Lemon Layer Cake with Blueberry Filling Recipe
Are you ready to embark on a culinary adventure that will dazzle your senses and elevate your
This delicious recipe is wonderful to serve in the spring or summer when fresh fruit is bountiful!
This was inspired by my homemade pie with a simple blueberry pie filling.
Be sure to check out my other delicious cake recipes here including some that start with a boxed cake mix!
*This post may contain affiliate links and I'll earn a commission if you shop through them. You can read my full disclosure here.
Jump to:
🍋Ingredients
Cake
- unsalted butter
- sugar
- grated lemon zest
- lemon extract ~ I used Lorann Lemon Bakery Emulsion which retains a robust flavor when baked
- egg whites
- cake flour
- baking powder
- salt
- milk
Blueberry Filling
- blueberries, fresh or frozen
- sugar
- fresh lemon juice
- lemon zest
Lemon Buttercream Frosting
- sugar
- water
- eggs
- unsalted butter
- freshly squeezed lemon juice
See recipe card for quantities.
📋Instructions
This is an overview of the instructions. The full recipe and instructions as well as nutritional information can be found in the recipe card at the bottom of the page.
Cake
Preheat the oven to 350 degrees F. Butter the bottom and sides of three 8-inch pans (3 round cake pans). Line the bottom of each pan with a round of parchment paper or waxed paper and butter the paper or use cooking spray. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, lemon zest and lemon extract (or emulsion) until light and fluffy.
Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
Combine the flour, baking powder and salt in a separate bowl, whisk gently to blend.
In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times.
Beat on medium-high speed for about 1 minute to aerate the batter.
Reserve 1 cup of the batter in a small bowl.
Divide the remaining cake batter equally among the 3 prepared pans, smoothing the tops with an offset spatula. This gives you a smooth surface to work with. Add 2½ tbsp. of the Blueberry Filling (recipe below) to the reserved batter and blend well.
Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
Bake for about 25 minutes or until a cake tester or skewer stuck in the center comes out clean and the cake pulls away from the sides of the pan. Let the layers cool for 10 minutes before turning out onto a wire rack, peeling off the paper and leaving to cool completely.
Blueberry Filling
Puree the blueberries with any juices that have exuded in a blender.
Pass the puree through a coarse strainer to remove the skins.
In a heavy medium saucepan, combine the blueberry puree with the sugar, lemon juice, and lemon zest. Bring to a gentle boil over a medium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced to 1 cup.
To check the proper thickness place a small amount on a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).
Lemon Buttercream Frosting
In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet
Immediately remove from the heat. In a large mixing bowl with an electric mixer on medium speed, beat the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.
Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. *
*After adding the second set of two tablespoons of butter the mixture appeared to break down (I panicked a bit) but with a bit more beating it fluffed right back up.
Beat in the lemon juice and zest, and the frosting is ready to use.
Preparing the Cake
Before assembling your cake, make sure it has cooled completely. If you try to add the filling while the cake is still warm, it may melt and become messy. Once your cake is cooled, use a serrated knife to level off the top and create a flat surface.
Assembly
Once you have baked your lemon cake and prepared your blueberry filling, it's time to assemble your cake! Follow these simple steps to create a stunning dessert that will impress your guests.
Adding the Filling
To add the blueberry filling, place one layer of the cake on a serving plate or cake stand. Use a piping bag or spoon to spread a layer of blueberry filling over the top of the cake, leaving a small border around the edge. Place the second layer of cake on top of the filling, pressing down gently to secure it in place.
Repeat this process with any additional layers of cake and filling. Once you have added all the layers, use a spatula to spread a thin layer of frosting over the entire cake. This is called a crumb coat and will help to seal in any loose crumbs.
Decorating the Cake
Now it's time to decorate your cake! Use a piping bag or spatula to add a thick layer of frosting over the crumb coat. Smooth out the frosting as much as possible, using a cake scraper or spatula to create a clean edge.
To add some extra flair, consider topping your cake with fresh blueberries or lemon zest. You can also use a piping bag to add some decorative swirls or patterns to the frosting.
Once you have finished decorating your cake, refrigerate it for at least 30 minutes to allow the frosting to set. Then, slice and serve your delicious lemon cake with blueberry filling!
Tips and Tricks
Choosing the Right Lemon
When making a lemon blueberry cake, it's important to choose the right lemon to ensure that you get the best flavor in your cake. Here are a few tips to help you choose the right lemon:
- Look for lemons that are heavy for their size, which indicates that they have a lot of juice.
