Wednesday, May 6, 2015

Lemon Blueberry Layer Cake

One of the reasons I wanted to make a trip to the blueberry farm was because I've been wanting to make this cake for a while. My step-daughter had a birthday so I made this cake for her celebration.  We all enjoyed it, but what's not to love when you combine lemons & blueberries? 

The cake has wonderful lemon flavor to it, subtle yet you know the lemon is there. The inside is bursting with blueberries. It's a very fresh-tasting cake!

As with most baking projects, you will have a better product if you let the refrigerated ingredients come to room temperature before using.

Lemon Blueberry Layer Cake

1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Zest and juice from 3 medium lemons
1 1/2 cups fresh blueberries ( if using frozen, don't thaw)
1 tablespoon all-purpose flour

Cream cheese frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 to 4 1/2 cups confectioners' sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Grease and lightly flour three 9x2-inch cake pans (I use baking spray). Note: you can use two cake pans, increase the baking time.

Using a mixer with a paddle attachment (or a handheld mixer), beat the butter on high until creamy, about 1 minute.  Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the side and bottom of the bowl as needed.  Add eggs and vanilla.  Beat on medium speed until everything is combined, about 2 full minutes.  Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large bowl, toss together the flour, baking powder, and salt.  Slowly add the dry ingredients to the butter mixture. Beat on low speed for 5 seconds, then add the buttermilk, lemon zest, and lemon juice.  Stir lightly until everything is just combined.  Toss the blueberries in 1 tablespoon of flour and fold into the batter. The batter is thick, do not overmix as you will have a tough, dense cake!

Spoon batter evenly into the 3 prepared cake pans.  Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on wire racks for 15 minutes. Invert cake onto racks and let cool completely before frosting.

To make the frosting, in a mixer bowl, beat cream cheese and butter together on medium speed until no lumps remain, about 3 minutes.  Add 4 cups confectioners' sugar, 1 tablespoon cream, and vanilla extract, with the mixer running on low. Increase to high speed and beat for 3 minutes.  Check for thickness, adding more confectioners' sugar if too thin or more cream if too thick. You want it spreadable.

Using a large serrated knife, trim the tops off the cake layers to create a flat surface.  Place 1 layer on your cake stand. Evenly cover the top with frosting.  Top with 2nd cake layer, more frosting, the 3rd cake layer. Top with frosting and spread around the sides. Top with blueberries and/or lemon garnish, as desired. Refrigerate for at least 45 minutes before cutting.

1 comment:

  1. Oh my, Julie, this is beautiful and looks delicious. I love the combo of blueberries and lemon. Making a copy and will and be making it soon. So much for cutting back on carbs and sugar.