Description
A refreshing and delightful Lemon Blueberry Layer Cake, perfect for any occasion.
Ingredients
Scale
- 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)
- 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)
Instructions
- Get your oven to 175°C. Lightly grease three 20-cm round cake pans, line with parchment paper, and give them a light butter or spray treatment.
- In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, sugars, vanilla, buttermilk, lemon juice, and zest. Beat until everything’s smooth. Then add the flour, baking powder, baking soda, and salt. Just mix until blended; don’t overdo it.
- Coat the blueberries in 8 g of flour. Gently fold them into the batter, and swirl in the jam while keeping some swirls visible.
- Evenly pour the batter into the pans. Bake them for 30–35 minutes until the tops are firm and spring back when you touch them. Take them out and let them cool for 5 minutes. Use a knife to loosen the edges, then flip them onto wire racks to cool completely.
- In a mixer bowl, beat together butter, mascarpone, and sugar until fluffy. Split the buttercream into three bowls. Mix 1–2 tablespoons of blueberry jam into the first bowl, 2–3 into the second, and keep the third plain.
- Place your first cake layer on a serving plate. Slather on the darkest buttercream. Top it with the second layer and add the lighter buttercream. Finish it with the last layer and spread on the plain buttercream.
- Lightly frost the cake sides using different shades of buttercream for a marbled look. Chill it in the fridge for 30 minutes before serving. Keep it covered in the fridge for up to 3 days.
Notes
- This cake can be stored in the refrigerator for up to 3 days.
- Use high-quality blueberry jam for the best flavor.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg