There’s a double dose of blueberries and lemon this amazing Lemon Blueberry cake! A moist and delicious lemon cake with fresh blueberries and a blueberry buttercream.
Blueberries are my favourite berries. Their flavour is delicious, they don’t have any pesky seeds to deal with, and the color is just SO pretty. This Lemon Blueberry Cake is another one that’s been a long time in the making — I just never got around to it. But I wanted something pretty, light, and delicious for spring, so I thought it would be perfect.
In true Olivia fashion, my first go at this cake was a fail of epic proportions. Not only did every single one of my blueberries sink to the bottom (even though they were coated in flour), the cakes totally collapsed on me because I took them out of the oven too early. AGAIN.
I used to be so good at multi-tasking. I don’t know if it’s just that I’m getting older or that I haven’t been utilizing my project management skills so they’re going stale. I literally can’t do more than one thing at a time. I try, but I totally fail every time.
This time I decided that prepping and making dinner while the cakes were baking was a good idea. Needless to say, the timer was going off on the oven as I was frying suff on the stove, among other things.
Usually when I check my cakes I do a few tests to make sure they’re ready:
- First I nudge the pans a bit to make sure the cakes are set.
- Then I gently poke the top to see if the cake springs back.
- Finally, I insert a toothpick into the center to make sure it comes out mostly clean.
This time I literally only did step #1. I don’t know what I was thinking. Clearly I wasn’t.
I am easily frazzled in the kitchen — with baking, but even more so with cooking. I am just not a good cook and I don’t enjoy it, so I think the extra panic of worrying about burning dinner led me to just yank the cakes out of the oven when they looked done.
Honestly though, I do wonder if it was a form of self-sabotage. I knew the blueberries had sunk to the bottom already. I could tell when the cakes were still in the oven. That probably added to my frazzled-ness too.
Round two at the cakes was much better. I switched up the recipe a tad (just a bit less liquid) and baked them in three 8″ pans rather than the three 6″ pans I had originally. This would mean thinner layers, but the 6″ ones were way too tall anyhow.
This blueberry buttercream is a new favourite and I LOVE how the color turned out. I used freeze-dried blueberries that I picked up at Trader Joe’s the other week. I pulverized them into a fine powder using a coffee grinder.
I’ve used freeze-dried berries before in this Strawberry Cake and the result was amazing — both in flavour and color!
This Lemon Blueberry Cake is the perfect dessert for spring. Whether you’re looking for something for Easter, or Mother’s Day, or just a random weekday, you can’t go wrong with this delicious flavour combo!
Looking for more Spring Desserts?
- Mini Meyer Lemon Loaves
- Carrot Cake with Cream Cheese Frosting
- Watercolor Cake Roll
- Vanilla Custard Cookie Cups
- Lemon Souffle Magic Cakes
Tips for this Lemon Blueberry Cake Recipe:
- The batter will be very thick, so be very gentle when you fold in the blueberries so that they don’t break.
- You can use frozen (not thawed) blueberries instead of fresh ones. Be sure to still coat them in flour.
- The lemon syrup is optional, but adds an additional delicious hit of lemon flavour, so I recommend adding it!
- You can leave the blueberries out of the cake batter if you just want a plain lemon cake.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Lemon Blueberry Cake
Ingredients
Lemon Blueberry Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 Tbsp lemon zest from one large lemon
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla
- 1/2 cup milk room temperature
- 1/4 cup lemon juice fresh squeezed, from one large lemon
- 1 cup blueberries heaping, coated in 1 Tbsp flour
Lemon Syrup:
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
Blueberry Swiss Meringue Buttercream:
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 2 1/2 cups unsalted butter room temperature
- 2 tsp vanilla
- 1/4 cup freeze-dried blueberry powder one package (1.2oz) ground up
Assembly:
- blueberries
- lemon sliced
Instructions
Lemon Blueberry Cake:
- Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale and l (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour (3 additions of flour and 2 of milk & lemon juice). Fully incorporating after each addition.
- Toss blueberries in 1 Tbsp of flour. Gently fold blueberries into cake batter.*
- Spread batter evenly between the prepared pans and smooth the tops. Sprinkle with a few additional blueberries if desired.
- Bake for approx. 30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Lemon Syrup:
- Place lemon juice and sugar into a small pot. Stir and bring to a boil. Simmer for 1min. Remove from heat and cool completely.
