LEMON BLUEBERRY CAKE
Friday, February 15, 2019
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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.
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
INSTRUCTIONS
- Make the Lemon Blueberry Cake:
- Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
- Sift together 3 cups cake flour, baking powder and salt. Set aside.
- 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!
- 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.
- With the mixer on low, add eggs one at a time. Mix well after each egg.
- Add vanilla extract and lemon zest. Mix to combine.
full reading : https://thecakeblog.com/2016/06/lemon-blueberry-cake.html