Description
A delightful and moist lemon cake layered with fresh blueberries and lemon buttercream. This cake combines the bright flavors of lemon and blueberries, making it a perfect dessert for any spring or summer gathering.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup unsalted butter (softened)
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1/2 cup buttermilk
– Zest and juice of 2 lemons
– 1 1/2 cups fresh blueberries
For the Lemon Buttercream:
– 1 cup unsalted butter
– 4 cups powdered sugar
– 2 tbsp fresh lemon juice
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cream together butter and sugar, then add eggs, one at a time.
4. Mix in buttermilk, lemon zest, and juice. Gradually add dry ingredients.
5. Fold in fresh blueberries and divide batter into pans. Bake for 30 minutes.
6. For the buttercream, beat butter, powdered sugar, lemon juice, and vanilla.
7. Frost the cake with the lemon buttercream and decorate with extra blueberries.
Notes
– If using frozen blueberries, do not thaw them before adding.
– You can add a tablespoon of blueberry jam to the buttercream for more blueberry flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American