Lemon Blueberry Cake with Blueberry Jam Filling and Whipped Lemon Frosting Recipe

ByMaya Arden
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Introduction

This Lemon Blueberry Cake is a delightful combination of bright citrus and sweet berries, perfect for any celebration or simply a treat to enjoy with tea. Light and moist, it features layers filled with blueberry jam and frosted with a whipped lemon buttercream.

A white frosted cake with two layers visible inside: the top and bottom layers are light beige with blueberries baked inside, creating small dark purple spots, while the middle layer is a thick, dark purple blueberry filling. The cake is topped with fresh blueberries and curled lemon peels dusted lightly with sugar. It stands on a white scalloped cake stand placed on a white marbled surface, with a lemon half, whole lemon, and scattered blueberries around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 ½ cups granulated sugar
  • Zest of 2 lemons
  • 2 ¼ cups cake flour (divided)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 4 egg whites
  • 1 ½ cups fresh or frozen blueberries
  • ½ cup blueberry jam
  • 1 tablespoon lemon zest (for filling and frosting)
  • 1 cup salted butter, softened
  • 4 cups powdered sugar
  • 3-5 tablespoons heavy cream

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and set aside.
  2. Step 2: In a small bowl, combine the granulated sugar with the zest of two lemons until fragrant.
  3. Step 3: In a large bowl, whisk together the lemon sugar, 2 cups of cake flour, baking powder, baking soda, and salt.
  4. Step 4: Add buttermilk, lemon juice, vanilla extract, and vegetable oil to the dry ingredients. Beat with a mixer just until fully combined.
  5. Step 5: In a separate bowl, whip the egg whites until medium stiff peaks form. Fold one-third of the egg whites into the batter to loosen it, then gently fold in the remaining egg whites until just streaks remain.
  6. Step 6: Toss the blueberries with the remaining ¼ cup flour, then fold them gently into the cake batter.
  7. Step 7: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed. Cool completely before frosting.
  8. Step 8: For the filling, combine blueberry jam with 1 tablespoon lemon zest in a small bowl. Refrigerate until ready to use.
  9. Step 9: To make the frosting, beat the softened butter with a mixer on medium speed for about 3 minutes until pale yellow.
  10. Step 10: Gradually add powdered sugar and blend on low speed until incorporated. Add lemon zest, vanilla, and 3 tablespoons heavy cream. Beat on medium-high for 3 minutes until light and fluffy, scraping down the bowl as needed.
  11. Step 11: Adjust frosting consistency with additional cream, 1 tablespoon at a time, if needed. Keep it stiff enough to pipe thick peaks for decorating.
  12. Step 12: Place one cake layer top-down on a serving plate. Use a piping bag to pipe a dam around the edge to hold the filling. Fill the center with blueberry lemon jam.
  13. Step 13: Place the second cake layer on top, also top-down. Pipe frosting over the entire cake and smooth it with an offset spatula.
  14. Step 14: Decorate the cake with fresh blueberries and thin lemon slices, if desired.

Tips & Variations

  • Use frozen blueberries straight from the freezer to prevent the batter from turning purple or substitute raspberries for a tart twist.
  • For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of vinegar, and use dairy-free butter.
  • Chill the frosting briefly if it becomes too soft while decorating to make it easier to handle.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The dish is a two-layer round cake covered in smooth white frosting, sitting on a white cake stand with a scalloped edge. The bottom layer is filled with a dark purple blueberry filling and whole blueberries scattered throughout the light sponge. The top layer is light sponge with embedded blueberries, and the frosting coats the outside evenly. On top, fresh blueberries and thin lemon slices form a decorative arrangement. A slice is lifted, showing the layers and fillings clearly. The background is a white marbled texture with whole and sliced lemons nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly at room temperature or in the fridge. Assemble and frost the cake on the day you plan to serve it for freshest results.

Can I use fresh lemons instead of bottled lemon juice?

Absolutely! Fresh lemon juice provides the best bright, fresh flavor for this cake, as well as fresh lemon zest to enhance the citrus notes.

