Lemon Blueberry Layer Cake (Print-Friendly Version)
Fluffy lemon cake layered with blueberries and topped with creamy blueberry mascarpone buttercream.
# Ingredients You'll Need:
→ Lemon Blueberry Cake
01 -
300 g granulated sugar
02 -
120 ml fresh lemon juice
03 -
120 g plain Greek yogurt
04 -
3 large eggs, room temperature
05 -
55 g packed brown sugar
06 -
1 tablespoon vanilla extract
07 -
240 ml buttermilk
08 -
240 ml melted coconut oil (or melted unsalted butter or canola oil)
09 -
1 tablespoon finely grated lemon zest
10 -
480 g all-purpose flour, plus 8 g (1 tablespoon) for blueberries
11 -
2 teaspoons baking powder
12 -
1 teaspoon baking soda
13 -
1 teaspoon kosher salt
14 -
300 g fresh or frozen blueberries (if using frozen, leave them as is)
15 -
320 g high-quality blueberry jam
→ Blueberry Mascarpone Buttercream
16 -
340 g salted butter, at room temperature
17 -
115 g mascarpone or cream cheese, at room temperature
18 -
360 g powdered sugar
19 -
60–70 g blueberry or blackberry jam (high-quality, adjust to taste)
# How to Make It:
01 -
Get your oven to 175°C. Lightly grease three 20-cm round cake pans, line with parchment paper, and give them a light butter or spray treatment.
02 -
In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, sugars, vanilla, buttermilk, lemon juice, and zest. Beat until everything's smooth. Then add the flour, baking powder, baking soda, and salt. Just mix until blended; don’t overdo it.
03 -
Coat the blueberries in 8 g of flour. Gently fold them into the batter, and swirl in the jam while keeping some swirls visible.
04 -
Evenly pour the batter into the pans. Bake them for 30–35 minutes until the tops are firm and spring back when you touch them. Take them out and let them cool for 5 minutes. Use a knife to loosen the edges, then flip them onto wire racks to cool completely.
05 -
In a mixer bowl, beat together butter, mascarpone, and sugar until fluffy. Split the buttercream into three bowls. Mix 1–2 tablespoons of blueberry jam into the first bowl, 2–3 into the second, and keep the third plain.
06 -
Place your first cake layer on a serving plate. Slather on the darkest buttercream. Top it with the second layer and add the lighter buttercream. Finish it with the last layer and spread on the plain buttercream.
07 -
Lightly frost the cake sides using different shades of buttercream for a marbled look. Chill it in the fridge for 30 minutes before serving. Keep it covered in the fridge for up to 3 days.
# Extra Information:
01 -
Coating the blueberries in flour helps keep them from sinking in the batter while baking.