Blueberry Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
- Add vanilla and blueberry powder. Whip until smooth.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with lemon syrup.
- Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting. Do dollops on the top of the cake using an Ateco 867 piping tip.
- Top with fresh blueberries, lemon slices, and chopped freeze-dried blueberries if desired.
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Notes
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Jennifer Wah says
Hi Liv,
I’m making this tonight/tomorrow, and planning to use (frozen, wild BC) huckleberries instead of blueberries. I’m wondering about a filling, just to boost the huckleberry spotlight. I see some have tried a lemon curd, but do you think a berry filling could work okay?
Olivia says
Hi Jennifer! I am partial to lemon curd myself (love it), but a berry filling would be delicious too!! Or one of each? 🙂 If you’re doing the blueberries in the cake and a blueberry buttercream I’d probably go with a lemon curd.
Jennifer Wah says
Thanks so much! I’ll let know how it turns out!
Martha says
Hi, cake looks incredible and the blueberries make the sponge look amazing. However, my cake didn’t rise as high as yours in the picture. I was wondering why that is? Would you recommend using more baking powder?
Olivia says
Hi Martha! Did you use the same size pans that I did? Three 8″? Mine were only about 1″ tall or so. I do not recommend adding more baking powder, but definitely check that it is still fresh and works properly!
Lara says
Hi Olivia, I was asked to make a three tier lemon blueberry cake for a friends baby shower. I was going to make 6” layers, 8” layers, and 10” layers over the course of a few days and just freeze the cakes till I was ready to assemble the whole cake. I have your link for the cake pan conversions but I was curious how the baking time or oven settings might change for the 10” layers. Do you have any suggestions?
Olivia says
Hi Lara! Baking temp should stay the same, but I’m really not sure about baking time :\ In theory, if the cakes are all the same thickness, baking time *should* be similar. My gut says though, if the same thickness, the 10″ would take a bit longer. I would just use the recipe time as a guideline and check them around that time. Once they look golden, I usually nudge the oven to see if they jiggle at all. If there is ANY jiggle keep that oven door closed and bake for 3-5mins until there is none. Then I test with a skewer until it’s mostly clean. I hope that helps!
Rebecca says
If I make this the night before, do I need to refrigerate it or can it sit at room temperature overnight? Can’t wait to try it!
Olivia says
Hi Rebecca! You don’t need to chill it, but the frosting will be quite soft if it sits at room temp for a long time (especially if your place is warm). Not really an issue, just more of an FYI 🙂
Rebecca says
That being said, would the cake be okay if I did refrigerate it fully assembled? I assume it would just need a few hours to get back to room temp? Thanks again!
Olivia says
Yes! The cake will last 2-3 days in the fridge, any longer and it will start to dry out. And yes, 3 hours or so at room temp before serving 🙂
Belle says
I don’t have a standing mixer. Can I still get these wonderful results with a hand mixer? Should I change anything up?
Olivia says
Hi Belle! I think the frosting would be a challenge with a hand mixer. It’s doable, but you’d be whipping for SO long to get the meringue to stiffen/cool. For ease you can use an American style buttercream instead and add the blueberry powder to that: https://livforcake.com/simple-vanilla-buttercream/
Kelsey says
Hi!
I skimmed through the comments but couldn’t find an answer to my question:
Would this recipe work for a 9x13x2 pan?
Thank you!
Olivia says
Hi Kelsey! Yes, it should work fine. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html You may need to adjust the baking time.
Linda Spartaco says
I made this cake exactly as written and it was so good! I baked the cake layers in advance and froze them for 3 weeks before icing. It turned out great! I made the mistake of putting the assembled cake in the fridge so the buttercream firmed up quite a bit even though it was served at room temperature.
Olivia says
Hi Linda! So happy you loved this one! The buttercream should soften completely again once at room temp, but that can take a couple hours.
Sharon says
10/10 love this cake! I made it for a family birthday party and it was a huge hit. Only changes I made were baking 2 8” layers rather than 3, and using cake flour rather than AP flour. This was my first attempt with Swiss merengue buttercream and I was quite nervous but it ended up being pretty easy and turned out delicious. Can’t wait to try some other recipes!
Olivia says
Hi Sharon! So glad you tried SMBC for the first time and loved it! It’s my favourite 🙂 Happy to hear that the cake was a hit! Thanks so much for your tips.
