Soft, white cake layers with lemon curd and blueberry preserve fillings, finished with a lemon buttercream frosting. This Blueberry Lemon Cake is a moist, delicious cake with wonderful fruit flavors in every bite!
My birthday this past year was right after everything shut down due the pandemic. So, there weren’t restaurants open and people weren’t getting together. My office was closed and our daycare was closed, I was home with my kids everyday.
I love making cakes, and figured that since it wasn’t an ideal time to have a birthday, I would make it a better day by making my family and myself a variety of cakes.
Honestly, I do that every year for my birthday no matter what. I just get excited about making cakes and use my birthday as an excuse to indulge.
Blueberry Lemon Cake
One of the cakes I made this past year was a Blueberry Lemon Cake. My son loved it so much that he asked for it for his preschool graduation celebration and for his birthday this year.
I sent pieces of the cake to a few friends, and one liked it so much that she asked me to make it for a family member’s birthday.
It’s just an all around delicious, good cake.
I based the cake layer on the white cake layers from my Coconut Cake. It’s a light, moist, sweet cake.
The ingredients are:
- Unsalted butter: I prefer unsalted to best control the salt content of the cake
- Egg whites: When the eggs are cold, it’s easier to separate the yolks from the whites. So, I typically separate them when they come out of the refrigerator, and let them sit until they reach room temperature.
- Vanilla bean paste: If you don’t have vanilla bean paste, you can substitute vanilla extract.
- All purpose flour
- Cornstarch: The addition of cornstarch to the flour basically makes a homemade cake flour. It gives the cake a lighter texture.
- Baking powder
- Sour cream
This cake has lemon curd and a blueberry preserve fillings.
Monday I posted my recipe for the Homemade Lemon Curd filling. This cake uses almost the entire recipe. There may be a few tablespoons left over that you can use to top some biscuits or pancakes!
For the blueberry filling, I used store bought preserves. It’s quick and I have liked each of the varieties I have tried. If you want to make your own, there are plenty of good recipes out there. I think this one from Scattered Thoughts of a Crafty Mom looks great.
The frosting for the cake is a tweaked version of my standard buttercream. I typically use half butter and half shortening to help improve stability of the frosting.
I added a bit of lemon to the frosting to give it an extra lemon zing! If you prefer, you can leave it out and simply use vanilla extract only.
This Blueberry Lemon Cake is full of fresh, fruit flavor. It makes a perfect dessert for any time of the year!
Blueberry Lemon Cake
- 1/2 cup unsalted butter softened
- 1 1/3 cups sugar
- 4 large egg whites room temperature
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup buttermilk
- 1/4 cup sour cream
- 1 recipe Lemon Curd
- 2/3 cup blueberry preserves store bought or homemade
- 3/4 cup unsalted butter softened
- 1/2 cup shortening
- pinch salt
- 2 teaspoons vanilla extract
- zest and juice from 1 lemon
- 2-3 tablespoons milk or whipping cream
- 4-5 cups powdered sugar
- Preheat oven to 350 degrees. Line bottoms of three, 8 inch round cake pans with parchment paper. Butter and flour sides of pans (I use Baking PAM to do this).
- Use mixer on medium speed to beat butter and sugar together until lightened and fluffy, about 2 minutes.
- On low speed, beat in egg whites, one at a time. Scrape down sides of bowl with a spatula as needed. After egg whites are mixed in, mix in vanilla bean paste or extract.
- In a small bowl, whisk together flour, cornstarch, salt, and baking powder.
- Alternate beating in flour mixture and buttermilk, in about 3-4 additions each, starting and ended with flour mixture.
- Fold in sour cream until well combined.
- Divide batter evenly between three prepared pans. Bake until tops are a light golden color and a toothpick inserted into the center of the cake comes out with just a few crumbs, about 19-21 minutes.
- Let cakes cool in pan for at least 5 minutes before removing. Allow cakes to cool completely before frosting.
- When cakes are cooled, use serrated knife or cake leveler to level cakes.
- Use electric mixer with paddle attachment to beat butter and shortening until lightened and fluffy, about 1-2 minutes.
- Mix in salt, lemon zest, lemon juice and vanilla extract.
- Alternate mixing in powdered sugar, in 1/2 to 1 cup increments, and milk/whipping cream, in 1/2 to 1 tablespoon increments, until desired taste and consistency are reached.
- Use frosting to pipe a border on the outside of two of the leveled cake layers. Spread 1/3 to 1/2 cup lemon curd inside the frosting border of each of the two bordered layers.
- Spread 1/3 cup blueberry preserves over lemon curd on each of the two bordered layers.
- Stack the two filled layers on top of each other. Place the final layer leveled side down on the top of the two filled layers. Use frosting to cover outside and top of cake. Decorate as desired.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Blueberry Lemon Cake you may also enjoy these other SugarSpicesLife recipes: