Sweetapolita

Whipping Up a Sweet + Styley Life

Triple-Lemon Blueberry Layer Cake

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Triple-Lemon Blueberry Cake via Sweetapolita

Happy Wednesday! I hope you had a wonderful Valentine’s Day with all of your lovies. I woke up yesterday morning, with a sudden and unrelenting need for sunshine–in any form. For what I think was the first time, rather than craving a particular food (or ingredient), I was craving a colour: yellow! I knew I had to make and bake something full of sunshine–absolutely bursting with sunshine, from the inside out: this time it was all about flavour.

Triple-Lemon Blueberry Cake via Sweetapolita

Naturally, a lemon confection immediately came to mind, so I figured it was time to bake a Lemon-Blueberry Layer Cake. I love anything lemony, and of course bringing blueberries into the mix makes this recipe even more appealing. For this version, I incorporated a layer of buttery vanilla cake in between two layers of the blueberry-lemon cake, filled it with homemade lemon curd, and topped it all with the lemony-est frosting I could come up with. Now, that’s the triple-lemony burst of sunshine I needed.

Triple-Lemon Blueberry Cake via Sweetapolita

So here it is! A little bit crazy in there — like a literal burst of blueberries and lemon inside, sandwiching a layer of classic vanilla cake. What I love about it is the random and almost messy appearance, once sliced. As much as I love perfect layers, it wouldn’t be much of a “burst” if it was neat and tidy inside! There’s a lot going on in there, but to me it all comes together so nicely. The lemon in the blueberry cake is simple and subtle with the addition of a bit of lemon zest, lemon extract, and lemon juice, which pairs well with the fresh blueberries. The lemon curd is perfectly tart, and combined with the whipped lemony (and sugary) frosting, it’s zesty and sweet. The truth is, I’m in complete lemon love (and possibly lust) with this cake.

If you haven’t made lemon curd before, I highly recommend it. It takes a bit of effort, but overall it’s quite simple to make and so rewarding. You can make a bigger batch, freeze it, and simply pull it out when you need a punch of lemony filling. There’s truly nothing zingier, and who doesn’t need zingy in their lives from time to time?

Sweetapolita

While we’re on the topic of sweet sunshine-y goodness, here are my little blueberry bursts playing while the cake layers were baking. Their favourite activity, these days, is goofing around on the bed, being just as silly as can be. Neve thinks it’s hilarious that she can stand up on her own on the bed and then land face first into the pillows, and of course, big sister Reese has to follow suit, followed by endless girly-giggles from the gut. Love those.

Sweetapolita

We had a great day yesterday, while we baked the cakes. I managed to get some things organized for spring, and even though it was -13 degrees Celsius here on Lake Ontario, it seemed as though spring was in the air . . .

Triple-Lemon Blueberry Cake via Sweetapolita

Even if it was just in our hearts (and bellies) . . . I suppose this cake really is a burst of much-needed sunshine. I hope you enjoy it as much as we do, and that you’re also feeling a bit of spring in your world.

Print
Triple-Lemon Blueberry Layer Cake
Ingredients
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
Instructions
For the Cake:
  1. Preheat oven to 350°F. Prepare three 8" round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. 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.
  2. Stir sour cream, whole milk, vanilla extract, lemon extract and lemon zest in small bowl.
  3. 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.
  4. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries.
  5. Divide batter equally among prepared pans. Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. 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. Slowly add icing sugar, mixing on low speed for about 2 minutes.
  2. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two (really, no more than that, because too much sunshine really can be a bad thing!), then beat until blended.
Assembly of the Triple-Lemon Blueberry Layer Cake:
  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, then spread lemon curd (apprx 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. For ruffled border, add frosting to piping bag with petal tip (Wilton #123), and with skinny end facing out, use back and forth/up and down motion to create short ruffles.
Sweetapolita's Notes

Due to the lemon curd filling, keep cake covered and refrigerated (for up to 2 days) but serve at room temperature.

[The Lemon-Blueberry cake base adapted  from Epicurious]

Filling: 1 batch Lemon Curd

Here are some other fun ways of creating this cake with alternate flavours:

  • Use a cream cheese frosting, lemon or plain
  • Replace blueberries with other berries or berry combinations
  • Use frosting to fill in place of lemon curd
  • Use a smooth blueberry jam as filling in place of lemon curd

You may also enjoy this past post: 50 Tips For Baking Better Cakes

Good luck & enjoy!

Share the Sweetness!

Comments

    • Thank you! Haha, really, the same one?! Great minds think alike! I hope your little girl had a fabulous party, but I don’t doubt that, with you as a mommy, it was amazing, sweet, colourful, and incredibly creative! xo

      Reply

  3. Oh my goodness this looks amazing! I love the combination of lemon and blueberry and I am running to the market tomorrow morning to make this! Your blog makes me so happy!

    Reply

  5. This cake is beautiful! I’m not much of a lemon person but you’re making me a believer:) I love your blog and all of your work! I just started following you on twitter too! Your girls are gorgeous! Thanks for all of your inspiration!!!

    Reply

  11. Hi Rosie

    What a stunning cake, Perfecto!! I do not like blueberries, is there any other fruit I could use in this cake recipe, or could I leave them out altogether.

    Reply

    • Thanks, Jackie! In my opinion, you could replace the blueberries with any berry, really. You could also leave them out, as you mentioned–that should be just fine! Enjoy and good luck–let me know how it turns out!

      Reply

  17. Oh Rosie! I have to say that you have the most precious, beautiful little girls! You must be very proud!

    And this cake! I love the combo of blueberries and lemon so much! And yellow always makes me happy! In fact, my birthday is this weekend and I have yellow in the plans! :)

    Thank you for another recipe that looks just as delicious as it sounds!

    Reply

  18. This was so much fun to see this morning, it did brighten my morning(considering the sun hasn’t came up yet:) Nothing is better than lemon and blueberries! Pretty pics too!

    Reply

  19. Hi Rosie. What a beautiful cake. My daughter’s birthday is next month and I’m definitely making this. If you lived just a little close, I would have asked you to make it! Two questions- can I bake and frost this 2 days in advance of her birthday or will it dry up? Is there enough frosting to fill the layers too as I’m not a fan of lemon curd? Thanks!

