Description
A bright and cheerful dessert featuring zesty lemon and sweet blueberries in soft, tender layers, perfect for spring gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup blueberries (fresh or frozen)
- 1/2 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Gather and measure ingredients.
- Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk, lemon zest, and lemon juice.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Beat together the softened butter, powdered sugar, lemon juice, and lemon zest until smooth and creamy for the frosting.
- Spread frosting between the layers and on the top and sides of the cake. Decorate with additional blueberries if desired. Slice and serve.
Notes
For a richer frosting, consider adding cream cheese. Use room-temperature ingredients for better mixing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 68g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg