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Bursting Blueberry Lemon Layer Cake…to celebrate the weekend. Three layers of light and fluffy lemon cake swirled with a mix of fresh blueberries and blueberry jam. Each cake layer is frosted generously with whipped blueberry mascarpone buttercream. This cake is mouthwatering and oh so delicious. Every bite is layered with fresh berries, hints of lemon, sweet vanilla, and filled with creamy buttercream. This is the perfect berry-filled cake for any and all occasions. Bonus? It’s simpler to make than you’d think, and so very pretty…with barely any added effort.
And here I am, back with another layer cake, simply because they make me happy and I needed a happy cake in my life this week. You do too. Trust me on that.
Just like flowers, pretty (and delicious) food has a way of being able to completely turn my day around. It’s maybe kind of cheesy to admit, but I have a love of beautiful things. And when they happen to be incredibly delicious beautiful things? Well, that’s just an added bonus that makes food like cake the BEST.
And I don’t think many of you will argue that, because who doesn’t love cake, you know?
muti colored buttercream
1st cake layer
1st cake layer with buttercream
2nd cake layer
2nd cake layer with buttercream
cake before covering in buttercream
The story of how this cake came to be is really pretty simple. In an effort to surround myself with more color and “pretty” things, I picked up a whole bunch of fresh berries and ordered way too many edible flowers. When purchasing the berries and flowers, I really didn’t have an idea as to what I would make with them. I just knew something good would follow.
Almost as soon as the flowers arrived at my doorstep, I began baking this cake. Something about the purple-toned dahlias and faded white elderflowers screamed blueberry cake to me. Instead of thinking twice about it, I just started cooking. Less than 2 hours later I was putting the finishing touches on what is now one of my favorites cakes… Yes, I kind of have a lot of favorites.
Here are all the details.
Start with the cake. It’s a combination of a fluffy vanilla cake, lemon cake, and blueberry cake. It’s so moist, just perfectly sweet, and has a hint of lemon flavor throughout. To get a really incredible and intense blueberry flavor, I used a mix of both fresh blueberries and blueberry jam. So yes, that’s double the blueberry action, and yes, this cake is very heavy on blueberry flavor. Every bite literally bursts with berries and it’s maybe one of the best things you will eat.
Kind of dramatic, but also kind of true.
For the buttercream, I had a lot of over the top ideas. But in the end, I actually stuck with something a bit simpler and did a blueberry-mascarpone buttercream. Since I really wanted this cake to be heavy on the blueberry flavor, I didn’t want the buttercream to compete with the cake, I wanted it to compliment.
Enter this mascarpone buttercream swirled with a small amount of blueberry jam to give the cake a very pretty color. Not going to lie, I did attempt an ombre frosted cake. But it didn’t really work out just as I envisioned in my head. Oddly, I’m OK with that, and even odder? I love the imperfect look.
It’s effortlessly pretty…
Which brings me to the best part about this cake. It’s actually fairly easy to make, and pretty too.
No special ingredients, nothing fancy, just pantry staples, and a whole love of blueberries. If you have access to edible flowers, those are of course welcome, but not needed.
I know a lot of people, myself included, can stress to create a cake that’s frosted perfectly. But what’s great about this blueberry cake is that it should look like a swirly, messy, unperfect cake. Just have fun swirling on the buttercream and don’t worry too much about how it looks. Promise, in the end, the cake will be beautiful no matter what.
And most importantly?
It’s going to be GOOD…SO GOOD.
There are not enough words to describe how good this cake is, but just know that every forkful is filled with fresh berries and sweet jam. Each layer is moist, hinted with lemon, and layered with sweet buttercream.
It’s exactly what you should bake this weekend. And with that, let’s take a summer Friday and happily make our way to the kitchen. It’s time for cake.
Thank God!
If you make this bursting blueberry lemon layer cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Bursting Blueberry Lemon Layer Cake.
Servings: 24
Calories Per Serving: 1583 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup melted coconut oil (can use melted butter or canola oil)
- 1/2 cup plain greek yogurt
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 3/4 cups + 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup high-quality blueberry jam
- 2 cups fresh or frozen blueberries (do not thaw using frozen)
Blueberry Buttercream
- 3 sticks salted butter, at room temperature
- 4 ounces mascarpone or cream cheese, at room temperature
- 3 cups powdered sugar
- 4-5 tablespoons high-quality blueberry or blackberry jam
Instructions
- 1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, yogurt, eggs, sugar, brown sugar, vanilla, buttermilk, lemon juice, and zest. Add 3 3/4 cups flour, baking powder, baking soda, and salt. Mix until just combined. 3. Toss the blueberries with the remaining 1 tablespoon flour and fold them into the batter. Swirl in the blueberry jam, leaving a few streaks of jam throughout the batter, it shouldn't be fully incorporated.4. Pour the batter among the 3 cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.5. To make the buttercream. Add the butter, mascarpone, and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Divide the buttercream between 3 bowls. Mix 1-2 tablespoon jam into 1st bowl, then 2-3 tablespoons jam to the 2nd bowl. Leave the 3rd bowl plain. 6. To assemble, place one cake layer on a serving plate or cake stand. Spread the darkest colored buttercream over the cake. Add the 2nd cake layer and spread with the lighter colored buttercream. Add the final cake layer and spread with the white buttercream. Lightly frost the outside of the cake, swirling the different shades together. It's shouldn't look "perfect". Chill 30 minutes. Serve, or store in the fridge for up to 3 days.
