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Lemon Buttercream Cake with Blueberries

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  • Prep 40 min
  • Total 4 hr 40 min
  • Servings 12
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For a grand finale to your dinner party, serve this beautiful layer cake. Blueberry lovers would enjoy this for their birthday cake as well.
Created Aug 20, 2014
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Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 1 1/4 cups milk
  • 1 cup powdered sugar
  • 1/3 cup fresh lemon juice
  • 1 1/2 cups butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons fresh lemon juice
  • 3 cups fresh blueberries
  • 3 teaspoons grated lemon peel

Steps

  •  
    1
    Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
  •  
    2
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Divide batter evenly between pans.
  •  
    3
    Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. With fork, poke tops of cakes every 1 inch. In small bowl, mix glaze ingredients until smooth. Spoon glaze over cakes. Let stand 10 minutes. Remove cakes from pans; place top side up on cooling racks. Cool completely.
  •  
    4
    In large bowl, beat 1 1/2 cups butter, 4 cups powdered sugar, 3 tablespoons milk and 2 tablespoons lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.
  •  
    5
    On serving plate, place 1 cake layer, rounded side up. Spread with 1/2 cup of the frosting. Top with 1 1/2 cups berries. Spoon 3/4 cup frosting over berries; carefully spread to cover. Place remaining cake layer, top side up, over berries. Frost top and side. Arrange remaining berries on cake. Sprinkle with lemon peel. Refrigerate 2 hours. Let cake stand at room temperature 15 minutes before serving. Cover; refrigerate any remaining cake.

Nutrition Information

No nutrition information available for this recipe
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