Lemon Layer Cake with Blueberry Filling Recipe - The How-To Home (2024)

Are you ready to embark on a culinary adventure that will dazzle your senses and elevate your baking game? Look no further than this extraordinary homemade Lemon Cake with aSweet Blueberry Filling. Bursting with vibrant flavors and boasting a delightful balance between thecombination of lemonandjuicy blueberries, this recipe is a true masterpiece that deserves a place in your baking repertoire. Get ready to treat yourtaste budsand savor the magic that unfolds with every scrumptious bite!

This delicious recipe is wonderful to serve in the spring or summer whenfresh fruitis bountiful!

This was inspired by my homemade pie with a simpleblueberry pie filling.

Be sure to check out my otherdelicious cake recipeshere including some that start with aboxed cake mix!

*This post may contain affiliate links and I’ll earn a commission if you shop through them. You can read my full disclosure here.

🍋Ingredients

Cake

• unsalted butter
• sugar
• gratedlemon zest
• lemon extract~ I usedLorann Lemon Bakery Emulsionwhich retains a robust flavor when baked
• egg whites
• cake flour
• baking powder
• salt
• milk

Blueberry Filling

• blueberries, fresh or frozen
• sugar
• fresh lemon juice
• lemon zest

Lemon Buttercream Frosting

• sugar
• water
• eggs
• unsalted butter
• freshly squeezed lemon juice

See recipe card for quantities.

📋Instructions

This is an overview of the instructions. Thefull recipeand instructions as well as nutritional information can be found in therecipe cardat the bottom of the page.

Cake

Preheat the oven to 350 degrees F. Butter the bottom and sides of three8-inch pans(3 roundcake pans). Line the bottom of each pan with a round ofparchment paperor waxed paper and butter the paper or usecooking spray. In astand mixerfitted with apaddle attachment, cream together the butter, sugar,lemon zestandlemon extract(or emulsion) untillight and fluffy.

Gradually add theegg whites2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.

Combine the flour,baking powderand salt in aseparate bowl, whisk gently to blend.

In 2 or 3 alternating additions, beat thedry ingredientsand milk into the butter mixture, scraping down the sides of the bowl several times.

Beat on medium-high speed for about 1 minute to aerate the batter.

Reserve 1 cup of the batter in a small bowl.

Divide the remaining cake batter equally among the 3 prepared pans, smoothing the tops with an offset spatula. This gives you a smooth surface to work with. Add 2½ tbsp. of the Blueberry Filling (recipe below) to the reserved batter and blend well.

Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.

Bake for about 25 minutes or until a cake tester or skewer stuck in the center comes out clean and the cake pulls away from the sides of the pan. Let the layers cool for 10 minutes before turning out onto awire rack, peeling off the paper and leaving to cool completely.

Blueberry Filling

Puree the blueberries with any juices that have exuded in a blender.

Pass the puree through a coarse strainer to remove the skins.

In a heavymedium saucepan, combine the blueberry puree with the sugar, lemon juice, andlemon zest. Bring to a gentle boil over amedium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced to 1 cup.

To check the proper thickness place a small amount on a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).

Lemon ButtercreamFrosting

In a small saucepan, combine the sugar and water. Bring to the boil over amedium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, 238° F on a candy thermometer.

Immediately remove from the heat. In alarge mixing bowlwith an electric mixer onmedium speed, beat the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.

Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. *

*After adding the second set of two tablespoons of butter the mixture appeared to break down (I panicked a bit) but with a bit more beating it fluffed right back up.

Beat in the lemon juice and zest, and the frosting is ready to use.

Preparing the Cake

Before assembling your cake, make sure it has cooled completely. If you try to add the filling while the cake is still warm, it may melt and become messy. Once your cake is cooled, use a serrated knife to level off the top and create a flat surface.

Assembly

Once you have baked your lemon cake and prepared your blueberry filling, it's time to assemble your cake! Follow these simple steps to create a stunning dessert that will impress your guests.

Adding the Filling

To add the blueberry filling, place one layer of the cake on aserving plateor cake stand. Use a piping bag or spoon to spread a layer of blueberry filling over thetop of the cake, leaving a small border around the edge. Place thesecond layerof cake on top of the filling, pressing down gently to secure it in place.

Repeat this process with any additional layers of cake and filling. Once you have added all the layers, use a spatula to spread athin layer of frostingover the entire cake. This is called a crumb coat and will help to seal in any loose crumbs.

Decorating the Cake

Now it's time to decorate your cake! Use a piping bag or spatula to add a thick layer of frosting over the crumb coat. Smooth out the frosting as much as possible, using a cake scraper or spatula to create a clean edge.

To add some extra flair, consider topping your cake withfresh blueberriesorlemon zest. You can also use a piping bag to add some decorative swirls or patterns to the frosting.

Once you have finished decorating your cake, refrigerate it for at least 30 minutes to allow the frosting to set. Then, slice and serve your delicious lemon cake with blueberry filling!

Tips and Tricks

Choosing the Right Lemon

When making a lemon blueberry cake, it's important to choose the right lemon to ensure that you get the best flavor in your cake. Here are a few tips to help you choose the right lemon:

• Look for lemons that are heavy for their size, which indicates that they have a lot of juice.
• Choose lemons that have a bright yellow color and a smooth skin.
• Avoid lemons that have soft spots, bruises, or blemishes, as these can affect the flavor of your cake.

UsingFresh Blueberries

Usingfresh blueberriesis key to making a delicious blueberry filling for your lemon cake. Here are a few tips to help you usefresh blueberries:

• Look for blueberries that are firm, plump, and have a deep blue color.
• Avoid blueberries that are soft, wrinkled, or have a dull color, as these are likely to be overripe.
• Rinse your blueberries in cold water before using them, and be sure to remove any stems or leaves.

When making the blueberry filling for your cake, you can use either fresh or frozen blueberries. If you're using frozen blueberries, be sure to thaw them before using them in your recipe.

To ensure that your blueberry filling has a nice texture, be sure to cook it overmedium heatuntil it thickens. This will help to release the natural pectin in the blueberries and give your filling a nice, jam-like consistency.

By following these tips and tricks, you can make a delicious lemon blueberry cake that is sure to impress your friends and family.

See Also

Plum Pudding Recipe and Symbolism21 Day Fix Instant Pot Recipes to Rock your Menu - Momdot.comEasy Summer co*cktail Recipes You Can Make at Home25 Vegan Recipes for People Who Think There’s No Life Without Meat and Cheese

Free Grocery List Printable

🍽Equipment

• Blender
• Stand Mixer
• Three 8-inch cake pans
• Candy Thermometer
• Cake Tester
• Wire Racks

🍥Storage

• Thislemon blueberry layer cakecan be stored atroom temperaturein a cake holder or carefully covered withplastic wrap. It will be fine for up to 3 days or so.
• This cake freezes well for up to 4 months when wrapped tightly and stored in an airtight container.

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating.⭐️⭐️⭐️⭐️⭐️

📖 Recipe