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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Has anyone frozen this cake? My nephew and Mrs want it as a tier in their wedding cake.
Just need to know if this is an option. Thanks
I’ll be freezing it over this weekend! So I’ll let you know. Usually only freeze cakes for around 3-4 months otherwise they may freeze burn
(I assume freezing just the cake rounds? Not with the filling)
Also, recommend making a lemon curd to replace the blueberry jam! Very easy to make and is tastier than blueberry jam
Hey Katie, yeah freezing the cake rounds only.
How did you get on? Did it come out OK once defrosted?
Cath
I’ve made this cake a few times. Last weekend I made this for my sister’s wedding cake along with the salted caramel one. It’s now my mum’s 60th and I’m just finishing making this again. Best cake 🎂
Does this recipe feature in any of your books? A couple of older family members are desperate for the recipe and I feel they’d prefer it in a book 🙂
I’ve made this cake a few times. Last weekend I made this for my sister’s wedding cake along with the salted caramel one. It’s now my mum’s 60th and I’m just finishing making this again. Best cake 🎂
Hello, to do the 2 tier version, how many grams of blueberries would I need to put in the mix?
Thanks!
Hi, Would this recipe work with Blackberries as I have a lot in my garden?
Thank you
Yes, it should!!
Hi there. I was just wondering is there any way you could do this as a loaf cake rather than a three tier? Also, can this be frozen beforehand and then decorated at a later date? X
Hello!
I’d like to make 2 tiers but use 9inch baking tins. Would I need to adjust the recipe or baking time at all?
Thank you
Hi, I’m planning to make the 2 tin version of this with 6 eggs and 300g of other ingreds, but I’ve weighed my 6 eggs and they weigh 350g. Should I up the amount of other ingredients, or are they supposed to be less than the eggs? Thanks!! X
Hiya! It’s best to match to the eggs, so it may be a little more mix but it won’t do the cake any harm! x
I made your 2 layer version and it went down a treat!…….I would like to make a traybake (9 x13inch) with the cake recipe. Would the 2layer version be enough for a single layer traybake?…I plan to pipe the entire top with the buttercream. Thank you!
Can’t wait to make this cake! Do you think a cream cheese icing would work instead of buttercream?
absolutely, sounds yummy! x
Just made your above cake for the first time the lemon n blueberry, is the batter ment to be so thick, and once you’ve creamed the sugar n butter together you do put tge flour n eggs n rind in together, my cakes don’t look like yours they seem very decent, I cooked them on 160 fan oven hopefully they’ll be OK when I ice them, any ideas???
Yes I do – cake mix is often thick!
I made blueberry muffins once before (not one of your recipes) and they were so soggy from the blueberries and all the blueberries sank to the bottom. Does this happen with this cake and if so is there a way to stop that? Thanks
Hiya! Try rolling them in flour beforehand. Hope this helps! x
I am dairy free due to an allergy. Would it be to use a vegan butter/spread for the cake and icing? Thank you!
Hiya! Yes absolutely – be sure to use vegan butter block for the icing and be wary it will be a lot softer, so careful adding extra liquid to the icing! Hope this helps! x
So I’m getting married and mum came with me to the venue to an open event. Spoke to someone about wedding cakes/flavours and mum loved the sound of Lemon & Blueberry. Decided to make one for her 60th birthday as she absolutely loved it! I couldn’t find Blueberry Jam anywhere so I made my own which made it extra special. This cake is now a firm favourite along with your biscoff no bake cheesecake in our family! I’ve found a new hobby and cannot wait to try making some more of your amazing recipes!! Xx
Hello Jane,
I’m going to make this cake for my moms birthday. Could you please tell me if one can use cream cheese frosting instead of buttercream ( cream cheese ,icing sugar, vanilla and lemon juice )?
Also, would pouring a drizzle (lemon juice and sugar) over the sponges be too much and cause the cake to fall apart ?
Can I make and assemble the night before and not put it in the fridge ( I find the fridge always ruins the texture of the sponge !)
I made it with a mascopone lemon filling- was gorgeous