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 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

  • 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

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

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.