Bursting Blueberry Lemon Layer Cake.
Bursting Blueberry Lemon Layer Cake…to celebrate the weekend. Three layers of light and fluffy lemon cake swirled with a mix of fresh blueberries and blueberry jam. Each cake layer is frosted generously with whipped blueberry mascarpone buttercream. This cake is mouthwatering and oh so delicious. Every bite is layered with fresh berries, hints of lemon, sweet vanilla, and filled with creamy buttercream. This is the perfect berry-filled cake for any and all occasions. Bonus? It’s simpler to make than you’d think, and so very pretty…with barely any added effort.
And here I am, back with another layer cake, simply because they make me happy and I needed a happy cake in my life this week. You do too. Trust me on that.
Just like flowers, pretty (and delicious) food has a way of being able to completely turn my day around. It’s maybe kind of cheesy to admit, but I have a love of beautiful things. And when they happen to be incredibly delicious beautiful things? Well, that’s just an added bonus that makes food like cake the BEST.
And I don’t think many of you will argue that, because who doesn’t love cake, you know?
muti colored buttercream
1st cake layer
1st cake layer with buttercream
2nd cake layer
2nd cake layer with buttercream
cake before covering in buttercream
The story of how this cake came to be is really pretty simple. In an effort to surround myself with more color and “pretty” things, I picked up a whole bunch of fresh berries and ordered way too many edible flowers. When purchasing the berries and flowers, I really didn’t have an idea as to what I would make with them. I just knew something good would follow.
Almost as soon as the flowers arrived at my doorstep, I began baking this cake. Something about the purple-toned dahlias and faded white elderflowers screamed blueberry cake to me. Instead of thinking twice about it, I just started cooking. Less than 2 hours later I was putting the finishing touches on what is now one of my favorites cakes… Yes, I kind of have a lot of favorites.
Here are all the details.
Start with the cake. It’s a combination of a fluffy vanilla cake, lemon cake, and blueberry cake. It’s so moist, just perfectly sweet, and has a hint of lemon flavor throughout. To get a really incredible and intense blueberry flavor, I used a mix of both fresh blueberries and blueberry jam. So yes, that’s double the blueberry action, and yes, this cake is very heavy on blueberry flavor. Every bite literally bursts with berries and it’s maybe one of the best things you will eat.
Kind of dramatic, but also kind of true.
For the buttercream, I had a lot of over the top ideas. But in the end, I actually stuck with something a bit simpler and did a blueberry-mascarpone buttercream. Since I really wanted this cake to be heavy on the blueberry flavor, I didn’t want the buttercream to compete with the cake, I wanted it to compliment.
Enter this mascarpone buttercream swirled with a small amount of blueberry jam to give the cake a very pretty color. Not going to lie, I did attempt an ombre frosted cake. But it didn’t really work out just as I envisioned in my head. Oddly, I’m OK with that, and even odder? I love the imperfect look.
It’s effortlessly pretty…
Which brings me to the best part about this cake. It’s actually fairly easy to make, and pretty too.
No special ingredients, nothing fancy, just pantry staples, and a whole love of blueberries. If you have access to edible flowers, those are of course welcome, but not needed.
I know a lot of people, myself included, can stress to create a cake that’s frosted perfectly. But what’s great about this blueberry cake is that it should look like a swirly, messy, unperfect cake. Just have fun swirling on the buttercream and don’t worry too much about how it looks. Promise, in the end, the cake will be beautiful no matter what.
And most importantly?
It’s going to be GOOD…SO GOOD.
There are not enough words to describe how good this cake is, but just know that every forkful is filled with fresh berries and sweet jam. Each layer is moist, hinted with lemon, and layered with sweet buttercream.
It’s exactly what you should bake this weekend. And with that, let’s take a summer Friday and happily make our way to the kitchen. It’s time for cake.
Thank God!
If you make this bursting blueberry lemon layer cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Bursting Blueberry Lemon Layer Cake.
3 layers of light and fluffy lemon cake swirled with a mix of fresh blueberries and blueberry jam. Each cake layer is frosted generously with whipped blueberry mascarpone buttercream.
Ingredients
- 1 cup melted coconut oil (can use melted butter or canola oil)
- 1/2 cup plain greek yogurt
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 3/4 cups + 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup high-quality blueberry jam
- 2 cups fresh or frozen blueberries (do not thaw using frozen)
Blueberry Buttercream
- 3 sticks salted butter, at room temperature
- 4 ounces mascarpone or cream cheese, at room temperature
- 3 cups powdered sugar
- 4-5 tablespoons high-quality blueberry or blackberry jam
Instructions
-
1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, yogurt, eggs, sugar, brown sugar, vanilla, buttermilk, lemon juice, and zest. Add 3 3/4 cups flour, baking powder, baking soda, and salt. Mix until just combined.
3. Toss the blueberries with the remaining 1 tablespoon flour and fold them into the batter. Swirl in the blueberry jam, leaving a few streaks of jam throughout the batter, it shouldn't be fully incorporated.
4. Pour the batter among the 3 cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
5. To make the buttercream. Add the butter, mascarpone, and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Divide the buttercream between 3 bowls. Mix 1-2 tablespoon jam into 1st bowl, then 2-3 tablespoons jam to the 2nd bowl. Leave the 3rd bowl plain.
