Lemon Blueberry Layer Cake with Lemon Buttercream
A sophisticated two-layer cake featuring bright lemon flavor throughout, with fresh blueberries folded into tender vanilla-based cake, topped with creamy lemon buttercream, tangy lemon curd, and a dramatic center cutout filled with frosting. The combination of zest, juice, and curd creates layers of citrus intensity balanced by sweet blueberries and rich butter. Serve at afternoon tea, celebrations, or warm weather gatherings. This version uses a hollow center technique for visual appeal and extra frosting pockets.
Ingredients
- 1 cup salted butter
- 1 ½ cup granulated sugar
- 6 egg
- 4 tablespoon lemon juice
- 2 tablespoon lemon zest
- 3 cup all-purpose flourcake flour0.9:1wheat
more tender crumb; reduce quantity slightly
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1 pint fresh blueberries
- 1 tablespoon all-purpose flour, for coating blueberriescake flour0.9:1wheat
more tender crumb; reduce quantity slightly
- ¾ cup lemon curd
- 6 cup powdered confectioners sugar
- 3 tablespoon lemon juice, for buttercream
- 2 tablespoon lemon zest, for buttercream
- fresh blueberries, for garnish
Instructions
- 1
Preheat oven to 350 degrees F (350°F).
- 2
Spray two 8 or 9-inch round cake pans generously with cooking spray.
- 3
Using a stand mixer with paddle attachment, beat butter, sugar, and eggs on medium speed until creamy and lump-free.
- 4
Add lemon juice and 4 tablespoons lemon zest to the mixture.
- 5
In a separate bowl, whisk together flour, baking powder, and salt.
- 6
Gradually add dry ingredients to butter mixture on medium speed until just combined.
- 7
Add 2 tablespoons lemon zest and milk gradually, mixing until creamy.
- 8
Coat blueberries with 1 tablespoon flour in a medium bowl, then fold into batter.
- 9
Divide batter between prepared pans and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- 10
Cool in pans for 5 minutes, then turn out onto wire racks and cool completely.
- 11
Using a serrated knife, cut the rounded tops off each cooled cake.
- 12
Using a 3 or 4-inch round cookie cutter, remove the center from one cake layer.
- 13
Beat butter in a large bowl with a stand mixer on medium speed until fluffy.
- 14
Add powdered sugar one cup at a time until just combined.
- 15
Add lemon juice 1 tablespoon at a time until desired consistency is reached, then mix on medium speed for 3 minutes.
- 16
Add 2 tablespoons lemon zest and mix until just combined.
- 17
Place the intact cake layer on a serving plate and spread buttercream evenly over the top in a thin layer.
- 18
Spread lemon curd over the buttercream layer, leaving a 1-inch margin around the edge.
- 19
Top with the cake layer that has the hollow center.
- 20
Fill the center hole with buttercream.
- 21
Using an offset spatula, apply frosting to the sides of the cake and smooth the surface.
- 22
Repeat on the top of the cake to create a smooth finish.
- 23
Drizzle remaining lemon curd over the top and decorate with fresh blueberries.
- 24
Refrigerate until ready to serve.
Tips
Coat blueberries with flour before folding to prevent them from sinking to the bottom during baking.
Use room temperature ingredients for the smoothest, lumpiest-free buttercream and most even cake texture.
Chill the cake for at least 2 hours before serving to make it easier to slice cleanly and to let the lemon flavor fully develop.
Good to Know
Cover and refrigerate for up to 3 days. The frosting and curd layers protect the cake from drying out.
Bake cake layers up to 1 day ahead and wrap tightly in plastic wrap. Make buttercream and curd separately up to 2 days ahead; refrigerate in airtight containers. Assemble no more than 4 hours before serving.
Slice with a hot, wet knife and serve at room temperature for best lemon flavor, or chilled if preferred. Pairs well with tea, coffee, or light white wine.
Common Mistakes
Overmix batter after adding dry ingredients to avoid a dense crumb; fold blueberries gently by hand.
Don't skip the flour coating on blueberries to prevent them from sinking and creating holes in the cake.
Use room temperature butter and eggs to avoid lumps and ensure even mixing in buttercream.
Don't remove the cake from the pan before it fully cools to prevent breakage, especially with the delicate hollow layer.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this cake without the hollow center cutout?
Yes, skip the cookie cutter step. Layer both whole cakes with buttercream and lemon curd between them, then frost the exterior. The presentation will be less dramatic but the flavor remains the same.
What if I don't have fresh blueberries?
Frozen blueberries work well; thaw and pat dry before coating with flour to remove excess moisture. Alternatively, use 1 cup of another berry or omit for a plain lemon cake.
How long can I keep this cake after assembly?
Refrigerate for up to 2 days in an airtight cake container. The frosting and curd protect the cake, and cold temperatures help maintain structure. Let it sit at room temperature for 30 minutes before serving for best flavor.