This lemon blueberry cake is composed of zesty lemon cake layers, perfectly tart lemon curd, and covered in a delightful blueberry frosting. The lemon cake layers are made from fresh lemon zest and the lemon curd is made from scratch right in your kitchen. The frosting is made from freeze dried blueberries with a hint of blueberry emulsion.
This Delightful Lemon Blueberry Cake is exactly what you need to remind yourself that spring is right around the corner, even when it's only 35 degrees outside.
If you're looking for more spring cakes, here are some I suggest you check out my Strawberry Cheesecake Cake and Vanilla Berry Cake
Here are some of my very favorite things about his cake:
Lemon Cake- The lemon cake layers are made from zesting fresh lemons to really give it the tartness it needs. I also use lemon emulsion, if you don't have lemon emulsion, feel free to use lemon extract.
Lemon Curd- You'll fall in love with this delicious lemon curd. It has a tart lemon flavor that will make you want to eat it with a spoon!
Blueberry Frosting- To make this blueberry frosting, you will use freeze dried blueberries (I found mine at target) and blueberry emulsion (I love LorAnn's). This frosting is a very simple element to the cake that really brings everything together.
Lemon cake layers with a tart lemon curd and covered in a delightful blueberry buttercream.
Ingredients list
- Unsalted butter-I always use unsalted butter to control how much salt is in the cake.
- Lemons-I use fresh lemon zest and juice. I used about 3 lemons in total.
- Cake flour-Cake flour has a different protein level than all-purpose flour. It makes your cakes light and airy and improves the texture all the way around.
- Buttermilk-I use a high fat buttermilk, but any buttermilk will work.
- Egg yolks-I use these in my lemon curd.
- Emulsion-I use my favorite brand, LorAnn's, for all of my emulsion needs. In this recipe I used both the lemon and the blueberry.
- Sour cream-This is one of my favorite tricks to help my cakes stay moist.
- Freeze dried blueberries-I buy mine at target. I blend them up to resemble a fine powder.
Step By Step instructions for the best cake layers.
STEP 1: Beat the butter and sugar. Beat them on high for 5 minutes to get a light and fluffy texture. This creates air pockets in your cake that also helps it rise. I recommend beating them for 2 minutes then scrape down the sides and beat for the remanding 3 minutes.
STEP 2: Beat the eggs. Beating the eggs after each addition is considered the "creaming method." You want to scrape down the bowl after each egg to really ensure that they are creamed into the butter and sugar.
STEP 3: Add the sour cream and lemon emulsion. With the mixer on low, add the sour cream and lemon emulsion.
STEP 3: Add in dry ingredients and buttermilk. Alternate these and mix on low.
STEP 4: Bake the cake. Bake the cake layers low and slow for 28-31 minutes, depending on your oven.
WHAT SIZE PANS
I always use 8 inch pans from my favorite brand, Fat Daddios, which you can find here: Using high quality pans really helps your cake layers come out soft around the edges. I use 3 8 inch pans, but you can totally use 4- 6 inch cake pans.
Make sure to spray the bottom of the cake pan with cooking spray, line with parchment paper, and spray again, to ensure your cakes will come out properly.
ASSEMBLING THE CAKE
- Place a small amount of frosting on the center of the cake board. This will act like a glue to help you keep your cake on the cake board while you decorate.
- Make sure your cakes are level. Place the first cake layer bottom side down onto the cake board.
- Pipe a rim of frosting around the edge of the cake to create a barrier for the filling.
- Spread about half of the curd in the center of the cake with the back of a spoon. Carefully spread it to the edge of the piping.
- Place a second cake layer on top of the piped frosting and filling and repeat steps 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
Storing and freezing
I wrap my cakes with plastic wrap and store them in the fridge. Before I serve them, I let the cake layers sit out at room temperature for at least 3 hours to make sure that the cake is thawed. It can be wrapped in plastic wrap and stored in the fridge for 3-5 days.
FREEZING
You can freeze the lemon cake layers, if you want to make them ahead of time. Once the cakes are cool, wrap them in plastic wrap and store them in the freezer. If you want to store them for longer, wrap them again in aluminum foil. They can be stored in the freezer for up to 6 months.
