Lemon Blueberry Cake. A tender layer cake recipe brightened with lemon juice, lemon zest and wild blueberries, frosted with a tangy candy lemon cream cheese frosting.
Today’s cake is tart but sweet and ideal for summer time. A soft butter cake is brightened with a touch of sparkling lemon juice and flecks of lemon zest. Wild blueberries dancing at some stage in each layer deliver the cake a pop of assessment, both in look, 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 type of frosting you’ll want to eat with a spoon, in case you’re in to that form of factor.
Lemon Blueberry Cake. A soft 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 oz unsalted butter, room temperature
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon organic lemon zest
- 3/four cup whole milk
- 1/4 cup lemon juice
- 2 cups wild blueberries, frozen or clean
For the Lemon Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 8 oz. 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 (optionally available)
Instructions
Make the Lemon Blueberry Cake:
- Preheat oven to 350. Butter and lightly flour 3 eight″ round pans. Line with parchment paper circles.
- Sift collectively 3 cups cake flour, baking powder and salt. Set aside.
- In a small bowl, integrate milk and lemon juice. Stir to mix and set apart for milk to curdle. This is similar to making homemade buttermilk!
- In the bowl of a stand mixer, beat butter and sugar on medium-excessive the usage of the paddle attachment. Beat until light and fluffy, approximately four mins.
- With the mixer on low, upload eggs one by one. Mix properly after each egg.
- Add vanilla extract and lemon zest. Mix to combine.
- Add the flour mixture in three batches, alternating with the milk, starting and finishing 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 careful not to interrupt berries.
- Divide batter evenly among the three 8″ spherical pans.
- Bake for 30-33 minutes, till toothpick inserted into center comes out smooth.
- Let cool in pans for 10 to 15 mins, then take away to twine rack to finish cooling.
Make the Cream Cheese Frosting:
- Using a stand mixer geared up with the paddle attachment, mix the butter and cream cheese till smooth.
- Add vanilla, lemon zest and juice and blend until combined.
- Gradually add confectioners sugar, adjusting quantity, till preferred sweetness is reached. Scrape down the edges of the bowl. Whip until easy.
Assemble the Cake:
- Place one layer of cake onto serving plate or cake stand and pinnacle with approximately one cup of lemon cream cheese frosting. Repeat with 2d cake layer, more frosting and then closing layer of cake. Crumb coat and frost cake with closing frosting. Decorate with lemon slices, extra blueberries and suitable for eating vegetation, if favored.
- Store in fridge. Serve at room temperature