Perfect Lemon Blueberry Layer Cake Recipe with Easy Honey Swiss Meringue Buttercream Frosting

“You won’t believe where I first tasted this lemon blueberry layer cake,” my friend Jill confessed one Sunday afternoon. It was during a casual backyard barbecue, and honestly, I wasn’t expecting much from a dessert she whipped up between flipping burgers. But that cake? It had this bright, tangy zing from the lemon paired with bursts of juicy blueberries that felt like summer trapped in a slice. The real kicker was the honey Swiss meringue buttercream—a silky, lightly sweet frosting that wasn’t too heavy, just perfectly balanced.

That day, there was a minor kitchen fiasco, too: Jill forgot to grease one of the cake pans, and we had to piece together the layers like a puzzle. Yet, the cake tasted so good that the mess didn’t matter. Maybe you’ve been there—trying to impress with something fancy but ending up with a bit of chaos instead. Somehow, that imperfection made it more memorable.

Since then, I’ve made this lemon blueberry layer cake more times than I can count, tweaking it just enough to make it foolproof and reliably delicious. The fresh lemon zest, the gentle sweetness of honey in the frosting, and the pop of blueberries feel like a little celebration in every bite. Whether it’s a weekend treat or a special occasion, this cake never fails to bring smiles (and a few crumbs on the table).

Why You’ll Love This Recipe

This lemon blueberry layer cake recipe has become a favorite in my kitchen for plenty of reasons. I’ve spent hours testing different frostings and cake textures to get the perfect balance—trust me, it’s worth the effort!

• Quick & Easy: Although it looks fancy, this cake comes together in under two hours, making it doable even on busy days.
• Simple Ingredients: Most are pantry staples or easy to find at any grocery store—no exotic shopping needed.
• Perfect for Celebrations: Whether it’s a birthday, brunch, or just because, this cake impresses without stress.
• Crowd-Pleaser: People of all ages adore the tangy-sweet combo and the light honey buttercream.
• Unbelievably Delicious: The moist lemon layers and the fresh blueberries make it a texture and flavor win.

What sets this recipe apart is the honey Swiss meringue buttercream. Unlike traditional buttercream, it’s less sweet and less dense, but still utterly creamy. The honey adds a subtle floral note that complements the tartness of the lemon and the blueberries beautifully. Honestly, it’s the kind of frosting that makes you savor every bite, not just scrape it off. This isn’t just any lemon blueberry cake—it’s the one you’ll find yourself craving again and again.

What Ingredients You Will Need

This recipe relies on fresh, wholesome ingredients that come together to create a bright yet comforting cake. Most of these are pantry staples, but the fresh lemon and blueberries truly make the difference.

• For the Cake Batter:
  • All-purpose flour (2 ½ cups / 310g) – I prefer King Arthur for consistent texture
  • Baking powder (2 ½ tsp) – helps the cake rise light and fluffy
  • Salt (½ tsp) – balances the sweetness
  • Unsalted butter (1 cup / 227g), softened – room temp for easy mixing
  • Granulated sugar (1 ¾ cups / 350g) – classic sweetness
  • Large eggs (4), room temperature – helps with structure
  • Whole milk (1 cup / 240ml), room temperature – adds moisture
  • Fresh lemon zest (from 2 lemons) – the star flavor
  • Fresh lemon juice (¼ cup / 60ml) – for that bright zing
  • Fresh blueberries (1 ½ cups / 225g), rinsed and patted dry – avoid frozen to keep batter from turning blue
• For the Honey Swiss Meringue Buttercream:
  • Large egg whites (4) – room temperature for best volume
  • Granulated sugar (1 cup / 200g) – to stabilize the meringue
  • Salt (a pinch) – enhances flavor
  • Unsalted butter (1 ½ cups / 340g), softened and cut into cubes – use high quality for smoothness
  • Pure honey (3 tbsp) – adds delicate sweetness and depth
  • Pure vanilla extract (1 tsp) – rounded out flavor

Ingredient Tips: If you want a dairy-free option, substitute butter with a plant-based alternative and milk with almond or oat milk. For gluten-free, swap the flour for a 1:1 gluten-free baking flour blend. And always choose fresh, firm blueberries for the best bursts of flavor.

