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Blueberry Swirled Lemon Cake
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Blueberry Swirled Lemon Cake

This Blueberry Swirled Lemon Cake combines a moist lemon sheet cake with ribbons of homemade blueberry compote, silky lemon Swiss meringue buttercream, and bright lemon curd. A stunning spring dessert that's easier to make than it looks.
Prep Time45 minutes
Cook Time32 minutes
Total Time2 hours 17 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry dessert, blueberry swirled lemon cake, lemon blueberry cake, spring cake recipe
Servings: 12 slices
Calories: 425kcal
Cost: 15

Equipment

  • 9x13-inch baking pan
  • parchment paper
  • mixing bowls
  • whisk
  • saucepan
  • fine spatula
  • electric mixer
  • double boiler

Ingredients

  • 2 cups fresh blueberries
  • 1/3 cup granulated sugar for compote
  • 1 tbsp fresh lemon juice
  • 1 pinch salt
  • 1/2 cup granulated sugar for lemon curd
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 3 egg yolks
  • 2 tbsp lemon zest
  • 1/4 cup fresh lemon juice for curd
  • 2 cups all-purpose flour
  • 1 cup granulated sugar for cake
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tbsp fresh lemon juice for cake
  • 1 tsp vanilla extract
  • 4 egg whites
  • 1 cup granulated sugar for buttercream
  • 1 1/2 cups unsalted butter, softened
  • 1/2 cup prepared lemon curd
  • 1/2 cup fresh blueberries for garnish

Instructions

  • Make the blueberry compote by simmering the blueberries, sugar, lemon juice, and a pinch of salt in a saucepan until thickened. Cool completely.
  • Make the lemon curd by whisking sugar, cornstarch, water, and egg yolks in a saucepan. Cook until thickened, then stir in lemon zest and lemon juice. Cool completely.
  • Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease.
  • Rub the lemon zest into the granulated sugar. Whisk in the flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, lemon juice, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Pour half the batter into the prepared pan. Dollop portions of blueberry compote over the batter and gently swirl with a knife.
  • Add the remaining batter and top with more blueberry compote. Swirl gently to create ribbons throughout the cake.
  • Bake for 28–32 minutes, or until a toothpick inserted away from the blueberry swirls comes out clean.
  • Allow the cake to cool completely before frosting.
  • For the Swiss meringue buttercream, whisk egg whites and sugar over a double boiler until warm and dissolved.
  • Beat the mixture until stiff peaks form. Add the butter a few tablespoons at a time and continue beating until smooth and silky.
  • Beat the lemon curd into the buttercream until fully incorporated.
  • Spread the buttercream evenly over the cooled cake.
  • Swirl additional blueberry compote into the frosting, add small dollops of lemon curd, and garnish with fresh blueberries.
  • Slice and serve.

Notes

Do not over-swirl the blueberry compote or the marbled effect will disappear. The blueberry compote and lemon curd can be prepared up to 3 days in advance. If the Swiss meringue buttercream appears curdled during mixing, continue beating and it will smooth out. Store covered in the refrigerator for up to 4 days.