In addition to being a vivid layer cake that is filled with juicy berries and fresh lemon, the Blueberry Lemon Cake is topped with a buttercream frosting that has a zesty lemon flavour.
– 3 cups cake flour (you can use regular flour) – 1 Tbsp baking powder – 1/2 tsp salt – 1 3/4 cup granulated sugar – zest of 1 lemon, peeled with a vegetable peeler (no white pith) – 1 cup unsalted butter, at room temperature – 3 jumbo or 4 large eggs, at room temperature – 2 tsp lemon paste, optional – 1 cup buttermilk – 1/3 cup fresh lemon juice – 1 pint blueberries LEMON BUTTERCREAM – 1 cup unsalted butter, at room temperature – 6 cups confectioner's sugar – 6-8 Tbsp fresh lemon juice GARNISH – blueberries – thyme sprig – powdered sugar