    Reply

    • Thanks, Sukaina! To answer your questions, in my opinion, the cake is good for up to 2 days really well covered (but not refrigerated, if you’re not using curd), so you should be okay. Even 1 day ahead would be ideal, but I imagine it would still be good after 2 if it hasn’t been sliced into. The frosting you’ll definitely want to double the recipe if you’re using as filling. Even a thin layer blueberry jam would taste yummy, but you can never go wrong with frosting! The flour on the berries is something I saw on the Food Network about keeping berries in place in a cake, because it’s said that the flour-covered berries adhere to the batter and they don’t slip and sink. It’s especially an issue for taller bundt cakes, but I figured it would help in this cake too! I hope this all helps. Happy Birthday to your daughter! xo

      Reply

  21. I feel better just looking at your cake! Lemon and blueberries are such a great combo and my goodness you have the most precious, gorgeous little girls!

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  22. I just love reading your blogs and admiring your photos…I really need to learn how to use my camera! My photos aren’t half as nice as yours. I love the fact that you share all of your recipes…thank you so much for that =) As well, thank you for the tip on coating the blueberries in flour! I also love getting new baking tips! I will definitely be baking this cake for the next get together with friends!

    Reply

  23. Beautiful cake! Lemon and citrus in general is one of my favorite flavors and I have been finding amazing blueberries at the market recently. I will be sure to try this recipe out in the future. Do you have a special technique for keeping your cake plate so clean?

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  25. We have a large lemon tree in the backyard, and I’m always looking for new ways to use them up! Not that we really need more sunshine here. I got quite the sunburn helping my older daughter run a lemonade stand this past weekend.

    Reply

  36. This cake is making me swoon. You are one talented lady. I wish I could bake gorgeousness like this and present it so beautifully too. Magnificent!

    Reply

  40. I am in love with your blog. The colors are so soothing. The cakes look so beautiful. Each one more beautiful than the other. No , I think each one is a gem.
    Your children are adorable.

    Inspirational Stuff

    Reply

  43. Hmmm that looks divine! Do you think lemon mascarpone frosting will be a good one for the cake?

    Also, what camera do you have? The pictures are beeeaaauutiful!

    Reply

  47. This cake looks wonderful! I made your neapolitan cake for my little girl’s third birthday last week and everyone loved it, especially the birthday girl! I think I’ll be making this one for my other daughter’s first birthday at the end of March. Thank you for the great recipes :)

    Reply

  48. Hi Rosie,
    First of all, I adore your blog and all the wonderful things you bring to your readers… so thank you for that.
    A friend of mine’s husband just turned and 40 and when she asked if I could make a yummy cake I thought I’d give your triple-lemon cake a try. I did have to make a few changes because it was such short notice. I used 9″ pans so only made 2 tiers and since we don’t have fresh blueberries (in Israel), I opted for strawberries. I also omitted the middle vanilla tier. Nonetheless, it came out amazing. Guests at the party ooed and awed over how pretty it looked and even moreso when they tasted it. The tanginess of the lemon and the sweet strawberries combined with the subtle lemon buttercream were a big hit. And of course, the lemon curd recipe you provided is irresistable. Thanks so much!

    Reply

  51. Love your blog. Very inspirational!
    Any suggestions as to where I can find the Sugarflair colour paste and Americolor gel colours in Toronto?

    Reply

  52. The idea of lemon and blueberries together sounds and probably tastes heavenly! This one could surely be another family favorite recipe.Love the kid pics too. I also live in Ontario:)Thanks for the awesome post.

    Reply

  54. I totally understand that you needed a bright yellow cake to cheer you up because even though here in france it’s not as cold as in Canada, I’m craving for sunny desserts ! This cake looks just perfect, I love the way you piped the icing on top of the cake ! i discovered your blog today and it’s like a revelation to me :o) Bravo !

    Reply

  56. Oh. My. God. This looks SO good. I just book marked it and I won’t be surprised if I bake this before the day is over. I have a feeling it’s all I’ll be able to think about. And also, I need you in my google reader, stat. Making that happen now.

    Reply

  57. Your cake is absolutely beautiful, and I really love the border you piped around the top. Can you tell me how you did that (what tip)? Thanks!

    Reply

  62. Just made this cake…it’s currently cooling. Smells absolutely divine. Can’t wait to frost it then dive in :) Your photos, as always, are irresistibly gorgeous. Thanks for being such an inspiration :)! Happy Weekend!

    Reply

      • Thanks,Rosanne!!
        I’m going to try some of your icings. Some friends and I are having a grown up “princess party” on the morning of the Royal Wedding and I’m in charge of cupcakes!!!

        Reply

  64. I don’t know if you’re able to respond to comments like this, but I was wondering how you get your buttercream/frosting so smooth. Mine always has air bubbles that show up as holes all over the surface. Any tips or tricks?

    I’ve made a couple of your cakes, and they’ve all received rave reviews from the staff at school! So thanks for sharing your recipes.

    Reply

  65. This cake is gorgeous!! And it looks delicious!!!! I can’t wait to make it, I’m going to look for some fresh blueberries tonight! I have a question about the beautiful clean slices in your photographs. It would be such a shame for me to make this beautiful cake and have messy, ugly slices. Especially if I attempt to make your Neapolitan cake, I’d love to have perfect slices like you have here.

    Thanks!!!

    Reply

  66. This cake is amazing! I made it precisely as is for my dad’s birthday (he is turning a wonderful 62 this year!) and it was a gloomy rainy day so I thought this would be the perfect sunny cake to offset the weather! The only thing I did differently was to use only half the listed amount of icing sugar in the frosting (6 cups seems a lot to me!) so with the 3 cups, it still turned out perfectly sweet and zesty and light!

    Thanks so much for the wonderful recipe!

    Reply

  70. I love all of your cakes and the beautiful simple designs! I want to make this cake for my daughters bday but I am not an expert in the decorating; can you tell me what tools and any tips to get the icing to perfection like yours?

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  71. Rosie, I’m making this cake for my sister’s baby shower this weekend. I have extra lemon curd and was wondering if this frosting would hold up if I folded some curd into it…and if so, how much curd?

    Also, if I’m planning to use the ruffle frosting technique, how much extra frosting should I make? {FYI: I made the cake as a 6-inch layer cake.}

    Thanks for your help! :-)

    Reply

    • Hi Lisa! So sorry I wasn’t able to get back to you in time. I hope it all worked out for you! The frosting likely would have held up fine with a few tablespoons of curd–did you end up trying? I’d be interested to know how it went! Also, for the ruffling tecnique you need about 3 x the buttercream. Let me know!

      Reply

  72. hi! i would like to make this frosting and use the ruffle technique… you said via twitter, that the smb would hold up better for the ruffling. if i added some lemon juice or curd to the smb, would it change the consistency too much? also, i was thinking of using strawberries instead of blueberries in the cake- i have some that i fresh picked, bad idea.. thanks!!!

