The Best Lemon Blueberry Cake Recipe: Light, Tender Layers with Silky Lemon Buttercream and Fresh Preserves
Prepare to be enchanted by the harmonious blend of bright citrus and sweet berries in this spectacular **Lemon Blueberry Cake**. This isn’t just any cake; it’s a culinary masterpiece featuring incredibly light and tender lemon-infused cake layers, a vibrant filling of fresh blueberry preserves, and a dreamily silky lemon Swiss meringue buttercream. It’s a dessert that not only tastes divine but also looks stunning, making it an ideal centerpiece for any special occasion.
Lemon and blueberry are truly a match made in heaven, a classic flavor combination that consistently elevates baked goods to extraordinary heights. And with every bite, this particular **lemon blueberry cake** brilliantly showcases that perfect pairing. The bright, zesty notes of lemon permeate the delicate cake layers and the luxurious, creamy frosting, while the generous layer of homemade blueberry preserves provides an unexpected burst of rich, fruity flavor. The result is a cake that is wonderfully light, impeccably fresh, and absolutely gorgeous to behold. Whether you serve it simply as is or adorn it with elegant lemon wedges, plump fresh blueberries, and delicate chamomile flowers, this cake is guaranteed to impress.
Imagine sharing slices of this exquisite **lemon blueberry layer cake** with your closest friends at a sophisticated dinner party, delighting your family at a lively gathering, or making it the star of your next backyard cookout. Its universal appeal makes it a guaranteed crowd-pleaser, no matter the event. In fact, its elegance and deliciousness are so profound, I’m already planning to transform this very recipe into a stunning wedding cake next month! Get ready to bake a dessert that will be remembered long after the last crumb is gone.
Crafting the Perfect Lemon Butter Cake Layers
The foundation of this exceptional dessert lies in its **lemon-scented cake layers**. We infuse them with the bright essence of fresh lemon zest during mixing, and then, after baking, they receive an additional flavor boost from a delicate lemon simple syrup. This two-pronged approach ensures a vibrant, unmistakable lemon flavor throughout every bite, making these layers anything but ordinary.
This particular cake recipe employs the **reverse creaming method**, a technique beloved by professional bakers for achieving an exceptionally light and tender crumb. Unlike the traditional creaming method where butter and sugar are beaten first, here, all the dry ingredients (flour, sugar, baking powder, salt) are combined with the butter before the eggs and liquids are gradually incorporated. This method coats the flour proteins with fat, which minimizes gluten development, resulting in a super-soft, velvety texture that practically melts in your mouth. It’s the same trusted method I use for my highly acclaimed Southern Coconut Cake, and while it might sound different, it’s no more challenging than the traditional creaming method. The superior lightness and tenderness of the cake layers are truly worth this slight variation in technique.
For your convenience and to streamline your baking process, these **lemon cake layers** can be prepared in advance. I often bake mine at least one day before I plan to assemble the final cake, which allows them to firm up slightly and makes them easier to handle. Once baked and cooled, wrap them tightly in plastic wrap and store them in the refrigerator for up to 5 days, or even freeze them for a month or more. Freezing cake layers is an excellent way to prepare for future events! For comprehensive guidance on how to properly store cake layers to maintain their freshness and texture, be sure to check out my detailed tips here.
Bursting with Flavor: Homemade Blueberry Preserves Filling
The **blueberry preserves** sandwiched between the fragrant lemon cake layers are the sole blueberry component in this cake, but they deliver a bold, concentrated burst of berry goodness that truly stands out. This vibrant filling is key to balancing the citrusy notes of the cake and frosting. You have the flexibility to use a high-quality store-bought preserve for a quick shortcut, or you can easily whip up your own homemade version from scratch. Making your own preserves is surprisingly simple, requiring just three essential ingredients – fresh or frozen blueberries, sugar, and a touch of lemon juice – and only about 15 minutes of your time. The rich, deep flavor of homemade preserves is unparalleled and adds a truly special touch to this dessert.
