Lemon Cake with Blueberry Cream
A bakery-style layer cake made easy: tender lemon sponge split and filled with airy whipped cream folded through a glossy homemade blueberry sauce, finished with fresh berries and flowers.
Lemon cake with blueberry cream turns a simple lemon cake into an elegant layered dessert. The cake is split and filled with smooth whipped cream and a blueberry sauce made with lemon zest and juice, so the brightness of citrus meets the sweetness of blueberries in one cake fit for entertaining and special occasions.
How to Prepare
Make the blueberry sauce: combine blueberries, sugar, lemon zest and a squeeze of lemon in a pan over low heat — no water needed, the berries release their own juice. Cook a few minutes until thick and jammy.
Stir in the cornstarch slurry and mix until glossy, then turn off the heat and let cool completely.
Whip the liquid and powdered cream together for a few minutes until thick and creamy.
Fold some of the cooled blueberry sauce through the cream.
Slice the cooled lemon cake in half horizontally, fill with the blueberry cream, then decorate with more cream, fresh blueberries and edible flowers.
Made it? Rate this recipe
Let both the cake and the blueberry sauce cool completely before assembling, or the cream will soften and slide.
Ingredient Swaps
The blueberries can be replaced with strawberries or mixed berries depending on availability, keeping the same cooking method. For a lighter cream, use a low-fat whipping cream or fold in a little yogurt. The starch can be swapped for cornflour to thicken the berry sauce.
Common Questions
Why is starch added to the blueberry sauce?
The starch thickens the sauce so it holds together and does not run between the cake layers.
How do I get stable whipped cream?
Whip the cold cream until firm peaks form, and avoid over-whipping so it does not turn grainy.
Should the cake cool before filling?
Yes, a cold cake holds together better and keeps the cream from melting when filling.
What does the lemon zest do?
The zest adds a fragrant citrus note that boosts the cake's lemon flavour and balances the sweetness of the berries.
Can it be made ahead of serving?
Yes, keep it refrigerated until serving so the layers stay firm and the cream stays cold.
More from the Kitchen
Two-Ingredient No-Churn Ice Cream
A creamy no-churn ice cream from just whipping cream and condensed milk — flavour it any way you like with fruit, chocolate, Lotus or cheesecake.
Read Recipe
Chocolate-Dipped Butter Cookies
How to make Chocolate-Dipped Butter Cookies: Tender homemade butter cookies dipped in melted chocolate and sprinkled with nuts.
Read Recipe
Café-Style French Toast
How to make Café-Style French Toast: French toast like the cafés make it — golden slices tossed in butter, sugar and cinnamon for a crisp caramelized crust.
Read Recipe
Whole Orange Cake
How to make Whole Orange Cake: A whole orange — peel and all — blended into the batter gives this winter cake its unbeatable aroma.
Read Recipe
Baked Cinnamon Apple Slices
How to make Baked Cinnamon Apple Slices: Thin apple slices dusted with brown sugar and cinnamon and baked until tender for a guilt-free snack.
Read Recipe
Date Cake
How to make Date Cake: A soft, moist date cake topped with a creamy caramel qishta sauce. Perfect with tea or coffee.
Read Recipe