Ingredients

• Eggs
• Milk
• Fresh lemon juice
• Vanilla extract
• Blueberries
• Flour
• Cake flour
• Sugar
• Baking powder
• Salt
• Unsalted butter
• Fresh lemon zest
• Lemon Buttercream
• Unsalted butter
• Vanilla extract
• Lemon juice
• Powdered sugar
• Milk
• Lemon curd 

This lemon blueberry cake really shines when you incorporate fresh ingredients like fresh lemon juice (none of that bottled stuff) and fresh blueberries! I think using fresh ingredients really makes all the difference when making homemade cakes!

For the lemon blueberry cake layers, you will need eggs, milk, fresh lemon zest + juice, vanilla extract, blueberries, flour, cake flour, sugar, baking powder, salt and unsalted butter.

The lemon buttercream is made with more of that fresh lemon zest + juice, butter and powdered sugar.

• Blueberries. I love using fresh blueberries in this homemade cake recipe. The fresh berries sing all things Springtime! Feel free to use frozen blueberries when they are not in season. If you go the frozen blueberry route, make sure not to thaw, as the colors will bleed.
• Lemon Curd. You can make your own lemon curd, but why go through all that trouble when store-bought lemon curd is just as bright, tart and delicious! I love the Trader Joe’s brand!

How To Make Simple Lemon Blueberry Cake

This lemon blueberry cake made from scratch (no cake mix today!) is baked, filled and assembled in a few easy steps!

For the Cake Layers:

1. Preheat oven to 350 F. Spray 2 – 9-inch cake pans with non-stick spray and set aside.
2. Whisk together eggs, milk, lemon juice, vanilla extract and set aside. In a separate bowl, toss blueberries with 2 tablespoons of flour until well coated and set aside for batter.
3. Mix cake flour, sugar, baking powder, and salt with an electric mixer on low until just combined. Add softened butter to flour mixture on low speed in (8) increments, blending after each addition.
4. Add in ½ of the egg mixture. Increase speed and beat on medium-high for 1 minute, or until light and fluffy. Reduce speed down to medium and add in the remaining egg mixture and beat until well incorporated into batter. Remove batter from mixer and gently fold in blueberries and lemon zest. Do not over mix.
5. Divide the batter evenly and smooth tops out with a spatula. Bake for 20-25 minutes, or until a toothpick comes out of the cake clean or with a small amount of crumbs. Cool the cakes completely.

For the Lemon Buttercream:

1. Beat butter on high for a few minutes.
2. Add in vanilla extract, salt, lemon zest, lemon juice and 1 cup of powdered sugar. Beat again until light and fluffy.
3. Add in 1 cup of powdered sugar at a time, beating after every addition until fluffy. Add in 1 tablespoon of milk after each powdered sugar addition if frosting feels stiff. You may need more or less milk depending on your climate.

For the Filling, Assembly and Decoration:

1. Trim uneven tops off of the cakes.
2. Cut cake rounds in half and layer each layer with a rim of frosting and a thin layer of lemon curd. Trimming the cakes can be easier if they are very cold or slightly frozen (depending on how much time you have).
3. Frost the outside and top off with more blueberries, lemon slices and sage leaves for an easy Spring decoration.

How To Keep Blueberries From Sinking In Cake

The trick to prevent the blueberries from sinking to the bottom is to coat the small berries in 2 tablespoons of flour before mixing into the cake batter. The dry exterior ensures the berries stick to the cake mix and remain suspended in the cake during baking.

Lemon Buttercream Frosting

This easy blueberry cake is moist and soft, somewhere between a vanilla cake and a pound cake loaf. Bright and citrusy lemon buttercream goes both inside and outside the cake.

It’s scrumptious, sweet, smooth and silky! And really drives home that lemon flavor!

Make-Ahead Blueberry Cake

If you want to plan ahead, especially for the many Spring celebrations, this lemon blueberry cake can be made ahead to really get ahead of the game!

Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, wrapped tightly in plastic wrap. Refrigerate prepared frosting in an airtight container until ready to use. Fill, assemble and decorate the next day!