Food

Lemon Blueberry Cake

August 22, 2016

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 organic lemon zest
  • 3/4 cup whole milk
  • 1/4 cup lemon juice
  • 2 cups wild blueberries, frozen or fresh

Instructions

  1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  2. Sift together 3 cups cake flour, baking powder and salt. Set aside.
  3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk!
  4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
  5. With the mixer on low, add eggs one at a time.  Mix well after each egg.
  6. Add vanilla extract and lemon zest.  Mix to combine.
  7. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix.
  8. Stop the mixer and scrape down the bowl.
  9. 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 break berries.
  10. Divide batter evenly between the three 8″ round pans.
  11. Bake for 30-33 minutes, until toothpick inserted into center comes out clean.
  12. Let cool in pans for 5 to 10 minutes, then remove to wire rack to finish cooling.

NOTE: If using frozen blueberries, do not thaw before mixing into cake batter.  Avoiding over mixing once the berries are added to prevent the cake batter from turning grayish-purple from their juices.

For the Lemon Cream Cheese Frosting:

Ingredients

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

Instructions

  1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
  2. Add vanilla, lemon zest and juice and mix until combined.
  3. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl.
  4. Whip until smooth.

NOTE:  If frosting is too thin after whipping, refrigerate for 30 minutes before assembling cake.  The chilled frosting will have a thicker consistency.  For an even thicker consistency, add additional confectioners’ sugar as desired.

For the Assembly:

Ingredients

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

Instructions

  1. Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting.
  2. Repeat with second cake layer, more frosting and then last layer of cake.
  3. Crumb coat and frost cake with remaining frosting.
  4. Decorate with lemon slices, additional blueberries and edible flowers, if desired.
  5. Store in refrigerator.  Serve at room temperature.

Recipe : Carrie Sellman

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28 Comments

  • Reply Aria on August 22, 2016 says;

    Love it P

  • Reply Biyu Bo Changchang on August 22, 2016 says;

    Oh, this is something that needs to executed right away

  • Reply Agnus D on August 22, 2016 says;

    Mouth watering recipe.

  • Reply Ursula on August 22, 2016 says;

    excellent combination. perfect

  • Reply Rain77 on August 22, 2016 says;

    Will bake today

  • Reply Patricia on August 22, 2016 says;

    This cake is fabulous

  • Reply Imogen Bermingham on August 22, 2016 says;

    I love this cake

  • Reply Vanessa Ostermann on August 22, 2016 says;

    Excellent recipe!

  • Reply Leela Harris on August 22, 2016 says;

    This cake is delicious!

  • Reply Zoe on August 22, 2016 says;

    Yum!!!

  • Reply Tamika on August 22, 2016 says;

    Great cake ! Thanks

  • Reply Febinna on August 22, 2016 says;

    This is pretty good.

  • Reply Heiða Hallmundsdóttir on August 22, 2016 says;

    Yow wow! You rock! Awesome stuff to bake now!

  • Reply blossom on August 22, 2016 says;

    Thank you for this wonderful recipe.

  • Reply Serina on August 22, 2016 says;

    A birthday dinner party today, and I straight came to your blog to find out if I can prepare something. And voila, you have a fantastic cake recipe out here. Thank you for making my life easy!

  • Reply Elena Poensgen on August 22, 2016 says;

    I am taking this to church.

  • Reply Camila on August 22, 2016 says;

    Exceptionally delicious! forwarded this to couple of my friends

  • Reply Nevaeh on August 22, 2016 says;

    This recipe reminds me of one my great grandmother made when I was very young.

  • Reply Madelyn Abigail on August 22, 2016 says;

    Really enjoy this recipe

  • Reply Madhurima Dhankumari on August 22, 2016 says;

    umazing (u + amazing) 🙂

  • Reply Gayatri Sriram on August 22, 2016 says;

    This is beyond refreshing.

  • Reply Rebekka on August 22, 2016 says;

    DELICIOUS

  • Reply Oksana Gorovaya on August 22, 2016 says;

    This is a great recipe! Perfect!

  • Reply Yasmin Pinto Fernandes on August 22, 2016 says;

    Love the recipe

  • Reply Chantelle on August 22, 2016 says;

    I’m readying the ingredients to make this cake

  • Reply Darya on August 22, 2016 says;

    I love this cake recipe.

  • Reply Teri on August 22, 2016 says;

    Delishaaa!

  • Reply Vera Gottlieb on August 22, 2016 says;

    Best recipe I’ve come accross

  • Leave a Reply to Vera Gottlieb Cancel Reply