Description

This Lemon Blueberry Layer Cake is a moist and flavorful treat featuring layers of lemon-infused cake bursting with fresh blueberries, swirled with luscious blueberry jam, and frosted with a tri-color blueberry buttercream. Perfect for celebrations or a delightful afternoon dessert, this cake combines tangy citrus, sweet berries, and creamy mascarpone frosting for a truly irresistible dessert experience.

Ingredients

Scale

Cake Ingredients

300 g granulated sugar
120 ml fresh lemon juice
120 g plain Greek yogurt
3 large eggs, room temperature
55 g packed brown sugar
1 tablespoon vanilla extract
240 ml buttermilk
240 ml melted coconut oil (or melted unsalted butter or canola oil)
1 tablespoon finely grated lemon zest
480 g all-purpose flour, plus 8 g (1 tablespoon) for blueberries
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
300 g fresh or frozen blueberries (if using frozen, leave them as is)

Filling and Frosting

320 g high-quality blueberry jam
340 g salted butter, at room temperature
115 g mascarpone or cream cheese, at room temperature
360 g powdered sugar
60–70 g blueberry or blackberry jam (high-quality, adjust to taste)

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Instructions

Preheat and prepare pans: Preheat your oven to 175°C. Lightly grease three 20-cm round cake pans, line with parchment paper, and apply a light butter or spray treatment to ensure easy cake removal.
Mix wet ingredients: In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, granulated and brown sugars, vanilla extract, buttermilk, fresh lemon juice, and lemon zest. Beat until the mixture is smooth and homogeneous.
Add dry ingredients: Add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet mixture. Mix just until blended to avoid overworking the batter.
Prepare blueberries and combine: Toss the blueberries with 8 grams (1 tablespoon) of flour to prevent sinking. Gently fold the blueberries into the batter. Then swirl in the blueberry jam, keeping some streaks visible for a marbled effect.
Bake the cakes: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 30–35 minutes, until the tops are firm and spring back when lightly pressed. Remove from the oven and let cool in pans for 5 minutes. Loosen edges with a knife, then invert onto wire racks to cool completely.
Prepare buttercream frosting: In a mixing bowl, beat together the salted butter, mascarpone (or cream cheese), and powdered sugar until light and fluffy. Divide the buttercream into three separate bowls. Mix 1–2 tablespoons of blueberry jam into the first bowl (darkest), 2–3 tablespoons into the second (medium shade), and leave the third bowl plain.
Assemble the cake: Place the first cake layer on a serving plate and spread the darkest buttercream evenly on top. Add the second cake layer and cover with the lighter blueberry buttercream. Top with the third layer and spread the plain buttercream.
Decorate and chill: Lightly frost the sides of the cake using the different shades of buttercream to create a marbled effect. Refrigerate the assembled cake for at least 30 minutes to set the frosting before serving. Store covered in the fridge for up to 3 days.

Notes

Using frozen blueberries is fine; do not thaw before folding into the batter.
For a different flavor, substitute lemon zest with orange zest and use raspberry jam instead of blueberry.
Ensure all ingredients like eggs and butter are at room temperature for better mixing and texture.
This cake keeps well refrigerated but should be brought to room temperature before serving for best flavor.
To make the cake dairy-free, substitute Greek yogurt and mascarpone with plant-based alternatives.