Blueberry Lemon Cake with Buttercream Frosting
This blueberry lemon cake tastes amazing! If you love lemon pound cake and blueberry muffins, this cake is for you!
all-purpose flour
3
cups
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
½
teaspoon
white sugar
2
cups
salted butter, softened
¾
cup
freshly squeezed lemon juice
½
cup
eggs
4 
large 
buttermilk
1
cup
fresh blueberries
2 ½
cups
salted butter, softened
1
cup
confectioners' sugar
1
(16 ounce) package
milk
2
tablespoons
pure vanilla extract
½
teaspoon
 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
  Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
  Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding flour mixture and buttermilk with the mixer set to lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Gently fold in blueberries.
  Fill the prepared cake pans evenly with batter.
  Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.
  While cakes are cooling, make the frosting: Beat butter in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.
  Spread frosting over each of the cooled cake layers and stack; then frost the sides.
