Lemon Layer Cake with Blueberry Filling Recipe

ByMary Beth Sharkey May 8, 2023May 21, 2023 May 21, 2023

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
📋Instructions
Preparing the Cake
Assembly
Tips and Tricks
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🍽 Equipment
🍥Storage
📖 Recipe

🍋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 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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