Lemon Layer Cake with Blueberry Filling Recipe

Are you ready to embark on a culinary adventure that will dazzle your senses and elevate your baking game? Look no further than this extraordinary homemade Lemon Cake with a Sweet Blueberry Filling. Bursting with vibrant flavors and boasting a delightful balance between the combination of lemon and juicy blueberries, this recipe is a true masterpiece that deserves a place in your baking repertoire. Get ready to treat your taste buds and savor the magic that unfolds with every scrumptious bite!

tripe layer lemon cake with blueberry filling and lemon cream frosting on a cake plate

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.

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🍋Ingredients

lemon zest on a wooden cutting board

Cake

Blueberry Filling

  • blueberries, fresh or frozen
  • sugar
  • fresh lemon juice
  • lemon zest

Lemon Buttercream Frosting

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.

three layer lemon cake with blueberry filling and lemon buttercream frosting on a clear glass cake plate

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 pastry brush until the syrup reaches the soft-ball stage, 238° F on a candy thermometer.

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.

slice of three layer lemon cake with blueberry filling on a vintage plate

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!

Side view of a three layer lemon cake with blueberry jam filling and iced with lemon buttercream frosting

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.

Freshly baked and frosted three layer lemon cake with blueberry filling and lemon buttercream frosting

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three layer lemon cake with blueberry frosting and lemon buttercream frosting topped with fresh blueberries

🍥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

Indulge in a slice of citrusy bliss with this irresistible homemade lemon cake featuring a luscious blueberry filling. This delightful combination of tangy lemon and juicy blueberries is sure to tantalize your taste buds and leave you craving for more.
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Lemon Blueberry Butter Cake

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

Calories: 563kcal | Carbohydrates: 69g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 116mg | Potassium: 217mg | Fiber: 1g | Sugar: 51g | Vitamin A: 962IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg
Servings: 16 servings
Calories: 563kcal
Author: Mary Beth
Cost: $12.00
side artistic view of a triple layer lemon cake with blueberry filling and lemon buttercream frosting
Signature Block - with photo of Mary Beth, your homemaking coach, and a pink stand mixer

 

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Recipe Rating




87 Comments

  1. Heather @At The Picket Fence says:

    Oh. my. goodness! This looks so fabulously amazing! I am always looking for new cake recipes and I will be trying this one for sure. So excited to be partying with you over the next two weeks...I am ready for Spring!!

    Heather

    1. Mary Beth says:

      Thanks so much, Heather! I am excited to be partying with you as well ~ I can't wait to see what wonderful creation you'll be sharing.

      Mary Beth

  2. Wow! I'm blown away with your presentation, photos and how yummy this looks! Great recipe thanks for sharing Mary Beth! Happy Spring!! It's coming right??? 😀

    1. Mary Beth says:

      Awwww....Thank you for your sweetness, Heather! I can't wait to see what you'll be posting for the It's a Spring Thing Party ~ so happy to be teaming up with you.

      Hugs, Mary Beth

  3. This looks so yummy!!! Gorgeous cake and pictures! Can you bring a piece to Grayson and I, it would go well with my coffee, oh wait need that too 🙂 XOXO
    Kristin

    1. Mary Beth says:

      Thank you, Kristin ~ If I lived closer I'd be right over with cake, coffee and anything else you and Grayson would like. 🙂

      Thanks so much for stopping by.

      Hugs,
      Mary Beth

  4. Wanda Ann @ Memories by the Mile says:

    Mary Beth. This sounds delicious. I featured your St. Patrick's day Centerpiece today at https://www.memoriesbythemile.com/
    Hope to see you tomorrow at Tuesday Trivia.
    xoxo
    Wanda Ann @ Memories by the Mile

    1. Mary Beth says:

      Thanks so much for the feature, Wanda! I'll be over tomorrow to join your party!

      Hugs,

      Mary Beth

  5. Mary Beth says:

    You're a sweetie, Anne~ thanks so much for stopping by...I always love to see you here.

    Have a wonderful week.

    Hugs, Mary Beth

  6. Maryann @ Domestically Speaking says:

    I love lemon and blueberry combo! This looks delicious & it's gorgeous too ~ can't wait to try it.

  7. Angelina - JoJo and Eloise says:

    Oh, I LOVE cake and I LOVE Blueberries!! What a Fantastic way to start the Party!! Yummy Cake 🙂
    xo
    Angelna

    1. Mary Beth says:

      Thank you, Angelina!

      Hugs, Mary Beth

  8. Dear Lillie says:

    Looks so pretty and delicious, Mary Beth!

    1. Mary Beth says:

      Thank you, Jennifer!

  9. debbiedoos says:

    This is darling and so delicious looking!

    1. Mary Beth says:

      Thanks so much, Debbie!

  10. Shannon @Fox Hollow Cottage says:

    That is one truly beautiful creation! Mile high and looking yummy!!

    1. Mary Beth says:

      Thanks so much, Shannon! I'm usually in a cupcake mood but this cake was so much fun to make I think I'll try some more 3-layer cakes.

      Have a great week.

      Hugs,
      Mary Beth

  11. Kelly @ Eclectically Vintage says:

    I love anything lemon -looks amazing and so cute with the blueberries!
    Kelly

    1. Mary Beth says:

      Thank you, Kelly ~ I'm so glad you stopped by!

      Hugs,

      Mary Beth

  12. This looks delicious! And I love how you styled it.

    1. Mary Beth says:

      I really appreciate your kind words ~ thank you so much!

      Hugs, Mary Beth

  13. This looks exquisite! I love blueberries & my husband is crazy for all lemon desserts. Man, I almost wish I was renewing my vows, as this would be the PERFECT cake for us! Thanks for sharing. Visiting from live.laugh.rowe.

