Lemon Blueberry Jam Cake

This lemon blueberry jam cake is an incredibly moist white cake packed with lemon zest and decorated with a jam filling & cream cheese german buttercream.

Ingredients

Method

Nutrition

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Step 1

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For

3

M

I

For the lemon cake

270

g

Cake flour

250

g

Granulated sugar

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Per Serving

Calories

2905kcal

Fat

189g

Saturates

100g

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Notes

You can use any oil that has a neutral taste. My go-to is light tasting extra virgin olive oil, but you can also use vegetable or canola oil. You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature. Cover the cake and leave out at room temperature for up to 5 days. Yes, it stays moist for that long!!!

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