If you’re opting for convenience without compromising on quality, I highly recommend Bon Maman blueberry preserves. They are widely available in most grocery stores and offer a consistently delicious flavor profile that works beautifully in this cake. Whichever option you choose, the juicy, slightly tart sweetness of the blueberries will perfectly complement the bright lemon, creating an unforgettable taste experience.
Luxurious Lemon Swiss Meringue Buttercream
When it comes to frosting elegant layer cakes, **Swiss Meringue Buttercream (SMB)** is my absolute go-to. Its light, airy, and incredibly silky texture makes it the perfect accompaniment for this **lemon blueberry cake recipe**, and choosing it was an obvious decision. Unlike classic American buttercream, which can often be intensely sweet, SMB offers a more refined sweetness that doesn’t overpower the delicate flavors of the cake. Its smooth, stable consistency also makes it ideal for piping and decorating, giving your cake a professional and polished finish.
While making Swiss Meringue Buttercream does involve a few more steps than a simple American buttercream, it is by no means difficult. The process typically involves gently heating egg whites and sugar over a double boiler until the sugar dissolves, then whipping them into a glossy meringue before gradually incorporating softened butter and flavoring. This extra effort is truly rewarded with a frosting that is wonderfully rich yet surprisingly light, and not at all greasy. Once you experience its luxurious texture and balanced sweetness, I’m confident you’ll agree that it is entirely worth the effort!
If you’re new to the world of Swiss Meringue Buttercream or have any lingering questions, I highly recommend this fantastic blog post that thoroughly explains everything you could ever want to know about Swiss meringue buttercream. Keep an eye out for a full tutorial on Completely Delicious coming soon!
Essential Tips for Baking Your Perfect Lemon Blueberry Cake
Baking a show-stopping **lemon blueberry layer cake** can be an incredibly rewarding experience. To ensure your success and help you achieve a truly delicious and beautiful dessert, here are some invaluable tips gathered from years of baking experience:
- Mastering Layer Cake Assembly: If you’re new to baking layer cakes or could use a refresher, don’t hesitate to consult my comprehensive guide on how to build a layer cake. It covers everything from leveling cakes to applying a crumb coat, ensuring your final cake is perfectly stable and looks impeccable. A well-constructed cake is the key to a professional finish!
- The Importance of Cake Flour: This **lemon cake recipe** specifically calls for cake flour to achieve its signature light, delicate, and tender crumb. Cake flour has a lower protein content than all-purpose flour, which means less gluten development, resulting in a softer texture. For the absolute best results, I strongly advise against substituting it with all-purpose flour. You should be able to find cake flour readily available in the baking aisle of most grocery stores. If you find yourself without it, you can even make your own homemade cake flour substitute using all-purpose flour and cornstarch.
- Preventing Sticking with Parchment Paper: Given how wonderfully tender these cake layers are, it’s absolutely crucial to properly prepare your cake pans to prevent any sticking. Lining your cake pans with parchment paper rounds is a non-negotiable step. This creates a non-stick barrier that ensures your delicate cake layers release cleanly and effortlessly every single time, saving you from any potential baking disasters. For all my expert tips on how to effectively prep cake pans before baking, check out my guide here.
- Choosing Your Cake Pan Size: This recipe is versatile and can be baked in either 8-inch or 9-inch cake pans. (These are the durable pans I personally use and love). Keep in mind that 8-inch pans will yield a slightly taller, more dramatic cake, while 9-inch pans will produce a wider cake with a slightly shorter profile. You also have the flexibility to use two, three, four, or even more pans to create your desired number of layers. If you’re aiming for a multi-layered masterpiece, you can even split thicker cake layers in half for extra height and filling opportunities. Just remember that baking times may vary slightly depending on your pan size and number of layers, and you’ll want to adjust the amount of frosting and filling between layers accordingly to maintain balance.
