Lemon Blueberry Layer Cake
Blueberry Lemon Layer Cake is one of those desserts that feels almost too good to be true. The cake layers are light and fluffy, the lemon flavor is bright and fresh, and the blueberry compote adds the perfect sweet berry filling. Finished with a soft whipped cream frosting, this cake is beautiful enough for special occasions but simple enough to make just because.
Servings: 12
Ingredients
For the Cake
- Zest of 2 lemons
- ½ cup lemon juice
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter 2 sticks
- 2 cups sugar
- 4 egg yolks
- 1 teaspoon lemon extract
- 1 cup buttermilk
- 4 egg whites
For the Blueberry Compote
- 3 cups blueberries fresh or frozen
- 1 cup sugar
- Juice of 1 lemon
- ¼ cup water
For the Whipped Frosting
- 1 quart heavy cream
- ⅓ cup granulated sugar
- ⅓ cup powdered sugar
- 1 tablespoon vanilla bean paste
Instructions
For the Cake
- Preheat the oven to 350°F.
- Line the bottoms of three 9-inch cake pans with parchment paper and spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and lemon extract.
- Add the flour mixture and buttermilk alternately, mixing until smooth after each addition.
- In a separate bowl, beat the egg whites on high speed until stiff peaks form. Gently fold them into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 30 minutes, or until the center springs back lightly when touched.
- Cool the cakes in the pans for 10 minutes before removing them. Peel off the parchment paper and let the cakes cool completely on a wire rack.
For the Blueberry Compote
- Combine the blueberries, sugar, lemon juice, and water in a medium saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat and simmer for about 20 minutes, stirring often, until thickened.
- Let the compote cool before assembling the cake.
For the Whipped Frosting
- Add the heavy cream, granulated sugar, powdered sugar, and vanilla bean paste to the bowl of a stand mixer.
- Beat on medium-high speed until stiff peaks form, about 4 minutes.
To Assemble
- Place one cake layer on a serving platter.
- Spread half of the blueberry compote over the cake layer.
- Repeat with the second cake layer and the remaining compote.
- Top with the final cake layer.
- Frost the entire cake with the whipped cream frosting.
- Garnish with fresh blueberries, lemon zest, or sprinkles if desired.
- Serve immediately and store leftovers covered in the refrigerator.
Notes
- Fresh lemon juice and zest give this cake the best flavor, so skip the bottled juice if possible.
- Frozen blueberries work great for the compote and can be used straight from the freezer.
- Make sure the cake layers are completely cool before frosting so the whipped cream stays fluffy and stable.
- For easy cake removal, trace your cake pans onto parchment paper and cut out circles to line the bottoms. It makes a huge difference and helps prevent sticking.
- The blueberry compote can be made ahead and chilled until ready to use.
Store the cake covered in the refrigerator because of the whipped cream frosting.
Nutrition
Calories: 772kcal | Carbohydrates: 85g | Protein: 8g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 182mg | Potassium: 192mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1772IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 1mg
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