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Lemon and Blueberry Cake!
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This striking three-layer lemon and blueberry cake balances a light, zesty lemon sponge studded with bursting fresh blueberries against a silky, fresh lemon buttercream and pockets of deep blueberry jam. Requiring 1 hour of total active preparation and baking time, this vibrant bake delivers an airy, fresh flavor profile that makes it the perfect centerpiece for any celebration.
Notes from The Patisserie
When you want a dessert that feels bright, fruity, and entirely moreish without being overly heavy, lemon and blueberry is the ultimate flavor combination. The real magic of this cake lies in how the sharp citrus oils from fresh lemon zest wake up the natural sweetness of the berries embedded right into the sponge. It is an absolute showstopper of a bake that looks like it stepped straight out of a professional patisserie window, yet is surprisingly straightforward to assemble at home.
I based it very similarly on my Biscoff cake, but used caster sugar instead of light brown sugar as I wanted a lighter sponge in flavour, and something that would help the blueberries along. I didn’t just want to make it blueberry however, and the best fresh flavour to match it is of course, Lemon. One of the best combinations ever. Ever.
Ingredients notes & tips
Baking with fresh fruit adds incredible flavour, but it also introduces an element of unpredictability. As the blueberries heat up in the oven, they swell and burst, releasing their natural juices directly into the surrounding cake mixture, so it’s important to get the right sponge texture to survive this process:
- Butter – unsalted butter or baking spread provides the right foundation for the sponge
- Sugar – I have used caster sugar in this recipe as it provides a lighter sponge, well suited to accompany fruit
- Flour – self raising flour has all of the rising agents required to provide the lift to your fluffy sponge mixture
- Eggs – as usual I am using medium eggs
- Lemon zest – I prefer to use lemon zest rather than extract as extract can overwhelm the cake flavour
- Blueberries – fresh fruit can prove difficult to bake with but really fresh blueberries are fantastic here
Because of this extra hydration, the cake layers can occasionally take a few minutes longer to bake through than a standard sponge. Do not panic if your timer goes off and the center feels a bit soft. Simply look for the classic signs of a perfect bake: a golden top, a clean skewer when inserted into the center, and the absence of any bubbling sounds from the tin.tter and more filling.
Assembling the three-tiers
Building a tall, three-layer cake can feel intimidating, but a few simple techniques guarantee a perfectly stable structure:
- The piping protocol: To prevent the soft blueberry jam from leaking out of the sides and making a mess, use a large round piping tip to apply your lemon buttercream. Pipe a neat ring around the outer edge of the sponge layer first to create a secure wall, then drizzle the glossy blueberry jam safely inside the centre before stacking the next layer.
- The flattening trick: If your cakes bake with a slight dome on top, let them cool completely upside down on your wire rack. The gentle weight of the cake will naturally flatten the surface, saving you from having to trim off any precious sponge with a knife.
FAQs
Why did all of my blueberries sink to the bottom of the cake tins?
Blueberries often sink if the cake batter is too thin or if the berries are particularly large and heavy. To prevent this, toss your fresh blueberries in a single tablespoon of self-raising flour before folding them into the mixture.
Can I use frozen blueberries instead of fresh ones?
You can use frozen blueberries in a pinch, but be aware that they release significantly more moisture and bleeding colour than fresh ones. If you choose to use frozen, do not defrost them beforehand and bake for a few minutes longer. Keep an eye on your top.
My buttercream feels too thick and stiff to pipe cleanly. How do I fix it?
Because fresh lemon juice varies in acidity and liquid volume, your buttercream texture might need a slight adjustment. If it feels too dense, add boiling water one tablespoon at a time while whipping on high speed. The heat and moisture will instantly transform the frosting into a silky, easily pipeable consistency.
Can I use a different type of fruit jam for the filling?
Absolutely! While blueberry jam provides a wonderful double-dose of berry flavour, a high-quality raspberry jam, blackberry conserve, or even a sharp lemon curd works beautifully as an alternative filling between the cream layers.
Lemon and Blueberry Cake Recipe
A three-layer fresh lemon & blueberry cake with lemon sponges, fresh blueberries, lemon buttercream, and blueberry jam!
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Servings: 14 Slices
Ingredients
Cake Ingredients
- 400 g unsalted butter/baking spread
- 400 g caster sugar
- 400 g self raising flour
- 8 medium eggs
- Zest of 2 lemons
- 300 g blueberries
Buttercream Ingredients
- 350 g unsalted butter
- 700 g icing sugar
- Juice of 2 lemons
- 1-2 tbsp boiling water
Decoration
- Blueberry jam
- 100 g blueberries
Instructions
For the Cake
- Heat the oven to 180ºc/160ºc Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy.
- Add in the flour, eggs, and lemon zest and beat again briefly until combined – try not to overbeat!
- Carefully fold through the 300g of fresh blueberries into the mixture.