- Choose lemons that have a bright yellow color and a smooth skin.
- Avoid lemons that have soft spots, bruises, or blemishes, as these can affect the flavor of your cake.
Using Fresh Blueberries
Using fresh blueberries is key to making a delicious blueberry filling for your lemon cake. Here are a few tips to help you use fresh blueberries:
- Look for blueberries that are firm, plump, and have a deep blue color.
- Avoid blueberries that are soft, wrinkled, or have a dull color, as these are likely to be overripe.
- Rinse your blueberries in cold water before using them, and be sure to remove any stems or leaves.
When making the blueberry filling for your cake, you can use either fresh or frozen blueberries. If you're using frozen blueberries, be sure to thaw them before using them in your recipe.
To ensure that your blueberry filling has a nice texture, be sure to cook it over medium heat until it thickens. This will help to release the natural pectin in the blueberries and give your filling a nice, jam-like consistency.
By following these tips and tricks, you can make a delicious lemon blueberry cake that is sure to impress your friends and family.
Free Grocery List Printable
🍽 Equipment
🍥Storage
- This lemon blueberry layer cake can be stored at room temperature in a cake holder or carefully covered with plastic wrap. It will be fine for up to 3 days or so.
- This cake freezes well for up to 4 months when wrapped tightly and stored in an airtight container.
If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Lemon Layer Cake with Blueberry Filling Recipe
Save Recipe
Equipment
Ingredients
Cake
- 8 ounces unsalted butter 2 sticks at room temperature
- 2 cup sugar
- 2 teaspoon grated lemon zest
- 1 ½ tsp lemon extract
- 7 egg whites
- 3 cups cake flour
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
Blueberry Filling
- 3 cups blueberries fresh or frozen
- ¾ cup sugar
- 2 tbsp. lemon juice fresh squeezed
- 1 ½ tsp. grated lemon zest
Lemon Buttercream Frosting
- 1 cup sugar
- ¼ cup water
- 2 eggs
- 12 ounces unsalted butter 3 sticks at room temperature
- 2 tbsp. lemon juice fresh squeezed
Instructions
Cake
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of three 8 inch round cake pans. Line the bottom of each pan with a round of parchment paper and butter the paper or use cooking spray.
- In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, lemon zest and lemon extract {or emulsion} until light and fluffy.8 ounces unsalted butter, 2 cup sugar, 1 ½ teaspoon lemon extract, 2 teaspoon grated lemon zest
- Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.7 egg whites
- Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to aerate the batter.3 cups cake flour, 4 teaspoon baking powder, ½ teaspoon salt, 1 ¼ cups milk
- Reserve 1 cup of the batter in a small bowl.
- Divide the remaining batter equally among the 3 prepared pans, smoothing the tops with a spatula. This gives you a smooth surface to work with.
- Add 2½ tbsp. of the lemon blueberry jam {recipe below} to the reserved batter and blend well.
- Drizzle heaping teaspoons of this blueberry mixture from step above over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
- Bake for about 25 minutes or until a cake tester or skewer stuck in the center comes out clean and the cake pulls away from the sides of the pan. Let the layers cool for 10 minutes before turning out onto a wire rack, peeling off the paper and leaving to cool completely.
Blueberry Filling
- Puree the blueberries with any juices that have exuded in a blender. Pass the puree through a coarse strainer to remove the skins.3 cups blueberries
- In a heavy medium saucepan, combine the blueberry puree with the sugar, lemon juice, and lemon zest. Bring to a gentle boil over a medium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced to 1 cup.¾ cup sugar, 2 tbsp. lemon juice, 1 ½ tsp. grated lemon zest
- To check the proper thickness place a small amount on a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).
Lemon Buttercream Frosting
- In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, 238° F on a candy thermometer. Immediately remove from the heat.1 cup sugar, ¼ cup water
- In a large mixer bowl with an electric mixer on medium speed, beat the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.2 eggs
- Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions.12 ounces unsalted butter
- After adding the second set of two tablespoons of butter the mixture appeared to break down {I panicked a bit} but with a bit more beating it fluffed right back up.
- Beat in the lemon juice and the frosting is ready to use.2 tbsp. lemon juice
Assemble the Cake
- To assemble the cake, place a layer, flat side up, on a cake stand. Spread half of the lemon blueberry jam over the top. Place a second layer on top of the first and spread the remaining jam over it. Finally place the third layer on top and frost the top and sides with the lemon buttercream. Decorate with fresh blueberries and serve.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
87 Comments