Blueberry Lemon Cake with Buttercream Frosting

Made with fresh fruit and buttermilk, this blueberry lemon cake with buttercream frosting is perfect for a party.

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

Ingredients

• 2 cups white sugar
• ½ teaspoon salt
• 2 tablespoons milk
• ½ teaspoon baking soda
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 4 eggs
• 1 cup buttermilk
• 2 ½ cups fresh blueberries
• 1 (16 ounce) package confectioners' sugar
• 1 cup salted butter, softened
• ¾ cup salted butter, softened
• ½ teaspoon pure vanilla extract
• ½ 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

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 the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries.

Step 4

Fill the prepared cake pans evenly with batter.

Step 5

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 6

While cakes are cooling, beat butter for frosting 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.

Step 7

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