- Storing Your Assembled Cake: Once your beautiful **lemon blueberry cake** is assembled and frosted, it should be stored in the refrigerator to maintain its freshness and structural integrity. While it will be at its absolute freshest and most delicious within 2-3 days of assembly, it can be safely stored in the fridge for up to a week. For the best serving experience, pull the cake out of the refrigerator approximately 30 minutes before you plan to serve it. This allows the buttercream to soften slightly and the cake layers to come closer to room temperature, enhancing the flavors and texture.
Other Lovely Layer Cakes to Try
If you’ve fallen in love with the art of layer cake baking, here are some other fantastic recipes from my collection you might enjoy:
- Strawberry Cake with Cream Cheese Frosting
- Coconut Lime Cake
- Red Wine Chocolate Layer Cake with Raspberry Buttercream
- Strawberry Shortcake Layer Cake
- Southern Coconut Cake
Shop Tools for This Recipe
Lemon Blueberry Cake
Pin Recipe
Leave a Review
Ingredients
Lemon Cake Layers:
- 4 large eggs
- 1 ½ cups whole milk (375 ml)
- 1 teaspoon vanilla extract
- 3 cups cake flour (340 grams)
- 2 ⅓ cups granulated sugar (470 grams)
- 4 teaspoons baking powder
- ½ teaspoon salt
- Zest of 2 lemons
- 1 cup unsalted butter (226 grams), softened to room temperature
Lemon Simple Syrup
- ½ cup granulated sugar (100 grams)
- ½ cup freshly squeezed lemon juice (125 ml)
Blueberry Preserves:
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon lemon juice
Lemon Swiss Meringue Buttercream:
- 6 large egg whites
- 1 ½ cups granulated sugar (300 grams)
- ¼ teaspoon salt
- 1 ½ cups cubed unsalted butter (319 grams), softened to room temperature
- ¼ cup freshly squeezed lemon juice (60 ml)
Instructions
To make the cake:
-
Preheat oven to 350 degrees F (175 C). Butter and flour two or three 8-inch or 9-inch cake pans and line the bottoms with parchment paper. (Refer to Notes for pan options)
-
In a small bowl, lightly whisk together the eggs, 1/2 cup of the milk, and vanilla extract until well combined.
-
In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Add the softened butter, the remaining 1 cup of milk, and lemon zest. Beat on low speed until the mixture is just moistened and crumbly. Increase the speed to medium and beat for about 2 minutes, until the mixture is light and fluffy, scraping down the sides of the bowl as needed to ensure even mixing.
-
Gradually add the egg mixture in 3 separate additions, beating just long enough to incorporate after each addition. Be careful not to overmix, which can develop too much gluten and result in a tougher cake.
-
Divide the batter evenly among your prepared cake pans. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of a cake layer comes out clean. Allow the cakes to cool in their pans on a wire rack for 10 minutes before inverting them onto the cooling racks to cool completely.
Brush with simple syrup:
-
In a small saucepan, combine the granulated sugar and freshly squeezed lemon juice. Heat over low heat on the stovetop, stirring frequently, or microwave in short bursts, until the sugar is completely dissolved. Remove from heat and let cool completely to room temperature.
-
Once the cake layers are fully cooled, use a pastry brush to gently brush the tops of each layer with the cooled lemon simple syrup. This adds moisture and an extra layer of lemon flavor.
-
Wrap the brushed cake layers individually in plastic wrap and store them in the fridge until you are ready to assemble the cake.
To make the blueberry preserves:
-
In a small saucepan, combine half of the fresh or frozen blueberries, granulated sugar, and lemon juice. Bring the mixture to a boil over medium heat, stirring often to prevent sticking. Once boiling, reduce the heat to low and simmer for about 10 minutes, allowing the berries to break down and the mixture to thicken slightly. Add the remaining blueberries and continue to cook for another 5 minutes, creating a rustic texture with some whole berries remaining.
