Introduction to Lemon Blueberry Layer Cake
As a passionate home cook, there’s something magical about creating a dessert that uplifts the spirit. This delightful Lemon Blueberry Layer Cake is not just a dessert; it’s a warm hug on a plate. Whether it’s a busy day or a special occasion, this cake effortlessly combines vibrant flavors that will impress your loved ones. It’s perfect for gatherings or simply as a way to savor a moment of sweetness. Let’s dive into this recipe together, where every bite bursts with sunshine and joy!
Why You’ll Love This Lemon Blueberry Layer Cake
This Lemon Blueberry Layer Cake is a breath of fresh air in the realm of desserts. Its simple preparation means you’re just an hour away from something truly delightful. The tangy lemon pairs beautifully with sweet blueberries, creating a dynamic flavor profile. Plus, the vibrant layers are visually stunning, making this cake not just a treat for the taste buds, but also for the eyes. It’s everything you could want in a family-friendly dessert!
Ingredients for Lemon Blueberry Layer Cake
Gathering the right ingredients sets the stage for your Lemon Blueberry Layer Cake! Here’s a closer look at what you’ll need:
- Granulated sugar: This sweetener helps create a fluffy cake texture.
- Fresh lemon juice: Brightens the flavor and adds a zesty tang.
- Plain Greek yogurt: Moistens the cake while boosting protein content.
- Large eggs: Essential for binding and providing structure.
- Packed brown sugar: Adds moisture and depth with its caramel-like flavor.
- Vanilla extract: Enhances the overall sweetness and flavor complexity.
- Buttermilk: Creates a tender crumb, thanks to its acidity.
- Melted coconut oil (or butter/canola oil): Keeps the cake moist and adds richness.
- Finely grated lemon zest: Infuses the cake with intense lemon freshness.
- All-purpose flour: The backbone of your cake; provides the necessary structure.
- Baking powder and baking soda: Leavening agents that give the cake its lift.
- Kosher salt: Balances sweetness and enhances the flavors.
- Fresh or frozen blueberries: Bursting with flavor; don’t worry if they’re frozen! No need to thaw.
- High-quality blueberry jam: Adds a luscious berry layer between the cake.
- Salted butter: Gives the frosting a delightful richness and creamy texture.
- Mascarpone or cream cheese: Provides a velvety creaminess to the frosting.
- Powdered sugar: Converts the frosting into a fluffy, sweet delight.
- Optional fruit jam: Adjust sweetness with blueberry or blackberry jam to your taste!
Exact measurements for all these ingredients can be found at the bottom of the article, making it easy for you to print out your shopping list! Now, let’s get ready to whip up this delicious cake that will surely impress!
How to Make Lemon Blueberry Layer Cake
Now comes the fun part! Making this Lemon Blueberry Layer Cake is a simple yet rewarding experience. Follow these steps carefully, and I promise you’ll end up with a stunning cake that steals the spotlight!
Step 1: Preheat and Prepare
The first step is to create the perfect environment for our cake. Preheat your oven to 350°F (175°C). While that heats up, grab three 8-inch round cake pans. Lightly grease each pan with butter or a nonstick spray. Then, to prevent sticking, line the bottom of each pan with parchment paper. It’s like giving your cake a cozy blanket. Don’t skip this step; it means less stress during removal later on!
Step 2: Mix the Batter
Here’s where the magic begins. In a large mixing bowl, combine your wet ingredients: melted coconut oil, Greek yogurt, eggs, both sugars, vanilla extract, buttermilk, lemon juice, and lemon zest. Mix them until smooth. This creates a wonderful base full of zesty goodness!
Then, in another bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture. But here’s a tip: mix until just combined! Overmixing can lead to a dense cake, and we want it light and fluffy like a cloud.
Step 3: Incorporate Blueberries and Jam
Next, let’s brighten things up with blueberries. Toss them with a tablespoon of flour to prevent sinking and keep them suspended in the batter. Gently fold the coated blueberries into your cake batter; you want to keep them intact. Once they’re in, swirl in some blueberry jam but leave a few waves visible. This just adds another layer of flavor and a touch of artistry!
Step 4: Bake the Layers
Now it’s time to bring it all together. Evenly divide the batter among the three prepared pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. The aroma? Oh, it’s going to fill your kitchen with the irresistible scent of lemon and blueberries. Once baked, let the cakes cool in the pans for about 5 minutes, then turn them out onto wire racks to cool completely.
Step 5: Prepare the Buttercream Frosting
While your cakes cool, let’s move on to that luscious buttercream frosting. In a mixing bowl, beat together the room-temperature butter and mascarpone until fluffy. Gradually mix in the powdered sugar until it’s well blended. This will be the base layer of your frosting.
Divide the buttercream into three bowls. To one, add a couple of tablespoons of blueberry jam for a sweet touch, and to another, add a bit more for a deeper color. Keep one bowl plain for contrasting beauty!
Step 6: Assemble the Cake
Now comes the exciting part – assembling your cake! Place the first layer on a serving plate and spread the darkest buttercream on top. Stack your second layer and add the lighter buttercream. Top it off with the third layer and finish with the plain buttercream. Get creative with the frosting; I love to give it a marbled look by lightly swirling the colors together!
