Lemon Blueberry Cake
Lemon Blueberry Cake
Ingredients
For the Lemon Blueberry Cake
- 300 grams granulated sugar
- 1 lemon zest, from 1 lemon
- 375 grams all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 170 grams unsalted butter, cut into pieces, softened
- 240 grams full-fat Greek yogurt
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 120 ml milk
- 200 grams fresh blueberries
For the Lemon Cheesecake Layers
- 100 grams powdered sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 240 grams full-fat Greek yogurt
- 120 grams sour cream
- 2 lemon zest, from 2 lemons
- 4 tablespoons lemon juice, from 2 lemons
- 2 large eggs
- 1 teaspoon vanilla extract
For the Blueberry Jam
- 250 grams fresh blueberries
- 50 grams granulated sugar
- 1 tablespoon lemon juice, from 1 lemon
For Assembly/Frosting
- 4 cups Lemon Swiss Meringue Buttercream, prepared
- 1/2 cup fresh blueberries, for decoration
Instructions
- 1
Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper circles.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the oils and enhance the lemon flavor.
⏱️ 3 min
- 3
Add the all-purpose flour, salt, baking soda, and baking powder to the sugar mixture. Use a hand mixer to combine the dry ingredients until just incorporated.
⏱️ 2 min
- 4
Add the softened butter pieces, full-fat Greek yogurt, eggs, vanilla extract, and milk to the bowl. Mix with the hand mixer on low speed until a smooth batter forms, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 5
Gently fold the fresh blueberries into the cake batter using a wooden spoon or spatula.
⏱️ 2 min
- 6
Divide the cake batter evenly among the three prepared cake pans. Smooth the tops with an offset spatula. Gently tap the pans on the counter a few times to release any air bubbles.
⏱️ 5 min
- 7
Bake the cake layers for 25-30 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 40 min•🌡️ 350
- 8
While the cakes cool, prepare the cheesecake layers. Preheat oven to 325°F (160°C). Line the bottoms of two 8-inch round cake pans with parchment paper and create parchment paper collars around the sides.
⏱️ 10 min•🌡️ 325
- 9
In a glass mixing bowl, whisk together the powdered sugar, cornstarch, and salt.
⏱️ 2 min
- 10
Add the full-fat Greek yogurt and sour cream to the dry ingredients. Whisk until combined and smooth.
⏱️ 3 min
- 11
Stir in the lemon zest and lemon juice. Whisk until well combined.
⏱️ 2 min
- 12
Crack in the eggs and add the vanilla extract. Whisk until all ingredients are fully incorporated and the mixture is smooth.
⏱️ 3 min
- 13
Pour the cheesecake batter evenly into the two prepared pans. Bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. Let cool completely in the pans.
⏱️ 35 min•🌡️ 325
- 14
Prepare the blueberry jam. In a small saucepan, combine the fresh blueberries, granulated sugar, and lemon juice.
⏱️ 2 min
- 15
Cook over medium heat, stirring occasionally, until the mixture simmers, thickens, and the blueberries burst (about 10-15 minutes).
⏱️ 15 min
- 16
Pour the hot blueberry jam onto a metal tray or shallow dish to cool completely. This helps it cool faster and prevents it from becoming too runny.
⏱️ 5 min
- 17
Ensure all cake layers, cheesecake layers, and blueberry jam are thoroughly cooled before assembly. This is crucial for a stable cake.
- 18
Place one cooled cake layer onto a piece of parchment paper on your serving plate or cake board. Spread about 1/3 of the cooled blueberry jam evenly over the cake layer.
⏱️ 3 min
- 19
Carefully place one cooled cheesecake layer on top of the blueberry jam.
⏱️ 1 min
- 20
Place a second cooled cake layer on top of the cheesecake layer. Spread another 1/3 of the cooled blueberry jam evenly over this cake layer.
⏱️ 2 min
- 21
Carefully place the second cooled cheesecake layer on top of the jam.
⏱️ 1 min
- 22
Place the final cooled cake layer on top. Spread the remaining blueberry jam on top of the last cake layer.
⏱️ 2 min
- 23
Place an adjustable cake ring around the assembled cake layers. Wrap plastic wrap tightly around the top of the cake, pressing down gently to compact the layers within the cake ring. Refrigerate the assembled cake overnight (at least 8 hours) to allow the layers to set.
⏱️ 720 min
- 24
The next day, prepare your Lemon Swiss Meringue Buttercream if not already done.
- 25
Remove the cake from the refrigerator and carefully remove the plastic wrap and the adjustable cake ring.
⏱️ 1 min
- 26
Apply a thin crumb coat of the Lemon Swiss Meringue Buttercream to the entire cake. Chill for 15-20 minutes to set. Then, apply a thicker final layer of buttercream, smoothing it with an offset spatula.
⏱️ 25 min
- 27
Decorate the exterior of the cake with fresh blueberries as desired. A channel of buttercream can be left exposed on top and piped with a decorative pattern.