6. To assemble, place one cake layer on a serving plate or cake stand. Spread the darkest colored buttercream over the cake. Add the 2nd cake layer and spread with the lighter colored buttercream. Add the final cake layer and spread with the white buttercream. Lightly frost the outside of the cake, swirling the different shades together. It's shouldn't look "perfect". Chill 30 minutes. Serve, or store in the fridge for up to 3 days.
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I loved this recipe
Thanks! xTieghan
I loved this recipe
Thank you so much! xTieghan
this cake is all kinds of gorgeous!!!
Thank you Ruth! xTieghan
WOW! This looks yummy!! I love lemon and I am sure with the blueberries it is great. In your directions you say add 1 T jam to the first bowl and 2 T to the second. What do you do with the other T of jam? It says 4 T in the ingredients.
Thank you so much Charlotte! So glad you like this cake! xTieghan
Hi Charlotte! so sorry about the typo. I have fixed the recipe to read correctly. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is so good, unique and delicious. Yummy cake! Thanks a lot for sharing this recipe. 🙂
I am happy you enjoyed this, Paul! Thank you! xTieghan
Looks beautiful and sounds delicious. Planning to try soon for my mother’s birthday. The recipe frosting calls for mascarpone but I didn’t see when to add it in… I’m assuming just mix with butter and sugar? And is last tbsp of jam swirled on top?
Thanks for sharing a wonderful recipe!
Hi Julie! So sorry about the typos. I have fixed the recipe to read correctly. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How far in advance would you say this can be made? 1 day?
Hey Kate! You can make 1-2 days ahead of time, but keep the cake in the fridge and then bring to room temp before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks & sounds fabulous! Thank you for posting 🙂
I have a question: how do I get 24 servings from it? It looks like a normal sized cake which would probably give 12 ….or maybe 16 at the max. How thinly are you cutting? The picture of the sliced cake looks like a decent size to me. How many servings did you get from that cut? Would love to know your answers!
I’m trying to bake it for a big party and want to make sure there’s enough for everyone. Thank you!
Hi there! So sorry, that is a typo. This will cut into 16 thin slices, but 10-12 normal slices. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love a layer cake recipe that says, “It shouldn’t look perfect.” My kind of recipe!
Haha yes! Thank you Beverly! xTieghan
Question…is the recipe already adjusted for high altitude baking, or should I make adjustments? I live at around 6000 ft. It looks so lovely. I plan to make for dinner party.
Hi Jane! This recipe should work great for you! Let me know if you have more questions! xTieghan
I’ll take the two pieces on the right if you need some help eating this gorgeous cake. ?
Haha I wish I could give you some! Thank you so much Rosa! xTieghan
Would this work in a Bundt pan or would it be too much batter?
Hi Tracey! I think this is too much batter for a bundt pan. If you cut the batter in half it might fit nicely, but I have never tested this, so I can’t really say what the outcome will be. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am by no means a baker but I actually was able to pull off this spectacular cake. My family was so impressed …and it tastes absolutely amazing !!
Thank you so much Beth! xTieghan
If I use butter instead of coconut oil, do I use salted or unsalted and would it change the flavor of the cake?
HI! Yes, the flavor will be a little different, but still great. I recommend unsalted butter since the cake already has salt in it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I need to bake this cake on Thursday for my mother’s 80th birthday on Saturday, traveling with it from Boston to New York on Friday. I also have to use GF flour for my daughter. Do you think it will hold up? Any suggestions?
Hey Julie!! I think the cake should hold up just fine for traveling, just be sure to cover the cake well and keep it in a secure place!
I have not tested the cake with GF flour so I am not sure how it will turn out, but I do think it should work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love, love this recipe, and can’t wait to bake it for my family. With a few celiac issues in our family, any recommendations for making it gluten free?
Hi Lisa! I have not tested it, but I would recommend using your favorite GF flour blend. I know a few others have made this with a GF blend and have had success. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi,
Do you mix together the dry ingredients together first in a separate bowl, or just add them all individually to the mixer with the wet ingredients?
Hi Melissa! I just add the dry ingredients right into the mixer. No need to use an additional bowl. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi!
I wanted to make mini layer cakes out of this recipe using a sheet pan – any way you could let me know what the equivalent would be for the ingredients if i were making in a 13 x 18 size sheet pan?
Thank you!
Amanda
Hi Amanda,
I would actually recommend using the same measurements as listed. I have not tested baking the cake this way, but I do think it will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this cake today and it was absolutely delicious! So moist, and tender and the icing went perfectly with the cake! Will be making again!
Yes! I love to hear that! Thank you Criston! xTieghan
Hi Tieghan. Love the blog! Any thoughts on turning this into cupcakes? I’ve got a 2 year old’s birthday on the horizon and I think she’d love these!
I made this yesterday and it turned out great! I had to use 9 inch pans instead, and they were done (in my oven) in 28 minutes. Everyone loved this recipe! Thank you so much!
I am so glad everyone loved this Cynthia! Thank you so much! xTieghan
Could I bake this in one 13×9 pan it would it have to split into two?
