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blueberry lemon cake
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Blueberry Lemon Cake

This delicious blueberry lemon cake is layered with easy homemade blueberry chia jam, and topped with a bright lemony cream cheese icing!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: blueberry jam, blueberry recipes, cake recipe, chia jam recipe, lemon blueberry cake
Servings: 6 slices

Equipment

  • 6-inch cake pans

Ingredients

Vanilla cake

  • 2 cups cake flour or unbleached flour
  • 2 teaspoon baking powder
  • ½ teaspoon pink salt or sea salt
  • 1 stick butter soft to room temperature
  • 3 eggs room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream room temperature
  • 1 cup milk room temperature
  • 4 teaspoon good quality vanilla
  • lemon slices, fresh blueberries to decorate - optional

Blueberry Chia jam

  • 2 cups blueberries could use frozen
  • 2 tablespoon chia seeds
  • 2 tablespoon sugar
  • 2 tablespoon lemon juice
  • zest of a small lemon

Lemon Cream Cheese Icing

  • 1 8oz cream cheese room temperature
  • 1 stick butter room temperature
  • 1 cup powdered sugar
  • Zest from 1 large lemon
  • 2 teaspoon lemon juice or lemon extract

Instructions

Cake

  • Preheat the oven to 350 and brush the three 6- inch pans (Or two 8-inch) with coconut oil or cooking spray.
  • In a small mixing bowl whisk or sift together the flour, baking powder, and salt and set aside.
  • In a large mixing bowl with a mixer cream together the butter and the sugar. Make sure the sugar is really soft at room temperature. Mix 2-4 minutes.
  • Add in the room temperature eggs one at a time mixing each one well.
  • Pour in the sour cream and mix well.
  • Pour in the milk and mix until smooth.
  • Slowly add in the flour mixture and mix until smooth.
  • Add in the vanilla and continue to mix until everything is smooth.
  • Pour batter evenly into pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
  • Set cakes aside to cool while you make the filling and icing.

Blueberry Chia Jam

  • In a small saucepan add in all the ingredients for the chia jam.
  • Allow this mix to come to a simmer and smash the berries. I use a potato masher, but you can use whatever you have on hand.
  • Simmer for about 5 minutes or until thick and bubbly. If you are using frozen berries you may need to add another teaspoon or two of chia seeds.
  • Turn off the heat and set it aside to cool and thicken.

Icing

  • In a medium bowl with a mixer mix the cream cheese until smooth. Make sure the cream cheese is at room temperature.
  • Add in room temperature butter and cream together the butter and cream cheese until smooth.
  • Add in the powdered sugar and continue to mix. Taste and see if you want more sweetness (I don't like the icing very sweet)
  • Add in lemon extract and zest and mix.

Assembly

  • Place the bottom layer of the cake on a cake stand. Then add a layer of chia jam.
  • Place the next cake on top and add another layer of chia jam.
  • Add the 3rd and final cake on top and spread the icing over the entire cake.
  • Decorate how you would like with lemon slices, fresh blueberries, or edible flowers.
  • If you have any leftover jam you can serve with the cake or eat on toast!