Blueberry Lemon Cake Recipe
The magical combo of sweet blueberries and zesty lemon makes this Blueberry Lemon Cake taste just like spring in every bite! Each cake layer is bursting with juicy, fresh blueberries. Sandwiched in between is a bright, tangy lemon curd that wakes up your taste buds. And to top it all off? A layer of the prettiest purple blueberry frosting -- guaranteed to steal the spotlight at any gathering.
Servings: 8 slices
Equipment
- 6" Cake Pans
Ingredients
Blueberry lemon cake
- ¾ cup granulated sugar 140 g
- 2 teaspoon lemon zest from 2 lemons
- 1 ¼ cup all-purpose flour 160 g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large egg room temperature
- ½ cup sour cream room temperature, 120 g
- 3 oz unsalted butter melted and cooled, 83 g
- ½ teaspoon pure vanilla extract
- 1 cup blueberries 140 g, divided
- Melted butter for cake pan
- Extra flour for blueberries
Lemon curd filling
- ⅓ cup lemon curd 99 g
Blueberry frosting
- 1 bag freeze-dried blueberries 2 oz, 56 g
- 8 oz unsalted butter 226 g, room temperature
- 1 ¼ cup powdered sugar 140 g
- A big pinch of kosher salt
- ½ teaspoon pure vanilla extract
- 6 tablespoon heavy whipping cream 90 g, room temperature
Instructions
Make lemon blueberry cake
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Prepare the cake pans - Brush melted butter on two 6” round cake pans. Line the bottom of the cake pan with a piece of round parchment paper and brush more melted butter on top of the parchment paper. Set aside.Melted butter for cake pan
- Mix dry ingredients - In a medium mixing bowl, whisk together sugar and lemon zest to release the oil. Sift together flour, baking soda, and baking powder over the sugar mixture. Add salt and mix thoroughly with a whisk.¾ cup granulated sugar, 2 teaspoon lemon zest, 1 ¼ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- Mix wet ingredients - Add sour cream, melted butter, eggs, and vanilla extract to a large bowl. Beat with a whisk until combined.2 large egg, ½ cup sour cream, 3 oz unsalted butter, ½ teaspoon pure vanilla extract
- Combine wet and dry - Add the flour mixture to the liquid mixture, and fold until a smooth batter forms.
- Add blueberries - Toss half of the blueberries with some flour and gently fold them into the cake batter. TIP: If using frozen blueberries, do not thaw.1 cup blueberries, Extra flour for blueberries
- Divide batter and bake - Divide cake batter evenly among the two prepared cake pans. Sprinkle the rest of the blueberries over the top. Bake for 25 - 30 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached. TIP: Use a kitchen scale to divide the cake batter if you want to be precise, approximately 330 - 350 g of batter per pan.
- Cool the cake layers - Remove the cakes from the oven and let cool on a wire rack for 10 - 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cakes from the pans. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.
Make blueberry buttercream frosting
- Grind the freeze-dried blueberries – Add the entire bag of freeze-dried blueberries to your food processor or high speed blender and process until a fine powder forms. Set aside for now.1 bag freeze-dried blueberries
- Cream the butter – In your stand mixer bowl, beat the softened butter on medium to medium high speed until it is light, fluffy, creamy. TIP: The color of the butter should go from pale yellow to white.8 oz unsalted butter
- Add the powdered ingredients – Add powdered sugar, along with the freeze-dried blueberry powder set aside earlier and a big pinch of kosher salt. Stir first to combine to prevent the powdered sugar from puffing up. Then gradually increase mixer speed to medium high and beat until completely incorporated and creamy. TIP: You can sift the blueberry powder to get rid of seeds and big pieces for a smoother frosting if preferred.1 ¼ cup powdered sugar, A big pinch of kosher salt
- Add the liquid – Add the vanilla extract, and stream in the heavy whipping cream a little at a time while beating at medium low speed to incorporate. Then continue beating on medium high until the frosting is light and fluffy. NOTE: Incorporating liquid in small increments helps prevent the frosting from splitting, but if your frosting happens to split or curdle, don’t worry, just keep beating and it will come back together.½ teaspoon pure vanilla extract, 6 tablespoon heavy whipping cream
Assemble the cake
- Prepare the first layer - When the cakes are completely cool, place 1 layer on a cake stand or plate. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate to keep it clean. Add a crumb coat over the first cake layer and enough frosting on the top to make it even. Add some frosting in a pastry bag and pipe a border around the edge of the cake. NOTE: It's not important what type of pastry tip you use here.
- Add lemon curd filling - Add ⅓ cup of lemon curd and even it out with a spatula.⅓ cup lemon curd
- Finish the cake - Add the second cake layer on top. Frost the side and top of the cake with the rest of the frosting or just enough to your liking. Carefully pull out the pieces of parchment paper underneath the cake leaving your plate or cake stand clean.
- Set the filling and frosting - Refrigerate the cake for at least 30 minutes before slicing into it to allow the frosting and filling to set.
Notes
- Preventing Blueberries from Sinking: Coating blueberries in flour helps suspend them in the batter. Additionally, reserving some to sprinkle on top before baking ensures even distribution.
- Freeze-dried Blueberries Substitution: The easiest substitution is blueberry jam, you can use up to half a cup to flavor the frosting. Hold back some powdered sugar since blueberry jam already has added sugar.
- Scaling the Recipe: This blueberry and lemon cake recipe can be doubled for a full-size 8-inch cake. Adjust baking time accordingly to 35–40 minutes.
- Cupcake Variation: The batter will yield approximately 12 cupcakes; bake for 15–17 minutes. Let cool, then hollow them out and fill with lemon curd, and top with blueberry frosting.
- Storage: Store leftovers in the refrigerator for up to a week, ensuring exposed cake is covered to prevent drying. Leftover cake can also be kept in the freezer for up to 3 months. Let come to room temp before serving.
Nutrition
Serving: 162g | Calories: 587kcal
