Ultimate Lemon Blueberry Cake Recipe: Zesty Layers, Tart Curd & Creamy Frosting

Prepare to fall in love with this spectacular **Lemon Blueberry Cake**, a true masterpiece of flavors and textures. This delightful cake features three distinct yet harmoniously blended components: light and zesty lemon cake layers, a bright and perfectly tart homemade lemon curd, and a luscious, vibrant blueberry frosting. It’s the quintessential dessert to welcome spring and brighten any occasion, even when the weather outside is still making up its mind!

Crafted with fresh lemon zest and juice, every bite of this cake delivers a burst of citrusy brightness, perfectly complemented by the sweet and tangy notes of real blueberries in the frosting. Making the lemon curd from scratch might sound intimidating, but it’s surprisingly simple and yields an unparalleled depth of flavor that store-bought versions can’t match. This recipe is designed to guide you through each step, ensuring a successful and incredibly rewarding baking experience.

If you’re eager for more vibrant, spring-inspired cake recipes, be sure to explore my Strawberry Cheesecake Cake and Vanilla Berry Cake for other fruity delights!

Why You’ll Adore This Lemon Blueberry Cake

This isn’t just any cake; it’s an experience. Here are the elements that make this Lemon Blueberry Cake truly stand out:

• Zesty Lemon Cake Layers: Our lemon cake is incredibly moist and bursting with natural citrus flavor. We achieve this by incorporating plenty of fresh lemon zest directly into the batter, giving it a vibrant, aromatic kick. For an even more intense lemon flavor and consistent results, we also use a high-quality lemon emulsion. If emulsion isn’t readily available, a good lemon extract can be substituted, though emulsion generally provides a brighter, longer-lasting taste. These layers form the perfect foundation for the tart filling.
• Perfectly Tart Lemon Curd: This homemade lemon curd is the heart of the cake. Its bright, tangy flavor cuts through the sweetness of the cake and frosting, creating a balanced and exciting taste profile. Made from scratch, it’s remarkably smooth, rich, and utterly irresistible – you might find yourself wanting to eat it straight from the spoon! The fresh lemon juice and egg yolks create a luxurious texture and an authentic, intense lemon experience.
• Delightful Blueberry Frosting: The final touch is a light and airy blueberry buttercream. What makes it special? We use freeze-dried blueberries, which are pulverized into a fine powder, allowing for a concentrated burst of real blueberry flavor and a naturally beautiful purple hue without adding excess moisture. A hint of blueberry emulsion further enhances this delightful berry essence, creating a frosting that perfectly complements the lemon without overwhelming it.

Key Ingredients for Success and Why They Matter

Understanding the role of each ingredient is crucial for achieving the perfect **Lemon Blueberry Cake**. Here’s a deeper look into our chosen components:

• Unsalted Butter: Always opt for unsalted butter in baking. This gives you complete control over the total salt content in your cake, allowing you to perfectly balance the flavors without it becoming too salty. Ensure it’s at room temperature for optimal creaming.
• Fresh Lemons: The heart and soul of our lemon flavor comes from fresh lemons. We use both the zest, which holds the concentrated essential oils for intense aroma, and the juice, for its bright, tangy acidity. Approximately 3 medium-sized lemons should yield enough zest and juice for the entire recipe.
• Cake Flour: This is a game-changer for cake texture. Cake flour has a lower protein content than all-purpose flour, which results in a softer, more tender crumb. It creates a lighter and airier cake, enhancing its delicate texture and overall enjoyment.
• Buttermilk: Buttermilk contributes significantly to the cake’s moisture and tender crumb. Its acidity reacts with the baking powder, helping the cake rise beautifully and creating a fine, soft texture. While a high-fat buttermilk is preferred for richness, any type of buttermilk will work effectively.
• Egg Yolks: Crucial for the rich, creamy texture and vibrant yellow color of the lemon curd. They act as an emulsifier, binding the ingredients together and creating that luxurious, smooth consistency we all love.
• Emulsions (Lemon & Blueberry): Emulsions are flavorings where the flavor is suspended in a water base, rather than an alcohol base like extracts. This means they are less prone to “baking out” and provide a more robust, true-to-fruit flavor. LorAnn’s is a highly recommended brand for its quality. The lemon emulsion boosts the cake layers’ citrus notes, and the blueberry emulsion amplifies the berry flavor in the frosting.
• Sour Cream: This is my secret weapon for super moist cakes! Sour cream adds moisture and richness without thinning the batter. Its slight acidity also helps tenderize the cake crumb, ensuring a deliciously soft and fluffy result that stays fresh longer.
• Freeze-Dried Blueberries: These are essential for our vibrant blueberry frosting. Unlike fresh or frozen blueberries, freeze-dried ones are intensely flavored and can be ground into a fine powder. This allows for a concentrated blueberry taste and natural coloring without introducing excess liquid that could destabilize the buttercream. You can often find them at major grocery stores like Target.

