Lemon Blueberry Cake


Lemon Blueberry Cake. A tender layer cake recipe brightened with lemon juice, lemon zest and wild blueberries, frosted with a tangy sweet lemon cream cheese frosting dancing throughout each layer give the cake a pop of contrast, both in appearance, texture and taste.

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)
INSTRUCTIONS

Make the Lemon Blueberry Cake:
  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.  Stop the mixer and scrape down the bowl.
  8. Please visit Lemon Blueberry Cake for full instructions.

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