Other recipes to you must try
Recipe
Delightful Lemon Blueberry Cake
Ingredients
- 1 cup unsalted butter room temperature
- 1 ¾ cups granulated sugar
- 1 Tablespoon lemon zest
- ¾ teaspoon salt
- 3 large egg whites room temperature
- 2 large whole eggs
- 3 teaspoons lemon emulsion
- ⅓ cup sour cream room temperature
- 1 Tablespoon baking powder
- 3 cups cake flour
- 1 ¼ cups buttermilk room temperature
For the lemon curd
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- ½ cup fresh lemon juice
- 3 large eggs
- 4 egg yolks
- 4 Tablespoons unsalted butter
For the blueberry buttercream
- 2 cups unsalted butter slightly chilled
- 5 cups powdered sugar measured and then sifted
- ¼ cup freeze dried bluberries pulverized and then measured
- ⅓ cup heavy whipping cream
- 2 teaspoons blueberry emulsion
- Pinch of salt
Instructions
For the lemon cake layers
- Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
- In a medium-sized mixing bowl, whisk the flour, salt, and baking powder. Whisk to combine. Set aside.¾ teaspoon salt, 1 Tablespoon baking powder, 3 cups cake flour
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Scrape down the sides of the bowl and add the egg whites and whole eggs, one at a time, scraping down the sides and bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.3 large egg whites, 2 large whole eggs
- Add the lemon emulsion and the sour cream. Mix on low. If it starts to look a little curdled, don't stress. It will smooth out once you add the flour mixture.3 teaspoons lemon emulsion, ⅓ cup sour cream
- With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix.1 ¼ cups buttermilk
- Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with only a few moist crumbs on it. Allow the cake layers to cool in the pans and then transfer them onto a wire rack to finish cooling.
- Allow to cool completely before wrapping in plastic wrap and storing in the freezer or fridge (they hold in the fridge for 3 days) or until ready to decorate.
For the lemon curd
- I suggest doing this section of the cake a day before to ensure that it sets properly.
- In a medium saucepan, whisk the sugar, lemon zest, and lemon juice. in a small bowl, whisk in the whole eggs and yolks until combined, and then whisk them into the lemon mixture.1 cup granulated sugar, 1 Tablespoon lemon zest, ½ cup fresh lemon juice, 3 large eggs, 4 egg yolks
- Whisking constantly, start cooking the mixture over medium-low heat until it's thick like pudding, about 6 to 8 minutes. It will start to bubble, keep whisking and cook for about 30 more seconds Remove from the heat and whisk in the butter until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it come to room temperature and then refrigerate.4 Tablespoons unsalted butter
- For the blueberry buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, soften the butter by creaming it for about 2 minutes.2 cups unsalted butter
- With the mixer on low speed, add the sifted powdered sugar.5 cups powdered sugar
- Add the freeze dried blueberries and blueberry emulsion.2 teaspoons blueberry emulsion, ¼ cup freeze dried bluberries
- With mixer on medium speed, add the whipping cream and salt.⅓ cup heavy whipping cream
- Turn the mixer to medium-high speed and beat for an additional 5 minutes. The frosting will become lighter in color and texture. With a rubber spatula, beat by hand to beat out any air pockets.
Assembly
- With a piping bag, pipe a small dollop of frosting onto a cake board. Place the first lemon cake layer, top side up, onto the board.
- Pipe a rim of frosting around the edge of the cake to create a barrier for the filling.
- Spread about half of the curd in the center of the cake. With the back of a spoon, carefully spread it to the edge of the piping.
- Place a second cake layer on top of the piped frosting and filling and repeat steps 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
- Frost a thin coat of frosting around the cake to lock in the crumbs. This is the crumb coat. Freeze the cake for about 10 to 15 minutes to set the frosting.
- Finish frosting with the blueberry buttercream, and decorating the cake with the remaining frosting. Serve with the remaining lemon curd.
Erin says
Will extracts work for a substitute for emulsions?
Molly Murphy says
If you can't find blueberry emulsion, just use a little more freeze dried blueberries
Thank you
Molly
Erin says
Okay thanks, I'm really just trying to stay away from the artificial coloring. I haven't been able to find an emulsion without added coloring.