    Reply

      • Hi Amber!
        Okay, well, I hope to help as much as I can. Here goes!
        1. Yep, the SMB is much better for all-over ruffling because it’s more satiny, smooth, and is much more pleasant to eat in larger amounts (the sugary frosting would taste too sweet for so much on each slice, in my opinion).
        2. Yep, you can definitely experiment with the lemon juice or curd. If using lemon juice, be sure to use real lemons and add about 3 tablespoons of the juice along with about tablespoon of the zest per 5 cup batch (just a guideline–you can play around), or, you could use some lemon curd–I would say about 1/3 cup per 5 cup batch. I’ve never actually tried adding curd, but preserves typically work very well in the SMB, and I think curd would work well.
        3. Finally, I think, yes, strawberries would be lovely! Just be sure to coat them with a bit of flour and I would cut them into smaller pieces.
        I hope that helps! Good luck!

        Reply

  73. I made the Lemon Blueberry cake for Easter dessert. It was a hit with everyone. My husband and I had to have a second piece after everyone went home. Would definitely make it again. I added a dollop of blueberry jam to the top center of the cake for added decoration. Fabulous and refreshing. Love you site.

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  75. I just loved it…no words to xpress my feelings…Ur little cakelets r also beautiful like u…Keep up the good work!!!

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  76. Since I found your blog a few months back, I’ve made a few of your cakes, and they were all winners. I can’t wait to make this one, and thank you so much for the printable versions…

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  78. I followed this recipe to a T, but found that the batter was very thick, and the cake too dense. I would suggest that it needs more wet ingredients and instead of 1/2 a cup of milk, add 1 whole cup of milk.

    Reply

  79. Hi Rosie,

    My sweet friend requested that I use your recipe for one of her wedding cakes. The cake will be two tiers, one 6″ and the other 10″. Will one of your recipes be enough or would I need to make a double batch? And any suggestions for baking times?

    Thanks for your help and I love your blog!! Amazing!!

    Reply

  81. Oh my gosh, this is honestly one of the best looking cakes I’ve ever seen! There’s a lot going on, yet not a lot at the same time. Does that make sense?! :) Looks great though, can’t wait to check out some more of your recipes!

    Reply

  82. Hi there,
    I absolutely adore your website! I have read every recipe and am always so enamored over your beautiful cake & other sweets photography. As a person who loves to bake as a hobby, I recently tried out your swiss merengue buttercream – it was a hit! It was so silky and buttery and delicious!!!
    However, today when I tried to make this cake recipe, I encountered an issue. The cake was in the oven at 350 degrees for the alloted 25 minutes, and an inserted toothpick to the center came out perfectly clean. When the cake cooled, however, and I went to move it to a dish, the inside of each layer was completely undercooked. Now, I had realized after the cakes were in the oven that I had embarrassingly only added one stick of butter (a really big “uh oh” moment). Do you think that could be why the cakes were so underdone at 25 minutes, even though the toothpick came out clean from the center?
    Thanks so much for your time. Keep up the great work! You and your baked goods are my inspiration to be a better baker =]

    Reply

  84. Excited to make this for my baby’s birthday. He’s due in a few days and I want to make a cake during early labor. This is the recipe I’ve decided on! Thanks for all your recipes and this beautiful website!

    Reply

  85. Oh my! I saw on cupcake wars this blueberry lemon cupcake and thought WOW! I bet that is good. So I went on a hunt
    And found you! BLESS YOU, and your family. :) I’ve always wanted to try a lemon curd but never found a
    reason til this. I am a culinary student and I’m almost done so I’m getting better and made this wonderful beef Wellington
    And thought hey this cake would be the perfect dessert. And to my pleasent surprise it was. I loved it. This cake is truly
    fantastic. I’m glad I followed the recipe however I found that I’m not a huge fan of lemon curd so from now on ill be
    Making this cake with blueberry preserves in the place of the curd. (A little more blueberry could never hurt and it would look
    Quite pretty) so to you I am grateful and pleased. I love your site and will never look elsewhere for wonderful cake recipes.
    THANK YOU for what you do. It is a gift and I appreciate it. :)

    Reply

  87. I made this with red currant curd filling and Swiss Meringue Icing. I then decorated it with alpine strawberries and wild blueberries. Exquisite!

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  89. My wife and I reviewed the recipe and we found my mistake…1 cup or butter = 2 sticks, not one! I took the frosting and re-whipped it with the extra stick of butter and of course, now it’s thick and holding shape. I couldn’t remove my earlier comment, so just wanted to share that it was my mistake and this recipe is delicious.

    Reply

  90. greetings from pakistan!! =)
    have been going through all your recipes, and the pictures ofcourse and they are so amazing!!
    this one here is gorgeous! loving it! you are terrific!! =)
    im only beginning to take such keen interest in baking, and turns out it isnt as easy as it looks!
    belong to a small city, and havent been able to find blueberries as well as good food colors (the food colors i tried for red velvet were salty and the cake didnt come out that good), but i’ll definitely look around and try this, i have fallen in love with this cake!
    if u could please help me with a few things?
    i have observed in many of western recipes that ALOT of sugar is used.. when im making frosting, half a cup of icing sugar is enough for a cup of butter, otherwise the frosting becomes too sweet. the reason could be that we may have more intense sugar here.. well, the problem is the consistency of the frosting. the temperature here ranges to above 110 F, the butter doesnt hold up, and since i have to use even lesser sugar, the frosting is very flowy! what can i do to make it hold up?? i tried this: mixed milk and cornflour, boiled until creamy, and added it to the butter. but it still wasnt creamy enough, it would still flow.. so if u could please suggest something, because i really want a solution to this problem! =(
    secondly, what other berries ccan i use for this recipe?
    would be grateful if u respond..
    and ma-sha-Allah, your girls are adorable! =)

    Reply

    • I tried SMB today, 1 egg ratio just to test. It was runny after I added the butter, so I refrigerated it for a while. Whipped it afterwards and added some more butter, and it looked really smooth, and worked well. But 10 minutes in the kitchen, and it started to become runny again. Not very, but still, I realised that it wouldn’t hold either. Am I doing something wrong, or is it the temperature? I added the butter until it looked satiny enough, and tasted nice. I think I ended up adding less butter than required, but I saw that you have cut it down to 80% of the recipe yourself, so that shouldn’t be a problem, right?

