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With three fluffy lemon cake layers, swirls of fresh blueberries, and shiny blueberry jam, this is the kind of dessert that steals the show. Each layer gets a generous spread of whipped blueberry mascarpone buttercream, creating a bright centerpiece bursting with flavor. If you're looking for a bake that brings as much joy as it tastes, you've found it.
My daughter asked for this for her birthday. Seeing her face light up at the first purple swirled slice is a moment I'll cherish forever. It’s also my go-to for family brunches since you can whip it up the day before.
Ingredients
- coconut oil (melted): keeps things moist and adds a light flavor; extra virgin works well, or use melted butter for a classic taste
- Greek yogurt (plain): for a tender crumb, use full-fat and verify the freshness
- eggs (large): help bind everything; let them sit out until room temp for easy mixing
- sugar (granulated): ensures the texture is delicate and sweet
- brown sugar: deepens flavor and retains moisture; opt for fresh, soft brown sugar
- vanilla extract: adds warmth and complements the citrus
- buttermilk: offers a tangy softness; use whole buttermilk if you can
- lemon juice and zest (fresh): adds a bright zing; choose firm lemons with vibrant skin
- flour (all-purpose): for soft but solid layers; spoon and level it for accuracy
- baking powder and soda: help the cake rise to fluffy perfection
- kosher salt: balances sweetness and boosts flavor
- blueberry jam (high-quality): for fruity ribbons and vibrant swirls; pick one with blueberries as the first ingredient
- blueberries (fresh or frozen): for juicy pops in every layer; wild or organic are great options, and don’t thaw if frozen
- butter (salted): provides a creamy texture and flavor; real butter gives the best outcome
- mascarpone or cream cheese: adds richness and tang; mascarpone is milder and silkier
- powdered sugar: sweetens and helps with structure; sift it for a smooth texture
- blueberry or blackberry jam (high-quality): injects fruity flavor and beautiful color
Instructions
- Prep the pans:
- Set your oven to three hundred fifty degrees F. Grease three eight-inch round cake pans with either butter or nonstick spray. Line the bottoms with parchment circles, and don't forget to grease those too. This stops them from sticking and makes it simple to get the layers out.
- Mix wet ingredients:
- In a stand mixer bowl or using a hand mixer, mix together the melted coconut oil, yogurt, eggs, granulated sugar, brown sugar, vanilla, buttermilk, lemon juice, and zest. Beat this for about three minutes until it’s smooth and a bit fluffy. A good mix here ensures a tender and consistent cake.
- Blend dry ingredients:
- In another bowl, whisk together three and three quarter cups of all-purpose flour, baking powder, baking soda, and kosher salt. Add the dry mix to the wet ingredients, stirring just until a thick batter forms. Don’t overmix or you'll end up with a tough cake; stop mixing as soon as you can’t see any flour streaks.
- Add blueberries and jam:
- Coat the blueberries with one tablespoon of flour to help them stay suspended. Carefully fold the blueberries into the batter using a spatula. Then dollop blueberry jam on top of the batter and lightly swirl it in with a knife. Aim for pretty streaks and don’t blend it completely.
- Bake the layers:
- Split the batter evenly among the three prepared pans. Bake for thirty to thirty-five minutes on the middle rack. You’ll know they’re done when the centers are firm and a toothpick comes out with just a few moist crumbs. Let the cakes cool in their pans for five minutes before gently turning them out onto racks to cool completely, covered to prevent drying out.
- Prepare the buttercream:
- In a stand mixer, beat together room temperature butter, mascarpone, and powdered sugar until it’s light, creamy, and fluffy—similar to whipped cream. Divide this frosting into three bowls. Mix one to two tablespoons of jam into the first bowl, two to three tablespoons into the second bowl, and keep the third bowl plain. The jam gives those lovely color gradients and wow factor.
- Frost and assemble:
- Start by placing your first cake layer on a plate or stand. Spread the darkest buttercream on top in a thick layer. Add the second cake and use the slightly lighter buttercream. Top it off with the final cake and frost with the plain white buttercream. Use an offset spatula to swirl the shades together on the sides and the top. Cover and refrigerate the cake for thirty minutes, allowing the layers to set before cutting.
There’s something truly special about how fresh blueberries burst and combine with the zesty lemon. My favorite moments are sneaking spoonfuls of the mascarpone buttercream while I stack the cake. This dessert has been part of our happiest family birthdays and feels like a celebration every time.
Storage Tips
Keep this cake covered in the fridge for up to three days. You can freeze the unfrosted cake layers wrapped individually for up to two months. If you make it ahead, let the frosted cake sit out at room temperature for about thirty minutes before serving for the best flavor and texture.
Ingredient Swaps
If you don't have it on hand, you can use sour cream in place of plain Greek yogurt. Any high-quality jam can replace blueberry jam for a similar flavor and look. Canola oil can be a substitute for coconut oil, but the cake won’t be as aromatic.
Serving Ideas
Cut generous slices and add a big spoonful of whipped cream or extra fresh berries on the side. For an afternoon treat, enjoy it with a cup of Earl Grey tea. I love to present this as the main event at summer brunch, alongside lemon curd and a fruit salad.
Tradition Ties
Blueberry and lemon cakes have become a family reunion staple, bringing back nostalgic memories. The mascarpone buttercream pays homage to our Italian heritage and elevates the flavor beyond regular cream cheese icing.
Seasonal Adjustments
Use fresh blueberries in the summer for a bolder taste. Swap in cranberry or blackberry jam for a winter twist. Top with edible flowers for a festive spring occasion.
Success Stories
Many friends have told me that this cake turned them from box mixes to homemade for good. It's my go-to for impressing a crowd while being foolproof, too. Even at holiday gatherings, it disappears quickly with folks asking for the details.
Freezer Instructions
Let each cake layer cool completely. Wrap tightly in plastic wrap and place in freezer bags. To use, thaw in the fridge overnight before assembling and frosting. While the buttercream doesn’t freeze well, the layers taste just as fresh as the day they were baked once thawed.
This cake is like a party on a plate, and its colors always bring smiles. Each slice feels like a start to something joyful and bright.
Common Recipe Questions
- → How can I keep my cake layers moist?
Buttermilk and Greek yogurt are great for keeping moisture in. Also, make sure not to overbake for the best results.
- → Are frozen blueberries okay to use?
Absolutely! Just toss them in straight from the freezer without thawing.
- → Can I swap mascarpone in the buttercream?
Cream cheese is a solid substitute, giving a similar creamy texture and tangy taste.
- → How do I mix blueberry jam into the batter?
Add drops of jam into the batter and gently fold it in, leaving streaks for a pretty marbled look.
- → What’s the best technique for frosting this cake?
Use an offset spatula to spread different colored buttercreams on, then lightly swirl them for a charming, rustic effect.