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
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
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
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Step2In 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.
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Step3Bake 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.
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Step4In 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.
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Step5On 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
7Tips from the Betty Crocker Kitchens
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