Blueberry Lemon Cake

This Blueberry Lemon Cake is a delicious refreshing dessert perfect for summer. This cake consists of three layers of blueberry buttery cakes bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream that will win your hearts.

Blueberry Lemon Cake Topped with Fresh Blueberries and Lemon Slices

I wanted to keep the recipe as easy as possible without adding to many elements so that everybody can give it a try at home. The layers are buttery, moist and soft enough so they don’t need brushing with extra syrup. The frosting is well balanced and not incredible sweet as a classic buttercream is. I loved how this cake turned out and I really hope you’ll have the chance to give it a try. Enjoy!

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Blueberry Lemon Cake

Blueberry Lemon Cake

4 from 2 votes
Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream.
Servings 14 servings
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins


Blueberry Lemon Cake

  • 3/4 cup (170g) butter , room temperature
  • 1 cup (200g) sugar
  • 3 eggs
  • 1 tsp (5g) vanilla extract
  • lemon zest from 2 lemons
  • 2 tbsp (30ml) lemon juice
  • 2 ¼ cups (280g) all-purpose flour
  • 2 tsp (8g) baking powder
  • 1/2 tsp (3g) salt
  • 2/3 cup (160g) buttermilk
  • 6 oz (170g) fresh blueberries
  • 1 tsp (5ml) oil for coating the blueberries
  • 1 tbsp (10g) flour , for tossing the blueberries

Lemon Swiss Meringue Buttercream

  • 5 (about 170g) egg whites
  • 1 ¼ cup (250g) sugar
  • 1 ½ cup (340g) unsalted butter , room temperature
  • lemon zest from 2 lemons
  • 1 tsp (5g) lemon extract
  • 1 pinch salt


  • Prepare the blueberry cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.
  • In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
  • In a large bowl, mix butter with sugar and lemon zest until creamy. Add eggs, one at a time, beating until incorporated.
  • Add vanilla and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
  • Place blueberries in a medium bowl, toss with 1 tsp of oil and 1 tbsp of flour.
  • Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.
  • Pour the batter evenly into the prepared pans.
  • Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
  • Let pans cool on a cooling rack for 10 minutes.
  • Remove the cakes from the pan and let them cool completely.
  • Prepare the lemon swiss meringue buttercream. Place the whites, sugar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
  • Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
  • Remove from heat and transfer to another bowl.
  • Start mixing on high speed for about 8-10 minutes, until glossy stiff peaks form. The mixture should be cooled before adding the butter.
  • With mixer on low gradually incorporate butter. Make sure butter is at room temperature otherwise will be harder to incorporate. Mix until smooth. Add lemon zest and lemon extract and mix to combine.
  • Assembly.  Cut the tops of the cakes to create flat surfaces. Place one cake layer on your serving plate. Spread evenly with about a cup of buttercream.Add the second layer of cake. Spread evenly with another cup of buttercream.  Add the last layer of cake. Spread a thin coat of frosting on top and sides of the cake. 
  • Place the rest of buttercream into a piping bag fitted with a ½ inch (1cm) tip.
  • Pipe about 4 vertical dots. Use a teaspoon to press and drag. Scrape the excess out of your spoon. Repeat until all the cake is decorated.
  • Refrigerate the cake. Before serving decorate with fresh blueberries and lemon slices and green leaves if desired.
  • Serve cake at room temperature and cut slices with a hot knife.



Serving: 1gCalories: 491kcalCarbohydrates: 50.9gProtein: 5.5gFat: 30.9gSaturated Fat: 19.1gCholesterol: 114mgSugar: 34.3g
Calories: 491kcal
Course: Dessert
Cuisine: American
Keyword: Blueberry Lemon Cake, lemon swiss meringue buttercream, swiss meringue buttercream

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Heba Author says:

    Hi Ella

    Wish you nice summer and always in success
    Is it possible to replace the blueberry as it isn’t available in my country.

    Warm regards

    1. Ella-HomeCookingAdventure Author says:

      Hello Heba.

      Sure, you can use any seson fruits.

  2. Susan Author says:

    Can you make some parts of the cake the day before serving?

    1. Ella-HomeCookingAdventure Author says:

      Hi Susan

      Yes, the layers can be made a day befor ssrving.

  3. Alok Mishra Author says:

    Heavenly!! I could most definitely get addicted to these! . Thanks

  4. Sandra Author says:

    Loved the video! Thank you for sharing.

  5. Haydee Author says:

    Hi Ella,
    Can I use frozen blueberries? Thanks.

    1. Ella-HomeCookingAdventure Author says:

      Hello Haydee.

      Yes , sure you can.

  6. Thimali Author says:

    Can i use lemon juice instead of lemon extract for the swiss meringue

  7. Emily Author says:

    Hey Ella,
    When adjusting for high altitude baking (i’m at about 5,000 feet), would adding an extra egg work ok?

  8. Margie Author says:

    Good day Ms. Ella,

    I am in search of a strawberry reduction recipe but seem to not fine one. Could you possibly help me?

  9. Angela Author says:

    Can you use frozen blueberries

  10. Elaine Author says:

    This looks beautiful! How do I adapt recipe for 8 in pans? Frosting too please.

    Thank you!

  11. Elaine Author says:

    This looks beautiful! How do I adapt recipe for 8 in pans? Frosting too please.

    Thank you!

  12. Claudia McCulloch Author says:

    Hi there…can’t help myself. Will carve out time to make this Saturday! Curious as to why you lightly coat the blueberries with oil. To keep them from sinking? To keep them from bursting? To keep them from shriveling up?
    Thanks, Claudia

  13. Harriet Author says:

    Can I omit the blueberries to have just a normal lemon cake?

  14. Hema Author says:

    Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.

  15. Tina Author says:

    Hello! Love this recipe, but I have a question.. is it salted or unsalted butter the one that you are using for this recipe?
    Thank you very much!

  16. zully Author says:

    Hola!!primero que todo muchas gracias por tus videos me encantan.
    Quiero hacer este pastel para navidad pero no se donde comprar el suero de leche . ¿Se podría sustituir por leche?. Tiene una pinta buenísima y si me sale bien sorprenderé estas navidades a mi familia.Gracias!!

    1. Ella-HomeCookingAdventure Author says:

      se puede sustituir por 120 g de yogur y 40 ml de leche 🙂 

  17. 4 stars
    Very well written recipe. The blueberries are well distributed in the cake and make this dessert refreshing. The lemon flavor is not too pronounced and having blueberries on top of the cake over the cream add to the taste and appearance. I will do it again, thank you.

    1. Ella-HomeCookingAdventure Author says:

      So glad you have enjoyed this recipe 🙂 Hope you will try some other blueberry recipes from my blog too

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