Ingredients:

  • 2 cups All-Purpose (Plain) Flour, sifted
  • 1 Tbsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated (Caster) Sugar
  • 4 large Eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • Zest of 3 medium Lemons, finely zested
  • 2 Tbsp Fresh Lemon Juice
  • 1 1/2 cups Fresh Blueberries, washed and dried
  • 1 Tbsp All-Purpose (Plain) Flour (for tossing berries)
  • -- For the Zesty Lemon Buttercream ---
  • 1/2 cup Unsalted Butter, softened
  • 3 cups Powdered (Icing) Sugar, sifted
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract
  • 1-2 Tbsp Whole Milk or Heavy Cream, as needed for consistency

Instructions:

  1. Prep Pans and Oven: Preheat oven to 350°F (175°C). Grease and line the bottom of the two 8-inch cake pans with parchment paper.
  2. Combine Dry Ingredients: Sift together the 2 cups of flour, baking powder, and salt into a medium bowl. Set aside.
  3. Cream Butter and Sugar: In the mixer bowl, beat the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale yellow (3-5 minutes).
  4. Add Eggs and Flavour: Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the lemon zest and lemon juice.
  5. Alternate Wet and Dry: Reduce speed to low. Add one-third of the flour mixture, followed by half of the buttermilk, mixing only until just combined. Repeat, ending with the final portion of the flour. Do not overmix.
  6. Prep and Fold Blueberries: In a small bowl, gently toss the fresh blueberries with the reserved 1 Tbsp of flour. Using a rubber spatula, gently fold the floured blueberries into the cake batter by hand until evenly dispersed.
  7. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Make the Buttercream: In the mixer bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the vanilla extract and lemon juice. Add milk or cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Beat on high for 2 minutes.
  9. Assemble: Once cooled, place the first layer on your serving plate. Spread about one-third of the buttercream evenly over the top. Place the second layer on top.
  10. Crumb Coat and Finish: Apply a thin 'crumb coat' of buttercream all over the exterior of the cake. Chill for 15 minutes to set. Apply the remaining frosting in a thicker, final layer, smoothing with an offset spatula. Decorate with extra blueberries or lemon zest immediately before serving.