Blueberry Lemon Cake w/Cream Cheese Frosting
Lemon Blueberry cake is my favorite spring time dessert. It has very vibrant flavors, and rich sponge. The cream cheese frosting/filling is a perfect match with the sweet blueberries and sour lemons. I use this dresser for Easter, Mother’s Day, and any spring birthdays!
Ingredients:
1 Cup salted butter, melted
1 1/4 Cup Granulated Sugar
1/2 Cup Brown Sugar
4 large Eggs
1 Tbsp Vanilla Extract
3 Cups Cake Flour (all purpose flour works too)
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
3/4 Cup Milk
3 Tbsp of fresh Lemon Zest (Orange works too)
1 Cup Lemon Juice (for fresher flavor, hand squeezed juice is better than bottled)
1 1/2 Blueberries (for sweeter taste use fresh but for more tart flavor use frozen)
1 batch of cream cheese from my cream cheese frosting recipe, or 48oz of store bought.
Instructions:
Preheat the oven to 350ºF and line three circular cake pans with circular parchment paper, spray the sides once the paper is down. (You can just measure the pan and cut out a circle if you don’t have precut paper.)
Cream butter and both sugars on high speeds until completely mixed and creamy.
Quickly add eggs and vanilla, and mix on high until combined.
In a smaller bowl whisk together dry ingredients; flour, baking powder, baking soda, and salt.
Add in the flour a little at a time, rotating with the milk.
Grade the zest into the batter and beat thoroughly. (Note: The more you beat around the zest the stronger flavoring it will have)
Add in the juice and mix all together, scraping down the sides as you go.
If using fresh blueberries gently fold into the batter, being careful not to smash them.
If you are using frozen berries, mix them with a tablespoon of flour before gently folding them in.
Bake in the oven for 17-23 minutes. The cakes should be firm and a nice golden brown.
Once they are done, take the cakes out of the oven and let them cool for about 5-10 minutes.
The cakes should be slightly cooled and a little firmer. Take them out of the pans and put them on a cooling wrack. Let them cool for about 20 minutes or until they are no longer hot. If you ice too early the icing will melt.
Once they are done cakes are no longer hot, put icing in an icing bag and create 1 1/2 inch filling layer inside the cake. Put second cake on top and repeat.
Once the filling is in place ice strait lines down the sides of the cake, then use a spatula or cake knife to smooth around the edges forming a rough crumb coat. (This is just a base layer.) Let this coat harden for a few minutes.
Then gently do another layer the exact same way, very all original blemishes in the cake. Form the cake and smoothen it out with you knife.
With a new bag put a large, star shaped icing head in. Scoop your frosting into the bag and create a border around the top and bottom of the cake.
Put any decor on top, this could be sprinkles, berries, more icing, floral design, etc. (I choose blueberries and strawberries)
Enjoy!
