Blueberry Lemon Cake

Serves 12

40 mins prep

30 mins cook

70 mins total

This blueberry lemon cake is soft, tender, full zesty lemon flavor and juicy blueberries. It's filled with a tangy and vibrant blueberry curd and a cream cheese frosting. The blueberry curd filling adds so much blueberry flavor and a gorgeous creamy rich flavor. It's the perfect moist cake that's packed full of lemon blueberry flavor.

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Blueberry Curd

In a medium saucepan, combine sugar, eggs, and salt, and whisk until smooth. Add lemon juice and blueberries, whisk to combine. Heat on medium low heat, whisking and stirring frequently to prevent burning. Cook until simmering and thickened.
⅕ cup granulated sugar
½ large eggs
⅕ teaspoon sea salt
⅕ cup lemon juice
⅕ cup frozen wild blueberries
Strain the blueberry curd through a sieve into a heat safe non-metal bowl, mashing the blueberries to release all the juice. Remove the juice and skins. Add butter, stir to melt. Cover with a piece of parchment paper or plastic wrap placed directly on the surface. Refrigerate until chilled and thickened.
⅕ cup unsalted butter

Cake Layers

Preheat the oven to 355°F (180°C). Grease three eight inch baking pans with a bit of butter or oil, and line the bottoms with rounds of parchment paper.
In a large bowl or stand mixer, combine grated lemon zest, sugar, and salt. Rub the mixture with your fingers until yellow, fragrant, and moistened.
⅓ lemons
¼ cup granulated sugar
⅕ teaspoon sea salt
Add butter and oil, and beat with an electric mixer until creamy and lightened in color.
⅕ cup unsalted butter
⅕ cup vegetable oil
Add eggs, one by one, beating well in between each addition. Add vanilla, lemon juice, and sour cream, beat to combine.
⅔ large eggs
⅕ cup sour cream
⅕ teaspoon pure vanilla extract
⅕ cup lemon juice
Sift half of the flour and all of the baking soda, and baking powder right into the same bowl. Fold gently just until no more dry streaks remain. Add buttermilk and fold. Sift the rest of the flour in and fold gently just until incorporated.
⅗ cup all purpose flour
⅕ tablespoon baking powder
⅕ teaspoon baking soda
⅕ cup buttermilk
Combine the blueberries and 1 tablespoon of flour in a separate bowl. Mix to coat the blueberries in flour. Add the blueberries into the cake batter, but don’t add any bits of flour clumps that stay in the bowl.
¼ cups frozen wild blueberries
⅕ tablespoon all purpose flour
Fold to combine the blueberries into the batter. Divide the batter evenly among the prepared baking pans and bake in the preheated oven for 20 to 25 minutes - until a toothpick inserted into the center comes out clean with a few crumbs attached.
Let the layers cool for 10 minutes before running a spatula along the edge and flipping them out onto a cooling rack to continue cooling.

Cream Cheese Frosting

Add softened butter into a large bowl or stand mixer. Beat until light and fluffy, scraping down the bowl frequently - about 5-7 minutes.
¼ cup unsalted butter
Add salt and 4 cups of powdered sugar, half a cup at a time, beating well to combine and scraping down the bowl frequently. Beat for another few minutes until very light and fluffy.
⅕ teaspoon sea salt
¾ cups powdered sugar
Add cream cheese, a piece at a time and beat well to make a fluffy frosting.
⅔ oz cream cheese
Strain the blueberries from the juice, and add the juice into the frosting. Add lemon juice and beat well. Try the frosting and add more lemon juice if you want to. If it’s not thick enough, add more powdered sugar and beat well. Fold the frosting with a rubber spatula to remove large air bubbles.
⅕ cup frozen wild blueberries
¼ tablespoons lemon juice

Assembly

Smear a small bit of frosting onto a serving plate and place the first layer bottom side down. Spread a very thin layer of frosting on top and pipe a 1” tall thick border around the outside. Fill the middle of the cake with ¼ cup of blueberry curd. Top with another cake layer and repeat.
Place the last layer of cake bottom side up. Place the cake in a freezer for 10 minutes to stabilize the cake and prevent the filling from leaking out.
Spread frosting all over the outside of the cake and top and smooth it down. Pipe the remaining frosting in a border on top of the cake.
Fill the top of the cake with blueberry curd and decorate with lemon wedges and fresh blueberries. Slice and serve at room temperature.