A spring lemon blueberry cake with zesty lemon buttercream! This layer cake is studded with fresh juicy blueberries, filled with lemon curd and frosted with lemon buttercream. Be sure to check out all of the shopping details over on The Inspired Home! My one stop website for all things trending in housewares (yes, that means fun props!).
Confession time, I have been on a MEGA cake kick lately! Every now and then this happens to me and I am 100% going through a phase this spring.
I do think the start of the spring season has something to do with it because I just love spring cakes. A rich carrot cake or a gorgeous naked layer cake topped with spring blooms just do it for me during spring.
The last few weeks I have struggled with what spring recipes to make (although these carrot cake cinnamon rolls were amazing!) and whenever this happens I always go back to my roots… we’re talking way back today my friends.
My cake baking skills started over a decade ago…
Picture it. 15-year-old Elizabeth with braces, a polka dot tank top and a piping bag that I thought I could literally do anything with.
I was headed in to Michael’s Craft Store for my month long summer cake decorating course with Wilton. I couldn’t have been more excited. The room was filled with 8 stay at home Mom’s, 1 Old Italian man who owned a bakery… and teenage me! I had baked a few cakes at home and I even thought I was pretty good. Little did I know I was about to realize what an absolute amateur (and a mess I was)!
These Moms’ look like they had been decorating cakes for decades and while the little Italian man lacked creativity; his skills were that of a buttercream ninja’s.
I was so obsessed with my Wilton cake classes that summer. I soaked up so much knowledge that I still use today. If you’re ever scared to try something new or take a class just know that A. You might suck at it and B. that is totally okay because you will learn SO much.
Every time I bake a cake (including today’s lemon blueberry cake with lemon buttercream!) I think about that summer. One of the most important things that I learned was to master the classics.
Things like sponge cakes, easy fillings (hello store bought lemon curd) and a tasty lemon buttercream are usually a crowd favorites.
Today’s lemon blueberry cake is a perfect staple for the spring and summer months. The flavors are bright, the cake is moist and blueberries, lemon slices and sage leaves are quick decorations that take your cake from homemade to instagrammable.
This lemon blueberry cake really shines when you incorporate fresh ingredients like fresh lemon juice (none of that bottled stuff) and fresh blueberries! I think using fresh ingredients really makes all the difference when making homemade cakes!
- 1 ½ Cups of blueberries
- 2 Tablespoons of flour
- 1/3 Cup of milk, at room temp
- 2 Tablespoons of fresh lemon juice
- 2 Tablespoons of fresh lemon zest
- 1 Tablespoon of vanilla extract
- 2 Cups of cake flour
- 1 ½ Cups of sugar
- 3 eggs, at room temp
- 2 Teaspoons of baking powder
- 1 Teaspoon of salt
- 2 Sticks (1 Cup) of unsalted butter
- 2 Cups of Lemon Curd (store bought is okay)
- 2 Sticks of unsalted butter, softened
- 6 Cups of powdered sugar
- 1 Lemon, zested
- 3-4 Tablespoons of milk
- 3-4 Tablespoons of lemon juice
- 2 Teaspoons of vanilla extract
- ½ Teaspoon of salt
- Preheat oven to 350 F. Spray 2-9 inch cake pans with non-stick spray and set aside.
- In a medium bowl or large measuring cup whisk together eggs, milk, lemon juice, vanilla extract and set aside.
- In a separate bowl toss blueberries with 2 tbs of flour until well coated and set aside for batter.
- Using a stand mixer or a large bowl with a hand mixer, mix cake flour, sugar, baking powder, and salt on low until just combined. Add softened butter to flour mixture on low speed in (8) increments, blending after each addition. Mixture will be coarse and mealy.
- Add in ½ of the egg mixture. Increase speed and beat on medium high for 1 minute or until light and fluffy. Reduce speed down to medium and add in the remaining egg mixture and beat until well incorporated into batter. Remove batter from mixer and gently fold in blueberries and lemon zest, do not over mix.
- Divide the batter evenly into cake tins and smooth tops out with a spatula. Bake for 20-25 minutes or until a toothpick comes out of the cake clean or with a small amount of crumbs. Let cakes cool for 20 minutes out of the oven and then transfer to a cooling wire rack to cool completely before filling and frosting layers.
- Beat butter on high until light and fluffy, 3-4 minutes. Add in vanilla extract, salt, lemon zest, lemon juice and 1 cup of powdered sugar. Beat until incorporated and light and fluffy.
- Add in 1 cup of powdered sugar at a time, beating after every addition until fluffy. Add in 1 tablespoon of milk after each powdered sugar addition if frosting feels stiff. If you live in a drier climate you may need more milk and less milk for a more humid climate.
- Trim uneven tops off of cake. Cut cake rounds in half and layer each layer with a rim of frosting and a thin layer of lemon curd. Trimming the cakes can be easier if they are very cold or slightly frozen (depending on how much time you have). Frost the outside and top off with more blueberries, lemon slices and sage leaves for an easy spring decoration.
- *To get eggs quickly at room temp just throw them in a bowl of hot water for 10 mins while preparing the other ingredients!