      Reply

      • Hi Irsa,
        Which SMB recipe did you try? If I mention that I reduced the butter by 20% in the post you got the recipe from, then I would have included the revised recipe, so you should be including all of the butter mentioned. Do you know what I mean? If you can comment on the actual blog post you were referring to, then I can see which version of the recipe you’re using. Thanks!

        Reply

  91. Hi! I was searching for the PERFECT lemon blueberry cake for my dad’s 52nd birthday. It is his favorite flavor combination and nearly every year we try to recreate the lemon blueberry cake of his childhood. I came across this picture on Pinterest and it led me to your recipe blog and I knew I had to make this one. My dad loved it! My 3 year old son called it “sour cake” but he enjoyed it, too. Thank you for sharing a recipe that is simple enough for me to duplicate, but special enough to look amazing and taste wonderful.

    Reply

  92. Wow, this cake is beautiful….I just got back from the blueberry field, and am craving dessert! All my blueberries are bagged and frozen though….would it make a difference if I used frozen berries?

    Reply

    • Thanks, Kate! Hmm, to be honest, I’ve never added frozen blueberries, for fear that the moisture will seep through the cake and cause too much “bleeding.” That’s just my opinion, though. If you do try, be sure to add them at the very last minute, coated in flour, and stirred only enough to incorporate. I hope this helps!

      Reply

  93. I just made this tonight and it is SO GOOD! I am amazed at this cake, and at myself as they are the best looking layers I’ve ever baked. Thank you so much for this recipe! :)

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  94. Made this beautiful and delicious cake for an end of summer beach party yesterday– it was stunningly beautiful and delicious! I made the recipefor another party today– left out the lemon curd and made glorious cupcakes—thank you for such beautiful, inspired recipes!!

    Reply

    • Mike, you can definitely start with 2-3 cups and see if you’re happy with the consistency–it’s whatever works for you! If you find it’s not sturdy enough, you can gradually add more until you’re happy with it. I hope this helps!

      Reply

  100. Hi Rosie!, This blog never ceases to amaze me! You do such beautiful work, and I love it! I am a stay at home mom and love to experiment with new delicious indulgences. I have a passion for all things sweet, so this site really excites me, my favorite of your recipes is definitely the raspberry meringue buttercream on dark chocolate cake! I must say thank you for sharing, your ideas help when I am in a pickle for a new recipe or idea… I do have a question, how do you get your buttercream sooooo smooth on your cakes? I seem to do a decent job, but never as smooth as these beauties! Thanks for your input, I look forward to hearing back!

    Reply

  101. Hi,
    This cake sounds so good. I was wondering if I could use a “box” lemon cake mix and add the blueberries in? Also, is the frosting stabile enough to cover with fondant? Thanks! Kelly

    Reply

    • Hi Kelly,
      To be honest, I’ve never tried it with a box mix, but I imagine it would work just fine. For covering in fondant, I would recommend using the more traditional fondant-friendly frosting, Swiss Meringue Buttercream, as I’m not certain how this sugary frosting would hold up. Hope this helps!

      Reply

  102. Hi Rosie! I just made this cake today. When I added the liquid ingredients to the frosting, it began to separate. Any ideas why that might have happened? I followed the directions with no omissions or substitutions. LOL, even bought a fresh lemon (I usually just use the already squeezed stuff). It still tastes wonderful…just not as pretty looking.

    Reply

  103. Greetings from Lima, Peru. I stumbled upon your blog last night while doing a little research on SMB. Your cakes – and everything else for that matter – look fantastic! Can’t wait to make this recipe! I really like your style of applying frosting – that wavy effect is supper cool! I’ve made SMB many times before for my own little cupcake business and think I’ve pretty much got it down to where it turns out consistently well, except for one little problem, heat. Here in Lima it gets a little warm about 6 months out of the year and SMB doesn’t hold up so well for outside events and I almost always have to switch to buttercreams. Assuming you have also done outside events, I was wondering if you have had this challenge – maybe no since you live in Canada – and if so, have you found a workaround? I’ve been thinking about experimenting by adding various ratios of margarine to help hold its shape.

    One other thing about this recipe, what do you think about using cake flour/pastry flour instead of all purpose?

    Keep up the good work!

    Reply

  104. I have saved this recipe multiple times and am doing it again … just in case I lose it! Do you think frozen blueberries would work in this cake? I know they wouldn’t be as good as fresh, but sometimes I can’t get fresh or can’t afford them. I have thought about actually baking while the berries were still frozen so that they wouldn’t make such a mess in the cake. Thoughts??? and thank you so much!

    Reply

  105. I can’t thank you enough for posting this recipe. I just found it via pinterest and I made it for my lemon and blueberry loving sister-in-law. Everyone at the party raved about the cake, everything about it is perfect! In my opinion a lemon cake can never be too lemony and the lemon curd filling gave it that extra zing that most cakes lack. I have now added this recipe to my “treasured recipe” collection. Thanks for sharing. X

    Reply

  108. I don’t know if you’ll get this question in time (I just made the frosting for use tomorrow!) but it’s terribly curdled. Help? I added the lemon juice last when I added all the rest of the ingredients and that’s when it happened – was there a specific order I was supposed to follow?

    Reply

    • Also – can it be saved?? I’d love to not have to get up early tomorrow morning and do it all over again :( Looking to end up with something that can hold form to look like lovely fluffy cupcake frosting

      Reply

    • Hi Sarah,
      I can’t say this has happened to me, but it makes me wonder if you added all of the icing sugar? The order really shouldn’t matter, so that makes me believe that perhaps the measurements were off? Try adding and mixing small increments of icing sugar, and that may help bring it back together. Let me know how it goes!

      Reply

      • Ah – THANK YOU! I didn’t add 5 cups of confectioner’s sugar because I don’t usually like it that sweet (and, also, i conveniently…or I suppose inconveniently at this point, ran out!) so I added about 3.5 cups. I guess that’s the problem, eh? I’ve got it in the fridge right now so when I’m on my way home later I’ll pick up some more and try to re-whip and add. Hopefully that’ll fix it! In an effort to try to fix it already without having more sugar I added some marscapone and another half stick of butter so hopefully it’s not beyond saving at this point (I was thinking more creamy ingredients were the key but it sounds like it’s the dry!).

        Reply

  109. Hi Rosie! I just discovered your blog and I love it! Your cakes look amazing and your daughters are adorable!

    I just have one question. I’d like to make this cake but we don’t have fresh blueberries where I live. Can I use canned blueberries like the Duncan Hines (Comstock)?