Hi Kylee! This is a bit too much batter for a 9×13 inch. I recommend reducing the cake recipe a 1/3 and then it should fit perfectly in a 9×13 inch pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this today (my second ever layer cake) and it was sooo delicious! So easy to make too. The blueberries truly are bursting in every bite of this cake. The beautiful colors of the buttercream and the pairing of lemon + blueberry make this cake a true showstopper! Thank you again for another fantastic, easy layer cake recipe!!
Thank you so much Otillie! I am so glad you loved this! xTieghan
Hi Tieghan! I’m from Germany and want to make your cake for a Christening! I need to 1 1/2 time the recipe as its going to be a bigger cake, so can I base my ingredients off the metric list or would you recommend to rather use the cups for more accurate measurements?
Thank you!! Anna x
Hey Anna! I am much more familiar with using cups, so I would recommend using those measurements. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you have to use parchment paper?
Hey Andrea! I the parchment paper ensures that the cakes will not stick to the pan. I so recommend using the parchment, but if you grease the cake pans well than I am sure it will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Looks great…think I can sub for raspberries? Any recommendations if I do that? I have a friend who loves lemon raspberry and her bday is coming up.
Hi Heather! Raspberries with be so delicious and so pretty! Great idea! You shouldn’t need to make any adjustments, use equal amounts of raspberries. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Girl, this is cake perfection (and quite worthy of adding to the cake favourite odyssey)!! May I ask where you adorable desert plates are from?
Hey Darcie! I SOOO wish I had the plate source, but my dad found these at a thrift store. So sorry I could not help more. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi – I hate to say it, but I tried this and didn’t get a great result. I do bake, and followed this recipe exactly … and it was quite stodgy (“claggy” is the word my family used). Any idea what might have gone wrong?
I did wonder about 4 cups of frozen blueberries, which seemed like a LOT. Why do you double the amount from fresh? Surely they take up the same volume?
Hi Ursula, why did you double the amount of berries? I think that is the issue. Sorry you had trouble!
Hi do you think I could sub the melted coconut oil for avocado oil? Or better with melted butter? Allergic to coconut ?
Hi! I would recommend melted butter. I think that flavor will taste much better! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for Father’s Day and it was amazing! Super simple and beyond delicious. Not going to lie- I ate the leftovers for breakfast. Will definitely make again!
So great! And never any judgment! Thank you for trying this cake, Andrea! I am so glad it turned out amazing for you! xTieghan
Love this, and all of your recipes, so much!! I just made this for my daughter’s birthday party and what I’ve tasted so far is AMAZING! My best cake to date! Thank you for always having such easy to follow recipes.
Thank you so much Betsy! I am so glad you loved this recipe! xTieghan
Made this recipe for my gender reveal party and it did jot disappoint! Everyone LOOOOVED it and was asking for the recipe!
My little girls first birthday was coming up and this recipe popped up on my Instagram. Since she’s crazy for blueberries I took it as a sign that I must make this for her party. I am not a baker AT ALL but this was so much easier than I thought! I made this last night for her party today and though in my oven if needed to bake a little longer than listed it actually turned out pretty good. It wasn’t fluffy and was a bit dense but so moist and nice and lemony. People couldn’t believe I made it myself. Thank you so much for being part of my little ones big day!
So glad to hear that this cake turned out amazing for you, Zoha! Thank you so much for trying this! Also, a very Happy Birthday to your little one! xTieghan
Looked forward to making this, struggled with coconut oil (?) What is the correct way to use this in baking. I found it to be a real struggle. It was the first time I have used it. All in all, a lot of work . I don’t know how to post a picture, it looked beautiful. No flowers but I swirled the frosting as directed and saved a spoonful of jam inside a small cloud of frosting. So it still was beautiful.
Hi Debbie! I am so glad you liked this recipe! Are there any questions I could help you with? Please let me know! xTieghan
So looking forward to making this cake! Quick question: I am not a huge fan of cream cheese frosting. Do you think this would taste okay using regular vanilla buttercream instead?
Hey Lisa! a regular vanilla buttercream will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hope you haven’t already answered this but where did you order your edible flowers from? Thanks!
Hi Misty! I order them online. The link is below! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.shop.gourmetsweetbotanicals.com/category.sc?categoryId=3
Hey, I was wondering how many grams are 3 sticks of butter? I love all your recipes, I can’t wait to make this one!
Hi Sarah! It is 339 grams all together! I hope you love this recipe! xTieghan
Hi Tieghan,
I am an avid fan of all you do, and have been following you since you started (or close to it!). I have made…and loved….quite a few of your recipes, although I am not a major whiz in the kitchen! That being said, I am planning to make this cake for the July 4th weekend coming up, but wanting to duplicate as close as possible. Can you tell me where you got the edible flowers and what kind they are? I am seeing a lot on Amazon, but really hoping to find the same ones you used…..Thank so much!!!
Hey Shirley! You are so sweet! Thank you for follwoing for so long! I buy my flowers online (link below!). These are dahlias and elderflowers. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan
https://www.shop.gourmetsweetbotanicals.com/category.sc?categoryId=3
If I am going to use butter instead of the coconut oil as the first ingredient should I use salted or unsalted, and 2 sticks correct?
Hey Kristin! I like to use salted butter, and yes, 2 sticks. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this for the first time yesterday and it didn’t turn out the best. Was there meant to be 3 + 3/4 cups of flour? Seemed like a lot and made the batter like a dough. My hand mixer struggled to mix it. Or was it meant to be 3 x 3/4 cups of flour?
