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Perfect Lemon Blueberry Layer Cake with Swiss Meringue Buttercream

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A light and fluffy lemon blueberry layer cake topped with silky Swiss meringue buttercream, perfect for any occasion and surprisingly easy to make.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ tsp pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 ½ cups (225 g) fresh blueberries, washed and patted dry
  • For the Swiss Meringue Buttercream:
  • 4 large egg whites
  • 1 cup (200 g) granulated sugar
  • 1 ½ cups (340 g) unsalted butter, softened and cut into cubes
  • 2 tsp pure vanilla extract
  • 1 tsp fresh lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
  2. Sift together flour, baking powder, baking soda, and salt in a bowl and set aside. Zest and juice lemons, and pat blueberries dry.
  3. Using a stand mixer fitted with the paddle attachment, cream softened butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Scrape down sides as needed.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
  5. With mixer on low, add dry ingredients in three parts alternating with buttermilk, beginning and ending with dry. Mix just until combined.
  6. Gently fold blueberries into batter with a spatula, being careful not to break them up.
  7. Divide batter evenly among pans (about 2 cups per pan). Smooth tops and bake 25-30 minutes or until toothpick inserted near center comes out clean or with moist crumbs.
  8. Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.
  9. For the Swiss meringue buttercream: Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C) or feels warm to touch.
  10. Transfer to stand mixer and beat on high until stiff, glossy peaks form and bowl is cool to touch, about 10 minutes.
  11. With mixer on medium, gradually add softened butter cubes. Beat until smooth and creamy, about 5-7 minutes.
  12. Add vanilla extract and optional lemon zest, mixing well. If buttercream looks curdled, keep beating until smooth.
  13. Assemble cake by placing one layer on serving plate. Spread thick layer of buttercream on top, repeat with remaining layers.
  14. Frost top and sides evenly. Chill briefly if needed to firm up before slicing.

Notes

Use room temperature eggs and butter for best results. Toss blueberries lightly in flour before folding to prevent sinking. If buttercream curdles, keep beating until smooth. Chill batter 15-20 minutes before baking to prevent doming. Use serrated knife to level cake layers if needed.

Nutrition

Keywords: lemon blueberry cake, Swiss meringue buttercream, layer cake, homemade cake, easy cake recipe, blueberry dessert, lemon dessert

Find it online: https://zorbmeal.com/perfect-lemon-blueberry-layer-cake-recipe-easy-homemade-swiss-meringue-buttercream-tutorial/