Lemon Blueberry Cake
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Recipe Intro From bearhug_cake
This lemon blueberry cake is a light and elegant layered dessert that captures the essence of spring and summer in every bite. Inspired by the Poets of Berlin fragrance by Vilhelm Parfumerie, which blends notes of blueberry, lemon, and vanilla, this cake transforms scent into flavor with its airy chiffon base, tangy lemon curd, creamy blueberry filling, and delicate berry purée center. Perfect for special occasions or afternoon tea, this perfume-inspired cake is as beautiful as it is flavorful—fruity, floral, and unforgettable.
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ingredients
Vanilla-Lemon Sponge Cake:
- 1 large (120 grams) eggs
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (60ml) whole milk
- 2 tablespoons (30 ml) sunflower oil
- 1 cup (30 grams) all-purpose flour
- Zest of 1 lemon
- 3/4 teaspoon (3 grams) baking powder
ingredients
Lemon Curd:
- 2 1/2 tablespoons (35 ml) fresh lemon juice
- 1/4 cup (60 grams) granulated sugar
- 1 large (about 60 grams) egg
- 2 teaspoons (10 grams) unsalted butter
ingredients
Blueberry Cream:
- 1/3 cup (100 grams) blueberry purée
- 1 tablespoon (8 grams) cornstarch
- 7 ounces cream cheese
- 1/2 cup (130 grams) mascarpone
- 1/3 cup (70 grams) powdered sugar
- 1/3 cup (100 ml) heavy cream (33% or higher)
ingredients
Blueberry Purée Filling:
- 1/3 cup (100 grams) blueberry purée
- 1 1/2 teaspoons (8 ml) fresh lemon juice
- 1 1/2 teaspoons (3 grams) Pectin NH
- 3 tablespoons (40 grams) granulated sugar
ingredients
Sugar-Lemon Syrup:
- 2 1/2 tablespoons (35 grams) granulated sugar
- 3 1/2 tablespoons (54 ml) water
- 1 to 2 teaspoons (5–10 ml) fresh lemon juice, to taste
- Zest of ½ lemon
Method
To make the cake:
Step 1
Preheat oven to 340°F. Grease and line a 6-inch cake ring.
Step 2
Beat eggs and sugar at high speed for 20 minutes, until light and fluffy.
Step 3
Gently fold in the lemon zest, then sunflower oil and milk.
Step 4
Sift flour and baking powder together, then fold into the mixture in two parts until just combined.
Step 5
Pour batter into the prepared ring and bake for 30–40 minutes, or until a toothpick comes out clean. Do not open the oven before 30 minutes.
Step 6
Cool the sponge completely. Wrap in plastic wrap and refrigerate for at least 5 hours before assembly.
To make the lemon curd:
Step 1
In a heatproof bowl, whisk together lemon juice, sugar, and egg.
Step 2
Cook over a double boiler, stirring constantly, until thickened.
Step 3
Remove from heat, stir in butter until smooth.
Step 4
Chill until fully set.
To make the Blueberry Cream:
Step 1
Dissolve cornstarch in a splash of water. Bring blueberry purée to a boil with dissolved cornstarch; cook for 2 minutes until thickened. Cool completely.
Step 2
In a separate bowl, whip cream cheese, heavy cream, and powdered sugar to stiff peaks.
Step 3
Add mascarpone and cooled blueberry mixture. Mix on low speed until smooth.
To make the Blueberry Purée Filling;
Step 1
Heat blueberry purée and lemon juice to 104°F.
Step 2
In a separate bowl, whisk together sugar and pectin.
Step 3
Gradually whisk the sugar-pectin mixture into the purée. Bring to a boil and cook for 1 more minute.
Step 4
Cover with plastic wrap (touching the surface) and refrigerate until fully set.
To make the Sugar-Lemon Syrup:
Step 1
Combine all ingredients in a small saucepan.
Step 2
Bring to a boil and stir until sugar is dissolved.
Step 3
Cool completely before using to soak cake layers.
Cake Assembly:
Step 1
Level sponge cake and slice into 3 even layers.
Step 2
Spread a small amount of cream on your cake board to anchor the first layer.
Step 3
Brush the first layer with lemon syrup.
Step 4
Pipe a ring of blueberry cream, then fill the center with lemon curd.
Step 5
Add the second cake layer, soak with syrup, pipe cream, and fill with blueberry purée.
Step 6
Top with the final layer, soak with syrup, and apply a crumb coat using the remaining cream.
Step 7
Wrap and refrigerate the cake for 5–6 hours to set.
Step 8
Decorate with fresh blueberries, microgreens, or cover with Swiss meringue buttercream or white chocolate ganache, if desired.