Also I can appreciate you are located in USA or Canada but the recipe calls for 3 sticks of butter. I had to google how much a stick is. I’m based in Australia and our butter sticks are 250 grams each! Lucky I didn’t use 750 grams of butter for the icing! I love your recipes and follow you on insta so it would be great if your recipes could be a little more specific with the measurements.
Hey Katerina, you need 3 cups + 3/4 cups flour. For the butter, 3 sticks is equal to 339 grams butter. How much butter did you end up using? Sorry you had some trouble. We’ll work on trying to implement more measurements, but it’s hard to do and I don’t want to be messing up the conversions. Again, so sorry! xTieghan
This recipe was absolutely phenomenal – thank you so much. I put lemon curd in the layers as it was for a lemon addict’s birthday and it went down a storm!
Thank you again!
V x
Thank you so much! I am so glad you loved this recipe V! xTieghan
Do you know what’s so great about this cake? Except for the taste, nothing is perfect about it! The blueberries, the jam, the colored and uncolored frosting is distributed in just the most perfect chaotic manner. I am kind of a perfectionist when it comes to making sure that everything turns out *just so*, and this cake let me relax and just enjoy creating something and it tasted SO GOOD!
I love that about it as well! So glad you enjoyed making this and eating it! Thank you! xTieghan
I am getting ready to make this but am not sure about one thing. I would rather use butter so do I use two sticks of butter (1 cup) and melt OR should I melt enough butter to equal 1 cup? Thanks for your help!! Can’t wait to eat this!!
Hey Beth! You should melt 2 sticks of butter, that will equal 1 cup melted. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Teighan!
I want to make this for my sister’s birthday today, but we are going on a picnic, so I want to make cupcakes. Any reason why this wouldn’t work as cupcakes/suggestions? PS – I love HBH so much I basically tell someone new about it every day 🙂
Hey Sarah! I am sure this will be great in cupcake form, but it will make A LOT…probably close to 32 cupcakes. I would bake them for 20-25 minutes, but I am not sure as I have not tested the recipe. Please let me know if you have any other questions. I hope you love this recipe and happy birthday to your sister! Thank you! xTieghan
I am having trouble finding blueberry jam at my local stores and don’t have time to wait for an Amazon shipment! Could I use blueberry preserves instead??
Hey Anna! Blueberry preserves will be just fine!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Would this work in 2 9-inch cake pans?
Hi there! This is too much batter for 2 (9 inch) pans. I would recommend cutting the recipe down by 1/3 if you need to use 2 pans. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If you make this without frozen blueberries do you need to add more liquid?
Hey Katherine, I am sorry are you asking if you can make this without blueberries? So you’d just like the cake to be lemon? Is this correct? If so, I would recommend only omitting the berries and not changing the recipe in any other way. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This cake was incredible!! It was super moist and so flavorful!! I will definitely be making this again for special birthdays!! Thank you for another incredible recipe!! (I’m having 20 women for lunch and am debating between this cake and the lemon blueberry cheesecake bars! Any suggestions?) all my favorite recipes are from your site!!
Hey Beth!! I mean, I am all about cake for a party. It is just such a show stopper!! Or since you are having so many people, maybe make both?!? So glad you enjoyed the cake! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This cake is beautiful and sounds delicious! I’m thinking about making this as cupcakes. About how many cupcakes do you think it will make? Thank you!
Hi Janiece! This will make roughly 32 cupcakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tiegan, do you measure your coconut oil before or after you melt it? Thank you! xx
Hey Amy! I measure after melting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan – my 4-yr-old grandson is crazy for blueberries, so I want to make him a blueberry layer cake for his birthday this week. He is not a fan of lemon though, and I’ve had such a hard time finding a blueberry layer cake without it 🙁 If I was to attempt this recipe without the zest or lemon juice, what would you suggest I use as a replacement? Assuming I could just leave out the zest, but a cup of juice is a lot, so clearly need to replace that with something, Thanks!
Hey Marcie! You can easily just replace the lemon juice with additional buttermilk and then omit the lemon zest. That will be great! Please let me know if you have any other questions. I hope you love this recipe and happy birthday to your grandson! Thank you! xTieghan
Delicious cake!
Thank you Emilie! xTieghan
I’ve made this cake a few times now and it’s delicious! I sub melted butter for the coconut oil (because I’m allergic) and it’s perfect. I’m going to make this cake for a friends wedding in a couple of days and just wanted to be sure I can safely triple this recipe? Not sure on the baking soda and baking powder ratios. Is it safer just to make 3 separate batches and then combine? (Might have to anyways for lack of a gigantic mixing bowl with my kitchenaid hah)
Thanks always for the most fabulous and beautiful recipes!
Hey Mandy! Just to be safe (especially since it is a wedding) I really like making 3 separate batches. When tripling recipes things can get a little wonky sometimes and portions can be off. Please let me know if you have any other questions. Hope the cake is a huge hit! Thank you! xTieghan
I would like to use butter instead of coconut oil – is it salted or unsalted? In the comments you have recommended both.
Luscious. Rich. Moist. Enough frosting for the entire cake, 3 layers and all. Lemon & Blueberry? What’s not to love?
