Lemon & Blueberry Cake!
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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.
Three layers
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.
Decoration
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!
Ingredients
Cake Ingredients
- 400 g unsalted butter
- 400 g caster sugar
- 400 g self raising flour
- 8 medium eggs
- Zest of 2 lemons
- 300 g blueberries
Buttercream Ingredients
- 350 g unsalted butter
- 700 g icing sugar
- Juice of 2 lemons
- 1-2 tbsp boiling water
Decoration
- Blueberry jam
- 100 g blueberries
Instructions
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!
Notes
- 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!
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J x
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Hi Jane, I plan on making this cake Friday, however I’ve got large eggs not medium, how many large eggs would you say to use? Also, I could not find any blackcurrent jam at my local supermarket, I have blackberry though, do you think this will taste okay with the lemon and blueberries, or should I try another store – I don’t want to ruin the cake! Thank you!
You want to weigh the eggs in their shells and get as close to 400g as you can – then, match the butter/sugar/flour to that weight. So say 6 or 7 large eggs weighed 410g, use that weight! And yes I think that would taste nice x
Hi Jane I just made a sponge cake using the 200g ratio and used 4 medium eggs, I added 1 tsp of the Nielsen Massey lemon extract and my cake tastes quite eggy it was cooked very nicely not over cook or under cooked is it because I should’ve added a tad more of the extract?
Did you weigh the eggs? It could be that there was too much egg still if not. x
Love this cake! First made it as a Father’s Day treat for my husband (I have a feeling that Father’s Day cake will now be a tradition in our house after this!) and like every other recipe I’ve tried from this blog, it was so tasty and easy to do! Made it again since and was just as delicious second time round! 🤩
This looks absolutely amazing and I am going to be attempting to recreate this for my niece’s 1st birthday. I want to do vanilla and blueberry instead – do you know how much essence of vanilla I would need to use?
I would use 1.5tsps for the cake! x
Hi Jane! I’m hoping to make this Cake, but as a Vanilla with Blueberries as my friend doesn’t like Lemon. Is there anything that I need to change/alter?
Just leave out the lemon! X
Hi Jane, I’m baking this cake at the moment ready for my mums birthday tomorrow, can I prep the butter cream and leave in fridge overnight before decorating tomorrow? X
You can, but you will need to bring it back to room temperature naturally and then re-beat it tomorrow to liven it up again to be able to decorate with it (so it may not save you much time) x
Hi Jane,
Making this for a friend who loves lemon cake but doesn’t like fruit! Can I just take out the blueberry part? Thanks
Yes!! It might take a bit less time to bake because of the lack of fruit, but it works! x
Absolutely love this cake. So light and fluffy. Not dry at all. Mine looked a bit rustic as didn’t come out of the pans cleanly but all in one piece still. Lovely lemon flavour coming through from the cake and the buttercream. I scaled the buttercream back as don’t like too much and have made a lot of cakes with buttercream lately so might be sugar overload. 😂
Could you recommend an alternative to buttercream that I could try next time with this cake – as I will definitely be making this cake again.
I would say whipped cream would be lovely with this – it would make it so light! And I’m so glad you liked it! x
Lovely recipe, best cake I’ve ever made!
So simple to follow. Will definitely be making again! 🎂
Loved this recipe! It may have resembled the leaning tower of Pisa more than I would have liked but it was delicious none the less and went down a treat.
Hi Jane! My 13 year old daughter made this lemon and blueberry cake for my birthday and it was delicious. Big hit with everyone who tasted it.
What a fabulous cake and it was fun to make! Looks sensational and tastes awesome. I’ll definitely make this again.
I made the 300g quantity. Baked it in 2 x 8″ tins and then sliced the cooked cakes in half. It took about 45 mins to cook. I made the ‘jammy bit’ by cooking some blueberries and sugar in a pan. Today is a wonderful day of sharing it with my family!