Lemon Blueberry Sunshine Cake

On this overcast August day, I can’t help but feel a bit gloomy. Summer is coming to an end and cold weather is just around the corner. But today’s recipe is the slice of sunshine we all need. Whether you want to bake it on a rainy day to brighten things up or double the sunshine on an already-beautiful day, this cake is bound to make you smile.


It’s a three-layer lemon and blueberry layer cake. Lemon and blueberry is one of the best combinations in my book – there’s nothing like refreshing lemon, both sweet and tart, paired with juicy, bursting blueberries. Check out this Lemon Blueberry Bread recipe or this muffin recipe for more inspiration!


As you may know from my last post, I went berry picking and still had tons of bluebs left over… hence this blueberry-stuffed cake. It’s a light vanilla cake base dotted with explodingly (is that a word?) juicy blueberries. The layers are filled with blueberry jam, and then the whole cake is frosted with a lemony buttercream. I did some dainty rosette piping and a lavender pennant because why not? Cakes that would look perfect at a spontaneous tea party are my kind of cakes


Add a couple more blueberries on top for good measure and you have yourself a sweet, sunshiny masterpiece.


I adapted this recipe from Sweetapolita… a blog I recently became obsessed with. Rosie has so many creative and gorgeous cakes over there, I’m sure this is one of many of her recipes I’ll be playing around with.


P.S. – a surefire and super easy way to take your cake to the next level if piping bags are a bit intimidating is by making a pennant banner. Just some pretty construction paper, embroidery floss, and toothpicks, lollipop sticks, or straws, and you’ve got yourself a celebration-worthy cake.


Enjoy this recipe and the last few perfect summer days.



Lemon Blueberry Sunshine Cake

Adapted from Sweetapolita

Prep time: 15 minutes

Cook time: 30 minutes

Yield: One 3-layer, 4 inch cake (easily doubled to make a 3-layer 8 inch cake)


For the cake

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries (plus some extra for garnishing)
  • 1/4 cup yogurt
  • 1/4 cup milk (I used almond)
  • 1 teaspoon vanilla
  • Juice from 1/2 a lemon (about 1 tablespoon)
  • 1/2 teaspoon lemon zest
  • 1 stick (1/2 cup, 8 tablespoons) butter, softened
  • 3/4 cup sugar
  • 2 eggs

For the frosting

  • 1 stick (1/2 cup, 8 tablespoons) butter, softened
  • 1 teaspoon lemon zest
  • 2 1/2 cups powdered sugar
  • Juice from 1/2 a lemon (about 1 tablespoon)
  • Pinch of salt
  • Yellow food coloring (optional)
  • 2/3 cup blueberry preserves

To bake

  1. Preheat your oven to 350*F and grease three 4 inch cake pans. In a medium bowl, stir together the flour, baking powder, and salt. In a separate bowl, gently toss together 1 tablespoon of the flour mixture with the fresh blueberries until coated.
  2. In a small bowl, stir together the yogurt, milk, and vanilla until combined. in your stand mixer, beat the lemon juice, zest, and butter on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed and beat in the eggs one at a time until well-combined.
  3. On low speed, add in 1/3 of the flour mixture, 1/2 of the yogurt mixture, another 1/3 of the flour mixture, the rest of the yogurt mixture, and finally the last third of the flour mixture. Beat on low until just combined. Using a spatula, gently fold in the blueberries, being careful not to crush them.
  4. Divide the batter evenly among your cake pans and bake for about 30 minutes, or until a toothpick comes out clean.

To frost

  1. In the bowl of your stand mixer, beat the butter and lemon zest on high speed until lighter in color, about 3 minutes. Reduce the speed and add in the powdered sugar, lemon juice, salt, and food coloring, then increase the speed to medium and beat until well-combined.
  2. When the cakes are cooled and you’re ready to stack, fill, and frost, using a piping bag fitted with a round tip, pipe a border around the top of your first layer – like a frame to fill with jam. Spread 1/2 of the blueberry preserves evenly within the frosting border. Repeat with the next layer.
  3. Then frost the exterior as desired! I made rosettes with a 1M Wilton open star tip.


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