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A three-layer fresh lemon & blueberry cake with lemon sponges, fresh blueberries, lemon buttercream, and blueberry jam!
Lemon and blueberry cake
As its the new year, I wanted to do some cracking new recipes, and some fresh delicious recipes. Honestly, I don’t think I have ever been prouder of a cake because DAMN this one worked well. So well I refused to share the first go, and part of the second, and a little of the third…. I didn’t need to make the cake several times, but I did because I LOVED it so much.
I didn’t think blueberries would be any good at this time of year yet, but oh my they have been seriously delicious. So, this cake happened. I was wondering how I could make something fruity, and light, but so moreish and a bit of a showstopper… so I wanted something that would dazzle. The fresh blueberries in the sponges give the cake a whole new element.
I based it very similarly on my Biscoff cake, but used caster sugar instead of light brown sugar as I wanted a lighter sponge in flavour, and something that would help the blueberries along. I didn’t just want to make it blueberry however, and the best fresh flavour to match it is of course, Lemon. Helloooooo one of the best combinations ever. Ever.
I went for a three layer cake because I just think they look insane, but there are notes below on how to make it only a two layer if you wanted. However, you will definitely want three layers. The sponge and flavour combination is so light, the three layer version is definitely better and more filling!
Lemons and blueberries
Thing is, to give it a bit of whammy, I added in two lemons worth of zest, along with the fresh blueberries, and to be honest you could eat the sponges just like that. However, I wanted more. There comes the blueberry jam, and lemon buttercream frosting. I always think using fresh Lemon Zest and then Lemon Juice in recipes is the best and truest way, but obviously sometimes using lemon extract is just easier.
However, when you had an awful cold, and your mum supplied you with ~endless~ lemons for hot lemon water, you have to use them up somehow. And cake is simply the best way! Blueberries are also healthy, so like.. its a healthy cake?! To be honest, cake is cake, but if you need to make yourself feel better, fruity cakes are ideal.
Sometimes I do think that all I want is a chocolate cake, but other times I craving something not to filling, but fresh, like this! Yes, it still has buttercream in it which some people can find too much, but I purposely don’t overfill mine. I realise sometimes people can make my recipes and have buttercream leftover, but everyones piping tips are different, and piping techniques, but for this I had the exact amount.
Drizzling over the blueberry jam between the layer made it pretty, and gave it an extra flavour hint, but fresh blueberries on top were perfection. I am very proud of this cake, and the photography because I rediscovered my favourite food photography lense (Canon 50mm Macro) and yeaaaaaah buddy this was amazing. I hope you love this as much as I did, enjoy! x
Lemon and Blueberry Cake!
- 400 g unsalted butter
- 400 g caster sugar
- 400 g self raising flour
- 8 medium eggs
- Zest of 2 lemons
- 300 g blueberries
- 350 g unsalted butter
- 700 g icing sugar
- Juice of 2 lemons
- 1-2 tbsp boiling water
- Blueberry jam
- 100 g blueberries
For the Cake
- Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy. Add in the flour, eggs, and lemon zest and beat again briefly until combined – try not to overbeat!
- Carefully fold through the 300g of fresh blueberries into the mixture.
- Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
- Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
For the Decoration
- Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually add the icing sugar on a slow speed until it is combined, add the lemon juice, then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
- If its too thick, gradually add the boiling water until you reach the desired texture – I usually add 2 tablespoons! Keep on beating for 2-3 minutes until whipped and silky smooth!
- Using your favourite piping tip, I used a large round tip, pipe the buttercream onto the bottom layer of the cake. Add some jam, I drizzle it slightly to make it look pretty, and add the second layer, and pipe buttercream on again, and then the jam again, and add the final cake layer.
- I then pipe the rest of my buttercream on top, and add on some extra fresh blueberries!
- This cake will last at room temperature for 3 days.
- I used a a large round tip to decorate my cake, but you can use any really!
- I used blueberry jam because I wanted an extra blueberry hint, but this is optional. Also, you can use lemon extract in the sponge and buttercream if you wanted instead of the fresh lemon zest and juice.
- The cake may take a little longer to bake due to the moisture coming from the blueberries, but don't worry, just wait till a skewer is clean and it's not making a bubbling sound anymore.
- You can try frozen blueberries, but be warned they may create even more extra moisture.
- I love this style of cake as you can tell from the few I have made, and I happen to have 3 8″ tins, if you don’t have 3 tins you can make a smaller version of the cake, use 300g of everything in the cake mixture rather than 400g, 6 medium eggs (and it might take an extra 5-10 minutes to bake) and use 2/3 of the decoration recipes!
Find my other recipes on my Recipes Page!
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