Description
A vibrant Bursting Blueberry Lemon Layer Cake featuring moist layers infused with fresh lemon juice and zest, swirled with luscious blueberry jam, and frosted with a three-tone blueberry buttercream. This cake combines fresh blueberries and blueberry jam into the batter for bursts of fruity flavor, complemented by a tangy mascarpone buttercream that adds richness and depth. Perfect for spring and summer celebrations or anytime you crave a bright berry dessert.
Ingredients
Cake Batter
- 1 cup melted coconut oil (can use melted butter or canola oil)
- 1/2 cup plain Greek yogurt
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 3/4 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 cup high-quality blueberry jam
Buttercream Frosting
- 3 sticks (1 1/2 cups) salted butter, at room temperature
- 4 ounces mascarpone or cream cheese, at room temperature
- 3 cups powdered sugar
- 4-5 tablespoons high-quality blueberry or blackberry jam
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line them with parchment paper, then grease or spray the parchment to prevent sticking.
- Mix Wet Ingredients: In the bowl of a stand mixer (or using a hand-held mixer), combine melted coconut oil, Greek yogurt, eggs, granulated sugar, brown sugar, vanilla extract, buttermilk, fresh lemon juice, and lemon zest. Beat until smooth and well incorporated.
- Add Dry Ingredients: Sift or add 3 3/4 cups all-purpose flour, baking powder, baking soda, and kosher salt to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
- Incorporate Blueberries and Jam: Toss the blueberries with the remaining 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. Swirl in the blueberry jam carefully to create streaks of jam rather than fully mixing it in.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes until the tops are set and a toothpick inserted comes out clean. Remove from oven and let cool for 5 minutes, then run a knife around the edges and invert cakes onto a cooling rack. Cool completely before assembling.
- Prepare Buttercream: In a clean stand mixer bowl, beat the softened butter, mascarpone (or cream cheese), and powdered sugar until light and fluffy. Divide the buttercream into three separate bowls.
- Color the Buttercream: Mix 1-2 tablespoons of jam into the first bowl for the darkest shade, 2-3 tablespoons into the second for a lighter color, and leave the third plain for white buttercream.
- Assemble the Cake: Place one cake layer on a serving plate and spread the darkest buttercream evenly on top. Add the second layer and cover with the lighter buttercream. Top with the final layer and spread the plain buttercream on top. Lightly frost the outside of the entire cake swirling the different colored frostings together for a marbled effect. It should look rustic rather than perfect.
- Chill and Serve: Chill the assembled cake for at least 30 minutes before serving to set the frosting. The cake can be stored covered in the refrigerator for up to 3 days.
Notes
- Do not thaw frozen blueberries before adding to the batter to prevent excess moisture.
- Using room temperature eggs and butter improves the texture and mixing process.
- Swirling jam in the batter adds bursts of fruit flavor but avoid overmixing to keep streaks visible.
- The triple-tone buttercream adds visual interest and layered flavor profiles.
- Store cake tightly wrapped or in an airtight container to retain moisture.
- This cake is best served within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
