Lemon Blueberry Cake

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. nowadays’s cake is tart but sweet and ideal for summer season. A tender butter cake is brightened with a touch of fresh lemon juice and flecks of lemon zest. Wild blueberries dancing at some stage in each layer give the cake a pop of comparison, both 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 form of frosting you’ll need to devour with a spoon, if you’re in to that sort of component.

Rustic swirls keep the frosting simple and casual, making this cake a welcomed addition to any of your summer season activities.  crowned with clusters of lemon wedges, clean berries and fit for human consumption plant life, the whole package looks pulled together however simply takes little attempt.  Don’t worry, we gained’t tell anyone how clean it changed into!

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

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 organic lemon zest
• 2 tablespoons lemon juice

For the Assembly:

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

COMMANDS

Make the Lemon Blueberry Cake:

1. Preheat oven to 350. Butter and gently flour 3 8″ spherical pans. Line with parchment paper circles.
2. Sift together 3 cups cake flour, baking powder and salt. Set apart.
3. In a small bowl, combine milk and lemon juice.  Stir to mix and set apart for milk to curdle.  that is much like making selfmade buttermilk!
4. inside the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until light and fluffy, about four mins.
5. With the mixer on low, add eggs separately.  blend nicely after each egg.
6. upload vanilla extract and lemon zest.  mix to combine.
7. add the flour aggregate in three batches, alternating with the milk, beginning and finishing with the flour combination.  Do no longer over blend.  prevent the mixer and scrape down the bowl.
8. In a small bowl, lightly toss blueberries with 2 tablespoons cake flour to coat. the usage of a spoon or spatula, gently fold blueberries into batter, being cautious no longer to break berries.
9. Divide batter calmly among the 3 8″ round pans.
10. Bake for 30-33 mins, until toothpick inserted into center comes out smooth.
11. let cool in pans for 10 to 15 minutes, then do away with to wire rack to finish cooling.

Make the Cream Cheese Frosting:

1. using a stand mixer geared up with the paddle attachment, blend the butter and cream cheese till easy.
2. upload vanilla, lemon zest and juice and mix until blended.
3. regularly add confectioners sugar, adjusting quantity, until favored sweetness is reached. Scrape down the perimeters of the bowl. Whip until clean.

collect the Cake:

1. vicinity one layer of cake onto serving plate or cake stand and pinnacle with approximately one cup of lemon cream cheese frosting.  Repeat with 2nd cake layer, more frosting after which last layer of cake.  Crumb coat and frost cake with ultimate frosting.  enhance with lemon slices, extra blueberries and safe to eat plants, if favored.
2. save in refrigerator.  Serve at room temperature.