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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.

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

Find it online: https://flavorsbymaya.com/lemon-blueberry-cake-with-blueberry-jam-filling-and-whipped-lemon-frosting-recipe/