    Reply

    • Hi Sarah,
      Thanks so much for the kind words about my blog! To answer your question, to be honest I would stay away from canned blueberries, just because they are typically packed in a syrup of sorts (is this the kind you mean?). I have never tried it that way, so I can’t say for sure, I’m sorry! If you do give it a go, please pop back and let me know how it went? I’m sorry I couldn’t be of more help!

      Reply

  111. Last week on I went on Pinterest I was browsing and I stumbled across a picture of your cake. As I was reading this entry my sweetheart walks by and says politely “make that please”!

    So….Sunday I made it! I used all of your recipes except for the buttercream. And my cake layers were not the same width lol so my cake (to me) looked silly. But the taste…was sooooooo good! I don’t care for blueberries but I love this cake(and your vanilla cake recipe is AMAZINGGGG)! Martha Stewart’s Lemon Curd was a bit too much for me but everything else was wonderful! I am for sure I will be making this cake again :D

    Reply

  112. Hi Rosie, I stumbled upon your cake a couple of weeks ago, and have been planning to make it for my daughter’s first birthday this month (24th March). I think it looks absolutely beautiful and delicious. I just had a couple of questions: how many people would the cake feed? I’ve got about 40 adults and 11 children coming. I was thinking of making 2 identical cakes. Do you think 2 would be enough? Also, I can’t seem to find pure lemon extract. I have found lemon essence, but I don’t think that’s as good. Would real lemon juice do the job? Thanks! Rachel (Sydney, Australia).

    Reply

  113. Great recipe loved making it for my father in law who loves lemon cake – frosting was amazing so pleased I have found your blog (Zoe, epsom, england)

    Reply

  114. Well now that i obsessed with baking and your blog I couldn’t wait to make this cake. I come from a very traditional Italian family we love our lemon. I made a few personal alteration because Im allergic to blueberries. I used raspberries, and added limoncello to the frosting…..my family devoured this cake after dinner. haha I think we just about licked the cake stand. Your such an inspiration. Thanks!

    Reply

  115. What a wonderful cake! I’ve been wanting to make this since last year when I first saw it. My son wanted a lemon cake for his birthday and this was perfect! He didn’t want the blueberries, so I may have to try it again someday. The cake was such a perfect combination of subtle, tangy and sweet. Delicious. Every cake that I have made from your site has turned out wonderful! My daughter wants chocolate for her birthday, so we’ll be making another of your cakes on Wednesday. Yummy.

    Reply

  116. Hi Rosie,
    Can this cake stand up to being frozen? And how long can i keep it at room temp without yhe cake losing its moist factor? Without it going stale? Im thinking of using this for a baby shower and eould like to make ahead the layered cake and some mini cuocakes. Thanks in advance for your advice.

    Reply

  117. Hi Rosie!
    I just wanted to thank you for 1) a beautiful site; 2) gorgeous photos and easy to follow, specific directions; and 3) making my newly 3-year-old daughter’s birthday cake request a reality. It’s always been a tradition in my family that the birthday person gets to choose his or her birthday cake. This year, my little gal decided she wanted “a blueberry cake with pink frosting!” After searching the web for inspiration, and finding mostly muffin recipes, I found this AH-MAZE-ING (!!!!) cake, paired it with your recipe for SMB frosting (tinted pink, of course, and flavored with lemon extract), and pulled off her birthday cake wish. I called it her Berry Pink Lemonade cake!
    It turned out perfectly–the cake so lovely and reminiscent of the old fashioned cakes my grandmother used to make. I also used blueberry preserves in the middle and fresh blueberries on top. We all loved it, but I wish you could have seen her literally licking the frosting off the piece on her plate and asking for more “pink fraw-sting, peeze!”
    My birthday is in May and I’m trying how to (not-so-subtly) get my husband to attempt the 6-Layer Rich Chocolate Malted & Toasted-Marshmallow Cake…if not, i’m making it for myself!
    Can’t wait to bake up something else from Sweetapolita!!
    Megan

    Reply

  119. This is exactly what we needed to complete our Easter table this year. So glad to have found your blog… and this delicious masterpiece :)

    Reply

  120. I just made this cake for Easter and it was a huge hit! Sooooooo delicious and tangy and it looked adorable on my vintagey cake stand. I even added some fresh blueberries to the top of the cake. This is one of my first forays into fancy cakes and i can’t wait to try another!

    Reply

  121. This looks amazing!! I have been doing research, and more research, and more research (to the point where I’m baking cakes in my dreams…) about cakes, because my daughter’s 1st year birthday party is coming up. I think this is the cake I will be making… just wondering, can I make this cake a day beforehand? And put in the fridge? (Would there be condensation on the cake if fridged?) Or can bake the cake, and make the buttercream a day before, and assemble the cake on the day and leave out on the table? My apartment is relatively warm, I can turn on the aircon and open the window.. I just hope the icing won’t melt!

    Would love to hear from you soon, as her birthday party is next saturday!

    Many thanks!!!

    P.S. I can’t stop reading your site… you are one talented mummy!

    Reply

    • Hi Sharon,
      Thanks so much for the kind words! You can definitely make this cake the day before and keep covered in the fridge. I have never found there to be condensation on this type of frosting, so you should be okay. I am a big fan of doing things ahead of time, so I would make the curd as soon as you can and pop it in the freezer or fridge, bake the cake layers on Friday and wrap tightly and leave at room temp, and then make the frosting on Friday and assemble. You can pull the cake from the fridge first thing Sat and leave out for the duration of the day if you need to. You’ll just want to refrigerate the leftovers (because of the lemon curd). Hope this helps and Happy 1st Birthday to your little girl! xo

      Reply

      • So I made the cake! It was the first time I’ve ever made a cake like this with all the different elements… one of my blueberry layers broke in half! And then my frosting kept separating.. (I was so sleepy and a bit out of it and added only half the butter… but after adding the other half it was good!) So I was nearly in tears as it took nearly half a whole day to make and assemble! BUT it turned out great, obviously not as good looking as yours.. but my friend who hates cake said she loves this, so thanks for the recipe! Was so pleasantly surprised :)

        Reply

  124. I found this recipe some time ago and bookmarked it for an upcoming baby shower. That shower was today and I just wanted to share how FANTASTIC this cake was. Not only did it look awesome on the table, but when I cut into it, people kept ooh-ing and ahh-ing about how pretty it was on the inside! I did two lemon/blueberry layers with a white layer in between. I had to substitute blueberry jam for the lemon curd, though, since I wasn’t sure about pregnancy + tempered eggs. But, it was a hit – and I will definitely make it again. Thanks for sharing a gem!

