Blueberry Lemon Layer Cake!
“Take a bite and taste the bursts of bright flavors!” – Sally’s Baking Addiction
“Tastes so good I cried at the first bite!” -Anonymous Follower
total time: 3 HOURS, INCLUDES COOLING
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 4 large eggs, at room temperature*
- 1 Tablespoon vanilla extract
- 3 cups (375g) all-purpose flour, careful not to overmeasure
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
- zest + juice of 3 medium lemons*
- 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
- 1 Tablespoon all-purpose flour
CREAM CHEESE FROSTING
- 8 ounces (224g) full-fat cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3.5 cups (420g) confectioners’ sugar
- 1 – 2 Tablespoons (15-30ml) heavy cream*
- 1 teaspoon vanilla extract
- pinch salt
Preheat your oven to 350F. Spray three 9×2 inch round cake pans with nonstick spray. Set aside.
Making the cake:
First beat the butter and sugars on high with a handheld mixer until soft and creamy (about 1-2 minutes). Add eggs and vanilla. Beat again, until everything is combined, about 2 minutes total. Scrape down the sides and bottom of the bowl as needed. Set aside for a sec. In a second large bowl, toss together the flour, baking powder, and salt. Slowly add these dry ingredients to the creamy butter batter. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold lightly into the batter with a butter knife, just enough to spread them around in the batter. DO NOT use electric mixer at this point!! Batter will become extremely thick. Spoon batter evenly into 3 prepared cake pans, and spread to edges of each pan. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
Making the frosting:
Beat cream cheese and butter together in a bowl on medium speed until no lumps remain, about 3 minutes. While the mixer is on low speed, slowly pour in confectioners’ sugar, cream, vanilla extract, and salt. Increase to medium speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired. This frosting can either be poured on top and allowed to drip over the sides like a pound cake, or you can spread it inside and around the entire cake, like I did. I used a few drops of lemon juice and mixed it into the cream cheese frosting for a nice zing to it, and it turned out deliciously amazing.
Assembling and frosting:
Let cake cool completely before frosting it. First, 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 cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired (I used strawberries because my blueberries were all frozen). Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Helpful Tips (from Sally’s baking addiction)
*Please use buttermilk in this recipe. See note in post about how to make your own at home.
*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
*Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.
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