Blueberry Lemon Cake

Blueberry Lemon Cake

Watch the video for this recipe:

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 will win your hearts.


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!


Related Posts:
Strawberry Cake
Raspberry Vanilla Cake
Blueberry Lemon Bundt Cake

Ricotta Blueberry Pancakes



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  • Makes about 12-14 servings
  • 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 1/4 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 1/4 cup (250g) sugar
  • 1 1/2 cup (340g) unsalted butter, room temperature, cut in pieces
  • lemon zest from 2 lemons
  • 1 tsp (5g) lemon extract
  • 1 pinch salt
  1. Prepare the blueberry cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.
  2. In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
  3. In a large bowl, mix butter with sugar and lemon zest until creamy. Add eggs, one at a time, beating until incorporated.
  4. Add vanilla and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
  5. Place blueberries in a medium bowl, toss with 1 tsp of oil and 1 tbsp of flour.
  6. 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.
  7. Pour the batter evenly into the prepared pans.
  8. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
  9. Let pans cool on a cooling rack for 10 minutes.
  10. Remove the cakes from the pan and let them cool completely.
  11. 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).
  12. Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
  13. Remove from heat and transfer to another bowl.
  14. Start mixing on high speed for about 8-10 minutes, until glossy stiff peaks form. The mixture should be cooled before adding the butter.
  15. 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.
  16. 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. 
  17. Place the rest of buttercream into a piping bag fitted with a ½ inch (1cm) tip.
  18. 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.
  19. Refrigerate the cake. Before serving decorate with fresh blueberries and lemon slices and green leaves if desired.
  20. Serve cake at room temperature and cut slices with a hot knife.
Blueberry Lemon Cake-1
Blueberry Lemon Cake-2
Nutrition facts 1 Serving out of 14 - Calories:491, Fat:30.9g, Saturated Fat:19.1g, Carbohydrates:50.9g, Sugar:34.3g, Fiber:0.9g, Protein:5.5g , Cholesterol:114mg, Sodium 330mg, Vitamin D 24mcg 119%, Calcium 56mg 4%, Iron 1mg 8%, Potassium 153mg 3%, daily percent values are based on a 2000 cal diet
On May 26, 2018 at 09:00 am, Heba said...
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 Heba

Hello Heba.

Sure, you can use any seson fruits.

On May 28, 2018 at 06:32 am, Susan said...
Can you make some parts of the cake the day before serving?

Hi Susan

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

On May 31, 2018 at 04:04 pm, Alok Mishra said...
Heavenly!! I could most definitely get addicted to these! . Thanks
On September 09, 2018 at 09:45 am, Sandra said...
Loved the video! Thank you for sharing.
On September 27, 2018 at 07:12 pm, Haydee said...
Hi Ella, Can I use frozen blueberries? Thanks.

Hello Haydee.

Yes , sure you can.

On November 16, 2018 at 08:24 pm, Thimali said...
Can i use lemon juice instead of lemon extract for the swiss meringue
On March 05, 2019 at 11:49 am, Emily said...
Hey Ella, When adjusting for high altitude baking (i'm at about 5,000 feet), would adding an extra egg work ok?
On June 22, 2019 at 03:12 pm, Margie said...
Good day Ms. Ella, I am in search of a strawberry reduction recipe but seem to not fine one. Could you possibly help me?
On July 15, 2019 at 04:23 am, Angela said...
Can you use frozen blueberries
On August 15, 2019 at 02:35 pm, Elaine said...
This looks beautiful! How do I adapt recipe for 8 in pans? Frosting too please. Thank you!
On August 20, 2019 at 09:13 am, Elaine said...
This looks beautiful! How do I adapt recipe for 8 in pans? Frosting too please. Thank you!
On May 07, 2020 at 09:16 am, Claudia McCulloch said...
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
On September 03, 2020 at 03:25 pm, Harriet said...
Can I omit the blueberries to have just a normal lemon cake?
On October 23, 2020 at 06:46 am, Hema said...
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.
On November 10, 2020 at 02:20 pm, Tina said...
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!
On December 01, 2021 at 05:57 am, zully said...
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!!

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

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