    Reply

  125. I made this today for my birthday/mother’s day. Cakes didn’t turn out a thick as I expected. However, it looks fabulous. I can not wait to slice it. Was easy to put together. I didn’t feel like making curd and I happen to have a jar in the fridge so figured I would use that. I only used a thin layer because of the frosting being so delish I didn’t want it to be too overwhelming. I sugared my remaining blueberries and placed a small pile in the middle and placed a few around my border. Looks beautiful. Thanks for combining my two favorite flavors!

    Reply

  126. I love your recipes. I am not a huge fan with so much butter in the icings. I didn’t know if you could change some of the butter with some crisco?

    Reply

  127. I just made this cake for a birthday at work – it was a hit! I have been asked to make it as a wedding cake. Thank you for sharing!

    Reply

  128. Hi Rosie, I made the cake last night for our Queens Jubilee Party this weekend. The cake looks great however when I made the icing, it became to runny to frost. I followed the recipe to the T though I start to wonder if the butter was too soft or any ideas? I am going to try this recipe again for one of my friend’s birthday and want it to be perfect. Appreciate for your prompt response.

    Reply

  129. This looks SO yummy I love lemon desserts! Quick question, I want to make it for a friends birthday party on Saturday. You said it should be refrigerated up to 2 days…Is it best to make a day in advance so it can stay in the refrigerator? And once I get to her house, do you think it could sit out at room temperature or no? I prefer room temp cake. Any tips would be great! Thanks!

    Reply

  130. The first time I made this cake, it was good but dense. The second time, it was amazing! I don’t know what I did differently, but I just wanted to add to the accolades already submitted. I NEVER considered myself a baker, but thanks to your post, I think I’m turning into one! Thanks for sharing!

    Reply

  131. Hi Rosie,

    Just had a bite of the cake. It was delish!!! The only thing was that the icing seemed somewhat curdled. After I stacked it up and crumb coated the cake, I placed the bowl in the freezer for 10 mins and re-whipped it and it looked better. Once I spread it onto the cake, it went back to a bit of ‘curdled-ness’ I’m not sure where I messed up, or if’s just a matter of the nasty sticky weather here in South Florida. Although the frosting wasn’t super creamy, and it didn’t look as good as it should’ve, my co-workers really enjoyed it. Thanks for sharing this recipe!!

    Reply

  132. Thank you so much for this delicious recipe!

    I made it for my sister’s birthday and she was thrilled. I added 3 tablespoons of homemade lemon curd to the frosting and it turned out fantastic (reduced sugar amount to 2 cups and left out the colour- the butter here in Austria already has a slight yellow tint). For additional decoration I used small pink roses from our garden- it looked so pretty (though I don’t have a bench scraper so the frosting on the side of the cake got kind of a messy look) and tasted excellent.

    Reply

  133. I am so excited to try this recipe for my daughter’s best friend’s birthday in two weeks, as I have had success with your other FABULOUS recipes. I would love to do the ruffled technique with the icing and from reading your blog, SMB seems to be the best choice. Would the lemon frosting recipe here work as well, or be too sweet? How much would you suggest making to cover the cake with the ruffles?

    Reply

  134. I am planning to make this cake for a wedding rehearsal dinner and noticed that you kept the batter proportions the same as Epicurious but cut the pan size to 8 inches….any particular reason? would it be a great deal flatter if I used a 9 inch size? I don’t own three 8 inch pans, that is why I ask. Thanks! Can’t wait to try it.

    Reply

  135. Hi Rosie!
    I’m not sure if you’re still checking comments, but I thought I’d give it a shot… I would really like to make a cupcake version of this cake , but I’m not sure how to go about converting the recipe… Do you have any suggestions? I’ve been dying to make this cake for my husband’s birthday, but he recently told me he wanted to start eating better. (I figure it will be easier to give away the leftovers…) thanks for your help! I can’t wait to see how it turns out.

    Reply

  136. Hi,

    Im planning on making this in a bunt pan with a lemon glaze. Do you think I need to double the recipe? also could i use fresh lemon juice in place of the lemon extract?

    Thanks for your help! :)

    Reply

  137. I made this cake for my mother-in-law’s birthday and it was amazingly delicious! I got many, many compliments :)

    Reply

  138. Recipe is missing 1/2 tsp baking soda. I made 2 batches of cake – the first one was without baking soda as the recipe is written, and it did not rise properly. I added it the 2nd time and it rose and baked perfectly. When using acidic ingredients (ie: sour cream, blueberries, lemon ) baking soda needs to be used in addition to baking powder. Still tasted amazing! Was just 1″ thick.

    Reply

  139. Stumbled across your site & it is AMAZING! My new bookmarked favourite! Your cakes are absolutely breathtaking.

    Question – why is there a need for a thin layer of icing on the cake board?

    Reply

    • Hi, you pop a couple of dobs of frosting on the cake board so the cake sticks to the board and does’t slide off while you are decorating it or moving it around.

      Reply

  140. Hi Rosie, I just made this cake exactly as per your recipe. I did use the lemon curd as a substitute for lemon juice, zest etc. and it worked out great. I also used just the 5 cups of icing sugar but it is still a bit too sweet.

    If i use just 4 cups of icing sugar would the frosting still be workable with spreading nicely on the cake?

    thanks Patty

    Reply

  141. Wow…what a great site and recipe. I tried it with the curd but instead of using blueberries (the store didn’t have any and I was lazy to go somewhere else) I used raspberries. I loved it just the same. Thanks for the recipe, the beautiful pics and site. You are so bookmarked now!

    Reply

  142. I never do these kinds of comments, EVER, but I had to come on here and let you know how much I LOVED this cake. I found the recipe on Pinterest, and when my husband asked me what kind of cake I wanted for my birthday, I gave him this page to look at. He made it for me and coming from a girl who would rather eat almost any other kind of dessert other than cake, this was sublime. In fact, every day since, I’ve been craving it! If you love lemon and blueberries, this is the cake for you. Everyone who tried it raved about it, and we loved it so much, here we are 2 weeks later and we are making it again. Thank you for the wonderful recipe! Ü

    Reply

  143. Hi there.

    Was wondering of you had this recipe converted to grams? I’m assuming you use the US cup measurement. I’m from Australia.

    Thanks.

    Reply

  144. Hi Rosie,

    I am planning to bake this cake for my friend’s birthday but wondering whether I could cover the cake with fondant after putting the buttercream? will the whipping cream make the buttercream runny at room temperature? never decorated a cake with frosting with fondant before. thanks for the help Rosie.

    p/s: always adore your cakes!

