Blueberry Rainbow Cake

Summer might be coming to a close but there’s still time to enjoy the fresh berries that the season has to offer!  Today’s cake is a great way to do just that.  It’s a fresh and vibrant take on the oh-so-popular rainbow cakes!  Shaded blue, filled with lemon curd and topped with berries, this cake is the perfect combination of blueberry and lemon.  A treat for both your eyes and your mouth, check out this Blueberry Rainbow Cake created by Lisa Lundqvist of Sockerrus (a Swedish blog named Sugar Rush)….
Blue Rainbow Cake, topped with blueberries

I absolutely love the bright blue building into the deep dark blueberry top!  You could also do this cake in shades of pink, topped with raspberries for a gorgeous lemon and raspberry creation!
Blue Rainbow Cake, topped with blueberries

A few thoughts from Lisa about her cake:

“I wanted to create a simple and beautiful cake anyone can make at home. A cake that would take your breath away even though it doesn’t have any fancy decorations. The moist white velvet cake melts in your mouth and together with lemon curd and blueberries, it’s heavenly.  If you like lemon, you’ll love this cake.”

Blue Rainbow Cake, topped with blueberries

Blue Rainbow Cake, topped with blueberries

Blue Rainbow Cake, topped with blueberries

There might be six shades of blue in this cake, but it will make you feel anything but blue!!  A very special thank you to Lisa Lundqvist of Sockerrus for sharing her Blueberry Rainbow Cake recipe with us today!  Happy Baking!!

Blueberry Rainbow Cake

For the White Velvet Cake
135 gram egg whites (about 4 1/2 large egg whites)
240 gram milk
1 1/2 teaspoons vanilla
300 gram flour (plain)
300 gram sugar
1 1/3 teaspoons baking powder
1/4 teaspoon salt
170 gram butter, soft
Blue icing color (I used Wilton sky blue and royal blue)
300-600 grams lemon curd (I used 300 grams for half a batch white velvet cake)

Preheat oven to 175°C (350°F)

  1. In a small bowl, whisk together egg whites, milk and vanilla. Set aside.
  2. In a large mixing bowl, combine flour, sugar, baking powder and salt. Add the soft butter and mix on low speed. Add 1/3 of the egg mixture and mix until well combined. Repeat twice.

For 3 layers: Divide the batter into three bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Use 8-inch cake pans and bake in the oven for 25-30minutes.

For 6 layers: Divide the batter into 6 bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Stir and pour into 6-inch cake pans (about 15 cm). Bake in the oven for about 15 minutes or until a cake tester inserted into the center of each cake comes out clean

For 12 layers or 2 small cakes: Divide the batter in 12 bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Use 4-5-inch cake pans (10-12cm) and bake in the oven for about 8-10 minutes.

Let the cakes cool in the pans for about 10 minutes. Loosen the sides with a small spatula and invert cakes onto wire racks.

Place the layer who only had one tiny drop of color on a cake plate. Spread lemon curd with a spoon or small spatula over the first layer, make sure it’s well covered . Repeat process with the layer who hade two tiny drops of color and so on. Finish with a layer of lemon curd on the top and decorate with blueberries.

Vendors & Credits:
Cake & Recipe: Lisa Lundqvist of Sockerrus

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.


  1. 4

    Jennifer B says

    So gorgeous – I even showed to my 10yo daughter who thought it was amazing too! Can’t wait to try to pull this off :o)

  2. 14

    Connie says

    I would love to make this! is there any way to change the recipe from grams to “cup” measurements? thanx so much!

  3. 17

    Car says

    I made this this evening and I used the same dye as you. I had a lot of difficulty obtaining the shades you did. I ended up using quite a bit of dye and the colours still arent matched. any pointers?

  4. 18

    Carrie Sellman says

    Car – this cake and recipe was shared with us by Lisa Lundqvist of Sockerrus. So while I can’t speak to her recipe, I can say that blue is a hard color to tint. Whether it’s icing or cake! A rich blue can use a significant amount of food coloring.

    Also – I know Lisa used Wilton’s colors. I personally prefer Americolor gels.

    Good luck!

  5. 19

    Car says

    Here is a photo of the end result. As yo can see…a complete failure. It tasted delicious though. People at the party thought it looked spectacular, but they didnt have the original to compare it to.

    It was really hard to tint the cake especially because the gel-dye required a lot of stirring of the batter which caused the darker layers to fall flat.

    I used the same recipe and the two Wilton tints suggested. I did not tint the lemon curd, but I think they must have originally.

  6. 20

    Katie says

    This looks great. I would like to try it but I am just curious if I use frozen blueberries or fresh?

  7. 21


    Dear Lord! That is one beautiful cake! I’ve made rainbow cakes in the past – but now I might need to move to the next level with this thing!

  8. 22

    Deepa says

    Thank you for sharing the wonderful recipe. It’s an absolutely gorgeous cake. So gonna try this.

  9. 23

    snowy says

    How to do the topping? I’m trying to find a dark blue topping for another recipe. This recipe is missing the best part!


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