Ingredients
Scale
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- Zest from 1 lemon
- 1 cup fresh blueberries
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 2 tbsp lemon juice
- Zest from 1 lemon (for frosting)
- 2-4 tbsp milk
- 2 cups fresh blueberries (for sauce)
- 0.5 cup sugar
- 1 tbsp lemon juice (for sauce)
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch pans.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Alternate adding dry ingredients and milk.
- Fold in blueberries.
- Divide batter and bake 25–30 minutes. Cool completely.
- Beat butter, add powdered sugar, lemon juice, zest, and milk for frosting.
- Cook blueberries, sugar, and lemon juice for sauce. Add cornstarch mixture and thicken.
- Layer cake with frosting and blueberry sauce.
- Frost entire cake and garnish with blueberries and zest.
Notes
- Add lemon extract for stronger flavor.
- Ensure cakes are fully cooled before frosting.
- Use fresh blueberries for best texture and taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American