Equipment Needed

• Two 8-inch (20 cm) round cake pans – I recommend non-stick or lined with parchment paper for easy release
• Electric mixer (stand or hand) – essential for whipping the Swiss meringue buttercream to silky perfection
• Medium saucepan and heatproof bowl – for the double boiler method when making meringue
• Spatulas (rubber and offset) – for mixing and frosting smoothly
• Fine grater or zester – to get fresh lemon zest
• Cooling racks – to cool the cakes completely before frosting
• Pastry bag and piping tips (optional) – if you want to pipe the buttercream beautifully

If you don’t have a stand mixer, a sturdy hand mixer works just fine for the buttercream, though it might take a little more elbow grease. For the double boiler, a heatproof bowl over a saucepan of simmering water is perfect and budget-friendly. I once tried making this buttercream without the double boiler step—it was a disaster (curdled and grainy), so don’t skip that part!

Preparation Method

1. Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease two 8-inch pans thoroughly and line the bottoms with parchment paper. This keeps the cakes from sticking and ensures clean edges. (About 10 minutes prep)
2. Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside. This step prevents lumps and keeps the cake light. (5 minutes)
3. Cream butter and sugar: Using your mixer, beat the softened butter and granulated sugar until pale and fluffy—around 3 to 5 minutes. The texture should be light, not greasy. (7 minutes)
4. Add eggs: Crack in the eggs one at a time, mixing well after each addition. This helps the batter emulsify and rise evenly. (3 minutes)
5. Incorporate lemon zest and juice: Stir in the fresh lemon zest and juice. The batter will smell wonderfully bright and fresh here. (2 minutes)
6. Add dry ingredients and milk: Alternately add the flour mixture and milk to the batter, starting and ending with the flour. Mix gently until just combined—overmixing can make the cake tough. (4-5 minutes)
7. Fold in blueberries: Gently fold in the fresh blueberries with a spatula, being careful not to burst them and turn the batter blue. (2 minutes)
8. Bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean. The cakes should spring back lightly when pressed. (30-35 minutes)
9. Cool completely: Let the cakes cool in the pans for 10 minutes before turning out onto cooling racks. Make sure they’re fully cool before frosting, or the buttercream will melt. (At least 1 hour)
10. Make the honey Swiss meringue buttercream: Combine egg whites, sugar, and salt in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the mixture is warm to the touch (about 160°F/71°C). Transfer to your mixer and whip on high until stiff peaks form and the bowl is cool (10-15 minutes). Then, slowly add softened butter cubes, mixing well after each addition. Add honey and vanilla extract, continuing to beat until smooth and creamy. (25-30 minutes)
11. Assemble the cake: Place one cake layer on your serving plate. Spread a generous layer of buttercream over the top, then add a few fresh blueberries if you like. Carefully top with the second cake layer and cover the entire cake with the remaining buttercream, smoothing or piping as desired. (15 minutes)
12. Chill and serve: Chill the cake for at least 30 minutes to set the frosting before slicing. This helps everything hold together nicely. (30 minutes)

Pro tip: If your buttercream looks curdled during mixing, don’t panic! Chill the bowl for 10 minutes and then beat again. Sometimes the butter gets too warm and needs a quick cool down.

Cooking Tips & Techniques

Swiss meringue buttercream might sound intimidating, but once you get the hang of it, it’s a game-changer. Here’s what I’ve learned over multiple attempts:

• Egg whites at room temperature: They whip up better and achieve fluffier peaks.
• Slowly add butter: Add it in small cubes and mix thoroughly before adding more. Rushing this step can cause separation.
• Temperature control: Keep the sugar and whites warm but not hot when heating. Too hot, and you risk cooking the eggs; too cool, and the sugar won’t dissolve.
• Folding in blueberries: Gently fold to avoid bursting berries and turning the batter blue, which can look odd.
• Don’t overmix the batter: Overworking flour develops gluten, making the cake dense and chewy—definitely not what you want here.
• Patience is key: Let cakes cool completely before frosting, or you risk melting your buttercream.

