Four layers of zesty lemon cake, homemade blueberry jam, and an ombre blueberry Swiss meringue buttercream make this Lemon Blueberry Cake a true crowd-pleaser. It’s built for bright citrus flavor, genuine blueberry color from cooked fruit, and a silky, lightly sweet buttercream that isn’t overly heavy.
Ready to bake? Here’s everything you need to know to make this tall, elegant layer cake at home.
Recipe features:
- Tall but compact. The recipe yields two 6-inch cakes that are each sliced in half to create four layers. It’s a showstopping height, but intended to serve about 6–8 people depending on slice size.
- Bright lemon flavor. Lemon zest and juice go right into the batter, and lemon juice is also used in the blueberry jam. For extra lemon intensity and added moisture, use the optional lemon syrup.
- Natural blueberry color. The ombre frosting is tinted using only the homemade blueberry jam, no artificial coloring required.
- Silky Swiss meringue buttercream. This frosting is made by heating egg whites and sugar, whipping them into a glossy meringue, then incorporating butter for a smooth, lightly sweet finish that spreads beautifully.
Lemon blueberry cake tips
Work in stages: Bake the cake layers first, then make the blueberry jam while the cakes are cooling. Prepare the lemon syrup next (if using) and make the Swiss meringue buttercream last. Allow cakes, jam, and syrup to cool completely before assembling.
Blueberry jam: Fresh or frozen blueberries both work. Cook the berries with sugar and lemon juice over medium heat until thickened, stirring frequently to prevent scorching. Let the jam cool a few minutes, then puree it—some small pieces of fruit are fine; the jam does not need to be perfectly smooth.
Lemon syrup (optional): The syrup boosts lemon flavor and helps keep the cake moist. You likely won’t need every drop—brush layers until they are pleasantly moistened, and save the extra syrup for drinks or other uses.
Reserve jam for frosting: Be sure to set aside some blueberry jam to tint the buttercream so you can create the ombre effect.
Making the Swiss meringue buttercream
Combine egg whites and sugar in a stainless steel bowl and set it over a pot of simmering water (the bowl should not touch the water). Whisk constantly until the mixture is warm and the sugar dissolves—when rubbed between your fingers it should feel smooth rather than grainy. In many recipes the target is around 160°F.
Transfer the warm mixture to a clean mixer bowl fitted with a whisk and whip until it cools and becomes fluffy and voluminous. When the meringue has cooled, add room-temperature butter a tablespoon at a time while mixing until the butter is fully emulsified and the buttercream is silky. Finish by whipping in vanilla.
Spread a thin coat of buttercream over the assembled cake for a crumb coat, then chill for at least 20 minutes before applying the final frosting.
Making the blueberry ombre frosting
Divide the buttercream into three bowls to create three shades. Reserve about half the buttercream plain for the lightest shade. Split the remaining half in two and add pureed blueberry jam to each bowl in different amounts—one tablespoon to the darker bowl and about one teaspoon to the lighter bowl. Whisk each until color is even.
Pipe or spread the darkest shade around the bottom of the cake, the medium shade in the middle, and the plain buttercream at the top. Smooth the sides with a bench scraper or spatula to blend the ombre transition. Decorate simply with fresh blueberries or candied lemon slices if desired.
More layer cakes: Strawberry Rhubarb Brown Butter Cake; Chocolate Salted Caramel Cake; Earl Grey Cake with Dark Chocolate Frosting; Ultimate Dandelion Cake.
If you try this lemon blueberry cake, please leave a rating or comment to share how it turned out.
Lemon Blueberry Ombre Cake
Prep: 40 mins
Cook: 25 mins
Total: 1 hr 5 mins
Yield: 8 servings
Author: Karie Kirkpatrick
Four layers of lemon cake layered with fresh blueberry jam and finished in three shades of Swiss meringue buttercream.
Equipment
- Stand mixer (recommended)
Ingredients
Lemon Cake
- 3/4 cup sugar
- 1 lemon, zested
- 1 tablespoon fresh lemon juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces unsalted butter, room temperature
- 3 egg whites, room temperature
- 1/2 cup whole milk, room temperature
- 1 1/2 teaspoons vanilla
Blueberry Jam
- 1 1/2 cups fresh or frozen blueberries
- 3 tablespoons sugar
- 1 teaspoon fresh lemon juice
Lemon Syrup (Optional)
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup fresh lemon juice
Blueberry Buttercream
- 3 egg whites
- 1/2 cup sugar
- 8 ounces unsalted butter, room temperature
- 1 teaspoon vanilla
- Leftover blueberry jam (from recipe above) to tint frosting
Instructions
For the lemon cake
- Preheat the oven to 350°F. Butter two 6-inch cake pans and line the bottoms with parchment rounds.
- In the bowl of a stand mixer fitted with the paddle, combine sugar, lemon zest, and lemon juice and mix until incorporated.
- Add flour, baking powder, and salt, mixing until combined.
- Add the butter and beat until it breaks into small pea-sized pieces, about 2–3 minutes.
- Whisk together egg whites, milk, and vanilla. Add all but 1/4 cup of this mixture to the butter mixture and beat on medium until thick and creamy, 2–3 minutes. With the mixer on low, slowly add the remaining milk.
- Divide batter evenly between prepared pans and bake until a toothpick inserted in the center comes out clean, about 20–25 minutes. Allow cakes to cool completely.
For the blueberry jam
- Combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens, about 8–10 minutes. Taste and adjust sugar if needed.
- Let the jam cool completely, then puree in a food processor until relatively smooth. Keep some jam aside for tinting the buttercream.
For the lemon syrup
- In a heavy-bottomed saucepan, combine sugar and water and bring to a boil. Boil 1–2 minutes until the sugar dissolves.
- Remove from heat, pour into a clean container, and whisk in the lemon juice. Cool before using.
For the buttercream
- In a stainless steel bowl, combine sugar and egg whites. Place over a pot of simmering water and heat, whisking frequently, until the sugar dissolves and the mixture is warm to the touch.
- Transfer to the mixer with the whisk attachment and whip until the bowl is no longer warm and the meringue is glossy and voluminous.
- Add butter a tablespoon at a time while mixing. Continue whisking until the buttercream is smooth and fluffy.
- Whisk in vanilla until combined.
To assemble the cake
- Slice each cooled cake in half horizontally to make four layers. Brush three of the layers with lemon syrup if using, being careful not to oversaturate.
- On the bottom layer, spread about 1/3 cup buttercream, then an equal amount of blueberry jam. Repeat with the next two layers, saving some jam for frosting. Top with the final layer and press gently to adhere.
- Apply a thin crumb coat of buttercream over the whole cake and chill for 20–30 minutes.
- Divide remaining buttercream into three bowls to create three shades. Add one tablespoon of pureed blueberry jam to one bowl and one teaspoon to the other for medium and dark shades. Frost the cake starting with the darkest shade at the bottom, the medium shade in the middle, and the plain buttercream at the top. Smooth the sides and decorate with fresh blueberries or candied lemon slices if desired.
Notes
The lemon syrup is optional but adds extra lemon brightness and helps keep the cake moist. Serve the cake at room temperature for the best texture and flavor.
Did you try this recipe? Be sure to leave a comment and share your experience.