Ingredients 🧈🥚
Lemon Cake
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 tbsp lemon zest (about 2 lemons)
- 3 eggs
- 1 cup buttermilk
- ¼ cup lemon juice (about 2 lemons)
- 1 tbsp vanilla extract
Blueberry filling
-2 tbsp cornstarch
-2 tbsp water
-1 lb blueberries fresh or frozen
-1/3 cup sugar
-1 tbsp lemon juice
-1 tsp vanilla extract
-¼ tsp salt
Lemon buttercream
-1 cup unsalted butter
-4 1/2 cups powdered sugar
-2 1/2 tbsp lemon juice
-2 tbsp heavy cream
-2 tsp lemon zest
-pinch salt
Instructions 📝
Cakes
1. Preheat oven to 350F. Grease two 8-inch round cake pans and line with parchment paper.
2. In medium mixing bowl, whisk together flour, baking powder, baking soda, & salt.
3. In large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat butter on medium speed until creamy. Add sugar & lemon zest & beat until light and fluffy, about 5 minutes. Add vanilla then eggs one at a time, scrape down bowl between additions, & beat until well combined & fluffy.
4. Stir buttermilk & lemon juice together.
5. With mixer on low speed, add a third of the flour mixture followed by half of the milk mixture. Continue, alternating between the flour & milk, mixing just until combined. Stop and scrape down the bowl occasionally.
6. Divide batter among the prepared cake pans.
7. Bake for 30 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let cakes cool in the pan for 15 minutes then invert & cool completely on a wire rack.
Filling
1. In a small bowl, mix the cornstarch and cold water together until smooth. Set aside.
2. Add the blueberries, sugar, lemon juice, vanilla, and salt to a saucepan.
3. Heat over medium-low, stirring often, until the berries start to soften and release their juices.
4. Once the mixture starts gently simmering, slowly pour in the cornstarch slurry while stirring constantly.
5. Keep stirring as the filling thickens into a glossy, jam-like texture. Let it boil for about 1 minute so the cornstarch fully cooks.
6. Remove from the heat and transfer to a bowl.
7. Press plastic wrap directly onto the surface of the filling while it cools to prevent a skin from forming.
8. Let it cool completely
Buttercream
1. Beat softened butter with a mixer on medium speed until smooth and creamy.
2. Add the powdered sugar, heavy cream, lemon juice, lemon zest, vanilla, and a pinch of salt.
3. Start mixing on low speed so the powdered sugar doesn’t go everywhere, then increase to medium-high speed.
4. Keep beating until the frosting becomes light, fluffy, and fully combined.
If you're looking to impress friends or family with a show-stopping dessert, this blueberry lemon cake is a fantastic choice. I recently tried baking this recipe and found that the balance between the tartness of the lemon and the natural sweetness of the blueberries creates a refreshing and delightful flavor profile. Using fresh lemon zest in both the cake batter and buttercream really elevates the lemon flavor. It’s important to grate the zest finely to avoid any bitter white pith. For the blueberry filling, I prefer using fresh blueberries when available, but frozen ones work well too. Just make sure to thaw and drain them a little before cooking the filling for the best texture. One tip when preparing the filling is to keep stirring continuously as the cornstarch slurry is added. This ensures that the filling thickens evenly without lumps and achieves that beautiful glossy jam-like consistency as described. I always press plastic wrap directly on the filling’s surface to prevent any skin from forming while it cools—a small step that makes a big difference. The lemon buttercream frosting comes out incredibly smooth and fluffy. Whipping the butter well before adding sugar is key. Incorporating a bit of heavy cream helps keep the frosting light and spreadable, which makes assembling the cake layers much easier. When baking the lemon cakes, I recommend checking for doneness by inserting a toothpick in the center: it should come out clean or with just a few moist crumbs. Letting the cakes cool completely before frosting prevents the buttercream from melting and ensures a neat finish. Overall, this blueberry lemon cake is a crowd-pleaser with its vibrant flavors and moist texture. It pairs wonderfully with a cup of tea or lemonade on a warm afternoon. If you enjoy experimenting in the kitchen, this recipe also invites customization—try adding a handful of chopped fresh mint to the blueberry filling for an herbal twist or swapping heavy cream for Greek yogurt in the batter for a slight tang and added tenderness. Happy baking and enjoy this summery cake that brightens any occasion!