Lemon Blueberry Layer Cake with Blueberry Swiss Meringue Buttercream

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Lemon Blueberry Layer Cake with Blueberry Swiss Meringue Buttercream

Bright, fresh, and bursting with flavor—this Lemon Blueberry Layer Cake is the perfect centerpiece for any celebration. With tender lemon-infused sponge layers, a luscious blueberry Swiss meringue buttercream, and a beautiful topping of fresh berries, every bite is a delicate balance of tangy and sweet.

Ingredients

For the Cake Layers:

(Ensure layers are baked, cooled completely, and ready for assembly)

  • Lemon sponge cake layers (3 layers, pre-baked)
  • Lemon syrup (for brushing)

For the Blueberry Swiss Meringue Buttercream:

  • 5 large egg whites
  • 1½ cups granulated sugar
  • 1½ cups (340g) unsalted butter, cubed and at room temperature
  • 2 tsp pure vanilla extract
  • 2–3 tbsp freeze-dried blueberry powder

Optional Garnishes:

  • Fresh blueberries
  • Thin lemon slices
  • Chopped freeze-dried blueberries

Instructions

Step 1: Make the Blueberry Swiss Meringue Buttercream

  1. Combine egg whites and sugar in the bowl of a stand mixer. Whisk gently to combine.
  2. Heat over a double boiler: Place the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160°F (71°C) or feels smooth (no sugar granules).
  3. Whip the meringue: Transfer the bowl to the mixer. Whisk on medium-high until stiff peaks form and the mixture cools to room temperature (10–15 minutes).
  4. Add butter: Switch to the paddle attachment. Gradually add the cubed butter while mixing on low. Continue until the buttercream becomes smooth and silky.
  5. Flavor: Add vanilla extract and blueberry powder. Beat until fully incorporated and vibrant purple in color.

Step 2: Assemble the Cake

  1. First layer: Place one cake layer on a cake stand or serving plate. Use a bamboo skewer to poke small holes across the top. Brush generously with lemon syrup.
  2. Fill: Spread about 1 cup of blueberry buttercream over the top.
  3. Repeat: Add the next cake layer, poke and brush with syrup, then frost. Add the final layer and repeat.
  4. Crumb coat: Lightly coat the top and sides of the cake with a thin layer of buttercream to trap crumbs. Chill in the fridge for 20 minutes.
  5. Final frosting: Cover the cake with a smooth layer of buttercream. Use a piping bag with a decorative tip to pipe dollops or rosettes on the top.

Step 3: Decorate

Top your masterpiece with:

  • A handful of fresh blueberries
  • A few thin lemon slices
  • A sprinkle of chopped freeze-dried blueberries for crunch and color

Tips for Success

  • Make sure your egg whites are completely free of yolk and your tools are grease-free for the meringue to whip properly.
  • If the buttercream curdles, keep whipping—it will come together!
  • For best results, serve the cake slightly chilled or at room temperature.

This show-stopping Lemon Blueberry Cake is a feast for both the eyes and taste buds—perfect for birthdays, bridal showers, or simply when you want to treat yourself.

 

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