Blueberry Lemon Layer Cake
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.
Equipment
Ingredients
BLUEBERRY CAKE
- 330 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 125 g butter room temperature
- 225 g granulated sugar
- 1 tablespoon lemon zest zest of about 1 lemon
- 3 eggs room temperature
- 225 g Greek yogurt room temperature
- 40 g vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 200 g blueberries fresh or frozen
- 1 teaspoon cornstarch
LEMON BUTTERCREAM
- 400 g butter cool room temperature
- 660 g powdered sugar
- 2 teaspoon vanilla extract
- 2 tablespoon + 1 tsp lemon juice
ASSEMBLING
- 4-6 tablespoon blueberry jam
- Fresh blueberries and lemon slices for decorating optional
Instructions
BLUEBERRY CAKE LAYERS
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 3x 20 cm (8 inch) cake pans lined with parchment paper.
- 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.330 g all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 225 g granulated sugar
- 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.125 g butter
- 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. It is a thick batter.1 tablespoon lemon zest, 3 eggs, 225 g Greek yogurt, 40 g vegetable oil, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Mix together the blueberries and cornstarch. Add ⅔ of the blueberries and gently fold them in using a rubber spatula.200 g blueberries, 1 teaspoon cornstarch
- Divide the batter in the 3 baking pans and sprinkle with the remaining blueberries. Bake them for 20-22 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
LEMON BUTTERCREAM
- Sift the powdered sugar and set it aside.660 g powdered sugar
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.400 g butter
- Add the powdered sugar, vanilla extra and lemon in 2 parts. Whipping until each addition is fully incorporated.2 teaspoon vanilla extract, 2 tablespoon + 1 teaspoon lemon juice
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.
ASSEMBLING
- Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2-3 tablespoon of blueberry jam and even it out. Leave the outer edge of the cake free so the blueberry jam doesn’t spill out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.4-6 tablespoon blueberry jam
- Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
- Add the remaining buttercream, and even it out over the cake. Finally, decorate with fresh blueberries and lemon slices.Fresh blueberries and lemon slices for decorating
Nutrition
Carbohydrates: 99gProtein: 7gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 136mgSodium: 546mgPotassium: 107mgFiber: 1gSugar: 75gVitamin A: 1163IUVitamin C: 6mgCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!