Go Back
–+ servings
Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

Experience the delightful burst of flavor in this Lemon Blueberry Layer Cake—a perfect combination of fresh lemon and blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 300 g granulated sugar adds sweetness and moisture to the cake.
  • 120 ml fresh lemon juice brings bright acidity that balances the sweetness.
  • 120 g plain Greek yogurt keeps the cake moist and adds a slight tang.
  • 3 large eggs, room temperature ensures a fluffy texture when beaten.
  • 55 g packed brown sugar adds depth of flavor and moisture.
  • 1 tablespoon vanilla extract enhances the overall sweetness of the cake.
  • 240 ml buttermilk contributes to the cake's tender crumb.
  • 240 ml melted coconut oil creates a rich, moist cake; can substitute with unsalted butter or canola oil.
  • 1 tablespoon finely grated lemon zest intensifies the lemon flavor in the cake.
  • 480 g all-purpose flour forms the structure of the cake, with an extra tablespoon for dusting the blueberries.
  • 2 teaspoons baking powder provides leavening for a light texture.
  • 1 teaspoon baking soda aids in rising and contributes to a tender crumb.
  • 1 teaspoon kosher salt balances the sweetness effectively.
  • 300 g fresh or frozen blueberries brings bursts of juicy sweetness, perfect in this Lemon Blueberry Layer Cake.
For the Filling and Frosting
  • 320 g high-quality blueberry jam adds a luscious layer of flavor between the cake layers.
  • 340 g salted butter, at room temperature adds richness to the frosting.
  • 115 g mascarpone or cream cheese creates a creamy texture and tangy flavor in the frosting.
  • 360 g powdered sugar sweetens the frosting and gives it a light texture.
  • 60–70 g blueberry or blackberry jam use for adding more depth and a fruity twist to the frosting.

Equipment

  • mixer
  • cake pans
  • Parchment Paper
  • spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat the oven to 175°C. Lightly grease three 20-cm round cake pans, then line them with parchment paper.
  2. In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, granulated sugar, brown sugar, vanilla extract, buttermilk, lemon juice, and zest. Beat until smooth.
  3. Gradually incorporate all-purpose flour, baking powder, baking soda, and kosher salt into the wet mixture. Mix until just combined.
  4. Toss blueberries in 8 g of flour to prevent them from sinking. Gently fold these into the batter along with blueberry jam for swirls.
  5. Divide the batter among the prepared pans. Bake for 30–35 minutes or until tops spring back when touched. Cool for 5 minutes before transferring to wire racks.
  6. In a clean mixer bowl, beat together salted butter, mascarpone, and powdered sugar until fluffy. Divide the frosting, mixing blueberry jam into two bowls.
  7. Assemble the cake by layering with different shades of buttercream and frosting the sides for a marbled effect. Chill for about 30 minutes.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing to keep the cake light and fluffy.

Tried this recipe?

Let us know how it was!