Lemon Blueberry Cake
I love this cake. A lot. I think it's my new favorite Spring cake. I feel like I say that with every new thing I make, but this lemon blueberry cake is ridiculously good. So good, I made it twice. First time was Easter with my dad's side of the family. We get together a week early because there are cousins, in-laws and kids upon tiny kids. It makes life so much easier.
I have never made this cake before and actually didn't even taste it before I took it to my aunt and uncle's house and served it to a bunch of people. Hmm, that probably wasn't the best plan. Really glad it worked out well. Now that I think about it, I do that a lot.
Anyways, the important part is that this cake got rave reviews. Seven-year-old Caleb gave it an "amazing," people asked to take some home with them and my uncle who doesn't like blueberries even liked it. I'd call that a win.
Then I made it for Easter Sunday. And cut it in half so I could take it to two places. Yes, I made a pretty cake and then sliced it right in half. Work smarter, not harder people. Got rave reviews from both of those families too. This cake was a hit. It really is that good.
Light, moist, hint of lemon, lots of yummy blueberries and cream cheese frosting. It's easy too, which is the best part and why I made it twice. I made this a 3 layer cake, but you could make it a 1 or 2 layer cake. You just need to bake it longer.
You gotta give this cake a try and share it with anyone who loves cake. Let me know what you think of this recipe. What are you baking this Spring? Tag @lolosdesserts and I'll make sure to share it on Instagram and Facebook.
Lemon Blueberry Cake
Lolo's Desserts | September 2019
1 cup unsalted butter- room temperature
1 and 1/4 cups granulated sugar
1/2 cup light brown sugar
4 large eggs- room temperature
1 Tablespoon pure vanilla extract
3 cups sifted all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
zest + juice of 3 medium lemons
1 and 1/2 cups fresh blueberries (if frozen, do not thaw)
1 Tablespoon all-purpose flour (for coating blueberries) Cream Cheese Frosting
1 block (8 ounces) full fat cream cheese- room temperature
1/2 cup (1 stick) unsalted butter- room temperature
3 and 1/2 cups powdered sugar
1-2 Tablespoons heavy cream
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Preheat oven to 350 degrees. Spray non stick spray and lightly flour 3 cake pans (9x2) and set aside.
In a mixer, beat the butter on high about 1 minute until creamy. Add sugar and brown sugar and beat on medium speed for 2-3 minutes, scrape down the sides as needed. Add the eggs and vanilla and mix again for 2 minutes on medium high speed.
In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients a little at a time, mixing until just combined after each addition. Add the milk, lemon zest and lemon juice. Mix until just combined.
Toss the blueberries in 1 Tablespoon of flour and then fold them into the batter with a spatula. Do not overmix. Overmixing will make your cake tough and dry.
Spoon batter into cake pans and bake for about 21-26 minutes or until a toothpick comes out clean. You will need to bake longer if you do less than 3 layers. Remove from the oven and let cool completely before frosting.
FROSTING: In a mixer, beat the cream cheese and butter together until smooth and creamy. About 2 minutes. Add the powdered sugar 1 cup at a time, mix after each addition. Add the vanilla, heavy cream and salt. Mix again until smooth.
ASSEMBLE THE LAYER CAKE: Using a serrated knife, slice off the top layer of the cakes to make a flat surface. Place the bottom layer on your plate/cake stand and spoon some cream cheese frosting on and spread evenly. Place the next cake layer on top of that, spread another layer of cream cheese frosting and then do the same with the top layer. Now spread a very thin layer of the frosting over the entire cake. This is called a crumb coat and does not have to look perfect. Place the whole cake in the fridge for 15-20 minutes. After this, you can frost with the remaining frosting. The crumb coat allows a nice base for your pretty frosting at the end.
Decorate any way you like with blueberries and lemon slices to make it look pretty. Refrigerate the cake before serving.