This recipe for fresh Blueberry Cake with Lemon Buttercream is delicious, and it’s simply perfect for summer baking.
As soon as you find some great, juicy, sweet fresh blueberries, plan to bake this amazing Blueberry Cake with lemon buttercream. Keep an eye out… the blueberries are coming, and they will be plentiful and affordable for several months to come!
This can be served as cake for dessert, and it can also be served as a coffee cake. Coffee cake with frosting is yummy, but if that’s too much for you then you can simple dust the Blueberry Cake with powdered sugar to create an amazing morning or afternoon treat.
Ingredients needed:
- blueberries
- all purpose flour
- egg
- granulated white sugar
- butter
- vanilla extract
- baking powder and salt
- warmed milk
- powdered sugar
- freshly squeezed lemon juice
How to make Blueberry Cake with Lemon Buttercream:
The complete, printable recipe is at the end of this post.
BAKE THE CAKE:
Preheat the oven to 350°F. Generously grease and flour a 6 cup ring mold or bundt pan. Set aside.
In a small bowl, toss the blueberries with 2 tablespoons flour and set aside.
In a medium bowl, use an electric mixer to beat the egg, sugar, butter and vanilla on high speed until fluffy.
In a separate bowl, thoroughly stir together the 1½ cups flour, baking powder and salt. Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Gently fold in the blueberries.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pan for 10 minutes.
Remove the cake from the pan, and let it cool on a rack for 10 minutes. Then transfer the cake to a platter.
ADD THE BUTTERCREAM:
In a small bowl, use an electric mixer to beat the butter and powdered sugar on high speed until fluffy. Beat in the lemon juice.
Spread the buttercream on top of the cooled cake, letting it drizzle over the sides. If you prefer more of a “drizzle” for your icing, use a little bit less powdered sugar and a little more lemon juice.
Place blueberries in center of the cake for garnish.
Slice this sweet deliciousness, and serve. Enjoy!
The Best Blueberry Cake Recipes:
- Buttermilk Blueberry Cake
- Fresh Blueberry Coffee Cake
- Lemon Blueberry Pound Cake
- Blueberry- Zucchini Sheet Cake
- Blueberry Cheesecake Cake
Blueberry Cake with Lemon Buttercream
A fresh blueberry cake perfect for summer with lemon buttercream drizzled over the top.
Servings 8 servings
Calories 386kcal
Ingredients
CAKE:
- 1½ cups fresh blueberries (or frozen, thawed and well-drained)
- 2 tablespoons all purpose flour
- 1 large egg
- ½ cup granulated white sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup warmed milk
BUTTERCREAM:
- ½ cup (1 stick) butter, at room temperature
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice
GARNISH:
- 1 cup fresh blueberries, rinsed and dried
Instructions
BAKE THE CAKE:
- Preheat the oven to 350°F. Generously grease and flour a 6 cup ring mold. Set aside.
- In a small bowl, toss blueberries with 2 tablespoons flour and set aside.
- In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy.
- In a separate bowl, thoroughly stir together 1½ cups flour, baking powder and salt. Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Gently fold in blueberries.
- Pour batter into prepared mold. Bake for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter.
ADD THE BUTTERCREAM:
- In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice.
- Spread buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of ring for garnish.
Notes
- If you prefer more of a "drizzle" for your icing, use a little bit less powdered sugar and a little more lemon juice.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 318mg | Potassium: 127mg | Fiber: 2g | Sugar: 33g | Vitamin A: 565IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 2mg
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