Lemon and Blueberry Cake

Lemon Sponge, with Blueberries, topped with Blueberry Jam and Lemon Buttercream.



I had a bit of baking block recently. There were so many bakes I wanted to make that I couldn’t decide which to make first so I ended up not making any. I was at work one day and the smell of lemons motivated me to make a lemon cake. Something I haven’t got on my blog, I just wasn’t sure what to pair it with raspberry, strawberry the choices are endless. I finally decided on blueberries why? Because I like them! And I am so glad I did this cake is so DELICIOUSLY REFRESHING! It reminds me of warmer days and summer nights.

I wasn’t sure what the best way to incorporate the lemon and the blueberries were. So I decided to make a lemon based cake, adding the zest of two lemons. I then decided to add in 300g of fresh blueberries making sure I distributed them throughout the mixture before baking. A quick tip: If you coat the blueberries in flour before adding them to the cake batter it will stop them sinking to the bottom.

When the cakes cook, the blueberries start to break apart so when you eat the cake you won’t get a whole blueberry but just a taste of one. It also gives the cake a lovely blue pattern. For the buttercream, I added the zest of two lemons. I was worried about doing this at first because I didn’t want whoever was eating it to get bits of zest but this doesn’t happen. Instead it gives the buttercream the most refreshing fresh taste. I spread blueberry jam over the top of each layer of cake before piping the buttercream. Making sure you get enough of both flavours of the cake.


This serves 12-15


For the Cake

400g Caster Sugar

400g Butter, Unsalted

400g Self-Raising Flour

8 Eggs, Large

2tsp Baking Powder

Zest of 2 Lemons

300g BlueBerries

For the Icing

500g Icing Sugar

250g Butter, Unsalted

Zest of 2 Lemons

To Decorate

Blueberry jam



  1. Preheat the oven to 180C (160 Fan/Gas Mark 4). Line 3 8″ cake tins with baking parchment and leave to the side.
  2. In a bowl cream together the butter and sugar until light and fluffy. Add in the flour, baking powder, eggs and lemon zest and mix until well combined. Finally fold in the blueberries until they are distributed evenly.
  3. Divide the mixture between the three cake tins. There should be approx. 450g in each. Bake in the oven for 25-30 min, or until golden. The cake should spring back when touched.
  4. While the cakes are cooling, make the buttercream. Mix together the icing sugar, butter and lemon zest until smooth. You may need to add a tsp or two of milk to get it just right. Then leave to the side.
  5. Once the cakes have cooled, you can stack and decorate them. Put your base cake on a plate or cake stand. Spread a layer of blueberry jam over the top, this can be as much or as little as you like. Pipe your buttercream on top of the jam, and then place your middle cake on top. Repeat this step on top of your middle layer.
  6. For the top layer, decorate with the lemon buttercream and as many or as little blueberries as you like.



Tips and Tricks

If you would rather do a 2 layer cake rather then 3 then you will need 300g of caster sugar, unsalted butter, self-raising flour, 6 eggs, 150g blueberries and 1.5tsp of baking powder and the zest of 1 lemon.

You can use as much or as little blueberries as you want depending on how much/little you like them. However, using too much may make the cake soggy.

This cake will last 2-3 days in an airtight container.



Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Leave me a comment and let me know what you think!

Sarah x

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