Simple Lemon Blueberry Layer Cake: Perfect for Beginners

Indulge in this Beginner-Friendly Lemon Blueberry Layer Cake, featuring a light, not-too-sweet whipped icing. Packed with homemade blueberry jam in the center and fresh berries throughout, this delightful cake is a perfect balance of tart and sweet. Easy to make, it’s a treat for both novice and experienced bakers alike!

This lemon blueberry layer cake was TO DIE FOR. My husband doesn’t normally like cake, but he said he’s converted now hehe! It’s made with a light, not-too-sweet whipped icing, homemade blueberry jam, fresh berries and lemon zest. SO GOOD! It’s also super easy to make, perfect for beginners.

Lemon Blueberry Layer Cake Ingredients

Cake Layers:

• 250g butter, soft & room temp
• 240g white sugar
• 3 eggs
• 1 tsp vanilla
• 4 tbsp cream
• Zest of a lemon
• 250 g plain flour
• 2 tsp baking power
• 1 tsp salt
• 1/2 tsp cinnamon
• 1 1/2 cup fresh blueberries

Homemade Blueberry Jam:

• 1 cup blueberries, fresh or frozen
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp chia seeds (or tapioca starch)

Whipped Icing:

• 1 cup whipping cream
• 1 cup mascarpone cheese
• 1/2 tsp vanilla extract
• 2 tbsp icing sugar

Lemon Blueberry Layer Cake Instructions

Step 1: Prep Cake Batter

Using an electric whisker, combine butter and sugar until light and fluffy.

Step 2:

Whisk in the eggs, one by one.

Step 3:

Then add vanilla, cream, lemon zest and sift in dry ingredients. Whisk to combine.

Step 4:

In a small bowl, coat blueberries in flour, then gently fold into batter.

Step 5:

Pour cake batter into two 6 inch cake pans, greased or lined with parchment paper (batter will be quite thick, don’t worry!)

Step 6: Bake Cake Layers

Bake for 30 minutes at 350F, or until toothpick comes out clean in the middle and edges are golden.

Step 7:

Allow cakes to cool for 15 minutes in pan, then gently tip out onto rack and let fully cool for at least 2 hours before icing.

Step 8: Homemade Blueberry Jam

Meanwhile, make the blueberry jam filling. Add 1 cup of fresh or frozen blueberries to a saucepan, along with maple syrup and lemon juice.

Cook over medium heat until berries soften and break down, about 5-10 minutes. Use a potato mashed to break up the berries.

Then remove from heat and stir in chia seeds. Jam will thicken as it cools (make sure it has fully cooled before adding to cake).

Step 9: Easy Whipped Icing

To make the icing, add double cream, mascarpone, vanilla and icing sugar to a bowl. Use an electric beater to whip on high until fluffy, about 5 minutes.

Step 10: Assemble Layer Cake

To build the cake: Place 1st cake layer on a small sheet of parchment paper, cut to size, and then onto a cake stand.

Step 11:

Place some of the icing into a piping bag, and add a thick rim of icing around the edge. This will act as a barrier for the jam. Now add jam inside the barrier and smooth out.

Step 12:

Place second cake layer on top. Using a spatula, cover with as much icing as you desire!

This cake is best eaten fresh, but it will last up to 5 days in the fridge, in an airtight container.

Watch me make this layer cake here!

If you give the recipe a try, I’d love to see it. Tag me @gwenthemilkmaid.

Try more of my favourite Dessert Recipes:

• Sourdough Cinnamon Rolls
• Instant Pot Apple Sauce
• Apple Crumble Pie with Oats