This lemon blueberry cake features bright lemon cake layers, a tart homemade lemon curd, and a silky blueberry buttercream. The cake layers get their fresh citrus flavor from lemon zest and a touch of lemon emulsion (substitute lemon extract if needed). The lemon curd is cooked from scratch and has a spoon-worthy tang. The frosting uses powdered freeze-dried blueberries and a hint of blueberry emulsion for a true berry flavor and natural color.
Light, fresh, and perfect for spring gatherings, this cake pairs zesty citrus with subtle blueberry sweetness for a balanced, elegant dessert.
If you enjoy spring desserts, try other seasonal cakes like a strawberry cheesecake layer cake or a vanilla berry cake for more fruity inspiration.
What I love about this cake
Lemon cake: Made with freshly zested lemons for bright flavor. Lemon emulsion adds depth, but lemon extract works as a substitute.
Lemon curd: Velvety and tart, this curd is rich enough to use as a filling or served alongside slices.
Blueberry frosting: Freeze-dried blueberries are pulverized into a powder and combined with blueberry emulsion to make a naturally flavored, colorful buttercream that ties the whole cake together.
Three lemon cake layers filled with tart lemon curd and finished with blueberry buttercream create a visually stunning and delicious dessert.
Ingredients
- Unsalted butter – use unsalted to control the salt level in the cake and frosting.
- Lemons – fresh zest and juice; about 3 lemons total for zest and juice.
- Cake flour – produces a lighter, more tender crumb than all-purpose flour.
- Buttermilk – room temperature; higher-fat buttermilk works best but any will do.
- Eggs and yolks – whites and whole eggs for the cake; additional yolks used in the curd.
- Emulsions – lemon and blueberry emulsion (LorAnn’s recommended) for strong, clean flavor; extracts may be substituted.
- Sour cream – helps keep the cake moist and tender.
- Freeze-dried blueberries – pulverize into a fine powder for the frosting; available at many grocery stores.
Step-by-step instructions for the best cake layers
Step 1: Cream butter and sugar. Beat room-temperature butter and sugar on medium-high until light and fluffy (about 2–3 minutes). Scrape the bowl and continue until evenly aerated. Proper creaming creates the structure and lift for the layers.
Step 2: Add eggs gradually. Add egg whites and whole eggs one at a time, scraping the bowl between additions so they fully incorporate into the batter. Mix until the sugar is dissolved and the batter is smooth.
Step 3: Add sour cream and lemon emulsion. With the mixer on low, add the sour cream and lemon emulsion. The batter may look slightly curdled at this point; it will come together once the dry ingredients are added.
Step 4: Alternate dry ingredients and buttermilk. On low speed, add the dry mixture and buttermilk in alternating additions, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
Step 5: Bake. Divide the batter evenly among prepared pans and bake at 325°F (160°C) for about 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans briefly, then transfer to a wire rack to finish cooling.
What pans to use
I use three 8-inch round pans for even layers. You can use three 8-inch or four 6-inch pans depending on preferred layer height. Prepare pans by spraying, lining the bottoms with parchment, and spraying again for easy release.
Assembling the cake
- Place a small dab of frosting on the cake board to secure the first layer.
- Level the cake layers if needed. Place the first layer top side up on the board.
- Pipe a frosting ring around the edge to create a barrier for the curd.
- Spoon half the lemon curd into the center and spread carefully to the piped ring.
- Add the next layer and repeat, finishing with the final layer top side up.
- Apply a thin crumb coat of frosting and chill briefly (10–15 minutes). Finish with the blueberry buttercream and decorate as desired. Serve with extra lemon curd on the side.
Storing and freezing
Store assembled cake wrapped in plastic wrap in the refrigerator for 3–5 days. Remove from the fridge and allow it to come to room temperature for at least 2–3 hours before serving for the best texture.
Freezing
Cool cake layers completely, wrap individually in plastic wrap and then in foil for longer storage. Layers can be frozen for up to 6 months. Thaw in the refrigerator overnight, then come to room temperature before decorating.
Recipe
Delightful Lemon Blueberry Cake
Molly Murphy
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 1 Tablespoon lemon zest
- ¾ teaspoon salt
- 3 large egg whites, room temperature
- 2 large whole eggs
- 3 teaspoons lemon emulsion
- ⅓ cup sour cream, room temperature
- 1 Tablespoon baking powder
- 3 cups cake flour
- 1 ¼ cups buttermilk, room temperature
For the lemon curd
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- ½ cup fresh lemon juice
- 3 large eggs
- 4 egg yolks
- 4 Tablespoons unsalted butter
For the blueberry buttercream
- 2 cups unsalted butter, slightly chilled
- 5 cups powdered sugar, sifted
- ¼ cup freeze-dried blueberries, pulverized
- ⅓ cup heavy whipping cream
- 2 teaspoons blueberry emulsion
- Pinch of salt
Instructions
For the lemon cake layers
- Preheat oven to 325°F. Prepare three 8-inch pans by spraying, lining with parchment, and spraying again.
- Whisk together cake flour, baking powder, and salt; set aside.
- Cream butter, sugar, and lemon zest until light and fluffy, about 2–3 minutes.
- Scrape the bowl and add egg whites and whole eggs one at a time, mixing well between additions.
- Add lemon emulsion and sour cream on low speed. If the batter looks curdled, continue—adding the dry ingredients will smooth it.
- Alternate adding the dry mixture and buttermilk on low speed, beginning and ending with the dry ingredients. Do not overmix.
- Divide batter evenly among pans (about 18 ounces per 8-inch pan) and bake 25–30 minutes until a toothpick has a few moist crumbs. Cool completely before wrapping or assembling.
For the lemon curd
- Combine sugar, lemon zest, and lemon juice in a saucepan. Whisk eggs and yolks in a bowl, then whisk into the lemon mixture.
- Cook over medium-low, whisking constantly until thick like pudding (6–8 minutes). Once it begins to bubble, cook 30 seconds more, then remove from heat and whisk in butter until smooth.
- Strain through a fine-mesh sieve into a bowl, press plastic wrap to the surface, cool to room temperature, then refrigerate to set—ideally overnight.
For the blueberry buttercream
- Cream the butter for about 2 minutes to soften.
- On low speed, add sifted powdered sugar until combined.
- Add pulverized freeze-dried blueberries and blueberry emulsion.
- With mixer on medium, add heavy cream and a pinch of salt. Increase to medium-high and beat 4–5 minutes until the frosting is light and smooth. Fold with a spatula to remove air pockets.
Assembly
- Pipe a small amount of frosting onto the cake board and place the first cake layer on top.
- Pipe a frosting ring around the edge, spoon half the lemon curd into the center and spread to the piping line.
- Repeat with the second layer and remaining curd, then add the final layer.
- Apply a thin crumb coat and chill for 10–15 minutes. Finish with the blueberry buttercream and decorate as desired. Serve with extra lemon curd if you like.
Let us know how it turned out in the comments.