Trish says
Hi Olivia. I just found this recipe this morning and I’m going to make it for our Easter lunch tomorrow. The only problem is that I don’t have a TJ near me, and my local grocer doesn’t. carry freeze dried blueberries. Is there anything I could substitute with? HELP! Lol
Olivia says
Hi Trish! You could try using blueberry jam? It won’t have the same color or as much flavour, but a good alternative!
Kim says
So, I’m wondering how many cupcakes with this recipe for blueberry swish buttercream cover?
Olivia says
Hi Kim! I’m not sure as I’ve never used it on cupcakes. The recipe itself should make 18-24 or so.
Donna R. says
We just made this cake, love the icing. But the cake seems some what dry. I baked it at 350 for 30 minutes. Should I cut the baking time down for the next one. Or does it get moister after sitting overnight with the blueberries in it.
Olivia says
Hi Donna! Yes, every oven bakes differently and the times listed are just a guideline. It should not be dry, especially with the syrup!
Theresa Diersen says
My cakes were dry too. I am a literal baker so I did the exact 30 minutes. My family loved the cake anyway. They said it was like eating a scone with amazing icing. Thank you
Olivia says
Hi Theresa! Sorry to hear the cakes were dry — every oven bakes differently so the baking times are only recommended and should be adjusted based on if your oven runs hot/cool.
Kim says
Hi Olivia, I’m planning to bake this cake for a birthday for Wednesday next week and I was thinking if I can bake the layers ahead of time, say this weekend. If that would work, could you give me tips on how to store/freeze and defrost the cake. Also, I’ll try baking it with 6″x3″ pans (even though I know it didn’t quite work well with you), hoping it turns out okay though as those are the only pans I have at the moment. Btw, I made your banana blueberry cake was the top of the cake supposed to have cracks though? It reminded me of how my banana blueberry muffins would have cracks when I bake it. It was delicious and super moist though. Happy with the cake considering it was my first time ever baking a cake. Thanks for the recipe!
Kim says
Also, if say I wanted to make the cake smaller, say good for 6 people, I’ll just change the servings and maybe just use 2 6″ pans? Do you think that might work?
Olivia says
Yes, that should work! You might need to adjust the baking time depending on how full your pans end up being.
Olivia says
Hi Kim! You can definitely do that — once the cakes are cool, double wrap them in plastic wrap and stick them in the freezer. If you’re storing them for a long time you can put them in a freezer bag too. Defrost at room temp for a couple hours. Regarding the blueberry banana cake, no, it shouldn’t have had cracks! Is it possible that your oven runs a bit hot? Cracks are usually due to too high and oven temp.
Kim says
My friends loved the cake! I baked it for her son and he’s already asked me if I can bake it again for him for his birthday party this weekend. Haha! Thank you again for the recipe and the tips.
Olivia says
Hi Kim! So happy to hear that!
Julie says
hi would love to do this cake but i don’t have a paddle so what could i use and also were in England can i get the freeze dried blueberry powder from and also i don’t have a double boiler so what could i use please .
Thanks Julie
Olivia says
Hi Julie! What kind of mixer do you have? A paddle is not critical. You don’t need a double boiler — you just put the bowl of whites/sugar over a pot with an inch or two of simmering water (make sure the bottom of the bowl does not actually touch the water). You can get the freeze-dried blueberry powder on Amazon UK (https://amzn.to/2SQtUpY) also certain health food stores carry it or whole FD blueberries.
Sara says
I’m thinking about making the cake and lemon syrup 1 day ahead (Thursday). Then brushing the lemon syrup over the cake the next day (Friday) while I prepare the frosting. Would that work for a party on Saturday?
Olivia says
Hi Sara! That would work just fine!
Christine says
Hi Liv, Thank you for answering my question under the coconut cake about the depth of 6 inch pans.
Does the amount of batter (Blueberry Lemon) fit three 6 inch pans that are 3 inch depth? Would there still be a problem with the blueberries sinking in a 3 inch depth? Would springform pans this size make any difference in the baking? Also are you based out of Vancouver? if so is there a Trader Joe’s in Van? (for freeze dried B.B.?). I’m pretty sure “Organic Traditions” has a blueberry powder, would this work versus the freeze dried B.B.? Thank you for your patience.
