Holding On To Summer: Lemon Blueberry Strawberry Cake

I’m from Los Angeles, and even though I’m suppose to be expecting autumn, it is still full-fledged summer weather here in sunny southern California. I haven’t made the transition to cold weather baking and am holding on to the last bits of summer. I made this cake for the first time during the beginning of summer. My friends (Crafty Chica, Pear Mama, Maya In The Moment, and Boi From Ipanema) came by for a wee visit and we happened to film a video on how to make licorice bracelets that day too. Bonding over licorice, iPhone footage, and lemon-blueberry-strawberry cake served with lavender honey ice cream. This recipe reminds me of them!

  • Lemon Blueberry Strawberry Cake 1 of 6
    sliced cake

    This cake pairs well with a lavender ice cream. You'll practically lick the plate. 

  • Greased And Waxed 2 of 6
    wax paper

    I butter my pan around the edges and lay a piece of wax paper on the bottom. 

  • Half The Batter 3 of 6
    half the batter

    Pour half the batter into the pan and spread evenly with the back of a spoon. 

  • Blueberry Layer 4 of 6

    Sprinkle in the blueberries, then add the second half of batter to the top. 

  • Strawberry Layer 5 of 6
    strawberry top

    Top the cake with strawberries. Then place in the oven for 1 hour and 5 minutes. 

  • Baked! 6 of 6
    lemon baked

    Let cake cool in pan for 2 hours then dust with powdered sugar! 

Ingredients for lemon blueberry strawberry cake:

  • 2 – sticks butter (room temperature) (1 cup)
  • 1 1/3 – cups sugar
  • 3 – eggs
  • 1 – teaspoon vanilla extract
  • 1/4 – cup plain greek yogurt
  • 1/2 – cup nonfat milk
  • 1/3 – cup lemon curd
  • 2 1/2 – cups flour
  • 1/2 – teaspoon baking soda
  • 1/2 – teaspoon baking powder
  • 2 – cups blueberries
  • 2 1/2 – cups strawberries
  • powdered sugar to dust top of cake


  1. Preheat oven to 325 degrees fahrenheit.
  2. Grease the edges of a 9×13 inch cake pan with butter then lay a piece of parchment paper or wax paper in the bottom of the pan.
  3. In a mixer beat sugar and butter together until creamy and fluffy.
  4. Add in eggs, vanilla, greek yogurt, milk, and lemon curd. Mix until combined.
  5. In a separate bowl mix flour, baking soda, and baking powder together.
  6. Add the flour mixture to the butter/lemon curd mixture and beat until smooth.
  7. Pour half of the batter into the pan and spread smooth.
  8. Sprinkle the blueberries on top of first layer of batter.
  9. Pour the second half of batter on top of blueberries, and gently spread.
  10. Sprinkle the strawberries on top.
  11. Bake for 1 hour and 5 minutes or until a toothpick inserted in the middle comes out clean.
  12. Let the cake cool for 2 hours then dust with powdered sugar.
  13. Enjoy!


For more recipes from Nicole Presley click over to her blog:  Presley’s Pantry 

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