LEMON BLUEBERRY CAKE

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Lemon Blueberry Cake. A gentle layer cake recipe brightened with lemon juice, lemon zest and wild blueberries, frosted with a tangy candy lemon cream cheese frosting.



INGREDIENTS
For the Lemon Blueberry Cake:


  • 3 cups cake flour + 2 tablespoons cake flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon natural lemon zest
  • 3/4 cup entire milk
  • 1/4 cup lemon juice
  • 2 cups wild blueberries, frozen or fresh

For the Lemon Cream Cheese Frosting:


  • 16 ounces cream cheese, softened
  • 8 ounces unsalted butter, softened
  • 4–6 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon natural lemon zest
  • 2 tablespoons lemon juice

For the Assembly:


  • Lemon slices
  • Fresh blueberries
  • Edible flowers (optional)

INSTRUCTIONS

 Make the Lemon Blueberry Cake:


  • Preheat oven to 350. Butter and frivolously flour three 8″ spherical pans. Line with parchment paper circles.
  • Sift collectively 3 cups cake flour, baking powder and salt. Set aside.
  • In a small bowl, combine milk and lemon juice.  Stir to mix and set apart for milk to curdle.  This is same to creating selfmade buttermilk!
  • In the bowl of a stand mixer, beat butter and sugar on medium-high utilizing the paddle attachment.  Beat till light and fluffy, about four minutes.
  • With the mixer on low, upload eggs one at a time.  Mix effectively after every egg.
  • Add vanilla extract and lemon zest.  Mix to combine.
  • Add the flour combination in three batches, alternating with the milk, start and ending with the flour mixture.  Do no longer over mix.  Stop the mixer and scrape down the bowl.
  • In a small bowl, gently toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, gently fold blueberries into batter, being cautious to no longer smash berries.
  • Divide batter evenly among the three 8″ spherical pans.
  • Bake for 30-33 minutes, till toothpick inserted into heart comes out clean.
  • Let cool in pans for 10 to 15 minutes, then take away to wire rack to end cooling.

Make the Cream Cheese Frosting:


  • Using a stand mixer outfitted with the paddle attachment, blend the butter and cream cheese till smooth.
  • Add vanilla, lemon zest and juice and blend till combined.
  • Gradually upload confectioners sugar, adjusting amount, till wanted sweetness is reached. Scrape down the aspects of the bowl. Whip till smooth.
  • Assemble the Cake:
  • Place one layer of cake onto serving plate or cake stand and ideal with about one cup of lemon cream cheese frosting.  Repeat with moment cake layer, extra frosting after which final layer of cake.  Crumb coat and frost cake with remaining frosting.  Decorate with lemon slices, further blueberries and edible flowers, if desired.
  • Store in refrigerator.  Serve at room temperature.


Today’s cake is tart yet candy and proper for summer. A gentle butter cake is brightened with a trace of contemporary lemon juice and flecks of lemon zest. Wild blueberries dancing during every layer provide the cake a pop of contrast, equally in appearance, texture and taste. Then comes the dreamy cream cheese frosting that boasts tangy cream cheese and tart lemon juice balanced with mellow butter and powdery sugar.  It’s the sort of frosting you’ll desire to devour with a spoon, if you’re in to that sort of thing.


Rustic swirls hold the frosting primary and casual, making this cake a welcomed addition to any of your summer season events.  Topped with clusters of lemon wedges, contemporary berries and edible flowers, the total package deal deal seems pulled collectively but really takes little effort.  Don’t worry, we won’t inform anybody how primary it was!