⏱️ 10 min
- 28
Slice and serve. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Cake
For the Lemon Blueberry Cake
- 300 grams granulated sugar
- 1 lemon zest, from 1 lemon
- 375 grams all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 170 grams unsalted butter, cut into pieces, softened
- 240 grams full-fat Greek yogurt
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 120 ml milk
- 200 grams fresh blueberries
For the Lemon Cheesecake Layers
- 100 grams powdered sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 240 grams full-fat Greek yogurt
- 120 grams sour cream
- 2 lemon zest, from 2 lemons
- 4 tablespoons lemon juice, from 2 lemons
- 2 large eggs
- 1 teaspoon vanilla extract
For the Blueberry Jam
- 250 grams fresh blueberries
- 50 grams granulated sugar
- 1 tablespoon lemon juice, from 1 lemon
For Assembly/Frosting
- 4 cups Lemon Swiss Meringue Buttercream, prepared
- 1/2 cup fresh blueberries, for decoration
Instructions
- 1
Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper circles.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the oils and enhance the lemon flavor.
⏱️ 3 min - 3
Add the all-purpose flour, salt, baking soda, and baking powder to the sugar mixture. Use a hand mixer to combine the dry ingredients until just incorporated.
⏱️ 2 min - 4
Add the softened butter pieces, full-fat Greek yogurt, eggs, vanilla extract, and milk to the bowl. Mix with the hand mixer on low speed until a smooth batter forms, scraping down the sides of the bowl as needed.
⏱️ 5 min - 5
Gently fold the fresh blueberries into the cake batter using a wooden spoon or spatula.
⏱️ 2 min - 6
Divide the cake batter evenly among the three prepared cake pans. Smooth the tops with an offset spatula. Gently tap the pans on the counter a few times to release any air bubbles.
⏱️ 5 min - 7
Bake the cake layers for 25-30 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 40 min•🌡️ 350 - 8
While the cakes cool, prepare the cheesecake layers. Preheat oven to 325°F (160°C). Line the bottoms of two 8-inch round cake pans with parchment paper and create parchment paper collars around the sides.
⏱️ 10 min•🌡️ 325 - 9
In a glass mixing bowl, whisk together the powdered sugar, cornstarch, and salt.
⏱️ 2 min - 10
Add the full-fat Greek yogurt and sour cream to the dry ingredients. Whisk until combined and smooth.
⏱️ 3 min - 11
Stir in the lemon zest and lemon juice. Whisk until well combined.
⏱️ 2 min - 12
Crack in the eggs and add the vanilla extract. Whisk until all ingredients are fully incorporated and the mixture is smooth.
⏱️ 3 min - 13
Pour the cheesecake batter evenly into the two prepared pans. Bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. Let cool completely in the pans.
⏱️ 35 min•🌡️ 325 - 14
Prepare the blueberry jam. In a small saucepan, combine the fresh blueberries, granulated sugar, and lemon juice.
⏱️ 2 min - 15
Cook over medium heat, stirring occasionally, until the mixture simmers, thickens, and the blueberries burst (about 10-15 minutes).
⏱️ 15 min - 16
Pour the hot blueberry jam onto a metal tray or shallow dish to cool completely. This helps it cool faster and prevents it from becoming too runny.
⏱️ 5 min - 17
Ensure all cake layers, cheesecake layers, and blueberry jam are thoroughly cooled before assembly. This is crucial for a stable cake.
- 18
Place one cooled cake layer onto a piece of parchment paper on your serving plate or cake board. Spread about 1/3 of the cooled blueberry jam evenly over the cake layer.
⏱️ 3 min - 19
Carefully place one cooled cheesecake layer on top of the blueberry jam.
⏱️ 1 min - 20
Place a second cooled cake layer on top of the cheesecake layer. Spread another 1/3 of the cooled blueberry jam evenly over this cake layer.
⏱️ 2 min - 21
Carefully place the second cooled cheesecake layer on top of the jam.
⏱️ 1 min - 22
Place the final cooled cake layer on top. Spread the remaining blueberry jam on top of the last cake layer.
⏱️ 2 min - 23
Place an adjustable cake ring around the assembled cake layers. Wrap plastic wrap tightly around the top of the cake, pressing down gently to compact the layers within the cake ring. Refrigerate the assembled cake overnight (at least 8 hours) to allow the layers to set.
⏱️ 720 min - 24
The next day, prepare your Lemon Swiss Meringue Buttercream if not already done.
- 25
Remove the cake from the refrigerator and carefully remove the plastic wrap and the adjustable cake ring.
⏱️ 1 min - 26
Apply a thin crumb coat of the Lemon Swiss Meringue Buttercream to the entire cake. Chill for 15-20 minutes to set. Then, apply a thicker final layer of buttercream, smoothing it with an offset spatula.
⏱️ 25 min - 27
Decorate the exterior of the cake with fresh blueberries as desired. A channel of buttercream can be left exposed on top and piped with a decorative pattern.
⏱️ 10 min - 28
Slice and serve. Enjoy!
⏱️ 2 min