Lemon Chiffon & Blueberry Buttercream Cake 

Experience a delightful fusion of tangy lemon and sweet, aromatic blueberry with this Lemon Chiffon Cake paired with Blueberry-Coriander Buttercream. This cake brings a refreshing zest to any gathering, combining the light, airy texture of chiffon with the unique twist of blueberry and coriander in the buttercream. Elegant garnishes of lemon slices, fresh berries, and edible flowers turn this dessert into a visual masterpiece perfect for spring and summer celebrations.


For the Cake:
  • 6 egg whites
  • 6 egg yolks
  • 1½ cups sugar
  • ⅓ cup milk
  • Zest and juice of 1 lemon
  • ½ cup melted butter, cooled
  • 1½ cups flour
  • 3 tsp baking powder
  • ¼ tsp salt
For the Buttercream & Filling:
  • 1½ cups blueberry-coriander buttercream
  • Meyer lemon curd
  • Fresh blueberries and kumquats
  • Lemon slices, mint leaves, and edible flowers for garnish


  1. Cake Preparation:
    • Preheat your oven to 350°F (175°C).
    • In a mixing bowl, beat the egg whites until stiff peaks form; set aside.
    • In another bowl, cream the egg yolks with sugar until light and fluffy. Mix in the milk, lemon zest, lemon juice, and cooled melted butter.
    • Sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the yolk mixture. Carefully fold in the beaten egg whites last to maintain the batter’s airiness.
    • Pour the batter into a prepared cake pan and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
  2. Assembly:
    • Once the cake has cooled, slice horizontally to create layers. Spread a layer of blueberry-coriander buttercream followed by a thin layer of Meyer lemon curd between each layer of cake.
    • Apply a thin crumb coat of buttercream and chill the cake briefly to set.
  3. Decoration:
    • After the crumb coat has set, apply the final layer of buttercream. Smooth the surface and edges.
    • Garnish the top with fresh blueberries, kumquats, lemon slices, mint leaves, and edible flowers for a beautiful, festive look.


  • Room Temperature Ingredients: Ensure all ingredients, especially egg whites and butter, are at room temperature to achieve a smooth mixture and effective volume when beaten.
  • Gentle Folding: Be gentle when folding the egg whites into the batter to keep the cake light and fluffy.
  • Chilling: Chill the cake after applying the crumb coat to help the layers set and make the final frosting easier and neater.


The Lemon Chiffon & Blueberry Buttercream Cake is more than just a dessert—it’s a celebration of flavor and texture, perfect for special occasions or as a luxurious treat to enjoy with friends and family. The lightness of the chiffon cake combined with the rich, intriguing flavors of the blueberry-coriander buttercream offers a unique taste experience that’s sure to impress. Enjoy crafting this elegant cake and watch it become the centerpiece of your dessert table, garnering admiration and delight from all who taste it.

Leave a Comment