Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

Happy Birthday to me! It’s a little strange that I make my own birthday cake every year but it’s the only way I can guarantee it’s what I want and tastes amazing. I wanted to make a lemon and blueberry layer cake since before I started the blog and three years later I finally found the time.

Lemon Blueberry Layer Cake

This cake was worth the wait. I used a vanilla cake recipe from Cakes & Cupcakes. The cake in the magazine has a really beautiful decoration and I was really bummed I didn’t own the right size icing tip to try it. Instead I made a very simple border using a basket weave tip.

I added lemon zest and squeezed lemon juice into the cake batter and added a few drops of Steenburg organic lemon extract to the frosting. Since blueberries aren’t in season right now I bought a jar of Bonne Maman Wild Blueberry Conserve for the middle.

Lemon Blueberry Layer Cake

I made four seven inch cake rounds and still had batter leftover. The cake in the magazine only calls to use three layers but I thought, what the heck it’s my birthday if I want a giant cake, I’ll have a giant cake! I spread a thin layer of icing in between each layer and also a ring of frosting around to sides to keep the jam from being squeezed out.

Lemon Blueberry Layer Cake

Yield: 1 Cake (7 inch 4 layer cake)

Lemon Blueberry Layer Cake



1 cup unsalted butter, at room temperature (2 sticks, 224g)

3 cups plain flour

1 tbs baking powder

1/2 tsp salt

2 cups sugar

4 large eggs

zest and juice of 1 lemon

1 tsp vanilla

1 cup buttermilk

Lemon Swiss Meringue Buttercream

1 1/2 cups sugar

6 large egg whites

2 cups unsalted butter, at room temperature cut into cubes (4 sticks, 448g)

1/2 tsp lemon extract

yellow gel coloring


Blueberry Jam


  1. Make the cake. Preheat the oven to 325 F/ 160 C. Grease and flour four seven inch cake rounds.
  2. In a large bowl whisk together the flour, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar on medium high speed for 5 minutes until pale and fluffy.
  3. Add the eggs one at time, beating until well combined. Add in the zest, juice and vanilla. Add the flour and buttermilk alternating in three additions. Beat until just combined.
  4. Pour batter into the prepared pans and bake for 18-22 minutes until golden brown. Place on a wire rack to cool. Once completely cool I like to wrap in cling film and freeze so the layers are nice and cold for frosting.
  5. Make the frosting. In a double boiler whisk the sugar and egg whites until warm and the sugar is dissolved. Remove from the heat.
  6. With an electric mixer on medium high speed whisk the egg whites until stiff peaks form and is meringue like, about 6 minutes. With the mixer on medium speed add the butter one cube at a time, Add in the vanilla and yellow coloring.
  7. Using a serrated knife level the top of each cake (if necessary). Start stacking the layers putting a thin layer of butter cream and jam between each. Cover the outside and top of the cake in a very thin crumb coat. Refrigerate for 30 minutes to set. Spread another buttercream layer as smooth as possible with an offset spatula.

adapted from Martha Stewart Living Cakes & Cupcakes

You Might Like:


  1. This could be my cake too!
    Happy birthday to you and an inspiring year ahead.

    Greetings from Germany

  2. Looks even better in these photos! Love the sound of it and will definitely have to look out for wild blueberry conserve – it sounds delicious! Have a lovely birthday! :) x

  3. The cake looks wonderful! Maybe I will try it as well on my Birthday 😉 Love, love love Blueberries! 😀

  4. That is one big cake, I might have to get baking this for my birthday!

  5. Happy birthday to you – great cake!


  1. {Magazine Review} Martha Stewart Cakes & Cupcakes - An American Cupcake in London | An American Cupcake in London - [...] issue arrived just in time for my birthday and I made myself a Lemon Blueberry Layer Cake and I…