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Lemon Buttercream Cake with Blueberries

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Betty Crocker Kitchens
Updated Aug 8, 2011
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For a grand finale to your dinner party, serve this beautiful layer cake. Blueberry lovers would enjoy this for their birthday cake as well.

Lemon Buttercream Cake with Blueberries

  • Prep Time 40 min
  • Total 4 hr 40 min
  • Servings 12
  • Ingredients 15
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

770 Calories
37g Total Fat
6g Protein
104g Total Carbohydrate
79g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
770
Calories from Fat
330
Total Fat
37g
57%
Saturated Fat
23g
114%
Trans Fat
1 1/2g
Cholesterol
145mg
49%
Sodium
570mg
24%
Potassium
140mg
4%
Total Carbohydrate
104g
35%
Dietary Fiber
2g
7%
Sugars
79g
Protein
6g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
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 Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.

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