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.

Prep Time

Minutes

Total Time

4:40

Hrs:Mins

Makes

servings

Cake

2 3/4

cups Gold Medal® all-purpose flour

2 1/2

teaspoons baking powder

teaspoon salt

1 1/2

cups granulated sugar

3/4

cup butter, softened

eggs

1 1/4

cups milk

Glaze

cup powdered sugar

1/3

cup fresh lemon juice

Frosting

1 1/2

cups butter, softened

cups powdered sugar

tablespoons milk

tablespoons fresh lemon juice

cups fresh blueberries

teaspoons grated lemon peel

Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
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.
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.
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.
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.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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.

Nutrition Information:

1 Serving (1 Serving)

Calories 770

(Calories from Fat 330),

Total Fat 37g

(Saturated Fat 23g,
Trans Fat 1 1/2g),

Cholesterol 145mg;
Sodium 570mg;
Total Carbohydrate 104g

(Dietary Fiber 2g,
Sugars 79g),

Protein 6g;

Percent Daily Value*:

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Lemon Buttercream Cake with Blueberries

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens