Lemon Blueberry Cake

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You have never seen a beautiful and equally delicious cake as this lemon blueberry cake! Elegant, delicious, and fit for any occasion, this cake will knock your socks off!

Prep Time

20 mins

Cook Time

35 mins

Cool and Ice

20 mins

Total Time

1 hr 5 mins

Servings: 8 Slices

Calories: 835 kcal

Course: Dessert

Cuisine: American

Ingredients

Cake

1 ½ Cups granulated sugar
lemon zest of 2 lemons
2 ¼ Cups cake flour divided
2 Teaspoons baking powder
½ Teaspoon baking soda
½ Teaspoon salt
1 Cup buttermilk
¼ Cup lemon juice fresh
1 Teaspoon vanilla
½ Cup vegetable oil
4 egg white
1 ½ Cup blueberries fresh or frozen

Filling

½ Cup blueberry jam
1 Tablespoon lemon zest

Whipped Lemon Frosting

1 Cup butter Softened, salted
4 Cups powdered sugar
1 Tablespoon lemon zest
1 Teaspoon vanilla extract
3-5 Tablespoons heavy cream

Instructions

Cake

Cup of Yum

Preheat the oven to 350°. Grease 2 8 inch round cake pans and set aside.
In a small bowl combine the sugar with the zest of the lemons until fragrant.
In a large bowl whisk together the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
To the same bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
In another bowl whip the egg whites until medium stiff peaks form. Fold ⅓ of the egg whites into the cake batter to loosen it up, followed by the remaining egg whites. Fold until only a few streaks of egg whites remain.
Toss the blueberries with the remaining ¼ cup of flour. Fold into the cake batter until just combined.
Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed. Let cool completely before frosting.

Filling

In a small bowl, combine the blueberry jam with the lemon zest. Refrigerate until ready to use.

Whipped Lemon Frosting

Place the soft butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, until it’s a pale-yellow color.
Add the powdered sugar and mix on low until it has been incorporated. Add the lemon zest, vanilla, and 3 tablespoons of cream. Beat on medium-high for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
For a softer frosting, add more cream 1 tablespoon at a time until the frosting is the desired thickness. For this cake, I recommend keeping the frosting stiff enough to form thick peaks to frost the cake.

Assembly

Place one cake round top down on the plate or cake stand.
Use a piping bag with a large round or star tip to pipe a dam around the edge of the cake to prevent the filling from coming out the sides. Fill the center of the well with the blueberry jam filling.
Place the second cake round on top of the first, top down. Use the piping bag to pipe frosting all around the outside and top of the cake. Use an offset spatula to smooth the frosting. Top with fresh blueberries and slices of fresh lemon.

Nutrition Information

Calories 835kcal (42%) Carbohydrates 145g (48%) Protein 8g (16%) Fat 27g (42%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 71mg (24%) Sodium 465mg (19%) Potassium 265mg (6%) Fiber 2g (8%) Sugar 111g (222%) Vitamin A 858IU (17%) Vitamin C 9mg (10%) Calcium 104mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Slices

Amount Per Serving

Calories 835

% Daily Value*

Calories	835kcal	42%
Carbohydrates	145g	48%
Protein	8g	16%
Fat	27g	42%
Saturated Fat	17g	85%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	71mg	24%
Sodium	465mg	19%
Potassium	265mg	6%
Fiber	2g	8%
Sugar	111g	222%
Vitamin A	858IU	17%
Vitamin C	9mg	10%
Calcium	104mg	10%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.