Blueberry Lemon Layer Cake (Soft & Moist)

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This Blueberry Lemon Layer Cake is so fresh and delicious. It has super soft blueberry cake layers, a soft lemon buttercream and is filled with blueberry jam. A perfect spring and summer cake.

This fresh and soft Blueberry Lemon Layer Cake is a perfect spring and summer cake. This layer cake is full of blueberry flavor that combines beautifully with the lemon from the buttercream. This blueberry lemon layer cake recipe is the perfect cake for baby showers, birthdays and other celebrations.

For more cake recipes, try my Strawberry Lemon Cake, Raspberry Lemon Cake and Raspberry Pistachio Cake.

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WHY THIS RECIPE WORKS
INGREDIENT NOTES
STEP BY STEP INSTRUCTIONS
EXPERT BAKING TIPS
FAQ
HOW TO STORE
Blueberry Lemon Layer Cake

WHY THIS RECIPE WORKS

Blueberry cake layers: These cake layers are so soft and full of blueberries.
Lemon buttercream: This buttercream is bight and zesty with lots of lemon flavor.
Showstopper layer cake: The layer cake is a showstoppers and is perfect for a party or birthday.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

Blueberries: You can use frozen or fresh blueberries for the cake layers. I use fresh.
Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender cupcake.
Greek yogurt: Greek yogurt makes for a softer texture and more tender cake. Measure out the Greek yogurt and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).

STEP BY STEP INSTRUCTIONS

Here is how to make and bake this Blueberry Lemon Layer Cake. This recipe needs stand mixer with a paddle attachment, or a hand mixer. You will need 3 x 20 cm baking pan lined with baking paper.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 3 x 20 cm (8-inch) round cake pans lined with baking paper.

STEP 1: In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together so everything has been combined.

STEP 2: Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.

STEP 3: Then add the eggs, Greek yogurt, lemon zest, lemon juice, oil and vanilla extract and with the electric mixer mix it all together until smooth. Add ⅔ of the blueberries and gently fold them in using a rubber spatula. Divide the batter in the 3 baking pans and sprinkle with the remaining blueberries. Bake them for 22-25 minutes or until a cake tester comes out clean.

STEP 4: Let the cake cool on a cooling rack and let them cool down completely.

STEP 5: For the buttercream, mix the butter in a stand mixer. Add the powdered sugar, vanilla extra and lemon in 2 parts. Whipping until each addition is fully incorporated.

STEP 6: Place the first cake layer on your serving dish. Add 2 big scoops of buttercream and even it out. Then add 2 tablespoon of blueberry jam and even it out with a spoon. Repeat the process for the next cake layer. Add the last cake layer and add the remaining buttercream, and even it out over the cake. Finish the cake with fresh berries on top of the cake.

EXPERT BAKING TIPS

Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

Can I add lemon extract?

Yes absolutely. To enhance the lemon flavor add ½ teaspoon pure lemon extract.

Can I replace the Greek yogurt with something else?

Yes, replace it 1:1 with full-fat sour cream.

When do you know when a cake layer is done?

I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester or toothpick in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.

Can I make this cake ahead of time?

Yes. The cake layers can be baked up to 2 days in advance and stored tightly wrapped. The fully assembled cake can also be made a day ahead and refrigerated until serving.

Does this cake need to be refrigerated?

Yes. Because of the buttercream and jam filling, it's best stored in the refrigerator. Let the cake sit at room temperature for 20–30 minutes before serving so the buttercream softens.

Can I use other berries?

Yes. This recipe also works well with raspberries or blackberries, though the flavor balance will be slightly different.

HOW TO STORE

Store the blueberry lemon layer cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a few days.

Other Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.