Notes
(This recipe was adapted from the Lemon Buttercream Cake with Blueberries recipe in the cookbook “The Betty Crocker Big Book of Cakes.”)
Ingredients
Cake
- Favorite white or yellow cake recipe
- 1 cup powdered sugar
- 1/3 cup lemon juice
- Zest from one lemon
Blueberry Mixture
- 1 cup blueberries
- 1 1/2 tsp lemon juice
- 6 tsp sugar
- 1 tsp corn starch
- Zest from one small lemon
Lemon Blueberry Icing
- 3 sticks butter
- 5 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp lemon juice
- 2-3 tbsp milk
- Blueberry sauce
- 1 cup of blueberries for filling and decoration
Blueberry Mixture
- Combine berries and lemon juice in saucepan over low heat. Cook, stirring occasionally, for 10 minutes.
- Stir in sugar and cornstarch then bring to a boil over medium heat for 2 minutes, stirring constantly.
- Remove from heat and stir in zest.
- Cool in refrigerator before adding to icing.
Instructions
Cake
- Make cake in two 9-inch round pans according to recipe. Before putting the batter in the pans, stir in lemon zest.
- Combine sugar and lemon juice until sugar is dissolved.
- When the cake is finished baking, remove from oven and use a fork to poke holes in cake 1-inch apart. Pour lemon mixture over the hot cake, spreading as evenly as possible. Let cake cool in pan then remove as per recipe’s directions.
Lemon Blueberry Icing
- Beat butter until light and fluffy.
- Add sugar a little a time until fully incorporated.
- Add vanilla and lemon juice.
- Add milk, depending on desires thickness (for more pipable icing, add less milk and more sugar for a thicker consistency).
- Add spoonfuls of blueberry sauce to taste or desired color.
Assembly
- Spread a thin layer of icing on the bottom layer of the cake. Drop the blueberries relatively evenly over the icing, reserving 10-15 for decorating the top.
- Place the top layer on top of the blueberries and icing. Spread icing on the top and sides of cake. Use remaining blueberries to decorate the top of the cake.
- On hot days, refrigerate up to 20 min before serving.