Print

Moist Lemon Blueberry Buttermilk Cake with Creamy Buttercream

moist lemon blueberry buttermilk cake - featured image
Print Recipe

A moist and tender lemon blueberry cake made with buttermilk and topped with a silky, tangy buttercream frosting. Perfect for birthdays, brunch, or any celebration.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, full fat
  • 2 tablespoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • For the Buttercream Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (375g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or whole milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in lemon zest and lemon juice until just combined.
  6. With mixer on low, alternate adding dry ingredients and buttermilk in three additions, starting and ending with dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in blueberries with a rubber spatula, being careful not to crush them.
  8. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
  10. To make buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed. Add lemon juice, vanilla extract, and cream or milk. Beat on high until light and fluffy, adjusting cream for desired consistency.
  11. Assemble cake by placing one layer on a plate, spreading buttercream on top, adding second layer, and frosting entire cake. Decorate as desired.

Notes

Pat blueberries dry before folding into batter to prevent excess moisture. Toss blueberries in a tablespoon of flour if they tend to sink. Cool cakes completely before frosting to avoid melting buttercream. Use room temperature ingredients for best texture. Sift powdered sugar for smooth frosting. Buttercream consistency can be adjusted with cream or powdered sugar.

Nutrition

Keywords: lemon blueberry cake, buttermilk cake, buttercream frosting, easy cake recipe, moist cake, homemade cake, birthday cake

Find it online: https://sagestirs.com/moist-lemon-blueberry-buttermilk-cake-recipe-easy-homemade-buttercream-delight/