Step 7: Chill Before Serving
Last tip before you devour this goodness! Chill the assembled cake in the fridge for about 30 minutes. This helps the buttercream to set, ensuring that your slices come out beautifully. Trust me, this cake is worth the wait. It’s not just about flavor; it’s about enjoying this vibrant Lemon Blueberry Layer Cake in all its delightful glory!
Tips for Success
- Use room temperature ingredients for better mixing and a fluffier cake.
- Don’t overmix the batter; it’s key for a light and airy texture.
- Be gentle when folding in blueberries to keep them whole.
- Chill your buttercream for easier spreading if it’s too soft.
- Let the cake layers cool completely before frosting for the best results.
Equipment Needed
- Three 8-inch round cake pans (or use two pans and bake in batches)
- Mixing bowls (great to have different sizes)
- Electric mixer or whisk (to beat ingredients smoothly)
- Parchment paper (for easy cake removal)
- Cooling racks (to help cakes cool evenly)
Variations
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Add lemon curd between the layers for an extra tangy flavor burst.
- Swap blueberries for raspberries or blackberries if you prefer, or even blend different berries for a mixed berry layer cake!
- Make it a lemon-only cake by leaving out the blueberries and boosting the lemon zest and juice.
- Add a touch of lavender for a floral hint that pairs beautifully with lemon.
Serving Suggestions
- Pair your cake with a dollop of whipped cream for an extra creamy touch.
- Serve alongside a refreshing lemon or berry iced tea to complement the flavors.
- Garnish with fresh blueberries or edible flowers for an elegant presentation.
- Consider a scoop of vanilla ice cream on the side for a truly indulgent treat!
FAQs about Lemon Blueberry Layer Cake
Can I use frozen blueberries for this cake?
Absolutely! Frozen blueberries can be used without thawing. Just coat them with a bit of flour before folding them into the batter to prevent sinking. They’ll release that lovely berry flavor as they bake.
How should I store the Lemon Blueberry Layer Cake?
This cake can be stored in the fridge for up to three days. Just keep it covered to maintain its freshness. You can also freeze it for longer storage, but I recommend freezing it unfrosted for the best texture.
Can I make this cake in advance?
Yes, you can bake the layers a day ahead. Store them tightly wrapped in plastic wrap at room temperature. Frosting should be made fresh for the best creaminess and flavor, so whip it up on the day you plan to serve!
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, sour cream works beautifully as a substitute. It will keep the cake moist while adding a lovely tang.
How can I adjust the sweetness of the cake?
You can easily adjust the sweetness by modifying the amount of sugar in the batter or the jam in the frosting. Just taste as you go. Remember, everyone loves a cake that’s perfectly suited to their palate!
Final Thoughts
Creating this Lemon Blueberry Layer Cake is more than just baking; it’s a delightful journey filled with vibrant flavors and joyful moments. Each layer tells a story of love, creativity, and a sprinkle of sunshine. Whether you’re celebrating a special occasion or just enhancing a weeknight meal, this cake brings happiness to the table. It’s a fantastic way to gather your loved ones and savor a moment together. Remember, baking should be fun, so don’t stress—enjoy every sweet bite of your creation. Your Lemon Blueberry Layer Cake will surely brighten anyone’s day!
Print
Lemon Blueberry Layer Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Lemon Blueberry Layer Cake with layers of vibrant flavors and a creamy buttercream frosting.
Ingredients
- 300 g granulated sugar
- 120 ml fresh lemon juice
- 120 g plain Greek yogurt
- 3 large eggs, room temperature
- 55 g packed brown sugar
- 1 tablespoon vanilla extract
- 240 ml buttermilk
- 240 ml melted coconut oil (or melted unsalted butter or canola oil)
- 1 tablespoon finely grated lemon zest
- 480 g all-purpose flour, plus 8 g (1 tablespoon) for blueberries
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 300 g fresh or frozen blueberries
- 320 g high-quality blueberry jam
- 340 g salted butter, at room temperature
- 115 g mascarpone or cream cheese, at room temperature
- 360 g powdered sugar
- 60–70 g blueberry or blackberry jam (high-quality, adjust to taste)
Instructions
- Preheat your oven to 175°C. Lightly grease three 20-cm round cake pans, line with parchment paper, and give them a light butter or spray treatment.
- In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, sugars, vanilla, buttermilk, lemon juice, and zest. Beat until everything’s smooth. Then add the flour, baking powder, baking soda, and salt. Just mix until blended; don’t overdo it.
- Coat the blueberries in 8 g of flour. Gently fold them into the batter, and swirl in the jam while keeping some swirls visible.
- Evenly pour the batter into the pans. Bake them for 30–35 minutes until the tops are firm and spring back when touched. Take them out and let them cool for 5 minutes. Use a knife to loosen the edges, then flip them onto wire racks to cool completely.
- In a mixer bowl, beat together butter, mascarpone, and sugar until fluffy. Split the buttercream into three bowls. Mix 1–2 tablespoons of blueberry jam into the first bowl, 2–3 into the second, and keep the third plain.
- Place your first cake layer on a serving plate. Slather on the darkest buttercream. Top it with the second layer and add the lighter buttercream. Finish it with the last layer and spread on the plain buttercream.
- Lightly frost the cake sides using different shades of buttercream for a marbled look. Chill it in the fridge for 30 minutes before serving. Keep it covered in the fridge for up to 3 days.
Notes
- Frozen blueberries can be used without thawing.
- Adjust the amount of jam in the buttercream to taste.
- For a firmer frosting, refrigerate the buttercream before applying.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
