ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Lemon Buttercream Cake with Blueberries

For a grand finale to your dinner party, serve this beautiful layer cake. Blueberry lovers would enjoy this for their birthday cake as well.

CLOSE
 (11) 5 Reviews
+

Share

  • Prep Time 40 min
  • Total Time 4 hr 40 min
  • Servings 12

Ingredients

Cake

2 3/4
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1
teaspoon salt
1 1/2
cups granulated sugar
3/4
cup butter, softened
3
eggs
1 1/4
cups milk

Glaze

1
cup powdered sugar
1/3
cup fresh lemon juice

Frosting

1 1/2
cups butter, softened
4
cups powdered sugar
3
tablespoons milk
2
tablespoons fresh lemon juice
3
cups fresh blueberries
3
teaspoons grated lemon peel

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
  • 2 In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Divide batter evenly between pans.
  • 3 Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. With fork, poke tops of cakes every 1 inch. In small bowl, mix glaze ingredients until smooth. Spoon glaze over cakes. Let stand 10 minutes. Remove cakes from pans; place top side up on cooling racks. Cool completely.
  • 4 In large bowl, beat 1 1/2 cups butter, 4 cups powdered sugar, 3 tablespoons milk and 2 tablespoons lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.
  • 5 On serving plate, place 1 cake layer, rounded side up. Spread with 1/2 cup of the frosting. Top with 1 1/2 cups berries. Spoon 3/4 cup frosting over berries; carefully spread to cover. Place remaining cake layer, top side up, over berries. Frost top and side. Arrange remaining berries on cake. Sprinkle with lemon peel. Refrigerate 2 hours. Let cake stand at room temperature 15 minutes before serving. Cover; refrigerate any remaining cake.

EXPERT TIPS

Expert Tips

One medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.

A handheld plane grater makes grating citrus peel easier than ever. This kitchen tool in available in stores that carry specialty kitchen utensils.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
770
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
23g,
23%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
145mg
145%;
Sodium
570mg
570%;
Total Carbohydrate
104g
104%
(Dietary Fiber
2g
2%
  Sugars
79g
79%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
8%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
7
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy THREE CUPS any variety Yoplait® Greek or Yoplait® Greek 100 yogurt (Void in MN, CA, TN, ND, NV, NJ, LA & WI)
when you buy EIGHT CUPS any variety Yoplait® Yogurt (Void in LA, NJ, ND & NV)
when you buy any TWO Pillsbury® Crescent Dinner Rolls (excludes Twin Pack)
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close