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.

I wanted to keep the recipe as easy as possible without adding too many elements so that everybody could 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 incredibly sweet as a classic buttercream is. I loved how this cake turned out and I hope you’ll have the chance to give it a try.

How to make Blueberry Lemon Cake

To begin, preheat your oven to 350°F (180°C) and prepare three 7-inch (18 cm) round cake pans by greasing them and lining them with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, and salt, setting this mixture aside for later use.

In a separate large bowl, cream together the butter, sugar, and lemon zest until smooth and creamy. Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Next, mix in the vanilla extract and lemon juice until well combined. Reduce the mixer speed to low and alternately add the flour mixture and buttermilk until all ingredients are fully incorporated.

In a medium bowl, gently toss the blueberries with 1 teaspoon of oil and 1 tablespoon of flour to prevent them from sinking to the bottom of the cake batter. Carefully fold the blueberries into the cake batter, being mindful not to overmix.

Divide the batter evenly among the prepared cake pans and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on a wire rack for 10 minutes before removing them from the pans to cool completely.

How to prepare the lemon Swiss meringue buttercream

In a heatproof bowl, combine the egg whites, sugar, and salt, and place the bowl over a pan of simmering water (bain-marie). Whisk constantly for about 5 minutes or until the mixture reaches 160°F (71°C).

Remove the bowl from the heat and transfer the mixture to another bowl. Using a mixer on high speed, beat the mixture for 8-10 minutes or until glossy stiff peaks form and the mixture has cooled.

With the mixer on low speed, gradually incorporate the room temperature butter until smooth. Add the lemon zest and lemon extract, mixing until well combined.

How to assemble the cake

For assembly, level the tops of the cooled cakes to create flat surfaces. Place one cake layer on a serving plate and spread about a cup of buttercream evenly over the top. Repeat this process with the second cake layer.

Add the final cake layer on top and spread a thin coat of frosting over the top and sides of the cake to create a crumb coat. Transfer the remaining buttercream to a piping bag fitted with a ½-inch (1 cm) tip.

Pipe vertical dots around the sides of the cake and use a teaspoon to press and drag each dot to create a textured design. Repeat this process until the entire cake is decorated. Refrigerate the cake until ready to serve.

Before serving, garnish the cake with fresh blueberries and lemon slices, as well as green leaves if desired. For the best texture and presentation, allow the cake to come to room temperature before slicing, and use a hot knife to achieve clean slices. Enjoy!

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Blueberry Lemon Cake

4.50 from 6 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 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

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Ingredients

  

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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

Instructions

 

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.

Assemble the cake.

• 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 the 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.

Video

Nutrition

Serving: 1 serving out of 14Calories: 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