Olivia says
Hi Christine! Yes, this will work in three 6″ pans that are 3″ tall (possibly even in 2″ tall ones but it might be cutting it close). Not sure re: springform pans, I don’t think they would make a diff though. I am in Vancouver — you can get FD blueberries here at Whole Foods or other health food markets like Pomme. Blueberry powder should work too, just make sure it’s freeze-dried. Let me know how it turns out!
Christine says
Hi Liv, I tried the lemon Blueberry cake and it was awesome, but the Swiss M Buttercream was a disaster. I tried several attempts, but I only have a hand mixer, which burned out while making the icing and I do not have a candy thermometer which is probably the reason for the disaster. . So I used your simple buttercream recipe instead without the FD blue berries. I will be making this cake again but will use your simple Vanilla Buttercream, I want to add the freeze dried blueberries, would there be any adjustments to the ingredients with adding the FD Blue berries?
Olivia says
Hi Christine! Oh no! Using a hand mixer would be a challenge for sure 🙁 You don’t need a candy thermometer at all, I never use one. If you haven’t already, be sure to check out my post with Swiss Meringue Buttercream tips: https://livforcake.com/swiss-meringue-buttercream-recipe/
No adjustments needed to the simple vanilla buttercream — just add the blueberry powder to taste. You might need to add a bit more cream if it becomes too thick, but otherwise should be fine.
Christine says
Thanks so much! I was just in the states and picked up Trader Joes FD Blueberries. They have a lot of flavor compared to some I purchased in Calgary!
Olivia says
Awesome! I got mine across the border too. Trader Joe’s has the BEST stuff.
Christine says
Hi LIV, I made 2 lemon blueberry cakes with the Vanilla buttercream with freeze dried blueberries for a dinner fund raiser (200 people). The cakes were a smash hit. People were coming up and saying how moist the cake was and the flavor was incredible. Other people were coming up and asking if there was any left. The only change I made was adding lemon curd between the layers with the lemon syrup for extra tang. The FD Blueberries really add great flavor. Thank you for such a wonderful and delightful web page. Looking forward to trying cookie cups.
Olivia says
Hi Christine! So happy to hear the cakes were a hit! Thanks so much for your feedback 🙂
Kathryn says
Hi, I made the recipe twice and the flavor is great, but I can’t seem to get the cakes to rice. My lawyers end um being about 3/4 of an inch high. I was reading the recipe again and noticed that my eggs were not room temperature. Could this we the reason they didn’t rise? I didn’t open the oven or take them out too early. They are complete done. They just never rose…????
Olivia says
Hi Kathryn! My layers are on the shorter side because I split it between three pans, but they should be about 1″ tall. Be sure to not overmix your cake batter as this can cause layers that are short and dense and definitely use all room temperature ingredients. The only other thing I can think of is that maybe your baking powder is expired?
Barry Dingman says
Help. Making this cake this weekend to celebrate a friends wedding. I’m confused on the lemon syrup. Does the cake take 1/4 cup of lemon juice AND the lemon syrup? Or just the lemon syrup. Step 5 says to “Alternate adding flour mixture with milk & lemon juice…”
Is it either or? Lemon Juice or Lemon Syrup.
I hope this is not a dumb question. So looking forward to making this.
Olivia says
Hi Barry! The lemon syrup is separate and gets brushed onto the cake layers during the assembly. I hope that helps!
Al kennedy says
Love this recipy but at cottage and only have a bundt pan would it be possible to use that and would I have to change baking time? Please advise as I am making it for a special occasion. Thank you
Olivia says
Hi there! You’d need to adjust the baking time as bundt pans are thicker. Depending on the pan it could take anywhere from 40-60mins.
Peggy says
Absolutely beautiful cake that I am ready to dtry. I have never made a Swiss meringue buttercream. How stable is after applied. How long does the frosting stay good once applied. Thanks!
Olivia says
Hi Peggy! I find Swiss meringue quite stable, but it does get soft in hot temperatures. It keeps for a couple days on the counter or a couple weeks in the fridge.
Lisa says
I’m curious about why you used AP flour instead of cake flour. Would you explain?
Olivia says
Hi Lisa! Simply because it’s what I (and most people) tend to have in their pantry. Cake flour should work just fine instead though!
Lisa says
Thanks for answering! I thought maybe the berries necessitated a stronger cake to hold them hence the higher gluten AP flour. Maybe I’ll try half and half.
How do you get the frosting balls on the top to come out so they are all the same size, i.e., you had exactly the right amount of space left so that the last one was the same size as all the others?
