Ingredients
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs, room temperature
1 cup whole milk
2 tablespoons lemon zest
2 tablespoons lemon juice
½ teaspoon vanilla extract
2 cups fresh blueberries
Frosting: 1 cup unsalted butter, softened
Frosting: 3 ½ cups powdered sugar
Frosting: 1 ½ tablespoons lemon juice
Frosting: 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk flour, sugar, baking powder, salt, and lemon zest until combined.
Add butter and use an electric mixer to cream until light and fluffy.
Whisk eggs individually into the batter, then fold in half the flour mixture.
Alternately add milk and remaining flour until smooth. Gently mix in 1 ½ cups blueberries.
Pour batter into prepared pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
For frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in lemon juice and vanilla.
Level cooled cakes. Spread frosting between layers, on top, and sides. Garnish with remaining blueberries and lemon zest.
Notes
Use European-style butter for richer flavor. Test cake doneness at 25 minutes. Freezes well (unfrosted). For lactose-free version, substitute plant-based butter and powdered sugar.
- Prep Time: 45
- Cook Time: 30
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg