Name: Lemon Blueberry Layer Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup coconut oil, melted; 1 cup plain Greek yogurt; 3 large eggs, at room temperature; 1 cup granulated sugar; 1/2 cup brown sugar; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/4 cup fresh lemon juice; 1 tbsp finely grated lemon zest; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp kosher salt; 1 1/2 cups fresh blueberries; 8 g flour (for coating blueberries); 1 cup salted butter, softened; 8 oz mascarpone cheese or cream cheese; 2 cups powdered sugar; Blueberry jam (for coloring frosting)

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Lemon Blueberry Layer Cake is a delightful dessert that brings together the zesty brightness of lemons with the sweet, juicy flavor of blueberries. This cake is perfect for special occasions, family gatherings, or simply as a treat on a sunny afternoon. With its beautiful layers and vibrant colors, it’s not just a feast for the taste buds but also for the eyes. Whether you’re celebrating a birthday, hosting a tea party, or just satisfying your sweet tooth, this cake will surely leave everyone asking for seconds.

Recipe Information

Prep Time: 40 minutes
Cook Time: 30-35 minutes
Total Time: Approximately 1 hour 15 minutes
Servings: 12
Difficulty Level: Medium

Nutrition Information

Calories per serving: 470
Protein: 5 g
Carbohydrates: 62 g
Fat: 23 g
Fiber: 1 g
Sugar: 38 g
Sodium: 210 mg

Why Make This Lemon Blueberry Layer Cake

There’s something incredibly refreshing about the combination of lemon and blueberry. The zesty acidity of lemon perfectly complements the sweetness of blueberries, creating a cake that’s not overly rich yet satisfying. The layers of creamy buttercream and blueberry jam create a delightful texture that makes each bite a celebration of flavors. This cake is also visually stunning; its vibrant colors make it a showstopper at any event. Plus, with this recipe, you can make it from scratch, ensuring it’s fresh and made with love.

How to Make Lemon Blueberry Layer Cake

Step 1: Preparation

Preheat your oven to 175°C (350°F). Lightly grease three 20-cm round cake pans and line them with parchment paper. Give them a light butter or spray treatment to ensure the cakes come out easily after baking.

Step 2: Mixing

In a large mixing bowl, combine the melted coconut oil, plain Greek yogurt, large eggs (at room temperature), granulated and brown sugars, vanilla extract, buttermilk, fresh lemon juice, and finely grated lemon zest. Beat until the mixture is smooth and well combined. Gradually add the all-purpose flour, baking powder, baking soda, and kosher salt. Mix gently until everything is just blended; be cautious not to overmix.

Step 3: Cooking

Coat the blueberries in 8 g of flour to prevent them from sinking in the batter. Gently fold the blueberries into the mixture, swirling in the blueberry jam but leaving some swirls visible for a beautiful finish. Evenly distribute the batter into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until the tops are firm and spring back when touched. Once done, let the cakes cool in the pans for 5 minutes, then use a knife to loosen the edges before flipping them onto wire racks to cool completely.

Step 4: Finishing

In a clean mixing bowl, beat together the salted butter, mascarpone (or cream cheese), and powdered sugar until fluffy and creamy. Divide the buttercream into three bowls: mix 1-2 tablespoons of blueberry jam into the first bowl for a darker shade, 2-3 tablespoons into the second for a medium shade, and leave the third bowl plain for a lighter frosting.

To assemble the cake, place the first layer on a serving plate and generously spread the darkest buttercream on top. Add the second layer of cake, spreading the lighter buttercream on it. Finish with the final layer and spread the plain buttercream on top and around the sides. For a marbled effect, lightly frost the cake sides using different shades of buttercream. Chill the completed cake in the fridge for 30 minutes before serving. Store leftovers covered in the fridge for up to 3 days.

How to Serve Lemon Blueberry Layer Cake

Serve this cake chilled or at room temperature. It pairs beautifully with a cup of tea or coffee, making it an ideal treat for afternoon gatherings. For added flair, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Fresh lemon zest or a sprinkle of powdered sugar can also elevate its presentation.

How to Store Lemon Blueberry Layer Cake

Keep the Lemon Blueberry Layer Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. If you have any leftovers, be sure to slice servings individually for easy access. For longer storage, you can freeze the individual layers wrapped tightly in plastic, followed by aluminum foil, for up to a month. Just thaw completely before frosting and serving.

Expert Tips for Perfect Lemon Blueberry Layer Cake

Ensure that all your ingredients, especially the eggs and yogurt, are at room temperature for better mixing and texture.
Use high-quality blueberry jam for the best flavor; it provides a juicy richness to the cake.
Avoid overmixing your batter once the flour is added to ensure a tender cake.
Consider adjusting the amount of sugar in the frosting based on your personal preference for sweetness. You can also use a sugar substitute if you’re looking for a lower-sugar alternative.

Delicious Variations

Lemon Blueberry Cupcakes: Use the same batter but bake in cupcake tins for quick-served treats.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Mixed Berry Variation: Swap out blueberries for a combination of raspberries and strawberries for a berry medley cake.
Lemon Cream Cheese Frosting: Change the mascarpone to cream cheese for a tangier frosting option.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?
Yes, if using frozen blueberries, there’s no need to thaw them; simply toss them in flour as per the recipe. This helps prevent them from bruising during mixing.
What can I substitute for coconut oil?
You can use melted unsalted butter or canola oil instead of coconut oil without changing the flavor of the cake significantly.
How can I make this cake more lemony?
Add more lemon zest or a bit of lemon extract to the batter to enhance the lemon flavor.
Can I prepare the cake layers in advance?
Yes, you can bake the cake layers ahead of time. Just wrap each layer tightly in plastic wrap and store them in the refrigerator or freezer until you’re ready to assemble.
What is the best way to serve leftovers?
It’s best to keep the leftovers chilled and covered in the refrigerator. Slice them individually for easy serving.

Conclusion

Lemon Blueberry Layer Cake is not just a dessert; it’s an experience that brings joy and brightness. The delightful combination of flavors and textures makes it a versatile choice for any occasion. Whether you’re a seasoned baker or a newbie in the kitchen, this cake is manageable and oh-so-rewarding to make. Give it a try and enjoy the sweet rewards of your baking!