Step-by-Step Guide for the Best Lemon Cake Layers

Creating tender, flavorful cake layers is fundamental to this recipe. Follow these detailed steps to ensure perfectly baked results every time:

1. Prepare your Pans: Begin by preheating your oven to 325°F (160°C). This low and slow temperature promotes even baking and helps prevent domes. Prepare three 8-inch round cake pans by thoroughly spraying them with a nonstick baking spray, then lining the bottoms with parchment paper circles. Spray again over the parchment paper to ensure easy release. This crucial step prevents sticking and ensures beautifully intact cake layers.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the cake flour, baking powder, and salt. Whisk vigorously for about 30 seconds to ensure the leavening agents and salt are evenly distributed throughout the flour. Set this aside.
3. Cream Butter, Sugar, and Zest: In the bowl of an electric stand mixer fitted with a paddle attachment, combine your room-temperature unsalted butter, granulated sugar, and fresh lemon zest. Beat these on medium-high speed for at least 5 minutes. This step is vital for incorporating air, which helps create a light and fluffy cake texture and aids in rising. Stop the mixer after 2 minutes to scrape down the sides of the bowl, then continue beating for the remaining 3 minutes. The mixture should be noticeably pale and airy.
4. Incorporate Eggs: Add the egg whites one at a time, followed by the whole eggs, allowing each egg to be fully incorporated before adding the next. This “creaming method” ensures a stable emulsion. Scrape down the sides and bottom of the bowl thoroughly after each addition to ensure everything is well combined and no sugar grains remain. Beat on medium-high for another 2-3 minutes until the mixture is light and smooth.
5. Add Wet Flavor Boosters: With the mixer on low speed, add the sour cream and lemon emulsion (or extract). Mix just until combined. Don’t worry if the mixture appears slightly curdled at this stage; it will smooth out once the dry ingredients are added.
6. Alternate Dry and Wet Ingredients: With the mixer on the lowest speed, alternately add the dry flour mixture and the buttermilk, beginning and ending with the flour mixture. Add about one-third of the flour, mix briefly, then half of the buttermilk, mix briefly, then another third of the flour, the remaining buttermilk, and finally the last third of the flour. Mix only until just combined – overmixing can lead to a tough cake.
7. Bake the Cake: Divide the batter evenly among the three prepared 8-inch pans. Each pan should hold approximately 18 ounces (about 510g) of batter for even layers. Bake for 28-31 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out with only a few moist crumbs attached. Avoid overbaking, which can dry out the cake.
8. Cooling: Let the cake layers cool in their pans on a wire rack for about 10-15 minutes before carefully inverting them onto the rack to cool completely. Ensure they are fully cooled before wrapping them or attempting to frost. This prevents condensation and keeps the cake firm.

Choosing the Right Cake Pan Size

For this recipe, I consistently rely on high-quality 8-inch round cake pans, specifically from Fat Daddio’s. Using professional-grade pans like these significantly impacts the outcome, ensuring your cake layers bake evenly and develop beautifully soft edges. This recipe is designed for three 8-inch pans, but if you prefer a taller, narrower cake, you can certainly adapt it to use four 6-inch cake pans instead. Just be aware that baking times may vary slightly with different pan sizes.

Remember, proper pan preparation is key! Always spray the bottom of your cake pan with cooking spray, then line it with a circle of parchment paper, and finally, spray again. This double layer of protection guarantees that your precious cake layers will release cleanly and effortlessly every time.

Assembling Your Masterpiece: Layering the Lemon Blueberry Cake

Once your cake layers are cooled, your lemon curd chilled, and your blueberry buttercream ready, it’s time for the exciting part – assembly! A well-assembled cake not only looks professional but also holds together beautifully for serving.

