Lemon Blueberry Butter Cake / Stephanie / CC BY-NC-ND
A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!
Refreshing Lemon Blueberry Layer Cake with Lemon Buttercream Frosting
Layers of delicious blueberry cake, blueberry filling, and lemon buttercream frosting.
For the Cake
– 2 cups plus 6 tbsp all-purpose flour
– 2 tsp baking powder
– 1 tsp salt
– 3 cups blueberries
– 1/2 cup sour cream
– 1/2 cup milk
– 2 tsp vanilla extract
– 3/4 tsp pure lemon extract
– 1 tsp lemon zest
– 1 cup unsalted butter, softened at room temp
– 1 1/2 cups sugar
– 4 large eggs
For the Blueberry Filling
– 1/2 cup blueberry jam
For the Lemon Buttercream Frosting
– 1 cup butter, room temp
– 4-6 cups confectioner’s sugar
– 1/4 cup milk
– 1 tsp lemon extract
Directions:
- Preheat oven to 350 F and grease 2, 10″ round cake pans.
- In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
- In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
- Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
- Alternately mix together flour and milk mixture and stir until combined and then fold in blueberries gently.
- Divide batter among the 2 pans and bake for 25 mins or until toothpick comes out clean. Remove from oven, cool for 10 mins on rack and then invert onto cooling rack.
- Spread blueberry jam on completely cooled cake layers and stack the layers.
- In a bowl using an electric mixer, beat butter until pale and fluffy.
- Slowly add in confectioner’s sugar, milk and lemon extract. Add more confectioner’s sugar if necessary.
- Frost the top and sides of the cake equally and decorate as you wish!
This recipe is for two cake layers – if you would like to have three layers like in the photo, split all the cake ingredients in half and bake another cake layer.
Such a wonderful flavor combination and a cake that shows very well. It’s just shouting ‘Spring Time!’
I totally agree Risa, the cake not only looks gorgeous but it has a great taste and texture as well!
Suzy
I made this cake yesterday. It was the first cake I ever made. With a few adjustments for altitude, it came out perfect! It is an absolutely delicious cake.
Kenny, so glad you liked it. This cake really is delicious and perfect for spring and summer!
I made this cake for Mother’s Day, and it was delicious!
So glad you liked it! I’m a huge fan of lemon too! 😀
How do you think Huckleberries instead of blueberries?
Hi Gayle, You could definitely use Huckleberries! They are often sweeter than blueberries, so cut back on the amount of sugar in the batter just a tad!
Hey!
I really would like to bake this awesone looking cake.
But I need some help…
I´m from Germany and I need to know what are 2,10″ in cm?
I can´t find anything about it…
Thank you 🙂
Oh, I´ve checked it…. 2 x 10inches
sorry 😉
If I don’t have lemon extract, can I use lemon juice instead??
If so what will the amount be in teaspoons?
Awaiting your reply.
Thk u
Elle
This cake looks absolutely delicious! Do you think it can successfully be made with gluten free flour?
This looks fantastic! I will be making this very soon. Can you use freshly squeezed lemon juice instead of pure lemon extract? If so, would the amount stay the same?
Question!! I live in Palestine and I can’t find fresh blueberries, can I use the blueberry filling pie? that comes in a can instead of fresh blueberries???
Hi Summer, Yes you could try using blueberry pie filling. If you can find frozen blueberries in the frozen section, that would be even better!
Does this cake need to be refrigerated ?
Yes Ruth please keep it in the fridge.
You made your cake with three layers in the picture shown above, but the recipe only makes two layers. Does the ingredients change by only making two layers?
Hi, it depends on what size baking pan you are using. Sometimes I use 8″ pan instead of a 9″ pan to create a more narrow but taller cake with more layers. The ingredients stay the same.
I am very pregnant and due any day but promised the family I would make this cake for Easter. I am considering baking the cakes and making the frosting so anyone can assemble and it will stay fresh longer. Do you think it will stay better unassembled or fine if I just refrigerate it for a few days all together? I was thinking I would wrap each layer in plastic wrap and refrigerate frosting. Any thoughts?
Hi! Sorry for the late response, I have not been checking my blog’s comments in a while. I hope the cake turned out great and I hope your pregnancy went well! All the best!
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best blueberry cake. Lovely!!