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 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

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 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes


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.

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.



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

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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