Olivia says
Hi Lisa! Honestly, it’s just practice. And sometimes I have to scrape off any dollops that don’t look right 🙂
Cindy Boor says
Where can I find freeze dried blueberries or dehydrated blueberries? thanks
Olivia says
Hi Cindy! Do not use dehydrated, only freeze-dried. You can get them on Amazon or at Trader Joe’s
Isabel Reinitz says
Hello, I’m about to make this cake but was wondering if I could replace the dehydrated blueberries in the buttercream with lemon extract, lemon juice, or lemon zest to make it a lemon buttercream? Thanks.
Olivia says
Hi Isabel! Yes, that should work just fine.
Isabelle Payne says
Oh my goodness!! Just made this for my family and they loved it! Thank you so much! Perfect for this time of year!
Olivia says
So glad to hear that Isabelle!
llored says
Your recipes are consistently amazing. This one was no exception.
I made 2 batches of it, one for Father’s Day and another for a birthday. I swapped out the frosting for a lemon cream cheese one because I couldn’t find the dehydrated blueberries.
So excited to try it!
PS. to other home bakers – try to the William Sonoma baking pans. They’re amazing and always leave my cakes perfectly baked with flat tops and unbrowned sides.
Olivia says
Hi Lorena! So happy that you liked it! I love the idea of a lemon CC frosting with this one.
Jacqui says
I am also wondering how well this would work for a two tier cake, I have to make this flavor for a wedding cake for my niece ….Need a cake that will stack well. Please advise as I want to take this for a test drive before I actually make the cake for the wedding..Thank you
Olivia says
Hi Jacqui! I think it should work fine. It was a sturdy cake!
Caitlin says
Hi Liv. I was thinking of making this as a two-tier for my grandma’s birthday party. If I make your recipe with 8″ and then 6″ for the top tier do you think it will work out? I was just going to double the recipe. Or would you recommend leaving the blueberries out of the batter in the 6″ since that didn’t work out for you?
Olivia says
Hi Caitlin! You can totally try it with the 6″. I think the only reason it didnt work for me is because the batter was so much thicker in the 6″ pans so the blueberries had a lot of room to fall. Either way I think it will be delicious!
Tegan says
Hey Liv!!!! Could you swap the blueberries out and replace them with raspberries. The same with the blueberry powder in the butter cream..
Olivia says
Hi Tegan! Totally, I don’t see why not. Both swaps should work perfectly fine. Let me know how they turn out!
Theresa says
Very good cake! Family loved it!
Olivia says
Glad to hear that!!
Tessa says
Hi Liv! This cake is sooo good! My dad doesn’t like chocolate cakes so I made this and he loved it! I omitted the fresh blueberries in the cake though and used three 6″ pans. Thank you for this <3
Holley says
I just made the cake portion of this recipe and it was fantastic. It was denser than I would like, have you run into that problem? I did 2 8in pans.
Olivia says
Hi Holley! It’s possible the batter got overmixed a bit when adding the blueberries. That can cause cakes to become a bit more dense.
akashocd says
wow this cake recipe is so good and delicious thank you for sharing your recipe
Tessa says
Hello Liv! This cake looks tasty 🙂 will the recipe work for 6-inch 3 layer cake or does it need to be halved? Thanks!
Olivia says
Hi Tessa! It should work ok, but the layers will be quite a bit thicker and there’s a greater chance that the blueberries would sink.
Tessa says
Hi Liv! This cake is sooo good! My dad doesn’t like chocolate cakes so I made this and he loved it! I omitted the fresh blueberries in the cake though and used three 6″ pans. Thank you for this <3
Olivia says
Aww yay! So happy to hear that he liked it!!
Josephine says
hai can i use frozen blueberry for the buttercream instead of blueberry powder
Olivia says
Hi Josephine! No, that won’t work well as it will affect the texture of the buttercream. You could try using a small amount (1/4cup or less) of fresh pureed blueberries, but the flavour and color won’t be as strong.
Sarah says
I love the look of this cake and can’t wait to try it out. I was wondering what all you used to decorate the top, specifically what appears to be dried flowers? I would love to incorporate those when I make the cake but what kind are they?
Olivia says
Hi Sarah! Those were part of a pack of edible flowers I got from Whole Foods. I don’t know what they were called. It was actually one big flower that I cut up into smaller segments.