Agreed! So glad you liked this cake, Linda! Thank you! xTieghan
I made this for my family the other weekend and it did not last longer than a couple days. SO good. Rich but light, super fluffy and flavorful. I made it as a two-layer cake, but kept the same amount of frosting as the recipe called for, which worked perfectly. Small changes: My local grocery was out of jam, so I used preserves. I also didn’t have buttermilk, so I did the milk+lemon hack. Will be making again before summer is officially over, thanks Tieghan!
Thank you so much Lea! I am so glad to hear that this recipe turned out amazing! xTieghan
A few questions in one post. 😉
What kind of cake pans would you recommend using? Dark colored Non-Stick pans? Or light colored metal pans? If using dark colored non-stick, should I adjust baking time (i.e., shorter time)
And Using 9-inch pans instead of 8-inch is ok?
Hi there! I love using USA baking pans, linked below. Keep the baking times the same if using these pans.
I don’t recommend using dark pans.
A 9-inch pan will be great, just bake 2-4 minutes less. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+xipd6XWebebpUpg1IZgrgQ
Made this in two 10 inch pans and they were done in about 30 minutes. Cake was moist and delicious and the frosting was beautiful!
So happy to hear that Jen! Thank you! xTieghan
So excited to make this!! Can you use 9inch pans instead of 8?
Hi! Yes, 9-inch pans will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this last night and, due to an accident, one of the layers didn’t make it out of the oven in one piece, so a three-layer cake became a two-layer cake. 🙁 However, I ended up making the same amount of frosting anyway and just decided to slather on a bit more (not all of it, but most of it), and it still looks and tastes amazing. My only criticism of the recipe is that it took me at least three times as long (about two-and-a-half hours, actually) to make. If anyone can make this thing in an hour, that person must be a superhero!
Hi Meredith! I am so glad this still turned out so amazing for you! Thank you so much for trying it! xTieghan
Hi Tieghan, I am Australian so I am a bit confused by “sticks” of butter! How much would that be? Love your recipes!
Hi Michelle! One stick of butter is 113 grams! Let me know if this helps! I hope you love this recipe! xTieghan
Hi!
I was thinking of making this for my boyfriend birthday coming up but he requested a chiffon cake or angel food cake. Do you think this is a fluffy enough/light enough of a cake recipe where it’d be comparable/suitable?
Hi there! This cake isn’t as fluffy as most, so I’d recommend another recipe. This is a little more dense due to all the berries inside. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Hello
When says 1 cup coconut.oil is that before it is melted?
Hi Laure! I measure after melting the coconut oil, so it is 1 cup of melted coconut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This is one of my favorite cakes to bake! I made it for one of my best friend’s engagement party and am making it tonight for her secret wedding per her request- I wish I could post the pictures.
Wow that is so amazing!! I hope you all loved this cake and congratulations to her! Thank you so much Liza! xTieghan
Could orange zest and juice be used in place of lemon? Also how would this go in making this in two 13×9 inch rectangular tins and do you think the cakes could be cut before assembling as I was planning to use this recipe to make my daughter’s fish shaped cake!
Hi Erin! I love the idea of orange. That sounds great! I would use an equal amounts to the lemon.
This will bake nicely in a 9×13 pan, but it doesn’t cut too well due to the berries. So maybe not the best cake to cut a fish shape. I am sorry!!
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi. I absolutely love your cake recipes, they are all so unusual and special. When I need to make a “high-impact” dessert, I come here to see what you’ve come up with. I was invited to a fancy holiday dessert party and I needed to bring a dessert that would be delicious as well as have tremendous eye appeal. When I saw this recipe I knew this would be it. I made it for the party and I have to say it was a huge hit, there was only one slice left and the host wanted to keep it for himself. It got all the oohs and aahs I was hoping for.
That is so amazing to hear! Thank you for trusting my recipes for all of your dessert needs! That is too great! xTieghan
This cake is DELISH. It is so moist and bursts with the flavor of fresh blueberries.The mascarpone and jam lighten up the frosting and give it great flavor. My daughter made it once for my birthday in June and once for her friend’s birthday. I decided to try it because I was having some friends over for a working breakfast/lunch (we were ordering perennials for our garden club plant sale and it’s a HUGE sale so it takes a while), We started with this cake and the HBH Lemon Poppy Seed Cake. Later we had spinach quiche and mixed green salad with grilled lemon chicken. and ended with HBH Browned Butter Chocolate Chip Cookies. I’m not as knowledgeable about the plants as my friends but I know how to keep people WELL fed. I used 6″ cake pans and make 8 single-layer cakes so everyone could take a little cake home with them. Who doesn’t like a goodie bag?
Aw that is the best! I am so glad this cake turned out so well for you Karen! Thank you so much! I hope you continue to enjoy my recipes! xTieghan
I made this last weekend for a dinner party we had for a few friends. I LOVED the cake! Moist, delicious and oh so lemony!
I had to change up the frosting recipe though. I tasted it prior to adding the blueberry jam. I felt like I was eating straight whipped butter. Too much for my palate. I added another 4 ounces of mascarpone and several more cups of powdered sugar and that did the trick! It turned out beautifully!