1. Anchor the First Layer: Start by placing a small dollop of blueberry frosting in the center of your cake board or serving plate. This acts as a ‘glue’ to keep your cake stable while you decorate. Carefully place your first lemon cake layer, bottom side down (this creates a flat, stable base), onto the frosting.
2. Pipe the Frosting Barrier: Using a piping bag fitted with a round tip (or simply snipping off the corner of a sturdy freezer bag), pipe a rim or dam of blueberry frosting around the very edge of the first cake layer. This creates a protective barrier that will hold the lemon curd filling securely in place.
3. Spread the Lemon Curd: Spoon about half of your chilled lemon curd into the center of the frosting rim. Using the back of a spoon or an offset spatula, gently spread the curd evenly within the piped barrier, being careful not to push it over the edge.
4. Add the Second Layer: Carefully place the second lemon cake layer directly on top of the lemon curd and frosting rim. Repeat steps 2 and 3: pipe another frosting barrier and fill with the remaining lemon curd.
5. Position the Final Layer: For the top layer, place the final cake layer top side up onto the second layer of filling. This usually results in a flatter top for easier frosting. Gently press down to ensure all layers are level and adhere well.
6. Apply the Crumb Coat: Using an offset spatula, apply a very thin, even layer of blueberry frosting all around the sides and top of the assembled cake. This is called the ‘crumb coat,’ and its purpose is to trap any loose crumbs, preventing them from mixing into your final frosting layer. Once applied, refrigerate or freeze the cake for 10-15 minutes until the crumb coat is firm to the touch.
7. Final Frosting and Decoration: Once the crumb coat is set, retrieve your cake. Apply a thicker, final layer of the dreamy blueberry buttercream, smoothing it out with your offset spatula or bench scraper for a polished finish. Decorate as desired with any remaining frosting, fresh blueberries, or thin lemon slices for a stunning presentation.

Storing and Freezing Your Lemon Blueberry Cake

Proper storage is essential to keep your delicious Lemon Blueberry Cake fresh and moist. Here’s how to best store and even freeze your cake:

Storing in the Fridge:

Once your cake is fully frosted, the best way to store it is in the refrigerator. To prevent it from drying out or absorbing other odors, wrap the entire cake (or individual slices, if already cut) tightly with plastic wrap. Place it in an airtight cake carrier or container if possible. Your Lemon Blueberry Cake will stay fresh and delightful in the fridge for 3-5 days. For the best flavor and texture, allow the cake to sit at room temperature for at least 3 hours before serving. This brings the cake, curd, and frosting to an optimal eating temperature, softening the buttercream and enhancing the flavors.

Freezing for Longer Enjoyment:

This cake is also perfect for making ahead or saving leftovers! You can freeze both unfrosted cake layers and the assembled cake.

• Freezing Cake Layers: Once your lemon cake layers have cooled completely, wrap each individual layer tightly in plastic wrap. For extended storage (up to 6 months), wrap them again in a layer of aluminum foil. Place the wrapped layers in a freezer-safe bag or container. When you’re ready to use them, thaw them in the refrigerator overnight, then bring them to room temperature before assembling and frosting.
• Freezing an Assembled Cake: If you’ve already frosted the cake, you can freeze it whole or in slices. For a whole cake, freeze it uncovered until the frosting is firm (about 1-2 hours). Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. For slices, wrap each slice individually in plastic wrap and then foil. The cake can be stored in the freezer for up to 1 month. To thaw, transfer the wrapped cake to the refrigerator overnight. Once thawed, let it come to room temperature for a few hours before serving.

Tips for Success: Achieve Cake Perfection

Baking a showstopping cake like this Lemon Blueberry creation involves a few key techniques. Here are some invaluable tips to ensure your success:

