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!


Cake Layers
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.

Size Matters
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.
Buttercream
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.”

Assembly
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
Video Tutorial
Tools
You can find the spatulas and scrapers I used over on SHOP.CAKEBYCOURTNEY.COM.
Hi, thanks for the recipe, I would like to know if there is something else that can be substituted for the blueberry? Cause I don’t get access to good blueberries in the place I stay…
Whatever you want.
Hey there, going to try these as wedding cupcakes, (blueberries) what step do I add the lemon zest? I have read through a couple of times but don’t see it
Thanks!
It’s with the butter and sugar. I added it!
I made this twice and both times the cake layers turned out super dense and like hockey pucks. I was so bummed! I was super careful not to over mix and only baked about 20 minutes. Any ideas what could have happened? I never ended up assembling because of that so I’m enjoying the curd on everything I eat! #silverlining
Was your oven too hot?
When do we add the zest for the cake?
It’s with the butter and sugar. I added it!
Sooo good! Going to make this one for my friends birthday and she is going to love it! Question- have you ever used the powdered buttermilk? My mom gave me some but I’ve never used it. I wanted to see your thoughts on that or if you always recommend the liquid buttermilk.
I recommend liquid!
This turned out wonderfully as pictured. Individually the icing, the lemon curd and the cake were so delicious. The only reason I rated it 3 stars is because when you put all the ingredients together it was so lemony it made my mouth pucker! Some of my guests loved that, but for me I would have loved a different filling to tone it down a little. Ice cream helps too! I will make it again, but with a different filling. Thanks Courtney! I love your recipes!
Hey Courtney,
Can I make the cake layers without the blueberries, keeping the rest of the ingredients same?
Yes!
Can I add blueberry compote instead of fresh blueberries
Why not!