Blueberry Lemon Cake with Buttercream Frosting
Blueberry Lemon Cake with Buttercream Frosting is a moist, fluffy layer cake made with fresh blueberries, lemon zest, and buttermilk, then finished with a rich and creamy lemon buttercream frosting. Its tender crumb, vibrant citrus flavor, and juicy berries make it ideal for birthdays, holidays, brunches, or afternoon tea. Easy to prepare and visually stunning, this bakery-style cake is guaranteed to become a favorite for any celebration.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 2 cups fresh blueberries
For the Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2–3 tablespoons heavy cream
- Pinch
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture.
- Coat the blueberries with flour and gently fold them into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the buttercream by beating the butter until creamy. Gradually add powdered sugar, followed by lemon juice, lemon zest, vanilla, heavy cream, and salt until light and fluffy.
- Spread frosting between the cake layers, cover the top and sides, and decorate with fresh blueberries, lemon slices, lemon zest, and mint leaves.
Notes
- Fresh blueberries provide the best texture and flavor.
- Frozen blueberries can be used without thawing.
- Coat blueberries in flour to prevent sinking.
- Use room-temperature ingredients for even mixing.
- Fresh lemon zest gives the brightest citrus flavor.
- Cool the cake completely before frosting.
- Refrigerate the frosted cake during warm weather.
- The cake tastes even better the next day as the flavors develop.