This two-layer lemon and blueberry cake is packed full of fresh blueberries, lemon curd and lemon buttercream and is decorated with even more blueberries.

I am in love with this cake it is just so summery, light and refreshing. Lemon and Blueberry are one of my favourite flavour combinations ever! I have wanted to post this lemon and blueberry cake recipe for such a long time but for me, Lemon & Blueberry is such a summery flavour.

I don’t know about you but I each so much more fruit in the summer. I think just with the warmer weather I just much prefer something lighter and fruitier.

Lemon is one of my absolute favourite cake flavours, in fact, I think it is my favourite flavour. I already have a few lemon-based recipes on my blog including this Lemon Gin Drizzle Cake and a Lemon and Coconut Cake.

Lemon and Blueberry Cake

Okay so, I decided to make this cake two layers just because I think it looks so epic. I did make the cakes quite thick though so it could be split into three or even four layers if you prefer just check out the alternatives section below.

To make the cakes I started as always by creaming together the butter and sugar. In the cake, I use a baking spread like Stork, but you could also use Unsalted Butter instead. I just find Stork makes such a lovely light sponge. Once the butter and sugar are lovely and smooth and creamy I add in the flour, eggs and baking powder, lemon juice and zest and mix again.

You don’t need to mix the cake batter for too long just until it comes together and is smooth. This should only take around a minute or so. I use the paddle attachment on my KitchenAid but you could use a hand mixer or even a wooden spoon.

Once the mixture has come together add the blueberries. This time instead of mixing we are going to fold them through.

I used whole blueberries I didn’t cut them at all but you can if you want to. To fold them through the mixture using your spatula scrape around the side of the bowl and fold the mixture in on itself, then cut through the centre of the mixture again folding it in on itself. Repeat until the blueberries are evenly distributed.

If you find when you add fruit to cakes that it all sinks to the bottom. Coat your blueberries in a thin layer of flour before you add them to the mix.

Split the mixture between your cake tins and bake in the oven.

How Do I Know When My Cakes Are Baked?

It can be difficult to tell when your cakes are baked especially when they have fresh fruit in them. The first sign that your cakes are ready is that they are golden brown in colour.

Chocolate & Strawberry Cake

Krispy Kreme Cake

Lemon & Coconut Cake

Once you remove them from the oven if you gently press on the top of the cake if it springs back when you remove your finger then it is ready.

You can also use a cake tester, although if you do use this method, please be aware that if you test the cake and hit a blueberry the skewer won’t come out clean.

Leave your cakes too cool in the tins for 15-20 minutes before transferring them to a wire rack to cool completely.

Lemon Buttercream

To make the buttercream you need to use Unsalted Butter. Using Stork or a baking spread in the cake is absolutely fine but it is too soft to use for buttercream. You need to use Unsalted Butter that typically comes in a block wrapped in foil.

Mix this together with the icing sugar until it comes together and is fluffy. Add in the lemon juice and mix again. If it is too thick add a teaspoon of milk and mix again. Repeat until it reaches the desired consistency.

I also added a tiny amount of yellow food colouring to the buttercream to give it a lemonier feel but this is totally optional.

Pop the buttercream into a piping bag I use these ones and a Wilton 1M Piping Tip and leave to one side.

Decoration

To decorate the cake, place the first cake onto your serving plate. Pipe the buttercream around the outside edge of the cake to create a dam. Add the lemon curd to the centre.

Place the second cake on top and pipe the buttercream on top. I love piping swirls using the 1M Piping Tip they are just so pretty. I then decorated the top with some fresh blueberries. Of course, all decoration is completely optional.

Alternatives

To make this into a three-layer cake increase the ingredients to 400g each, and use 8 large eggs. To make a four-layer cake use 500g of each ingredient, and 10 large eggs.

If you would prefer to make this into cupcakes you just need to reduce the amounts to 145g and use 3 large eggs.

You can replace the blueberries with any other fruit why not try a lemon and raspberry cake or a lemon and blackberry cake.

Equipment

Yellow Food Colouring

Piping Bag

Piping Tip

*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.

Pin it For Later!

Print Recipe

5 from 4 votes