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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!
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5 from 1 vote

Blueberry Lemon Cake

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!
Prep Time25 mins
Cook Time22 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry Lemon Cake
Servings: 1 8", 3 layer cake

Ingredients

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

Fillings

Frosting

  • 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

Instructions

Cake

  • 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.

Frosting

  • 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.

Decoration

  • 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.