Hi Shannon! I am really glad this turned out so well for you! Thank you so much! xTieghan
Hi there, I would like to make this cake for a friends wedding, would this cake be able to be tiered? I’m thinking 3 8 inches and 3 6 inches, also, how would you adjust the baking time ? Thank you
HI! Yes, you can tier the cake. For 8 inches, bake 25-30 minutes. For 6 inches, bake 20-25 minutes. The baking times are a guess, so please be sure to check the cakes towards the end of baking for doneness. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hello Dear,
I would like to know if i bake the whole cake in one mould and for example i divide it into two part is it possible with the following recipe ?
Thank You in advance!!!
Hi Lara! You divid the batter into three different cake pans! And yes, you are able to do it just following the recipe! Please let me know if there are any other questions I can help with! xTieghan
This was my first time baking a layer cake and it turned out tasty and beautiful! This is an amazing recipe. Thanks so much!
My cake was more dense. Any recommendations on what I can do next time so the texture is more fluffy? Thanks again!
Hi Gina,
I am so glad that you enjoyed the recipe! Next time I would recommend adding more sour cream to make the cake less dense. Please let me know if you have any other questions! xTieghan
This cake was very packy as was the lavender one. This one had less flavor, so the packy texture was more noticeable. This recioe needs more lemon. Two packy cakes in a row, two half-days — the cake recipe in the book is much better.
Thank you so much Lauren! I am so glad this turned out so well for you! xTieghan
Hi! This looks amazing and I would like to make it while I am stuck in quarantine for my birthday. Because it is only my dad and myself in our house to eat this cake, is there any way I can freeze the remaining part of the cake? There is no way we will be able to eat it all while it is fresh. Please let me know if you have any ideas of re purposing this cake once in the freezer. Thanks!
Hi Sam! I am so glad you like this cake! You can freeze it for up to 3 months, and to thaw just let it sit in the refrigerator. It will take a few hours to thaw completely! I hope you love this! xTieghan
I made this cake today and it was delicious and gorgeous! I had fun making it! Thank you Tieghan. I love your recipes!
Thank you Fatima!! xTieghan
Hi.
The cake came out lovely, but the buttercream ruined all the taste. As a non experienced baker, I followed recipe but I thinking now that it might be a typo error saying to use salted butter for buttercream? It just ruined the taste cause saltiness were still there after sugar and jam.
Hi Anna! I am sorry this did not turn out well for you. The recipe is correct though. Please let me know if you have any other questions! xTieghan
If I omit the jam from the cake, would I need to add extra of anything else? Or just simple leave out the jam? And same question for the frosting?
I think I want to try with just fresh blueberries!
Thank you in advance!
Hi Stephanie,
You can leave the jam out I would just use less berries. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tiegan:
Truly enjoy your beautiful work. Will definitely give this a try and post. Also the cream cheese popovers will be a must this Saturday for breakfast. With stuff being picked over at supermarkets, can you share where you get your berries from? Online would be a perfect choice nowadays, if it’s a reputable produce store, I love picking my own produce. Please let me know if you bought them from an online produce farmer.
Thank you,
Carmen
Hi Carmen,
I have been getting my produce from Whole Foods, I also like to keep frozen fruits and veggies on hand! I hope this helps, please let me know if you have any other questions. xTieghan
I made this cake for Mother’s Day. It was beyond my expectations! Very very good. Moist, great flavor and beautiful. So impressed!
Thank you so much Kara! xTieghan
Hi Tieghan! I was wondering if you think this cake would go well with a whipped cream mascarpone frosting? I personally don’t like frostings with butter in them so I was hoping I could substitute that our with whipped cream mascarpone frosting.
Hi Tuba,
Sure, I don’t see why not! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Second time making this cake, and I absolutely adore it! The use of coconut oil in the cake in combination with blueberries and lemon make it taste floral and fresh. Thank you so much for the recipe, it’s a new staple in my baking repertoire!
That is so amazing to hear! Thank you so much Claire! I hope you continue to love this and others! xTieghan
I loved this!! and my husband says it’s his new favorite cake ever! However, mine was super dense. I used 2 9” instead of the 3 8”, could that be why? any thoughts?
Hi Ally,
Glad you enjoyed the recipe, that could be the issues yes. Please let me know if you have any other questions. xTieghan
Hello, thank you very much for the recipe. Never used salted butter for the cream, is is used on purpose, to burst the flavor ? A little bit scared
Thank you so much, you are amazing
Hi Mila! Yes, it does bring out the flavors! I swear by salted butter haha.. I use it all my desserts! I hope you love this one! xTieghan
Hi … for the buttercream, is it marscapone AND cream cheese OR Creamcheese ? Planning on making for my daughters 26th birthday .. it looks delish <3
Hi Jane,
It is mascarpone OR cream cheese, whichever you prefer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have a recipe which replaces eggs? Looking forward to making it, looks amazing
Hi Bhavisha,
So sorry I have not tested this recipe without egg, but you could try using a chia or flax egg! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this scrumptious cake tonight to celebrate the Dad’s for Father’s Day & my in-laws 50th wedding anniversary. This cake is by far the most delicious I’ve ever made!! And so easy. We all agreed it’s so good we are eating leftovers for breakfast.
Love that! Thank you so much for trying it, Amber! xTieghan
I tried making yesterday and it didn’t turn out well. My cake was very dense and difficult to cut through. I did not thaw the frozen blueberries. Was wondering what may have happened?
