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

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A bright, tangy lemon blueberry layer cake paired with a silky, lightly sweet honey Swiss meringue buttercream frosting. Perfect for celebrations or a weekend treat, this cake combines fresh lemon zest, juicy blueberries, and a delicate honey-flavored frosting for a moist and flavorful dessert.

Ingredients

  • All-purpose flour (2 ½ cups / 310g)
  • Baking powder (2 ½ tsp)
  • Salt (½ tsp)
  • Unsalted butter (1 cup / 227g), softened
  • Granulated sugar (1 ¾ cups / 350g)
  • Large eggs (4), room temperature
  • Whole milk (1 cup / 240ml), room temperature
  • Fresh lemon zest (from 2 lemons)
  • Fresh lemon juice (¼ cup / 60ml)
  • Fresh blueberries (1 ½ cups / 225g), rinsed and patted dry
  • Large egg whites (4), room temperature
  • Granulated sugar (1 cup / 200g)
  • Salt (a pinch)
  • Unsalted butter (1 ½ cups / 340g), softened and cut into cubes
  • Pure honey (3 tbsp)
  • Pure vanilla extract (1 tsp)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar until pale and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in fresh lemon zest and lemon juice.
  6. Alternately add flour mixture and milk to the batter, starting and ending with flour. Mix gently until just combined.
  7. Gently fold in fresh blueberries with a spatula, being careful not to burst them.
  8. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Let cakes cool in pans for 10 minutes, then turn out onto cooling racks. Cool completely before frosting.
  10. To make honey Swiss meringue buttercream: Combine egg whites, sugar, and salt in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture is warm (about 160°F/71°C).
  11. Transfer mixture to mixer and whip on high until stiff peaks form and bowl is cool (10-15 minutes).
  12. Slowly add softened butter cubes, mixing well after each addition.
  13. Add honey and vanilla extract, continue beating until smooth and creamy.
  14. Assemble cake by placing one layer on serving plate. Spread a generous layer of buttercream over top, add fresh blueberries if desired.
  15. Top with second cake layer and cover entire cake with remaining buttercream, smoothing or piping as desired.
  16. Chill cake for at least 30 minutes to set frosting before slicing.

Notes

Use fresh blueberries to avoid batter turning blue; if using frozen, toss in flour before folding in. Egg whites should be room temperature for best volume. Slowly add butter to meringue to avoid separation. Let cakes cool completely before frosting to prevent melting buttercream. If buttercream curdles, chill bowl and re-beat.

Nutrition

Keywords: lemon blueberry cake, honey Swiss meringue buttercream, layer cake, summer dessert, easy cake recipe, fresh blueberries, lemon zest cake

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