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Blueberry Lemon Cake

This Blueberry Lemon Cake combines tangy lemon and sweet blueberries in a tender cake, layered with lemon curd and blueberry frosting, perfect for impressing friends and family.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 3/4 cup granulated sugar (140 g)
  • 2 tsp lemon zest (from 2 lemons)
  • 1 1/4 cup all-purpose flour (160 g)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (120 g, room temperature)
  • 3 oz unsalted butter (83 g, melted and cooled)
  • 1/2 tsp vanilla extract
  • 1 cup blueberries (140 g, divided)
  • melted butter (for greasing pans)
  • extra flour (for coating blueberries)
Lemon Curd Filling
  • 1/3 cup lemon curd (99 g)
Blueberry Frosting
  • 1 bag freeze-dried blueberries (2 oz / 56 g)
  • 8 oz unsalted butter (226 g, room temperature)
  • 1 1/4 cup powdered sugar (140 g)
  • big pinch of kosher salt
  • 1/2 tsp vanilla extract
  • 6 tbsp heavy whipping cream (90 g, room temperature)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your cake pans with melted butter, then dust lightly with flour. Alternatively, line the bottom of each pan with parchment paper.
  2. In a large mixing bowl, combine the sugar with lemon zest. Rub the zest into the sugar to release the lemon oils.
  3. Whisk together the flour, baking powder, baking soda, and kosher salt in a separate bowl.
  4. In another bowl, whisk the eggs, sour cream, melted butter, and vanilla extract together until smooth.
  5. Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  6. Toss the blueberries in a teaspoon of flour and fold them into the batter, reserving some for decoration.
  7. Divide the batter evenly between the prepared pans and top with reserved blueberries.
Baking
  1. Bake at 350°F for 35-40 minutes, or until golden and a toothpick comes out with moist crumbs.
  2. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Frosting
  1. Blitz freeze-dried blueberries in a food processor to make a powder. In a stand mixer, beat room temperature butter until pale and fluffy.
  2. Add the blueberry powder and mix until combined.
  3. Add the powdered sugar, kosher salt, and vanilla. Mix on low, then gradually add heavy cream and mix on medium until fluffy.
Assembling the Cake
  1. Place the first cake layer on your serving plate, pipe a ring of frosting on the edges, and fill with lemon curd. Add the second layer on top.
  2. Apply a crumb coat around the cake, refrigerate for 15 minutes, then frost the top and sides with remaining blueberry frosting.
  3. Decorate as desired and refrigerate for at least 30 minutes before slicing.

Notes

Use room temperature dairy and don't skip the crumb coat for best results. The cake tastes even better the next day.