Ingredients
750 g all-purpose flour
5 g baking powder
5 g baking soda
5 g salt
400 g white sugar
170 g salted butter, softened
120 ml freshly squeezed lemon juice
4 eggs
240 ml buttermilk
375 g fresh blueberries
225 g salted butter, softened
1 package (450 g) confectioners' sugar
30 ml milk
2.5 ml pure vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F). Lightly grease and flour three 20-cm (8-inch) round nonstick cake pans.
Step 2
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt.
Step 3
In a large bowl, cream together the sugar and butter using an electric mixer. Add the lemon juice and mix until smooth. Gradually beat in the eggs one at a time. Alternate adding the flour mixture and buttermilk with the mixer set to low speed. Mix until the batter is smooth, scraping the bowl occasionally. Gently fold in the blueberries.
Step 4
Evenly distribute the batter into the prepared cake pans.
Step 5
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool completely in the pans for about 30 minutes.
Step 6
While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the butter with an electric mixer on medium speed. Gradually add the confectioners' sugar, alternating with splashes of milk and vanilla extract. Mix until the frosting is smooth.
Step 7
Spread the frosting over each of the cooled cake layers, stack the layers, and then frost the sides.