Go Back
–+ servings
simple lemon blueberry cake with lemon buttercream on cake stand
Print Pin

Lemon Blueberry Cake with Lemon Buttercream

This Simple Lemon Blueberry Cake with Lemon Buttercream is studded with fresh blueberries and filled with tart lemon curd for a refreshing Spring dessert.
Course Sweets
Cuisine American
Keyword easy blueberry cake, lemon blueberry cake with buttercream frosting, simple lemon blueberry cake
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 10 -12 servings
Author Elizabeth Van Lierde

Ingredients

  • Lemon Blueberry Cake
  • 3 eggs room temperature
  • ⅓ cup milk room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1 ½ cups blueberries
  • 2 tablespoons flour
  • 2 cups cake flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 sticks 1 cup unsalted butter, softened + cut into 8 pieces
  • 2 tablespoons fresh lemon zest
  • Lemon Buttercream
  • 2 sticks unsalted butter softened
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 lemon zested
  • 3-4 tablespoons lemon juice
  • 6 cups powdered sugar
  • 3-4 tablespoons milk depending on climate

Filling

  • 2 cups lemon curd store-bought is okay

Instructions

For Cake Layers:

  • Preheat oven to 350 F. Spray 2 - 9-inch cake pans with non-stick spray and set aside.
  • In a medium bowl or large measuring cup, whisk together eggs, milk, lemon juice, vanilla extract and set aside.
  • In a separate bowl, toss blueberries with 2 tablespoons of flour until well coated and set aside for batter.
  • Using a stand mixer or a large bowl with a hand mixer, mix cake flour, sugar, baking powder, and salt on low until just combined. Add softened butter to flour mixture on low speed in (8) increments, blending after each addition. Mixture will be coarse and mealy.
  • Add in ½ of the egg mixture. Increase speed and beat on medium-high for 1 minute, or until light and fluffy. Reduce speed down to medium and add in the remaining egg mixture and beat until well incorporated into batter. Remove batter from mixer and gently fold in blueberries and lemon zest. Do not over mix.
  • Divide the batter evenly into cake tins and smooth tops out with a spatula. Bake for 20-25 minutes, or until a toothpick comes out of the cake clean or with a small amount of crumbs. Let cakes cool for 20 minutes out of the oven and then transfer to a cooling wire rack to cool completely before filling and frosting layers.

For Lemon Buttercream:

  • Beat butter on high until light and fluffy, 3-4 minutes. Add in vanilla extract, salt, lemon zest, lemon juice and 1 cup of powdered sugar. Beat until incorporated and light and fluffy.
  • Add in 1 cup of powdered sugar at a time, beating after every addition until fluffy. Add in 1 tablespoon of milk after each powdered sugar addition if frosting feels stiff. If you live in a drier climate you may need more milk and less milk for a more humid climate.

For Filling and Assembly:

  • Trim uneven tops off of the cakes. Cut cake rounds in half and layer each layer with a rim of frosting and a thin layer of lemon curd. Trimming the cakes can be easier if they are very cold or slightly frozen (depending on how much time you have). Frost the outside and top off with more blueberries, lemon slices and sage leaves for an easy spring decoration.

Notes

Make Ahead: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, wrapped tightly in plastic wrap. Refrigerate prepared frosting in an airtight container until ready to use. Fill, assemble and decorate the next day!