• Room Temperature Ingredients: This cannot be stressed enough! Butter, eggs, sour cream, and buttermilk should all be at proper room temperature. This allows them to emulsify correctly, creating a smooth, homogenous batter that holds air better, resulting in a lighter and more tender cake.
• Measure Accurately: Baking is a science. Use a kitchen scale for flour, sugar, and butter whenever possible for the most accurate results. If using measuring cups for dry ingredients, spoon the flour into the cup and level it off with a straight edge to avoid packing too much in.
• Don’t Overmix: After adding the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dense cake. A few small lumps are perfectly fine!
• Quality Ingredients: Fresh lemons for zest and juice make a huge difference. High-quality freeze-dried blueberries provide superior flavor for the frosting. Invest in good ingredients for the best outcome.
• Chill Your Curd: The lemon curd absolutely needs time to chill and set. Making it the day before is ideal, as this ensures it thickens to the perfect consistency for layering without seeping into your cake.
• Level Your Cake Layers: For a professional-looking cake, ensure your layers are flat. If your cakes dome during baking, use a serrated knife or a cake leveler to trim off the tops once they’re completely cool.
• Crumb Coat is Your Friend: Don’t skip the crumb coat! This thin layer of frosting seals in any stray crumbs, making your final frosting layer smooth and flawless. Chilling the cake after the crumb coat is also crucial for stability.
• Adjust Frosting Consistency: If your buttercream is too thick, add a tiny bit of heavy cream (half a teaspoon at a time) until it reaches your desired consistency. If it’s too thin, add a tablespoon of sifted powdered sugar.
• Patience is a Virtue: Allow adequate cooling time for cake layers, and proper chilling time for both the lemon curd and the crumb-coated cake. Rushing these steps can lead to a messy or less-than-perfect result.

Frequently Asked Questions About Lemon Blueberry Cake

Here are answers to some common questions you might have while baking this delicious Lemon Blueberry Cake:

• Can I use all-purpose flour instead of cake flour?
  Yes, you can, but your cake layers will be denser. If you don’t have cake flour, you can make a substitute: For every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift this mixture together twice before using.
• What if I can’t find lemon or blueberry emulsion?
  You can substitute with extracts. For lemon, use lemon extract. For blueberry, if a blueberry extract isn’t available, you can omit it and rely on the freeze-dried blueberries for flavor, or add a tiny bit of vanilla extract to the frosting. Emulsions offer a more potent and stable flavor, but extracts will still work.
• My lemon curd isn’t thickening. What went wrong?
  Lemon curd can be finicky. Ensure you’re whisking constantly over medium-low heat and cooking it until it’s thick enough to coat the back of a spoon (about 170-175°F or 77-79°C). If it still hasn’t thickened after 10-12 minutes, you might need to increase the heat slightly, but watch it carefully to avoid scorching. Ensure your egg yolks are fresh.
• Can I use fresh blueberries in the frosting?
  While fresh blueberries are delicious, they contain too much water and will thin out your buttercream, potentially making it runny. Freeze-dried blueberries are specifically chosen because they provide concentrated flavor without adding excess moisture, resulting in a stable and vibrant frosting.
• How far in advance can I make this cake?
  The cake layers can be baked and frozen up to a month in advance. The lemon curd can be made and refrigerated up to 3-4 days in advance. The buttercream is best made the day of assembly, but can be made 1-2 days ahead and re-whipped before use. An assembled and frosted cake can be refrigerated for 3-5 days.
• My buttercream is too yellow/not purple enough. How can I fix it?
  The natural color from freeze-dried blueberries can vary. If you desire a more intense purple, you can add a tiny drop of purple food coloring (gel colors work best) to the frosting.

Variations & Customizations

While this Lemon Blueberry Cake is perfect as is, you can certainly put your own spin on it:

• Add More Berries: For an extra burst of freshness, gently fold fresh blueberries into the cake batter just before baking. Don’t overmix. You can also press fresh blueberries onto the outside of the frosted cake for decoration.
• Different Citrus: Experiment with lime or orange zest and juice in the cake layers and curd for a different citrus twist.
• Herbaceous Touch: A hint of fresh rosemary or thyme finely chopped and added to the lemon curd can elevate the flavor profile with an unexpected, sophisticated note.
• White Chocolate Drizzle: A drizzle of melted white chocolate over the top of the frosted cake adds an extra layer of sweetness and visual appeal.
• Nuts for Texture: Lightly toasted almonds or pistachios sprinkled between layers or on top can add a delightful crunch.
• Coconut Flavor: Add a teaspoon of coconut extract to the cake batter and frosting for a tropical twist, or sprinkle toasted coconut flakes on top.

Other recipes you must try:

Recipe

Delightful Lemon Blueberry Cake

Molly Murphy

Experience the perfect harmony of flavors with zesty lemon cake layers, a perfectly tart homemade lemon curd, and a delightful blueberry buttercream. This cake is a celebration in every slice!

