Lemon Blueberry Cake – Lemon cake layers with fresh blueberries, lemon curd and lemon buttercream.
Happy Monday, friends! Excited to share with you my new Lemon Blueberry Cake on this beautiful, summer day. The combination of lemon and blueberry is such a classic duo and is good in so many forms: pancakes, muffins, baked french toast, and of course, cake!
Lemon Blueberry Cake
This popular flavor combination has been done by many before, but I love how each cake or muffin or pancake recipe is a little different. One of my favorite versions of a Lemon Blueberry Cake is from Sweetapolita. Rosie’s recipe is one of the first cakes I ever made and I’ve always loved her flavor combinations and sprinkles!
My version of a Lemon Blueberry Cake is inspired by Rosie’s cake. I’ve altered my lemon cake layers from my Lemon Bar Cake. The one difference you’ll see between the Lemon Bar Cake and this Lemon Blueberry Cake is that I’m not using lemon pudding mix. Instead, I’ve subbed some of my buttermilk with fresh lemon juice. The texture and flavor are just as awesome as the Lemon Bar Cake. I just decided to give you another option for a lemon cake in case you can’t get your hands on lemon pudding.
When you’re making the cake layers, make sure you allow for plenty of time (a couple hours, usually) for the wet ingredients to get to room temperature. Room temperature ingredients are better absorbed by dry ingredients, and that helps your cake to rise better.
Also try to find the smallest blueberries possible. The smaller the blueberries, the better they’ll stay in place as they bake in the cake batter. You’ll also want to make sure you dust your blueberries in flour to help prevent them from sinking, as well.
You can see some of my blueberries held great in their spot and some of the bigger ones definitely fell to the bottom.
The buttercream for this cake is the same buttercream I use in my Lemon Bar Cake. To get a bright yellow color, you’ll want to add some yellow food coloring. I like using Americolor food gels. For the cake layers and buttercream, I added a few drops of “lemon yellow.”
Don’t forget to:
- Chill your cake layers before assembly
- Pipe a rim of buttercream around the edge of your cake layers
- Not to overfill your cake layers with too much lemon curd. Save leftover curd to serve with each slice of cake (or to use on toast in the morning!)
- Apply a crumb coat before your final coat of frosting
You can find the spatulas and scrapers I used over on SHOP.CAKEBYCOURTNEY.COM.