Jennifer says
what kind of milk do you use in the cake? whole? buttermilk? sorry if i missed that in the directions. Thanks!
Olivia says
Hi Jennifer! Whole milk is deal for texture, but I use 1% most of the time since it’s what I have in the fridge most often. Buttermilk will work fine too, or some combo of buttermilk & milk 🙂
Feyas says
Hai..love your blog Olivia.
How to make recipe for 8×8 inch square pans ? I want to make one layer only. Thank u so much.
Olivia says
Hi Feyas! I’m not totally sure as I’ve never baked it in an 8×8 pan. Here’s a site that I use for figuring out pan sizes though. http://www.joyofbaking.com/PanSizes.html You could try 1/2 the recipe in one 8×8 pan.
Summer says
Would 9in cake pans work for this recipe? I’m excited to try this!!
Olivia says
Hi Summer! I think the layers would be too thin. They’re already pretty thin in three 8″ pans. You could try baking it up in two 9″ though!
Keishia says
Spot on. I made it for my daughter’s 13th birthday today. Wish I could share a pic here. Liv, I’ll send to your email. I’ve never pipped with freshly made SMBC so I’m not as thrilled with my roses. I’ll make more roses tomorrow with the remaining buttercream to decorate cupcakes for a baby shower. The flavor of both the lemon and blueberries came through nicely in the cake and the frosting. I did substitute each required portion of vanilla with 1/2tsp each of lemon and blueberry extract/oil (Lorann brand)
Olivia says
I just got your email! The cake looks amazing, you did a great job! So happy to hear that you liked it 🙂
Taj Foods says
Thanks for sharing such an amazing article.
Kim says
I made this wonderful cake over the weekend for a friend’s birthday. Not only was it beautiful, but also delicious. Another show-stopper from Olivia! I’ve never made Swiss meringue buttercream and it seemed a little daunting, however, I followed the directions to a T and it turned out beautifully. This is my third “Olivia” cake and they’ve all been greeted with ooos and ahhhs followed by mmmmmms and OMGs!
Olivia says
Yay!! I am SO happy to hear that Kim and way to go on your first SMBC!! glad everyone liked it. I can’t wait to see what you try next!
Melissa says
Any recommendations for switching the Swiss meringue buttercream to just a regular blueberry buttercream? Can’t wait to bake this!
Olivia says
Hi Melissa! You can use this recipe and just add the freeze dried blueberry powder to it: https://livforcake.com/simple-vanilla-buttercream/
Abbey says
Hi, would you just add the same amount of powder as you would to the SMB?
Olivia says
I would, yes 🙂
Cayla says
If I can’t find freeze dried blueberries would it be ok to use some of the frozen or dehydrated?
Your cakes are always so delicious I hate to mess with perfection. Thank you!
Olivia says
Hi Cayla! For the frosting, you can use fresh pureed blueberries or blueberry jam, but the color and flavour won’t be as intense.
Naomi says
Hi! I’m excited to try this recipe, but don’t have a stand mixer. I have an electric hand whisk for the meringue section of the recipe, but when I add the butter to the frosting, should I just incorporate with a wooden spoon?
Thanks!
Olivia says
Hi Naomi! I think it will be harder to do with a hand mixer due to the time it takes to whip the meringue and then the buttercream. If you try it I would use the hand mixer for the whole thing, when you add the butter as well.
Cindy Rodriguez says
Such a beautiful cake for spring! Love the flecks of blueberries in the frosting, too. Gorge!
Olivia says
Thanks so much Cindy! I love this combo.
Katherine says
Hi,
We made this cake today but I feel it does not match the height of your photos. Each layer is under an inch in height. I was hoping for a nice tall 3 tier cake like that in your photos 🙁
Haven’t tasted it yet, we are considering redoing it tomorrow morning and making more cake batter.
Olivia says
Hi Katherine! My cake layers are only about 1″ or so in height here.
Patty says
I would love to give this a try! One question in the buttercream meringue 4. And 5., after you switch to the paddle to mix, do you switch back to the whisk to whip in the vanilla and blueberry powder?
Olivia says
Hi Patty! Once I switch to the paddle, I just leave it with the paddle for everything else 🙂
Oxy says
Olivia I really admire your cakes. They do look beautiful!!! You are an amazing decorator. Continue to grow your skills 😊
Olivia says
Thanks so much Oxy! 🙂