry Layer Cake is a perfect dessert for any occasion, offering a beautiful balance of tart lemon, sweet blueberries, and rich, creamy frosting. It’s a delightful treat that will brighten up your table and impress your guests with its light and fresh flavor. Whether for a birthday, holiday, or just a special occasion, this cake is sure to become a new favorite! Enjoy every bite of this indulgent yet refreshing dessert.

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