Brighten your day with a slice of this delightful Lemon Curd and Blueberry Buttercream Layer Cake. This impressive yet approachable layered cake recipe brings together tangy lemon and sweet berries for an unforgettable dessert experience. You’ll love creating this beautiful centerpiece for any occasion.
Key Ingredients & Substitutions:
- All-Purpose Flour: A gluten-free 1:1 baking flour blend can be substituted.
- Granulated Sugar: Coconut sugar can be used for a slightly less sweet cake.
- Lemons: Freshly squeezed lemon juice and zest are crucial; avoid bottled juice.
- Blueberries: Fresh or frozen blueberries work well.
Ingredients:
For the Lemon Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (any kind)
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
For the Lemon Curd Filling:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 2 tablespoons unsalted butter, cut into cubes
For the Blueberry Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup blueberry puree (blend ½ cup fresh or frozen blueberries, then strain)
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30 minutes (cake) + 15 minutes (curd)
- Servings: 8-10 slices
- Tools Needed: Two 8-inch round cake pans, stand mixer or hand mixer, small saucepan, fine-mesh sieve.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles. This ensures your layered cake comes out perfectly.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. Combining these dry ingredients first ensures even distribution in your layered cake batter.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your layered cake tender.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice. Scrape down the sides of the bowl to ensure everything is well combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry. Mix until just combined, being careful not to overmix the batter for your layered cake.
6. Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Cook the Lemon Curd
In a small saucepan, whisk together the egg yolks, sugar, and lemon juice. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the butter until melted and smooth. Strain through a fine-mesh sieve into a bowl to remove any lumps, then cover with plastic wrap directly on the surface of the curd and chill completely. This zesty filling is a highlight of this layered cake recipe.
8. Prepare the Blueberry Puree
If using fresh blueberries, blend ½ cup of them until smooth. Strain the puree through a fine-mesh sieve to remove any skins, leaving you with a vibrant, smooth liquid. This adds natural color and flavor to your layered cake’s frosting.
9. Make the Blueberry Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, then beat in the blueberry puree, vanilla extract, and a pinch of salt until light and fluffy. If the buttercream is too thick, add a tiny bit more blueberry puree; if too thin, add more powdered sugar. This beautiful frosting ties your layered cake together.
10. Assemble Your Layered Cake
Once the cake layers and lemon curd are completely cool, level the cake layers with a serrated knife if needed. Place one cake layer on your serving plate. Spread an even layer of chilled lemon curd over it, leaving a small border. Top with the second cake layer. Frost the entire cake with the blueberry buttercream. Your stunning layered cake is now complete!
Variation Ideas:
- Raspberry Buttercream: Substitute raspberry puree for blueberry in the buttercream for a different berry flavor.
- Coconut Cake: Add shredded coconut to the cake batter for a tropical twist.
- Extra Lemony: Add an extra teaspoon of lemon zest to the buttercream for a more intense citrus punch.
Storage Instructions:
Store your Lemon Curd and Blueberry Buttercream Layer Cake covered in the refrigerator for up to 3-4 days. For best flavor, allow the cake to sit at room temperature for about 30 minutes before serving. You can also freeze individual slices, wrapped tightly, for up to 1 month.
Frequently Asked Questions:
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap once completely cooled and store at room temperature.
How do I prevent my cake from sticking to the pan?
Always grease and flour your pans thoroughly, or line the bottoms with parchment paper. This is essential for a clean release.
My lemon curd is too thin, what happened?
You may not have cooked it long enough or over high enough heat. Return it to the stove and cook, stirring constantly, until it visibly thickens.
Can I use frozen blueberries for the puree?
Absolutely! Thaw them first, then blend and strain as directed.
What if my buttercream is too soft or too stiff?
If it’s too soft, chill it for 15-20 minutes, then re-whip. If it’s too stiff, add a tiny bit of milk or more blueberry puree, one teaspoon at a time, until it reaches the desired consistency.
Why is it important to chill the lemon curd completely?
Chilling the curd makes it firm enough to spread as a filling without seeping into your cake layers or mixing with the buttercream.