Go Back

Blueberry Lime Cake with Lime Buttercream Frosting

Just a heads up, this Blueberry Lime Cake with Lime Buttercream Frosting is even better the second day!

Course Dessert
Cuisine American
Keyword crowd pleaser, easy dessert recipe, party recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Author Linda Spiker


The Cake:

  • cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup butter , room temp (that's 2 sticks) plus 1 tablespoon for preparing pans
  • ¼ cup coconut oil, or baking oil of your choice
  • 1⅓ cup granulated sugar
  • 2 teaspoons vanilla paste or 1 teaspoon extract
  • 6 eggs, room temp
  • 1⅓ cup cultured buttermilk
  • 1 1/4 cups fresh blueberries, rinsed, dried and stems removed (plus more for decorating if desired)
  • zest of two limes

The Frosting:

  • 1/2 cup butter, room temp
  • zest of one lime
  • 3 tablespoons fresh lime juice
  • tiny pinch of sea salt
  • 4-5 cups powdered sugar


Cake Prep:

  1. Preheat oven to 350 degrees and place oven rack in center position

Prep pans:

  1. To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour, OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper so you end up with two circles. Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

The Cake:

  1. Combine flour, baking powder and salt, set aside
  2. Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined
  3. Add eggs one at a time
  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
  5. Add lime zest and mix until incorporated
  6. Add blueberries and gently mix in by hand
  7. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
  8. Bake for 25-30 minutes or until an inserted toothpick comes out clean
  9. Allow cakes to cool, gently remove from pans discarding parchment and then frost

The Frosting:

  1. Place softened butter, lime juice, zest, sea salt and 4 cups powdered sugar into a bowl and mix. If frosting is not quite thick enough add more sugar (up to a cup, I usually end up using almost 5 cups). If it's too thick add just a little more lime juice. When frosting is desired consistency, frost cooled cake.
  2. Top with your choice of decoration and serve