Blueberry Lemon Cake with Buttercream Frosting

This blueberry lemon cake is made with fresh blueberries and lemon juice; layer and frost with a delicious vanilla buttercream for a party favorite!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 679 Calories

Ingredients

• 2 cups white sugar
• 2 tablespoons milk
• 3 cups all-purpose flour
• 4 eggs
• 1 cup buttermilk
• 1 (16 ounce) package confectioners' sugar
• 1 cup salted butter, softened
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.75 cup salted butter, softened
• 2.5 cups fresh blueberries
• 0.5 teaspoon pure vanilla extract
• 0.5 cup freshly squeezed lemon juice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.

Step 2

Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.

Step 3

Fill the prepared cake pans evenly with batter.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.

Step 5

Spread frosting over each of the cooled cake layers and stack; then frost the sides.

Step 6

Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding flour mixture and buttermilk with the mixer set to lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Gently fold in blueberries.

Step 7

While cakes are cooling, make the frosting: Beat butter in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.