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Lemon Blueberry Cake with Blueberry Jam Filling and Whipped Lemon Frosting Recipe

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★★★★★

4.7 from 411 reviews

This vibrant Lemon Blueberry Cake features moist layers infused with fresh lemon flavor and studded with juicy blueberries. Topped with a luscious whipped lemon frosting and a tangy blueberry jam filling, it’s a perfect balance of sweet and tart for any celebration or afternoon treat.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Cake

  • 1 ½ Cups Granulated Sugar
  • Zest of 2 Lemons
  • 2 ¼ Cups Cake Flour (divided)
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Buttermilk
  • ¼ Cup Fresh Lemon Juice
  • 1 Teaspoon Vanilla
  • ½ Cup Vegetable Oil
  • 4 Egg Whites
  • 1 ½ Cup Fresh or Frozen Blueberries

Filling

  • ½ Cup Blueberry Jam
  • 1 Tablespoon Lemon Zest

Whipped Lemon Frosting

  • 1 Cup Salted Butter (Softened)
  • 4 Cups Powdered Sugar
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Vanilla Extract
  • 3–5 Tablespoons Heavy Cream

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and set them aside to prevent sticking.
  2. Mix Lemon Sugar: In a small bowl, combine the granulated sugar with the zest of 2 lemons, rubbing them together until fragrant to infuse the sugar with lemon flavor.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of the cake flour, baking powder, baking soda, salt, and the lemon sugar mixture until evenly mixed.
  4. Add Wet Ingredients: To the dry mixture, add buttermilk, fresh lemon juice, vanilla, and vegetable oil. Using the paddle attachment on a stand mixer or hand mixer, beat until just combined—avoid overmixing for a tender crumb.
  5. Whip Egg Whites: In a separate bowl, whip the 4 egg whites until medium stiff peaks form, ensuring volume and lightness in the cake.
  6. Incorporate Egg Whites: Gently fold one-third of the whipped egg whites into the cake batter to lighten it, then fold in the remaining egg whites carefully until just a few streaks remain.
  7. Prepare Blueberries: Toss the fresh or frozen blueberries with the remaining ¼ cup cake flour to prevent them from sinking, then fold them delicately into the batter.
  8. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out clean and the cake springs back when lightly pressed. Allow cakes to cool completely before frosting.
  9. Make Blueberry Filling: In a small bowl, mix blueberry jam with lemon zest. Refrigerate until ready to use for filling the cake layers.
  10. Prepare Whipped Lemon Frosting: Beat softened butter in a mixer bowl with the paddle attachment for about 3 minutes until pale yellow. Gradually add powdered sugar on low speed until incorporated. Add lemon zest, vanilla extract, and 3 tablespoons heavy cream, then beat on medium-high for 3 minutes until light and fluffy. Add additional cream as needed to achieve a frosting stiff enough to pipe thick peaks.
  11. Assemble the Cake: Place one cake round top side down on a plate or cake stand. Using a piping bag with a round or star tip, create a frosting dam around the edge to contain the blueberry filling. Fill the center with the blueberry jam mixture.
  12. Top and Frost: Place the second cake round on top, also top down. Pipe frosting all over the outside and top of the cake. Using an offset spatula, smooth the frosting for a clean finish. Garnish with fresh blueberries and lemon slices for a beautiful presentation.

Notes

  • Use cake flour for a lighter crumb; if unavailable, use all-purpose flour but consider reducing the amount slightly.
  • Whipping egg whites separately adds air to the batter, making the cake lighter.
  • Tossing blueberries in flour prevents them from sinking to the bottom during baking.
  • Adjust heavy cream quantity in frosting for preferred consistency; aim for stiff peaks for piping.
  • The cake can be made a day ahead and stored covered in the refrigerator for best flavor melding.
  • For frozen blueberries, do not thaw before mixing to reduce color bleed in the batter.

Keywords: lemon blueberry cake, lemon cake, blueberry cake, layered cake, whipped lemon frosting, lemon dessert

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