I once skipped the sugar dissolving step and ended up with gritty buttercream. Lesson learned the hard way! Also, multitasking during baking can be tricky, but prepping ingredients and cleaning as you go really saves time.

Variations & Adaptations

This lemon blueberry layer cake is versatile enough to suit different tastes and dietary needs. Here are a few ways to switch it up:

• Seasonal berry swap: Use fresh raspberries, blackberries, or strawberries instead of blueberries for a different berry twist.
• Gluten-free version: Substitute the all-purpose flour with a high-quality gluten-free blend. Add a teaspoon of xanthan gum if your blend doesn’t include it for better structure.
• Honey substitute: For a vegan or honey-free option, swap honey with maple syrup in the buttercream—flavor changes slightly but still delicious.
• Alternative frosting: If Swiss meringue buttercream feels daunting, try a lemon cream cheese frosting for tang and creaminess, though it will be heavier.
• Personal touch: I’ve added a thin layer of homemade lemon curd between cake layers for an extra pop of lemony goodness—totally worth the extra step!

Serving & Storage Suggestions

This cake is best served chilled or at room temperature, depending on your preference. The honey Swiss meringue buttercream has a smooth texture that softens slightly at room temp, making each bite melt in your mouth.

• Presentation: Garnish with fresh blueberries and a few lemon zest curls for a pretty finish.
• Pairings: Serve with a light cup of tea, sparkling lemonade, or even a crisp white wine for grown-up gatherings.
• Storage: Keep the cake covered in the refrigerator for up to 4 days. The flavors actually deepen after a day or two!
• Freezing: You can freeze the unfrosted cake layers wrapped tightly for up to 3 months. Thaw overnight in the fridge before frosting.
• Reheating: Let refrigerated cake sit out for 15-20 minutes before serving. Avoid microwaving, as it can melt the buttercream unevenly.

Nutritional Information & Benefits

Each slice of this lemon blueberry layer cake (serving size: 1/12 of the cake) contains approximately:

Calories	380 kcal
Fat	22 g
Carbohydrates	42 g
Protein	4 g
Sugar	30 g

The fresh lemon zest and juice provide a good dose of vitamin C, and blueberries bring antioxidants and fiber. Using real honey instead of refined sugar in the buttercream adds trace nutrients and a more natural sweetness. While this cake isn’t low-calorie, it strikes a nice balance between indulgence and fresh ingredients.

For those with dietary restrictions, the recipe can be adapted easily to be gluten-free or dairy-free. However, the cake contains eggs and honey, so it’s not vegan unless modified accordingly.

Conclusion

This lemon blueberry layer cake with honey Swiss meringue buttercream is one of those recipes that makes you smile every time you take a bite. It’s bright, fresh, and just sweet enough without being cloying. I love how it feels both elegant and approachable—perfect for impressing guests or treating yourself to something special.

Feel free to make it your own! Tweak the berries, swap ingredients, or try different frostings. I’d love to hear how you put your spin on it. Drop a comment below with your favorite variations or questions, and share this recipe with anyone who could use a slice of sunshine.

Remember, a little mess in the kitchen is part of the fun—so don’t stress the small stuff and enjoy the process. Happy baking!

FAQs

Can I use frozen blueberries in this recipe?

It’s best to use fresh blueberries because frozen ones can release extra moisture and turn your batter blue. If you must use frozen, toss them in a bit of flour before folding in to reduce bleeding.

How long does the honey Swiss meringue buttercream last?

When stored in an airtight container in the fridge, it stays fresh for up to 5 days. Bring it to room temperature and re-whip before using.

Can I make this cake ahead of time?

Yes! You can bake the layers up to 2 days ahead and keep them wrapped at room temperature or refrigerated. Make the frosting on the day you assemble for best texture.

What if my buttercream looks curdled or runny?

This can happen if the butter is too warm or added too quickly. Try chilling the bowl briefly and then beating again. It usually comes back together.

Is there a vegan version of this cake?

You can substitute dairy and eggs with plant-based alternatives, but Swiss meringue buttercream is tricky without egg whites. Consider using a vegan buttercream made with powdered sugar and vegan butter instead.

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