This cake is so good! I was really worried at first, because I put the melted coconut oil in first and had added all the ingredients before I noticed it hardened. I trouble shooted and strained the batter twice to get as much of the hardened oil out, popped it back in the microwave, and wound up saving the cake somehow! My parents love it and it’s so pretty. Not too sweet, which is nice. I’m not a big blueberry fan but I love this cake’
Hey Becca,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
I made this and while the cake turned out great, the icing did not. It would be helpful if you said what 3 sticks of butter was in grams or millilitres. I googled the conversion for that and ended up with clearly too much butter and had to use an additional 5 cups of icing sugar to get anywhere close to an icing consistency. If I make this again, I’m just going to buy a cream cheese icing from the store lol.
Hey Rachel,
Sorry the recipe did not workout for you. 1 stick of butter is equal to 113 grams. I hope this helps for next time! xTieghan
This cake is so good! I was really worried at first, because I put the melted coconut oil in first and had added all the ingredients before I noticed it hardened. I trouble shooted and strained the batter twice to get as much of the hardened oil out, popped it back in the microwave, and wound up saving it! My parents love it and it’s so pretty. Not too sweet.
Hey Becca,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
This is the most moist, dense and delish cake I have ever made. Not too sweet, just perfect!
Just ordered both of your cookbooks. Absolutely love your style and inspiration!
Hey Mendi,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Just made this recipe into cupcakes and it was amazing! Made 36 cupcakes, baked for 25 minutes at 350. Turned out perfect! Thank you!!
Hey Erin,
Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Oh just saw this! Please ignore my previous comment, I will follow these instructions but will halve the recipe.
Hi! I tried to find my answer in the comments … I only have one 8” pan and was going to bake each layer separately. What would be the cooking time for each single pan?
Love your recipes !! Thank you !
Hey Melissa,
You will still follow the cook times as is. I hope you love this recipe, please let me know how it turns out! xTieghan
Any good gluten free substitute flour options?
Hi Eleonora,
I would recommend using an equal amount of Cup4cup GF flour. I hope you love this cake, please let me know if you give it a try! xTieghan
What can be the replacement for eggs??
Hey there,
So sorry I have not tested this recipe without the egg:) Please let me know if you give it a try! xTieghan
I plan on trying this recipe but with strawberry buttercream, plain buttercream, and blueberry buttercream for the Fourth of July! I’m so excited. I’m a huge fan of all your recipes. I have your cookbooks displayed in my kitchen. 80% of the things I cook/bake are from you haha. Love you Tieghan and thank you for all you do!!
Thanks so much for your kind message Aimee! I hope you love this recipe, please let me know how it turns out! xTieghan
Have you tried making this into cupcakes? If so, how long would you recommend putting the batter in the oven for?
Hey Danielle,
I haven’t tried with this recipe, I am sure it would work well for you, I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know how they turn out! xTieghan
Could this be done gluten free?? What floor would you recommend??
Hey Dina,
Yes, I would use an equal amount of GF flour, I like Cup4cup. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Could this be a sheet cake?
Hey Caitlin,
Sure, I don’t see why that wouldn’t workout for you! I hope the recipe turns out amazing. Let me know if you give it a try! xTieghan
Hi – this looks delicious. I only have 2 – 9 inch baking pans – do you think I will be able to make that work? What would be the baking times? Thank you!
Hey TeeKay,
Yes, that should work just fine for you. I would only increase the baking time slightly, just stick a knife in the middle to check for doneness. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi! Found this recipe searching your blog because you are my go-to for baking. My daughter wants a lemon raspberry cake for her birthday. I know raspberries fall apart more than blueberries, but do you think I could substitute? Thanks!
Hey Melissa,
Yes, raspberries would be great here! I hope you love the recipe, please let me know if you give it a try! xTieghan
Is there a way to make this into cupcakes?! Sounds DELISH ?
Hey April,
Sure, I would just start checking for doneness at 25 minutes. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
Made this for my Mom’s birthday/Memorial Day—it turned out wonderfully. Not too sweet, which is my preference for a cake. The darkest parts of the icing were the best ones—so would probably add extra jam next time!
Hey Allie,
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Another awesome layer cake from Tieghan! Had some blueberries I wanted to use up. Beyond delicious. And pretty!! Changed nothing. Thank you?
Hey Catherine,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
Any tips for high altitude? This looks amazing for 4th of July.
Hey Ashley,
You can follow the recipe as is:) I hope the recipe turns out amazing for you, please let me know if you have any other questions! xTieghan