Description
If you love lemon pound cake and blueberry muffins, this cake with buttercream frosting is for you!
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 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 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.
- 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
- 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.
- Spread frosting over each of the cooled cake layers and stack; then frost the sides.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 12