Hi there! I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
How much weight is 3 sticks of butter for the topping, I’m in the uk and wondering if the measurements are the same.
Thank you
Hi Holly! 3 sticks is about 330 grams. Does this seem correct? Please let me know if you have any other questions! xTieghan
Loved this recipe! I’ve never made a cake before and was suprised that this was so easy and gorgeous. Will definitely make again.
Thank you so much Leah!! I am so glad this turned out so well for you! xTieghan
Can you make this recipe as cupcakes? Would you recommend? How would I adjust bake time?
Hi Ainsley,
Yes you could do these as cupcakes, I would bake for 20-25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really really wanted to love this but unfortunately the cooking times didn’t work for me and I got a cake with a raw centre. It should probably have baked for closer to 45-47 minutes. Had to cut out the centers and salvage the rest with a patch job. Frosting is great and the salvaged parts of the cake was moist.
Hi Amy! I am really sorry to hear that!! Is there anything I can help you with? xTieghan
My husband basically asked me to drop everything and make this cake when he saw it. I have freeze dried blueberries and I don’t know what to do with them. Do you think I could maybe smash them up and mix them into the frosting?
Hi AJ,
I haven’t tried this recipe with freeze dried blueberries, my only worry is that they would be a little tough, but you could certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this cake for a co-worker’s bday and she said it was the best cake she had ever had. And she has asked me to make it for her daughter’s 2nd bday!! I accidentally added an extra 1/2 cup lemon juice, but it still came out great – bursting with lemon and blueberry flavors. It is a dense cake so a small slice goes a long way. The cake is awesome. Thanks for the recipe!
Aw that is amazing!! I am so glad this turned out so well for you, DJ! xTieghan
Dude. Phenomenal.
I will probably never choose a different cake for my birthday, ever.
Wow that is so amazing to hear!! Thank you Kat! xTieghan
It says serves 24! 😂
Not when you cut an 8″ cake properly, it doesn’t! 8 slices and it’s perfect.
Thank you Kat! I hope this turned out well for you! xTieghan
Looks amazing! Gonna make this for a BBQ this week—do you think I could use buttermilk in place of the greek yogurt?
Hey Danielle,
Yes buttermilk will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks so good! I’m making a cake for someone who doesn’t like blueberries, do you think this would this work if I substituted strawberries for blueberries?
Hey Ashley,
Yes strawberries would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this cake last night for my birthday, it didn’t look as pretty but everyone looooved it.
I would lower the sugar amount the next time, but that’s just me. An amazing recipe. Thank you so much!
Thank you so much Stephy! I am so glad this turned out so well for you! xTieghan
This cake is delicious and relatively easy to make! Next time I would swap out coconut oil for regular oil. I’m not sure if it was the kind of coconut oil I used, but it overpowered the flavor of the cake. Overall still really tasty!
Thank you so much Lanie! I am so glad this turned out so well for you! xTieghan
This looks amazing – do you think the recipe would work as well if I subbed blueberries for raspberries? I’m making as a birthday cake and the recipient doesn’t love blueberries as much as me! Thanks for all your recipes – I love every one I’ve tried so far 🙂
Hey Tora,
Raspberries would be great in this cake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This cake was fantastic! It was super moist and had great flavor. I used two 9.5” pans and baked them for 53 mins – just as delicious!
Thank you so much Carly! I am really glad this recipe turned out so well for you! xTieghan
Made this cake for a “going away to college” party for my nephew. Think it might be the best cake I ever baked – absolutely delicious and not a bite left!
Aw that is so sweet of you! I am really glad this turned out so well for you all, Brenda! Thank you for trying it! xTieghan
This recipe looks amazing – making it for a get together this weekend! You said to divide the buttercream into 3 parts. I see that the buttercream you used for the final layer and all around the cake is the white buttercream. How did you get the swirled effect with the different shades on the outside of the cake? Did you save a little of the darkest colored and medium colored buttercream for the outside as well? Thanks!
Hey Navya,
I think the swirled effect is just how I applied the buttercream to the cake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I was wondering if it would be possible to store the cake in the fridge for a week or possibly freeze it? Thank you so much!
Hey Amy! I think a couple days in the fridge would be fine, but a week is a bit too long. I do think the cake should freeze nicely, so I would recommend that! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this for a dinner party and it was an absolute hit! Everyone loved it. It was the perfect way to end a meal on a light, fresh, and fruity note. Not to mention it, it was beautiful.
Thank you so much Madi!! xTieghan
Hi, I made the cake, the frosting was delicious light and fluffy, the flavor of the cake was very good however it seemed a bit heavy and dense to me or is that how it is supposed to be?