4 from 3 votes

Print Recipe
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Prep Time 10 minutes mins

Cook Time 29 minutes mins

2 hours hrs

Total Time 2 hours hrs 39 minutes mins

Course Dessert

Cuisine Cake

Servings 18 people

Calories 664 kcal

Ingredients

 

 

• 1 cup unsalted butter room temperature
• 1 ¾ cups granulated sugar
• 1 Tablespoon lemon zest
• ¾ teaspoon salt
• 3 large egg whites room temperature
• 2 large whole eggs
• 3 teaspoons lemon emulsion
• ⅓ cup sour cream room temperature
• 1 Tablespoon baking powder
• 3 cups cake flour
• 1 ¼ cups buttermilk room temperature

For the lemon curd

• 1 cup granulated sugar
• 1 Tablespoon lemon zest
• ½ cup fresh lemon juice
• 3 large eggs
• 4 egg yolks
• 4 Tablespoons unsalted butter

For the blueberry buttercream

• 2 cups unsalted butter slightly chilled
• 5 cups powdered sugar measured and then sifted
• ¼ cup freeze dried bluberries pulverized and then measured
• ⅓ cup heavy whipping cream
• 2 teaspoons blueberry emulsion
• Pinch of salt

Instructions

 

For the lemon cake layers

• Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium-sized mixing bowl, whisk the flour, salt, and baking powder. Whisk to combine. Set aside.
  ¾ teaspoon salt, 1 Tablespoon baking powder, 3 cups cake flour
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
  1 cup unsalted butter, 1 cup granulated sugar
• Scrape down the sides of the bowl and add the egg whites and whole eggs, one at a time, scraping down the sides and bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
  3 large egg whites, 2 large whole eggs
• Add the lemon emulsion and the sour cream. Mix on low. If it starts to look a little curdled, don’t stress. It will smooth out once you add the flour mixture.
  3 teaspoons lemon emulsion, ⅓ cup sour cream
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix.
  1 ¼ cups buttermilk
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with only a few moist crumbs on it. Allow the cake layers to cool in the pans and then transfer them onto a wire rack to finish cooling.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer or fridge (they hold in the fridge for 3 days) or until ready to decorate.

For the lemon curd

• I suggest doing this section of the cake a day before to ensure that it sets properly.
• In a medium saucepan, whisk the sugar, lemon zest, and lemon juice. in a small bowl, whisk in the whole eggs and yolks until combined, and then whisk them into the lemon mixture.
  1 cup granulated sugar, 1 Tablespoon lemon zest, ½ cup fresh lemon juice, 3 large eggs, 4 egg yolks
• Whisking constantly, start cooking the mixture over medium-low heat until it’s thick like pudding, about 6 to 8 minutes. It will start to bubble, keep whisking and cook for about 30 more seconds Remove from the heat and whisk in the butter until fully incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it come to room temperature and then refrigerate.
  4 Tablespoons unsalted butter
• For the blueberry buttercream
• In the bowl of a stand mixer fitted with a paddle attachment, soften the butter by creaming it for about 2 minutes.
  2 cups unsalted butter
• With the mixer on low speed, add the sifted powdered sugar.
  5 cups powdered sugar
• Add the freeze dried blueberries and blueberry emulsion.
  2 teaspoons blueberry emulsion, ¼ cup freeze dried bluberries
• With mixer on medium speed, add the whipping cream and salt.
  ⅓ cup heavy whipping cream
• Turn the mixer to medium-high speed and beat for an additional 5 minutes. The frosting will become lighter in color and texture. With a rubber spatula, beat by hand to beat out any air pockets.

Assembly

• With a piping bag, pipe a small dollop of frosting onto a cake board. Place the first lemon cake layer, top side up, onto the board.
• Pipe a rim of frosting around the edge of the cake to create a barrier for the filling.
• Spread about half of the curd in the center of the cake. With the back of a spoon, carefully spread it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat steps 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Frost a thin coat of frosting around the cake to lock in the crumbs. This is the crumb coat. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting with the blueberry buttercream, and decorating the cake with the remaining frosting. Serve with the remaining lemon curd.

Nutrition

Serving: -3gCalories: 664kcalCarbohydrates: 80gProtein: 4gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 142mgSodium: 198mgPotassium: 69mgFiber: 1gSugar: 64gVitamin A: 1200IUVitamin C: 1mgCalcium: 86mgIron: 1mg

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