Lemon Blueberry Layer Cake With Lemon Curd {Legacy Recipe} (2024)

ByAlexisMarch 15, 2015March 21, 2024March 21, 2024

There isn't a better combo than lemon and blueberries. ThisLemon Blueberry Layer Cakeis just what we need to take our taste buds into spring.

Start with a box of lemon cake mix, and add pudding, butter,fresh blueberries, andfresh lemon zestto the batter. And don't even get me started on the Sunshine SweetLemon Curdthat is between the layers. HELLO!!

There is sour cream in the cake batter which makes this a thick and fluffy cake. The juicy blueberries and the lemon buttercream make this blueberry lemon layer cake truly perfect. 

When I first started baking, I avoidedlayer cakes. If this is your first layer cake, I have several tips and suggestions that will help you have success and confidence.

This cake will be one that you serve for years and years to come.

Ingredients for the cake

• Dry ingredients: lemon cake mix, vanilla instant pudding mix
• Wet Ingredients: eggs, whole milk, melted butter,sour cream,fresh lemon juice. Somecake recipesare delicate and requireroom-temperatureingredients. This one is simple and not fussy, you can use everything right from the fridge.
• ​Add-Ins: whole blueberries, lemon zest

See the recipe card for quantities.

Instructions for the cake

1. To prepare the cake pans, you will line the bottom with a round ofparchment paperand spray the edges, sides, andbottom of the panwith nonstick cooking spray.
2. In thebowl of a stand mixer(or alarge bowland anelectric mixer), stir together the cake mix and the pudding powder. Just the two powders.
3. Add in the eggs, milk, melted butter,sour cream, and lemon juice. Using thepaddle attachment, mix well onlow speedincreasing tomedium speeduntil batter is smooth.
4. ​Using a rubber spatula, carefully stir in the blueberries and lemon zest.
5. Pour evenly into two aluminum cake pans.
6. Bake and cool ona wire rack. Cool completely before removing cakes from pans.
7. Wrap cakes in two layers of plastic wrap and place them flat in the freezer until ready to assemble the cake.

Make one batch of lemon curd and keep in the refrigerator until ready to assemble the cakes. 

On the day you are ready to assemble the cakes (at least 6 hours before serving) make a batch of Lemon Zest Buttercream. 

Remove the cakes from the freezer. Place one cake layer on a plate. Using a piping bag, pipe an edge of frosting to create a barrier around the middle of the cake.

See Also

Weight Watchers Meatloaf Recipe | Simple Nourished LivingJulia Child's Tian de Courgettes au Riz (Zucchini Tian) Recipe on Food52Fire Noodles with Crispy Tofu Recipe (Easy and Vegan)Healthy Pad See Ew Recipe with Zucchini Noodles

Fill with 1 cup of lemon curd.

Top with second cake layer. Frost the top and sides of the cake and garnish with lemon swirls and fresh blueberries.

Let the cake set at room temperature to fully thaw and come to room temperature.

When I have leftover lemon curd, I like to put a spoonful in Greek yogurt with fresh berries and granola.

This is abeautiful cakefor anyspecial occasion.

Starting with a boxed cake mix makes this dessert less challenging for a beginner. I have now been making and serving this beautiful layer cake since 2015.

Variations

You can use fresh or frozen blueberries. If you use frozen berries, do not thaw them first.

The blueberries do tend to sink a bit to the bottom of the pan as the cake bakes. This is just fine and truly makes for beautiful layers.

You can easily substitute raspberries for the sour cream in this recipe. They work well because they are small like blueberries. I would advise against using strawberries, as they would be too big when left whole and too juicy for the batter if they are chopped. You can also substitute plain Greek yogurt for the sour cream. Make sure it is full-fat.

Special Equipment and what to use instead

Note: I have these special items and I find them to be so so helpful and very useful in a zillion other recipes. Worth the purchase and storing them for sure.

*citrus juicer/ press: you can easily just cut the lemon in half and squeeze it by hand. Make sure to measure the juice and remove the seeds.

*microplane zester: you can use the tiny side of a box grater in place of this

*2 (8 inch) aluminum cake pans: You can use any 8 inch round pans that you have, aluminum cook the most evenly.

*offset spatula: Use a knife or rubber spatula

Homemade Lemon Curd

Lemon Curd Recipe Here

See Also

Rachel Roddy’s recipe for ‘light’ parmigiana | A kitchen in Rome

Don't let the fear of making homemade lemon curd stop you from trying this layer cake. You can buy lemon curd in a jar and add a smidge of fresh lemon zest. It won't be as zippy and tart as homemade, but it certainly is a good shortcut.

Success Tip

I like to make this cake over the course of 3 days. Breaking it up is so helpful when I am already busy with holiday preparations.

*Bonus: by making thecake layersahead of time, you will freeze them and that really seals in the moisture for the most decadent cake.

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