A stunning lemon blueberry cake filled with a bright lemon curd and frosted with a blueberry ombre buttercream. This fresh, summery cake is as tasty as it is pretty!
It’s been my goal to share more cake on the blog. I haven’t shared a lot before because I am terrible at frosting cakes. I want everything to look perfect and I usually end up really frustrated by the end. But then I realized that like macarons, I won’t get any better unless I keep on practicing. So, this lemon blueberry cake is me practicing.
A reader requested a lemon blueberry cake after seeing me share one on social media. It was a gorgeous cake from a bloggy friend. I wanted to take that and make it my own. Fill the cake with the delicious and bright lemon curd I shared earlier and try my hand at making an ombre. I didn’t want it perfect. I wanted it rustic and messy with a beautiful transition of color. For my first time… well, I think I did alright. What do you think?
I am in love with the flavors here in this cake. Lemons and blueberries are a natural pair and I really wanted to play to that here. I am in love with lemons in dessert. It’s my favorite dessert flavor so I wanted to amplify that as much as possible without forgetting the blueberries. I folded in about two cups of wild blueberries so you can find blueberries studded throughout the cake. You can use fresh or frozen blueberries. I used frozen wild blueberries from Wyman’s because I am in love with it. to really punch the lemon flavor, I decided to use my lemon curd which adds this amazing fresh brightness to the cake.
One note about the curd. You have to let the cake sit for a while before you can cut into it or else the curd will spill all out. My recommendation is to cook the curd until it is thicker than what you normally have it. You can even add a cornstarch slurry (2 teaspoons of cornstarch and 1 tablespoon water mixed together) to the curd when you are making it to make sure it gets nice and thick for the cake.
- 2 cups cake flour
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- zest of 2 lemons
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cup buttermilk, room temperature
- 2¼ cups blueberries
- 1 jar lemon curd
- 1¼ cups unsalted butter (2½ sticks), room temperature
- 5 cups powdered sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- zest of half a lemon
- ⅓ cup heavy cream (give or take a few tablespoons)
- 2 - 3 tablespoons blueberry jam (I made mine, but you can use store bought)
- Grease and flour two 8-inch round cake pans at least 3 inches high. Preheat the oven to 350 degrees F.
- In a bowl, mix together the flours, baking powder, baking soda, and salt together. Set aside.
- Beat the butter, sugar, and lemon zest together until light and fluffy. Add the eggs and vanilla, beating well between each addition of the egg.
- Alternate between adding the flour (in three additiona) and the buttermilk (in two additions). Begin and end with the flour. Do not overmix!
- Gently toss the blueberries with some flour, then fold into the cake batter.
- Evenly divide the batter among the cake pans and bake until an inserted toothpicks comes out clean - roughly 45 - 50 minutes (do not worry if it takes you a bit longer than this for the cake to bake through, I find it can be a bit temperamental with baking times)
- Allow the cake to cool for about 15 minutes in the pans, then turn out onto wire racks to cool completely. I like to chill the cakes overnight.
- Trim the top of the cake so it is level as needed. Cut the cakes in half so you have four round layers.
- For the buttercream, beat the butter until soft and creamy. Add in the powdered sugar one cup at a time, beating well until combined. Add in the salt, extract,and zest then mix well. Add in the heavy cream a tablespoon at a time until the buttercream is smooth. Remove a portion of the frosting and place in a piping bag. Remove a third of the remaining buttercream and mix in the blueberry jam one tablespoon at a time until it reaches your desired color.
- Pipe a ring around the outer tops of three of the layers. Fill with lemon curd. Place the layers on top of one another, putting the naked layer on the top. Frost the cake with a small portion of the buttercream to create your crumb coat. Place the cake in the refrigerator for about 30 minutes for the crumb coat to set.
- Place the regular frosting on the top of the cake, and the blueberry buttercream around the botom half of the cake. Smooth out the frosting so it is an even layer over the cake. The white and blue frosting will intermingle in the middle to create the ombre effect.