- Divide the mixture between the three tins and smooth it over
- Bake for 25-30 minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
- Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack.
- If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
For the Decoration
- Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually add the icing sugar on a slow speed until it is combined, add the lemon juice, then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
- If its too thick, gradually add the boiling water until you reach the desired texture – I usually add 2 tablespoons! Keep on beating for 2-3 minutes until whipped and silky smooth!
- Using your favourite piping tip, I used a large round tip, pipe the buttercream onto the bottom layer of the cake.
- Add some jam, I drizzle it slightly to make it look pretty, and add the second layer, and pipe buttercream on again, and then the jam again, and add the final cake layer.
- I then pipe the rest of my buttercream on top, and add on some extra fresh blueberries
Notes
- This cake will last at room temperature for 3 days.
- I used a a large round tip to decorate my cake.
- I love this style of cake as you can tell from the few I have made, and I happen to have 3 8″ tins.
Storage and freezing
This fresh lemon and blueberry cake stores beautifully at room temperature for up to three days. Keep the cake inside a sturdy, airtight cake dome or a deep container in a cool, dry place away from direct sunlight to keep the sponge moist and prevent the fresh fruit on top from softening. Avoid storing this cake in the refrigerator if possible, as cold air will dry out the delicate structure of the sponge layers.
If you wish to prepare this celebration cake in advance, you can safely freeze the un-frosted sponge layers for up to three months.
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These type of citrusy, fruity bakes scream summer barbecues or parties, I love summer baking with that in mind why not try my spring pavlova, lemon and blueberry blondies or one of my summer favourites lemon and lime loaf cake.
Hi Jane, I plan on making this cake Friday, however I’ve got large eggs not medium, how many large eggs would you say to use? Also, I could not find any blackcurrent jam at my local supermarket, I have blackberry though, do you think this will taste okay with the lemon and blueberries, or should I try another store – I don’t want to ruin the cake! Thank you!
You want to weigh the eggs in their shells and get as close to 400g as you can – then, match the butter/sugar/flour to that weight. So say 6 or 7 large eggs weighed 410g, use that weight! And yes I think that would taste nice x
Hi Jane I just made a sponge cake using the 200g ratio and used 4 medium eggs, I added 1 tsp of the Nielsen Massey lemon extract and my cake tastes quite eggy it was cooked very nicely not over cook or under cooked is it because I should’ve added a tad more of the extract?
Did you weigh the eggs? It could be that there was too much egg still if not. x
Love this cake! First made it as a Father’s Day treat for my husband (I have a feeling that Father’s Day cake will now be a tradition in our house after this!) and like every other recipe I’ve tried from this blog, it was so tasty and easy to do! Made it again since and was just as delicious second time round! 🤩
This looks absolutely amazing and I am going to be attempting to recreate this for my niece’s 1st birthday. I want to do vanilla and blueberry instead – do you know how much essence of vanilla I would need to use?
I would use 1.5tsps for the cake! x
Hi Jane! I’m hoping to make this Cake, but as a Vanilla with Blueberries as my friend doesn’t like Lemon. Is there anything that I need to change/alter?
Just leave out the lemon! X
Hi Jane, I’m baking this cake at the moment ready for my mums birthday tomorrow, can I prep the butter cream and leave in fridge overnight before decorating tomorrow? X
You can, but you will need to bring it back to room temperature naturally and then re-beat it tomorrow to liven it up again to be able to decorate with it (so it may not save you much time) x
Hi Jane,
Making this for a friend who loves lemon cake but doesn’t like fruit! Can I just take out the blueberry part? Thanks
Yes!! It might take a bit less time to bake because of the lack of fruit, but it works! x
Absolutely love this cake. So light and fluffy. Not dry at all. Mine looked a bit rustic as didn’t come out of the pans cleanly but all in one piece still. Lovely lemon flavour coming through from the cake and the buttercream. I scaled the buttercream back as don’t like too much and have made a lot of cakes with buttercream lately so might be sugar overload. 😂
Could you recommend an alternative to buttercream that I could try next time with this cake – as I will definitely be making this cake again.
I would say whipped cream would be lovely with this – it would make it so light! And I’m so glad you liked it! x
Lovely recipe, best cake I’ve ever made!
So simple to follow. Will definitely be making again! 🎂
Loved this recipe! It may have resembled the leaning tower of Pisa more than I would have liked but it was delicious none the less and went down a treat.
Hi Jane! My 13 year old daughter made this lemon and blueberry cake for my birthday and it was delicious. Big hit with everyone who tasted it.
What a fabulous cake and it was fun to make! Looks sensational and tastes awesome. I’ll definitely make this again.
I made the 300g quantity. Baked it in 2 x 8″ tins and then sliced the cooked cakes in half. It took about 45 mins to cook. I made the ‘jammy bit’ by cooking some blueberries and sugar in a pan. Today is a wonderful day of sharing it with my family!