This Lemon Blueberry Layer Cake with Lemon Buttercream Frosting will knock your socks off, from the blueberry- and lemon-infused cake, through the succulent lemon curd and straight to the lemony buttercream frosting. It’s a show-stopper, both in taste and appearance!
I made this beautiful cake for my mother-in-law’s birthday celebration. Sadly, I was not able to enjoy a piece, but! Thankfully there is a but! The piece I carved out for these photos is sitting in my freezer, patiently waiting for my teeth to sink into its lemony flesh. Wednesday, people, Wednesday this will be my breakfast. I will not be able to comment on its flavor until then but based on the reactions of those who tried it and the fact that not a single crumb remained on the cake plate, I’d say it was a total delicious success.
So there are quite a few things going on in this cake. There’s Lemon Curd, which is vital to the success of the final product. There are both blueberries and lemons infused into the cake. And there is the decadent, fresh Lemon Buttercream Frosting.
Now, please do not let all of this overwhelm you. My suggestion is to make this cake in stages. Make the lemon curd (which only takes 15 minutes) and put it in the fridge. Bake the cakes next and set them out to cool. From there you’re on the home stretch, as the frosting only takes a few minutes to make and assembly is the fun part!
One thing is certain if you make this cake. It will impress! It’s a beauty!
Have a wonderful weekend! See you back here on Monday!
Lemon Blueberry Layer Cake
- 1 cup salted butter softened (2 sticks)
- 1 1/2 cups granulated sugar
- 6 egg whites
- 1/4 cup freshly squeezed lemon juice
- 3 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 tbsp. lemon zest
- 1 cup milk at room temperature
- 1 pint fresh blueberries
- 1 tbsp. flour
- 1 batch Lemon Buttercream Frosting
- Approx. 3/4 cup prepared Lemon Curd
- Extra blueberries for decorating
MAKE THE CAKE
- Preheat the oven to 350°F and generously spray two 8- or 9-inch round cake pans (or you can do this with one cake pan, baking one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg whites and lemon juice and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Add the lemon zest and the milk gradually and mix until creamy. In a medium bowl, combine the blueberries and the 1 Tbsp flour. Mix so that blueberries are well coated and fold into the batter.
- Divide the batter between the prepared cake pans and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake. Remove the center from one of the cooled cakes using a round 3- or 4-inch cookie cutter.
ASSEMBLE THE CAKE
- Place the intact cake in the center of a cake or serving plate. Spread the frosting evenly and generously over the top in an even layer. Top with approximately 1/2 cup of the lemon curd and spread in an even layer, leaving a 1-inch margin around edge. Top with the cake that has the hole in the center. Fill the center hole with frosting.
- Using an offset or icing spatula, apply frosting to the sides of the cake and create a smooth surface. Repeat on the top of the cake. Drizzle the remaining lemon curd over the cake and decorate with blueberries. Refrigerate until ready to serve.