Zesty Moist Lemon Blueberry Cake

This lemon blueberry layer cake perfectly balances zesty citrus and sweet berry flavors in three moist layers, filled and frosted with rich blueberry mascarpone buttercream. It’s an impressive dessert for any celebration, bringing brightness and indulgence in every bite.

I first made this cake for a summer birthday and was amazed at how the layers stayed soft while the blueberry jam gave it just the right pop of sweetness. Now it’s my go-to for spring and summer celebrations.

Ingredients

• Granulated sugar: for balanced sweetness and structure
• Fresh lemon juice: to deliver bright acidity and freshness, use organically grown if possible for a cleaner flavor
• Plain Greek yogurt: adds moisture and a slight tang to complement the lemon
• Large eggs: at room temperature for better volume and batter texture
• Packed brown sugar: enriches the cake’s flavor with a subtle caramel note
• Vanilla extract: enhances the cake’s depth and sweetness
• Buttermilk: tenderizes and adds light acidity, making the crumb soft
• Melted coconut oil: provides moistness, or swap with unsalted butter or canola oil for a different flavor profile
• Finely grated lemon zest: intensifies the citrus aroma—use fresh lemons and zest carefully to avoid bitterness from the white pith
• All-purpose flour: forms the base structure, the extra flour used on blueberries prevents them from sinking
• Baking powder and baking soda: ensure proper rise and lightness
• Kosher salt: balances sweetness and heightens the flavors overall
• Fresh or frozen blueberries: bring those bursts of juicy fruit, if using frozen, fold them in gently without thawing
• High-quality blueberry jam: adds fruitiness and swirl design
• Salted butter for the buttercream: provides creaminess and rich texture
• Mascarpone or cream cheese: adds tang and smoothness to the frosting
• Powdered sugar: sweetens and stabilizes the buttercream
• Blueberry or blackberry jam: layers the buttercream with vibrant color and flavor

Step-by-Step Instructions

Preheat and Prep Pans:

Preheat your oven to 175 degrees Celsius. Lightly grease three 20-centimeter round cake pans and line them with parchment paper. Give the pans a light coat of butter or nonstick spray to ensure easy cake release.

Mix Wet Ingredients:

In a large mixer bowl, combine the melted coconut oil, Greek yogurt, eggs, granulated and brown sugars, vanilla extract, buttermilk, lemon juice, and finely grated lemon zest. Beat together until smooth and well blended to develop a velvety base.

Add Dry Ingredients:

Add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet mixture. Mix on low speed just until incorporated. Avoid overmixing to maintain a tender crumb.

Prepare Blueberries and Add Jam:

Toss the blueberries in a tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter, taking care not to break them. Swirl in generous spoonfuls of blueberry jam but leave visible streaks for a pretty marbled effect.

Divide and Bake:

Evenly distribute the batter among the three prepared pans. Bake for 30 to 35 minutes or until the tops are firm and spring back when lightly pressed. Remove from the oven and let cool for 5 minutes. Run a knife around the edges to loosen, then invert the cakes onto wire racks to cool completely.

Prepare Buttercream:

Beat the salted butter, mascarpone or cream cheese, and powdered sugar together until light and fluffy. Divide the buttercream into three bowls. Mix 1 to 2 tablespoons of blueberry jam into the first bowl for the darkest shade, 2 to 3 tablespoons into the second for a lighter tint, and leave the third plain.

Assemble and Frost Cake:

Place the first layer on your serving plate and spread the darkest buttercream over it. Add the second cake layer, then cover that with the lighter blueberry buttercream. Finish with the top layer and frost with the plain buttercream. Smooth the sides lightly mixing the three shades for a subtle marbled effect.

Chill and Serve:

Refrigerate the cake for 30 minutes before serving to set the frosting. Keep any leftovers covered in the fridge for up to three days.

Save

One of my favorite memories is making this cake with my kids. We loved watching the swirling jams mix into the batter—it felt like a fun edible art project before the baking even began.

Storage Tips

Store this cake covered in the fridge to keep the frosting stable and the layers moist. It stays fresh for up to three days. Bringing the cake to room temperature for about 30 minutes before serving will help the flavors and texture shine. Avoid freezing as the delicate blueberry buttercream can separate and lose its smooth consistency.

Ingredient Substitutions

You can swap melted coconut oil with melted unsalted butter or neutral-tasting oils like canola oil, though butter will add a richer flavor. If mascarpone is unavailable, cream cheese works well for the buttercream, offering a similar tang and creaminess. For a dairy-free version, use plant-based yogurt and butter substitutes, and adjust moisture slightly to compensate.

Serving Suggestions

This cake shines as a centerpiece at spring or summer gatherings. It pairs beautifully with a light cup of Earl Grey tea or chilled sparkling wine. Garnish slices with fresh blueberries and a sprig of mint for extra color and freshness. It also works well as a celebratory birthday cake with a simple dusting of powdered sugar if you prefer less frosting.

Cultural Context

Layer cakes have long been a staple in American baking, celebrated for their impressive height and combination of contrasting flavors and textures. The use of lemon and blueberry reflects a seasonal homage to summer fruit harvests, blending refreshing citrus with sweet-tart berries. This cake strikes a balance between traditional layering methods and modern ingredient twists like mascarpone buttercream and Greek yogurt-enhanced batter.

Pro Tips

• Make sure all ingredients are at room temperature to create a smooth, even batter
• Don’t skip coating the blueberries in flour—it keeps the fruit from sinking to the bottom
• Swirling in jam gently into the batter gives a beautiful marbled effect without overmixing

Recipe FAQs

→ How do I keep blueberries from sinking in the batter?

Coat the blueberries lightly with flour before folding them gently into the batter; this helps them stay evenly distributed during baking.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly without thawing to avoid excess moisture, preserving the cake's texture.

→ What is the purpose of using mascarpone in the buttercream?

Mascarpone adds a creamy richness and smooth texture to the buttercream, balancing the tanginess of the lemon and the sweetness of the berries.

→ How can I achieve distinct buttercream layers?

Divide the buttercream and mix different amounts of blueberry jam into each portion to create varying shades for a marbled layering effect.

→ What is the best way to store this cake?

Keep the cake covered in the refrigerator for up to three days to maintain freshness and proper texture.