    Reply

  145. Hi, this cake looks beautiful. I would like to incorporate the vanilla layer like you did, but I don’t see a link to that recipe on the page? Could you let me know what it is? Thanks!

    Reply

  146. Hi Rosie,

    I’m baking this cake tomorrow and wanted to know what you thought if I used a cream cheese frosting with it? I’m omitting the berries altogether as well but using the lemon curd. I’ve made it the exact same way that you have it posted here and absolutely loved it! However, my client doesn’t want berries and wants a cream cheese frosting. Any thoughts would be much appreciated!
    Thanks, Renee

    Reply

    • Hi Renee,

      I think that sounds amazing! Cream cheese frosting and lemon curd are such a great pairing (in my opinion), and I think it will all come together really well. Let me know how it goes? Hope that helps!

      Reply

      • Hi Rosie!

        The cake turned out great and the cream cheese frosting worked so well with it! I now have another option!

        Thanks again!

        Reply

  148. I made a lemon-raspberry version of this cake for my kiddos’ birthday party this year and it was so good – everyone raved about it! I happened to have frozen raspberries that I had gotten on sale and they worked very well in the recipe. I hemmed and hawed over using lemon curd and/or raspberry jam, in the end using the curd between the layers.

    I usually try to make recipes healthier by using less sugar and so forth, but I think the only changes I made (besides the fruit) were using white wheat flour and yogurt instead of sour cream.

    Reply

  149. This recipe looks wonderful. Can you explain how I should prepare the pans? I’ve never used parchment paper in this way.

    Reply

  150. There’s a butter mixture, a milk mixture, and a flour mixture and then I combine the milk mixture with the flour mixture. I’m left with a butter mixture…. ?!

    Reply

    • You’re adding the milk & flour mixtures to the butter mixture, as the recipe states,”Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries.”

      Reply

  151. Hello! I just stumbled onto this recipe when looking for blueberry cakes for my sister’s blueberry New England wedding! We made a trial run cake today, and the frosting is to die for.. I was wondering if you had any suggestions for making the frosting more structural and able to withstand an outdoor wedding in July?! I really really love the flavor balance of the frosting, just not sure it will stand up to being 4 layers and hot all afternoon? :/ especially with the whipping cream…or do you have any other frosting suggestions that might pair well and be more hardy :) Thanks so much!

    Reply

  152. I made this cake for my great aunts 90th birthday! It was a big hit. The lemon curd made this cake! I really could eat that alone by the spoonful:) This cake will be on my make again list! Thanks so much :)

    Reply

  153. Hi Rosie… Just tweeted (and tagged you) a photo of this cake! I had accidentally doubled the recipe, but just had thicker, super moist layers! Came out great, and my friends and family loved it. Another hit from your website, thank you!

    For anyone planning on making this, I followed the recipe exactly as written. It was perfect.

    Reply

  154. Hey I love this recipe!! I really want to make it tomorrow for my friends birthday cake but I can’t decided between using this frosting or your smb. Which recipe do you think goes well with the cake?

    Reply

  155. This cake is incredibly beautiful!! My boyfriend’s cousin is going to celebrate her birthday soon and I was planning to bake a cake for her as a gift.. And I have blueberries in mind.. And I think that this would be the perfect recipe to follow.. Thanks to you!! The problem is I can’t seem to find fresh blueberries in the market here.. Is it okay to just use the canned blueberries (COMSTOCK) for the recipe?? Will it not affect the taste or texture of the cake?? Looking forward to your reply.. Thank you and more power!!

    Reply

  156. I apologize if this question has already been answered. But can I omit the blueberries altogether in this recipe? I have made this before with RAVE reviews, but I have a friend who has asked for a plain lemon cake. Also wondering if you can change this to a lime cake with lime curd and lime zest instead? Someone inquired about a key lime pie cake… I’m just starting to dabble. I imagine you could do orange too? Orange zest, orange extract with a little vanilla and it would be like a creamsicle. MMMMM!!!! Could this even just be a vanilla cake with vanilla extract instead of lemon?

    Thanks…

    Reply

  157. I’m about to ice them…they look wonderful!! I watched the video tutorial on the Pastel Swirl Cake and I am going to do that on this cake, but with blues and yellows :) Definitely making this again for my grandparents on Easter Sunday!

    I can’t thank you enough for all of your recipes and tips :D
    Happy Easter!

    Reply

  158. Thought you might like to know that I found a link to this cake on Pinterest and had a friend make it for my wedding cake. The only difference was that the icing was white buttercream with cheesecake and a touch of lemon flavor. She decorated the top with large piped rosettes and filled in the top with fresh sugared blueberries. It was the best cake EVER, hands down. I even took a couple of slices on our honeymoon and we ate them with our fingers in the hotel room! Thank you for sharing your recipe. :)

    Reply

  162. I love your blog.. very nice colors & theme.

    Did you create this website yourself or did you hire someone to do it for you?
    Plz reply as I’m looking to create my own blog and would like to find out where u got this from. kudos

    Reply

  165. Hi-this looks wonderful! Do you first pour out a layer without blueberries for the vanilla layer? Or is that a seperate recipe I’m not seeing? Thanks!!

    Reply

  166. I just baked this last night for my hubby’s birthday. Instead of sugar I used agave (2/3 cup for every 1 cup) and 1 cup of smart balance instead of butter. I love this recipe- it is so flavorful and a new family favorite!

    Reply

  167. I was also wondering like Jasmine, about the middle layer in the picture. I really love the way the cake looks in that picture!

    Reply

  168. Absolutely love your blog! Pictures are amazing soo beautiful! I am also wondering about the second layer of the cake, did you only put berries on the two pans and one is just plain? Also I am planning to make this in advance, is it ok to freeze the cake then thaw it once im ready to assembly it? Many thanks

    Reply

  169. Hello, I’m sorry that my question is not relevant to this topic but may I know which brand and model you are using for your camera? I love all the pictures you captured. They are so pretty. And I love your girls! They are so beautiful. xoxo

    Reply

  171. Hello! I just stumbled upon this cake and I was wondering if you can use FROZEN BLUEBERRIES instead of the fresh blueberries? I live in Southeast Asia and fresh blueberries are expensive here and there are frozen ones sold in grocery stores more often than not. Thanks in advance.

    Reply

  172. What a great recipe! I made this the other day and it was absolutely delicious. Next time I’m going to try adding the macarons. Thanks for posting such yummy recipes!! And I love your photos!

    Reply

  173. hi, can i use bluberry pie filling instad of fresh ones. I live in a country that doesnt have fresh blueberries. LEt me know pls. Im dying to make this recipe.

