Description
A delightful dessert combining the tart sweetness of fresh lemons and blueberries, creating a perfect balance of flavors with creamy lemon buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup fresh blueberries
- 1 cup lemon buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the buttermilk, vanilla extract, and lemon zest until well combined.
- Whisk together the flour, baking powder, and baking soda in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the fresh blueberries carefully.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Allow cooling in the pans for 10 minutes before transferring to wire racks.
- Spread lemon buttercream frosting between the layers and on top before serving.
Notes
For a richer flavor, consider adding lemon juice along with the zest. This cake can be made ahead and frozen until ready to frost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg