Lemon Buttercream Cake with Blueberries

lemon buttercream cake with blueberries
Lemon Buttercream Cake with Blueberries
  • Prep 40 min
  • Total 4 hr 40 min
  • Servings 12

For a grand finale to your dinner party, serve this beautiful layer cake. Blueberry lovers would enjoy this for their birthday cake as well. ...MORE + LESS -


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


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  • 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

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