• Prep Time 1 hour
  • Baking Time 35 minutes
  • Makes 12-14 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • 1 3/4 cups granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 1/3 cups Robin Hood® Best for Cake & Pastry Flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1/2 cup fresh lemon juice
  • 1 1/2 cups fresh blueberries, plus additional for filling and garnish, optional
  • Cream Cheese Icing:
  • 1 pkg cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 3 - 4 cups icing sugar
  • 1 - 2 tbsp milk

Serving Size: 12-14 servings


Serving Size: 12-14 servings

  • Preheat oven to 350°F (180°C). Grease two 9" (23 cm) cake pans.
  • Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined.
  • Add eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift flour, baking powder, and salt in a medium bowl. Alternate adding flour mixture and milk, beating after every addition. Mix in lemon juice and blueberries. Divide batter into prepared pans.
  • Bake in preheated oven 30 to 35 minutes until lightly golden or until a toothpick inserted in centre of cake comes out clean.
  • Cool cake in the pan on a wire rack for 10 minutes. Run a knife around the inside of the pan to loosen the cake and invert pan onto rack to remove. Turn cake top side up.
  • Cool completely before icing.
  • Icing:
  • Combine all ingredients in bowl of electric mixer. Beat on high speed until light and fluffy, adding additional milk if necessary, to achieve a spreadable consistency.
  • Assembly:
  • Place cake round on serving plate. Top with icing and blueberries if using. Place second cake on top and ice full cake. Garnish with additional blueberries if desired.


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