    1. Mary Beth says:

      Maybe for an anniversary dinner! Thanks so much for stopping by and have a wonderful week.

      Hugs, Mary Beth

  14. Hannah ♫ says:

    This looks delicious 😀 Pinning now!! Thanks for posting.

  15. Cindy Eikenberg says:

    Hi Mary Beth, popping over from the party at livelaughrowe - this cake sounds and looks delicious! I love lemon and my husband loves blueberries, so sounds like a perfect match! Thanks so much for sharing and looking forward to following your blog - love the name! Am pinning this! Have a good night!

    1. Mary Beth says:

      Such a sweet comment ~ thank you Cindy for making my day!

      Hugs,
      Mary Beth

  16. That looks amazing - I love the lemon blueberry flavor combination! Can't wait to try it!

    1. Mary Beth says:

      Thanks so much, Doreen.

      Have a wonderful weekend full of joy!

      Hugs, Mary Beth

  17. Taryn @ Design, Dining + Diapers says:

    Ohhhh yum! This looks amazing. I love the photos, beautiful job!

    1. Mary Beth says:

      Thank you so much, Taryn! I appreciate your sweet words.

      Have a wonderful weekend.

      Hugs,

      Mary Beth

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  19. Clydia @ Three Mango Seeds says:

    Mary Beth this looks so good! I'm going to give this recipe a try. Your images always turn out so fantastic! Thanks for linking up! Hugs! Sharing on Facebook later today too. 😉

    1. Mary Beth says:

      You're so sweet, Clydia ~ thanks for sharing and when you bake it be sure to hide a piece for yourself....my husband and boys devoured this one...I had a piece but I wanted MORE!

      Have a great weekend.

      Hugs, Mary Beth

  20. The HOME GIRL says:

    Hi Mary Beth! This looks absolutely Delicious! And such a pretty presentation too!!! I'm so glad you found my link party and linked this up at the FESTIVE FRIDAY FIESTA! Hope to see you next Friday as well! =D

  21. Michelle | Creative Food says:

    This cake looks so yummy!! 🙂

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  24. S. @ The Captivating Life says:

    I love blueberries and lemon. That cake is lovely!

    1. Mary Beth says:

      Thanks so much, John ~ I'm heading over to link up right now.

      Have a great week.

      Mary Beth

  25. Oh my gosh - that looks so beautiful - and sounds incredibly delicious too!
    Visiting from Uncommon Design linky party
    Have a wonderful week!
    XOX

    1. Mary Beth says:

      Thanks so much for visiting, Suzan, and you have a wonderful week as well!

      Hugs,

      Mary Beth

  26. Lemon and blueberries are one of my favorite combinations. I'm over from DDD. Thanks for the recipe!

    1. Mary Beth says:

      Thanks so much for stopping by and leaving a comment, Kathryn!

      Have a lovely week,

      Mary Beth

  27. Rachel @ BubblyNatureCreations.com says:

    This looks really amazing! I love both lemon and blueberries... yummy!

    1. Mary Beth says:

      Thank you, Rachel!

      Have a great week,

      Mary Beth

  28. Your cake looks amazing!! Pinning!

    1. Mary Beth says:

      Thanks, Angela ~ I appreciate your kindness!

      Hugs, Mary Beth

  29. katie goldsworthy says:

    WOW! That looks incredible!!! Pinning to the Monday Funday Pin board! Thanks for sharing it 🙂

    1. Mary Beth says:

      Thank you so much, Katie!!!

      Have a great week.

      Hugs,
      Mary Beth

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  31. Cynthia @ A Button Tufted Life... says:

    I am definitely making this beauty! Pinning for later!

    1. Mary Beth says:

      Thanks so much, Cynthia! My little guy asked for it for his upcoming birthday...but he wants it in the shape of a wrestling ring...some how that's not how I envision this cake ~ ahhhh boys!

      Have a great week!

      Hugs,

      Mary Beth

  32. Shannon {Cozy Country Living} says:

    What a beautiful cake! I love lemon and blueberry together:) Thanks for sharing!

    1. Mary Beth says:

      Thanks so much, Shannon!

  33. Thanks so much, Shannon!

  34. Jocie@TheBetterHalf says:

    Wow, MaryBeth, this looks so amazing!!! You will be featured tonight at the Humble Brag and while you didn’t win the gift card you will get an AWESOME Better Half tshirt! So email me your address and tshirt size so we can mail it to ya!

    1. Mary Beth says:

      Thanks so much for the feature, Jocie! I'll send an email with my info.

      Have a great weekend!

      Hugs,
      Mary Beth

  35. Saw this on the Hopeless Housewife Link Up- love love love lemon and blueberry together! Did you make this for a special occasion? Someone is very lucky!

    1. Mary Beth says:

      Thanks so much for stopping by, Sarah. I just made it to celebrate spring but my youngest son wants it again for his upcoming birthday...except in the shape of a wrestling ring!

  36. What a absolutely gorgeous cake!

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  38. The HOME GIRL says:

    Hi MaryBeth!

    I just wanted to let you know that I featured your Lemon Blueberry Butter Cake from last week's FESTIVE FRIDAY FIESTA Link Party! I hope you'll come by and check out the write-up and maybe even post a few of your newest projects for this week's link party! Thanks so much for posting this delicious recipe!!!

  39. Holly Lefevre says:

    Yum! What a a great flavor combination! It looks amazing!

    1. Mary Beth says:

      Thanks so much, Holly!

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  44. Jennifer Rizzo says:

    This looks so yummy!!!! I love lemon and blueberries together.

    1. Mary Beth says:

      Thanks so much, Jennifer! 🙂

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