-
Transfer the blueberry preserves to a clean bowl and let cool completely to room temperature before using it as a cake filling. This prevents the preserves from melting the buttercream when assembling.
To make the lemon Swiss meringue buttercream:
-
Prepare a double boiler: Place a small saucepan with about an inch of water on the stovetop over medium heat and bring it to a gentle boil.
-
In a heat-proof bowl (such as a metal or glass mixing bowl that fits snugly over your saucepan without touching the water), combine the egg whites, granulated sugar, and salt. Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously for about 5-10 minutes, until the mixture is warm to the touch (around 160°F / 71°C) and the sugar is completely dissolved. To test, rub a small amount of the mixture between your fingers – it should feel perfectly smooth, not gritty.
-
Carefully remove the bowl from the heat. Transfer the egg white mixture to the bowl of your stand mixer (if not already there). Using the whisk attachment, beat on high speed until the meringue is cooled, thick, glossy, and forms stiff peaks. This usually takes about 5-10 minutes. The bowl should feel cool to the touch.
-
Switch to the paddle attachment. Reduce the mixer speed to medium-high. Begin adding the softened, cubed unsalted butter, one tablespoon at a time. Wait until each piece of butter is fully incorporated into the meringue before adding the next. This process is crucial for achieving the correct emulsion.
-
After all the butter has been added, continue beating. The mixture might appear curdled or soupy initially – this is normal! Keep mixing. If the mixture appears curdled (butter too cold), continue beating; it will eventually come together into a thick, creamy buttercream. If it appears soupy (butter too warm), place the entire mixer bowl in the refrigerator for 15-20 minutes, then return it to the mixer and beat again until smooth and creamy. Patience is key here!
-
Finally, add the freshly squeezed lemon juice to the buttercream and mix on low speed until it is fully combined and the buttercream is smooth and fluffy.
To assemble cake:
-
Place one cooled cake layer on your chosen cake display stand or serving plate. Spread approximately 1 cup of the lemon Swiss meringue buttercream evenly over the top, then spoon half of the cooled blueberry preserves over the buttercream, leaving about a 1-inch border around the edges to prevent it from squeezing out.
-
Carefully place the next cake layer on top, pressing down gently. Repeat the filling process with another cup of buttercream and the remaining blueberry preserves. Place the final cake layer on top, ensuring it’s level.
-
Frost the entire cake (top and sides) with the remaining lemon buttercream. You can opt for a smooth finish or create decorative swirls. For detailed guidance on achieving a flawless finish, refer to my tips on how to frost a layer cake. Decorate as desired with fresh blueberries, lemon slices, or edible flowers.
-
Store the assembled cake in the fridge for at least 1 hour before serving to allow the layers and frosting to set. While it will be freshest within 2-3 days of assembly, the cake can be stored in the fridge for up to 1 week. Bring to room temperature for 30 minutes before serving for optimal flavor and texture.
Notes
- This cake can be baked in either 8 or 9-inch pans. You can use 2 or 3 pans, depending on the look you’re going for: a taller, two-layer cake (2 pans), a classic triple-layer cake (3 pans), or a very tall quadruple-layer cake (2 pans, then slice each cooled layer in half horizontally). Adjust baking times and filling/frosting amounts as needed.
- For convenience, you can certainly use good quality store-bought blueberry preserves instead of making your own. Ensure it’s not too runny.
- Make Ahead: All the individual components of this cake are excellent candidates for making ahead of time, which significantly reduces stress on assembly day. Store wrapped, cooled cake layers in the fridge for up to 5 days, or in the freezer for 1 month or more (thaw overnight in the fridge). The lemon simple syrup, blueberry preserves, and prepared Swiss meringue buttercream can all be stored in airtight containers in the fridge for up to a week. When ready to use the buttercream, let it come to room temperature for an hour or two, then re-whip it with an electric mixer for a few minutes until it’s light and fluffy again before frosting your cake.