I had leftover blueberries. A few lemons. So I thought…what a perfect combination for a cake! It’s a delicious cake that reminds me of Springtime and the reminder of all things fresh and new on the horizon.

The recipe that I used today is from one of my favorite “go to” sites: Sally’s Baking Addiction. I adapted/tweaked a few things to make it my own but here is the original recipe from Sally’s Baking Addiction.

1 cup (2 sticks) unsalted butter, softened to room temperature

1 and 1/4 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs

1 tsp vanilla extract

3 cups all-purpose flour

1 TBSP baking powder

1/2 tsp salt

1 cup whole milk

2 TBSP lemon zest

1/2 cup lemon juice (would be about 3 lemons)

1 and 1/2 cups fresh blueberries (frozen will work too!)

Ingredients (for the Lemon Buttercream Frosting)

3 Cups powdered sugar

1/3cups butter or margarine, softened

3 TBSP lemon juice

1/2teaspoon grated lemon peel

Directions (for cake)

Preheat oven to 350 degrees

Grease three 9-inch round cake pans or 8-inch round cake pans (8-inch pans produce thicker cakes), line with parchment paper rounds, then grease the parchment paper.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute.

Beat on medium-high speed until creamed, about 2-3 minutes.

Beat on medium speed until everything is completely combined, about 2 full minutes.

Scrape down the sides and bottom of the bowl as needed.

In a large bowl, whisk together the flour, baking powder, and salt.

Beat on low speed for 5 seconds.

beat in the milk, lemon zest, and lemon juice just barely until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter will be very thick.

Let the cake cool for about ten minutes then remove from pans onto a baking cooling rack.

Start to make your frosting.

Directions (for Lemon Buttercream Frosting)

Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.

Once the cake is completely cooled – time to frost. (Hint: Add extra blueberries and lemon zest for garnish!)