Lemon Blueberry Cake with Lemon Buttercream

This lemon blueberry cake really shines when you incorporate fresh ingredients like fresh lemon juice (none of that bottled stuff) and fresh blueberries!

Lemon Blueberry Cake with Lemon Buttercream
By Elizabeth Van Lierde, College Housewife
A spring lemon blueberry cake with zesty lemon buttercream! This layer cake is studded with fresh juicy blueberries, filled with lemon curd and frosted with lemon buttercream.
Serves 8
Prep Time 20 min
Cook Time 25 min
Total Time 1 hr 30 min


For Lemon Blueberry Cake

  • 1 ½ Cups of blueberries
  • 2 Tablespoons of flour
  • 1/3 Cup of milk, at room temp
  • 2 Tablespoons of fresh lemon juice
  • 2 Tablespoons of fresh lemon zest
  • 1 Tablespoon of vanilla extract
  • 2 Cups of cake flour
  • 1 ½ Cups of sugar
  • 3 eggs, at room temp
  • 2 Teaspoons of baking powder
  • 1 Teaspoon of salt
  • 2 Sticks (1 Cup) of unsalted butter
  • 2 Cups of Lemon Curd (store bought is okay)

For Lemon Buttercream

  • 2 Sticks of unsalted butter, softened
  • 6 Cups of powdered sugar
  • 1 Lemon, zested
  • 3-4 Tablespoons of milk
  • 3-4 Tablespoons of lemon juice
  • 2 Teaspoons of vanilla extract
  • ½ Teaspoon of salt
Lemon Blueberry Cake with Lemon Buttercream


For cake layers

  • Preheat oven to 350 F. Spray 2-9 inch cake pans with non-stick spray and set aside.
  • In a medium bowl or large measuring cup whisk together eggs, milk, lemon juice, vanilla extract and set aside.
  • In a separate bowl toss blueberries with 2 tbs of flour until well coated and set aside for batter.
  • Using a stand mixer or a large bowl with a hand mixer, mix cake flour, sugar, baking powder, and salt on low until just combined. Add softened butter to flour mixture on low speed in (8) increments, blending after each addition. Mixture will be coarse and mealy.
  • Add in ½ of the egg mixture. Increase speed and beat on medium high for 1 minute or until light and fluffy. Reduce speed down to medium and add in the remaining egg mixture and beat until well incorporated into batter. Remove batter from mixer and gently fold in blueberries and lemon zest, do not over mix.
  • Divide the batter evenly into cake tins and smooth tops out with a spatula. Bake for 20-25 minutes or until a toothpick comes out of the cake clean or with a small amount of crumbs. Let cakes cool for 20 minutes out of the oven and then transfer to a cooling wire rack to cool completely before filling and frosting layers.

For buttercream

  • Beat butter on high until light and fluffy, 3-4 minutes. Add in vanilla extract, salt, lemon zest, lemon juice and 1 cup of powdered sugar. Beat until incorporated and light and fluffy.
  • Add in 1 cup of powdered sugar at a time, beating after every addition until fluffy. Add in 1 tablespoon of milk after each powdered sugar addition if frosting feels stiff. If you live in a drier climate you may need more milk and less milk for a more humid climate.
  • Trim uneven tops off of cake. Cut cake rounds in half and layer each layer with a rim of frosting and a thin layer of lemon curd. Trimming the cakes can be easier if they are very cold or slightly frozen (depending on how much time you have). Frost the outside and top off with more blueberries, lemon slices and sage leaves for an easy spring decoration.


*To get eggs quickly at room temp just throw them in a bowl of hot water for 10 mins while preparing the other ingredients! 

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Cake Magazine: Lemon Blueberry Cake with Lemon Buttercream
Lemon Blueberry Cake with Lemon Buttercream
This lemon blueberry cake really shines when you incorporate fresh ingredients like fresh lemon juice (none of that bottled stuff) and fresh blueberries!
Cake Magazine
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