    Reply

    • Maybe a blueberry jam would be a better filling alternative? I’ve used many jams as cake filling so blueberry should work as well.

      Reply

  174. Hiiii
    Just love your work and every time I get into baking I refer to your page
    I love you so much and love your daughter so precious
    I made your spice and delight cake it went very tasty and pleased every body
    I just couldn’t stop eating leftovers
    I appreciate that you really work on the taste rather than the image of your baking
    Please I have my son birthday on next week I hope you could answer if I can use the smb as crumb coat ant then cover this lemon blueberry cake with fondant because the theme would be spider man
    Keep up the good work your are really talented and an inspiration for all your followers

    Reply

  175. Hi,

    Thanks for the fabulous recipes. I made this cake twice, and both times the blueberries sank to the very bottom. Any other tips to prevent this from happening?

    Also my lemon curd melted 2nd time around (used icing the first time).

    But everyone still loved it!

    Reply

  176. I was crazy about this cake when I saw it first time here. Of course I had to try it as I like sweeties. It’s a pity to write, but it was too far from wow :(( I have hoped more colours of taste and personally I think the batter was too thick. If I make it once again I would prefer to make some changes :)

    Reply

  178. Made this yesterday for a baby shower – HUGE hit. Many compliments, including “the best cake I’ve ever had.” Few modifications I made: used buttermilk in place of milk, added raspberries to batter, and frosted with a lemon swiss meringue buttercream. This will definitely be added to my cake arsenal! Thanks!!

    Reply

  179. I’m making this right now and I can already tell it’s amazing just by taste testing the individual components. I put the lemon curd in the back of my fridge so that I won’t be tempted to sneak spoonfuls before I fill the cake. Lemon and blueberry is one of my favorite combos, thanks for a great recipe :)

    Reply

  180. This recipe looks great! One question… What recipe did you use for the middle plain vanilla layer? I wonder if I could hold back 1/3 of the batter with no blueberries or lemon flavor and bake that in one pan. And the other two pans with the blueberries and lemon favors. Maybe I’m over complicating this? It looks delis hand am excited to try it.

    Reply

  181. I’ve been making one cake from the recipe list each week! I made this yesterday — this may have been the best one yet! I brought it to work and it was devoured within a short time. Not even a crumb left! The lemon was just right and such a precursor to Spring.

    Reply

  182. Hi Rosie, I think your cake is beautiful! I tried to make it today, but the blueberries all sank to the bottom and the cake started falling apart at the bottom where the blueberries are. I DID coat them in flour, do you have any idea why this could have happened?

    Reply

  183. Hi, I’m from the uk and was just wondering, when you say white sugar, is that caster or granulated?
    I’m hoping to make this for my cousins hen do afternoon lunch, as I’m a bridesmaid :)

    Thank you!

    Reply

  185. Hi! I need a quick answer! I’m making this cake soon and I’d like to know that can the cake batter wait in room temperature? Because I have only one 8″ cake pan.

    Also I’m wondering that can I substitute sour cream with something else?

    Thank you if you answer!

    Reply

  186. Kia ora from New Zealand! What a gorgeous cake – planning to make it for my friend’s baby shower in a couple of days. Just curious about the lemon extract – I was planning to use fresh lemons as lemon extract is pretty pricey, can I straight substitute it, or do I need to use more/less? Google is not being very helpful!

    Reply

  187. Looks amazing! Is the whipping cream (35%), just a heavy whipping cream, or literal canned whipped cream? Curious, because i’m definitely making this cake!! :)

    Reply

  188. Hi Rosie,
    I am planning to bake this cake for my daughter’s birthday we are expecting about 30 people and I was hoping to be kid in 10 x 15 pan. Any suggestions?

    Reply

  189. I have made this cake several times and just wanted to come back here to say thank you for our favorite family cake! It is now requested for almost all birthdays. It’s so springy and zingy and fresh! I frost with the back of a spoon for the swirling look and then sugar blueberries and pile them in the center.

    Reply

  191. I made this cake for my daughter’s first birthday. Everyone said it was a different combination but at the same time said it was delicious. I enjoyed this cake. The only problem I had was the lemon curd was oozing out from the sides of the cake. I made a dam before I put the curd in so that the filling does’nt ooze out, but it did. Not sure how to fix that. Any suggestions are appreciated.

    Reply

    • I had some leakage as well which resolved once chilled. I think my frosting was a bit too soft when I started.

      Reply

  192. Made this cake for my birthday and it is awesome! Now to find some people to take cake from me so I don’t eat the whole thing. Thanks for the recipe!

    Reply

  193. Do I separate out the “middle” layer in the pan before adding the blueberries for the other two layers? I have a feeling this cake will become a new go-to recipe!

    Reply

  194. This looks so delicious!! I’m definitely going to make this cake! I did notice that the picture shows no blueberries in the middle layer. Directions don’t follow leaving a third of the batter without the berries. Is that what was done to have that result?

    Reply

  195. Made this for my daughter’s 5th birthday today. Was a major hit with adults and children! wish i could post the picture.

    Reply

  197. It’s toooo Awesome!!! thanks for sharing this wonderful article… very beneficiery tips, You are given in this article…

    Reply

  198. This is a dumb question, but where is the recipe for the vanilla butter cake layer in the center?
    Thank you!

    Reply

  199. Hi – in the picture, the middle layer is without blueberries; so did you just split the batter evenly between the three rings and only put blueberries in two of the layers? Just making sure the middle cake layer isn’t a different recipe!

    Reply

  200. Hello, the cake looks amazing. I wish if I could dive in it. I would really want to try your recipe, but there is one problem. It involves egg. Can I replace egg with something ? Waiting for your reply. Thanks in advance.

    Reply

    • Hi, the cake looks amazing. I would really want to try your recipe, but there is one problem. It involves egg. Can I replace egg with something like milk? Waiting for your reply.

      Reply

  202. Hi Rosie, I stumbled upon your cake a couple of weeks ago, and have been planning to make it for my daughter’s first birthday this month (24th March). I think it looks absolutely beautiful and delicious. I just had a couple of questions: how many people would the cake feed? I’ve got about 40 adults and 11 children coming. I was thinking of making 2 identical cakes. Do you think 2 would be enough? Also, I can’t seem to find pure lemon extract. I have found lemon essence, but I don’t think that’s as good. Would real lemon juice do the job? Thanks!

    Reply

  203. I just made this yesterday for my moms birthday…it was a huge hit! I will definitely be making this again. Thanks!!

    Reply

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