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Lemon Blueberry Cake

June 2, 2017
Jim made my birthday cake!  Yes, this is a pretty late post…  I love chocolate and it seems like so does everyone else so for my birthdays I like to go a different route.  This year I chose a lemon blueberry combo.  I used the same lemon custard I have made before for as filling.  As an option you could substitute blueberry jam for the filling.
For the frosting I was deciding between the originally suggested frosting, lemon cream cheese, or buttercream frosting and went with the original.  I don’t like to put that much sugar in my frosting so the consistency for this frosting was not very thick.
I also used two 9-inch pans instead of three 8-inch which works fine, but then you don’t have as much surface area to put the custard.  You could cut the two 9-inch layers in half to make it a four layer cake or just have some left over custard if you stick with two 9-inch layers.


Difficulty: Medium
Prep Time: 1 hour 30 min
Cook Time: ~30 min
Chill Time: 1 hour
Total Time: ~ 3 hours
Yield: 3 layer 8-inch cake or 2 layer 9-inch cake
Taste: Good


For the Lemon Custard
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons)
1 tbs finely shredded lemon zest (outer yellow skin of lemon)
3/4 cup granulated white sugar
4 tbs unsalted butter, at room temperature and cut into small pieces

For the Cake
2 cups plus 6 tablespoons (290 g) all-purpose flour, sifted
2 teaspoons (9 g) baking powder
1 teaspoon (7g) salt
3 cups fresh blueberries
1/2 cup (120 ml) sour cream
1/2 cup (120 ml) whole milk
2 teaspoons (10 ml) pure vanilla extract
1/2 teaspoon (2.5 ml) pure lemon extract
1 teaspoon (5 ml) lemon zest
1 cup (2 sticks)(227 g) unsalted butter, softened
1-1/2 cups (300 g) white sugar
4 large eggs, at room temperature

For the Frosting
1 cup (2 sticks)(227 g) unsalted butter, softened
2 teaspoons (10 ml) lemon zest
5 cups (625 g) icing sugar, sifted
2 tablespoons (30 ml) fresh lemon juice
1/4 cup (60 ml) whipping cream (35% cream)
1/4 teaspoon (1.25) pure lemon extract
a pinch of salt
yellow food gel, optional


For the Custard
1) In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thickened. This will take approximately 10 minutes. Watch carefully as it will go from runny to thick very quickly.

2) Remove from heat immediately and if there are lumps pour through a fine strainer (I haven’t had to do this).

3) Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.

4) The lemon custard will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate until cold. I learned from making the custard from my Boston Cream Pie that if you place saran wrap over the top of the custard it will prevent a skin from forming. The lemon custard can be made several days (up to a week) in advance.

For the Cake
1) Preheat oven to 350°F. Prepare three 8″ round cake pans (or two 9″ rounds) with parchment paper, butter and flour.

2) Sift dry ingredients (flour, baking powder, salt) into medium bowl.

3) Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.  This is to help prevent blueberries from sinking to the bottom of the cake.

4) Stir sour cream, whole milk, vanilla extract, lemon extract and lemon zest in small bowl.

5) In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined.

6) Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries.

7) Divide batter equally among prepared pans. Bake cakes until toothpick inserted into center comes out clean, about 25-35 minutes depending on if you use 8 or 9-inch pans. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.

For the Frosting
1) Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes.

2) Slowly add icing sugar, mixing on low speed for about 2 minutes.  Note, I do not use full amount of sugar.

3) Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two then beat until blended.

1) Spread thin dollop of frosting on an 8-inch thin cake board or cake plate. Transfer 1 cake layer to board, face up.

2) Create a dam around the perimeter of the layer using frosting in a pastry bag fitted with a coupler, (if you have one…) then spread lemon curd (approximately 1 cup) inside the dam–this prevents the curd from reaching out over edges.

3) Top with second layer, face-up; repeat frosting around perimeter and lemon curd filling.

4) Top with third cake layer, face-down (brown smooth side up). Spread thin layer (crumb coat) of over top and sides of cake, using offset palette knife and bench scraper for smooth finish. Place cake in refrigerator for about 30 mins to chill.

5) From refrigerator and using same method, frost cake with generous layer of frosting, smoothing again.

Keep cake covered and refrigerated (for up to 2 days) but can serve at room temperature.

Master Baker Jim

Source: Sweetapolita


From → Dessert

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