Lemon Blueberry Layer Cake is a delightful dessert that captures the essence of summer in every bite. This cake features layers of moist cake infused with fresh lemon juice and packed with blueberries, all topped with creamy buttercream frosting. Perfect for any celebration or a cozy afternoon tea, it promises to be a showstopper on your dessert table. Let’s dive into this delicious recipe!

Why You’ll Love This Lemon Blueberry Layer Cake

This lemon blueberry cake is not just any cake; it’s an experience! Here are several reasons to love it:

Moist and fluffy texture that melts in your mouth.
Vibrant flavors of lemon and blueberries that brighten your day.
Perfect for special occasions like birthdays or anniversaries.
Easy to make, even for beginners—just follow our simple steps.
Versatile; you can enjoy it as a dessert or a sweet snack.
Pairs wonderfully with a cup of tea or coffee.

This blueberry lemon layer cake not only satisfies your sweet tooth but also brings a splash of color to your table, making it an ideal choice for celebrations.

Ingredients for Lemon Blueberry Layer Cake

Gather these items:

300 g granulated sugar
120 ml fresh lemon juice
120 g plain Greek yogurt
3 large eggs, room temperature
55 g packed brown sugar
1 tablespoon vanilla extract
240 ml buttermilk
240 ml melted coconut oil (or melted unsalted butter or canola oil)
1 tablespoon finely grated lemon zest
480 g all-purpose flour, plus 8 g (1 tablespoon) for blueberries
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
300 g fresh or frozen blueberries
320 g high-quality blueberry jam
340 g salted butter, at room temperature
115 g mascarpone or cream cheese, at room temperature
360 g powdered sugar
60–70 g blueberry or blackberry jam (high-quality, adjust to taste)

How to Make Lemon Blueberry Layer Cake Step-by-Step

Step 1: Preheat your oven to 175°C. Lightly grease three 20-cm round cake pans, line with parchment paper, and give them a light butter or spray treatment.
Step 2: In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, sugars, vanilla, buttermilk, lemon juice, and zest. Beat until everything’s smooth. Then add the flour, baking powder, baking soda, and salt. Just mix until blended; don’t overdo it.
Step 3: Coat the blueberries in 8 g of flour. Gently fold them into the batter, and swirl in the jam while keeping some swirls visible.
Step 4: Evenly pour the batter into the pans. Bake them for 30–35 minutes until the tops are firm and spring back when touched. Take them out and let them cool for 5 minutes. Use a knife to loosen the edges, then flip them onto wire racks to cool completely.
Step 5: In a mixer bowl, beat together butter, mascarpone, and sugar until fluffy. Split the buttercream into three bowls. Mix 1–2 tablespoons of blueberry jam into the first bowl, 2–3 into the second, and keep the third plain.
Step 6: Place your first cake layer on a serving plate. Slather on the darkest buttercream. Top it with the second layer and add the lighter buttercream. Finish it with the last layer and spread on the plain buttercream.
Step 7: Lightly frost the cake sides using different shades of buttercream for a marbled look. Chill it in the fridge for 30 minutes before serving. Keep it covered in the fridge for up to 3 days.

Pro Tips for the Best Lemon Blueberry Layer Cake

Keep these in mind:

This cake can be made ahead and stored in the fridge.
Use fresh blueberries for the best flavor.
Adjust the sweetness of the buttercream to your liking.
For a fun twist, try adding lemon curd between the layers for extra zing!

Best Ways to Serve Lemon Blueberry Layer Cake

Here are some delightful serving ideas:

Serve with a dollop of whipped cream for added richness.
Pair with fresh fruit for a refreshing contrast.
Enjoy with a light dusting of powdered sugar for a classic finish.

This layered lemon blueberry dessert is perfect for summer gatherings or special occasions!

How to Store and Reheat Lemon Blueberry Layer Cake

To keep your cake fresh, cover it tightly and store it in the fridge. It can last up to three days. To reheat, simply let it sit at room temperature for about 30 minutes before serving. This allows the flavors to come back to life!

Frequently Asked Questions About Lemon Blueberry Layer Cake

What’s the secret to perfect Lemon Blueberry Layer Cake?

The key is to use fresh ingredients and not to overmix the batter. This ensures a moist texture and enhances the flavors of the lemon and blueberry cake recipe.

Can I make Lemon Blueberry Layer Cake ahead of time?

Absolutely! This cake can be made a day in advance. Just keep it covered in the refrigerator to maintain its freshness. It’s perfect for special occasions!

How do I avoid common mistakes with Lemon Blueberry Layer Cake?

To avoid common pitfalls, ensure your ingredients are at room temperature and don’t rush the cooling process. This will help achieve the best texture and flavor.

Variations of Lemon Blueberry Layer Cake You Can Try

Get creative with these delicious variations:

Add a cream cheese frosting for a tangy twist.
Incorporate different berries like raspberries or strawberries for a mixed berry sensation.
Try infusing the cake with lavender for a floral note.

These ideas can turn your moist lemon blueberry layer cake into a unique treat every time!

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For more delicious cake recipes, check out Buttermilk Blueberry Breakfast Cake or Irresistible Peach Upside Down Mini Cakes!