Hey Jean,
So sorry that the cake was dense. Did you happen to adjust the recipe at all? Also, you really want to make sure that you don’t over-mix the batter, that could cause it to become dense. I hope this helps for next time! xTieghan
Hi Tieghan, First I want to say Thank You for all the GREAT recipes you share on your site. I’ve been following you (commenting only now and then) for a while and have really enjoyed making many of your sweet and savory recipes. For a birthday dinner, last night, my son requested your korean bulgogi bbq chicken. A HUGE hit in our family, I’ve made it several times and it always comes out delicious! I wilted an entire container of spinach into the fresh sweet corn and served it over black forbidden rice. I regret not taking a pic, the colors were beautiful together. For birthday cake I made this bursting blueberry lemon layer cake. Subbed raspberries and blackberries for the blueberries with a mixed berry jam. The flavors were AMAZING! It was another huge hit! The cake turned out a little dense but I think that’s because I used coconut milk yogurt and a vegan version of buttermilk (it’s what I had in the fridge) Also, I found the frosting too sweet with 3 cups of confectioners sugar 🙁 I will try making it again following your exact recipe (a little less sugar in the frosting) as I’m jealous of the commentors who say their cakes turned out fluffy and moist. Keep coming up with great recipes for us !!!
Hi Roe! Aw that sounds like an amazing night! I am really glad the bulgogi turned out so well for you all! Please let me know if there is anything I can help with on this cake!! xTieghan
hi!! could you please tell me what kind of flowers and sprouting did you use ? thank you!!
Hi Nathalia! The top flower is a dahlia, the white flowers are elderflowers and they purple are thyme blossoms. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I came across this cake and I had to have it. Made it this morning and OH my! It is incredible!!!!
Thank you so much Emily!! I am so happy to hear that! xTieghan
Not sure if anyone else asked this, but will it work to sub blackberries? Excited to make this cake, i’m sure it will be lovely!
Hey Jocelyn,
Sure blackberries will definitely work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi,
I would love to bake this cake, but I only have one Pan of each size. So is it possibly to fill the whole in one Pan and just cut it in 3?
Will it work as good?
Thanks for answering 🙂
Hey Tabitha,
I would just use the cake pan and bake the batter separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi!! I am so excited to make this recipe, it looks absolutely stunning. Would I need to tweek the recipe any bit, if I used 9′ inch baking pans instead of 8’inch? Thank you for your help!
Hey Kathryn,
I would probably reduce your baking time by 5 minutes, just keep an eye on them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this 3x now and main change is that I add some lemon and vanilla to frosting and cut back by half stick butter and approx 1 cup powdered sugar. Prep and cleanup are both fairly intense so I am always a bit surprised by the prep and cook times that chefs claim on their recipes. I would say this recipe, including prep and clean up takes half my day!
Hi Shawn! I am really glad you have been enjoying this cake! I am sorry it takes longer than expected. If there is anything I can help with, please let me know! xTieghan
This looks amazing! I’m looking to make a cake and cupcakes for my daughter’s first birthday. Would this batter work for cupcakes? How long and at what temperature would you bake them?
Hey Michelle,
Yes, cupcakes would work well, I would start checking for doneness at 25 minutes. I hope you love the recipe. Happy Birthday to your daughter! xTieghan
Love this cake! If I were to use salted butter instead of coconut oil, would you recommend reducing the amount of kosher salt in the batter?
Hey Erin,
Yes, I would reduce by 1/4 teaspoon. So glad you have been enjoying the cake! xTieghan
Hi! I would love to know where to get the beautiful edible flowers! This cake is amazing and must go with them!
Hey Heidi,
I order my edible flowers from Gourmet Sweet Botanicals. Please let me know if you have any other questions! xTieghan
Two questions:
1. Do you find the batter gets a little chunky almost when the lemon juice is added? I went with it so I hope it’s still good!
2. Do you have a suggested measurement of cups of batter for each of the 8” pan? I only have two so I have to bake the third later.
Hey Jackie,
Thanks for trying the recipe, no the batter should not get chunky. Is there anything you may have adjusted? Sorry I do not have exact measurements for each pan, just eye ball it! Let me know how the cake turns out. xTieghan
So fun to make this recipe! Loved the finished product, a perfect Easter dinner.
Hey Kale,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan
This looks amazing? Could i make in cupcake form?
Hey Allison,
Yes, that will work just fine for you, I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know how it turns out! xTieghan
Such a beautiful cake…can’t wait to bake it. I’m .wondering how important it is to use plain Greek yogurt? Would it change the flavor too much if I used plain yogurt (not Greek) or sour cream instead?
Hey Susie,
Either of those should work just fine for you. I hope you love the cake, please let me know if you give it a try! xTieghan
This cake was lovely. I had to use 3 9” pans (yes they work just fine, pull them out about 5 minutes earlier), but realized as I was icing the cake that I’d have to make quite a bit more icing to cover the larger surface area. Keep this in mind when using larger cake pans than the recipe calls for lol. When I did a taste taste between the initial 3 bowls of icing, the plain icing tasted mostly like butter. The taste of sugar did not come thru for me; just butter. So I added 1/4 tsp of vanilla extract to my 2nd smaller batch of plain icing that covered the outside of the cake. This was not necessary with the first batch that the jam was mixed into because the fruit takes care of adding sweetness naturally. I shared the cake the night it was made and gave leftovers to my small family to enjoy later. Everyone, including myself, thought it was moist and delicious, but was even better the NEXT day! It seemed that the blueberries got juicier and everything came together perfectly after sitting for 24 hours. I’m definitely saving this recipe, and the next time I make it I’ll be covered for 24 hours until serving to get the absolute most flavor out of it! Thank you Tieghan for sharing the recipe!! Simply delicious!
Hey Maria,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan