This cake with blueberries and lemon is delicious! This cake is perfect for you if you enjoy both lemon pound cake and blueberry muffins.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 (8-inch) layer cake |
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups white sugar
- ¾ cup salted butter, softened
- ½ cup freshly squeezed lemon juice
- 4 large eggs
- 1 cup buttermilk
- 2 ½ cups fresh blueberries
- 1 cup salted butter, softened
- 1 (16 ounce) package confectioners’ sugar
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
- Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- 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.
- Fill the prepared cake pans evenly with batter.
- 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.
- 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.
- Spread frosting over each of the cooled cake layers and stack; then frost the sides.
Nutrition Facts
| Calories | 679 kcal |
| Carbohydrate | 101 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 18 g |
| Sodium | 408 mg |
| Sugars | 75 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This cake was a big hit with my knitting group! I’m making copies to share. Problems: eight inch pans are a bit difficult to find. Calling for 16 oz package of confectioners’ sugar rather than a dry measurement is problematic as I buy it in 2 pound bags and I’m awful at guessing – expecially when trying a new recipe. Next time, I’m going to try Cream cheese icing as the buttercream was a bit too much sugar. I’ll be making this cake often.
My Granddaughter wanted a blueberry birthday cake. It was a hit with everyone. Loved it.
This cake turned out very good. I accidentally used baking powder instead of soda (which I added anyway once I saw what I had done). I also used lemon extract and butter flavor to the recipe. I added food coloring to the frosting to give it some color.
This turned out excellent, perfect birthday cake for my husband that loves blueberries. It wasn’t as heavy as I thought it would be. Very tasty.