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.

LEMON BLUEBERRY CAKE

INGREDIENTS
For the Lemon Blueberry Cake:
  1. 3 cups cake flour + 2 tablespoons cake flour, divided
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 8 ounces unsalted butter, room temperature
  5. 2 cups granulated sugar
  6. 4 eggs
  7. 2 teaspoons vanilla extract
  8. 1 tablespoon organic lemon zest
  9. 3/4 cup whole milk
  10. 1/4 cup lemon juice
  11. 2 cups wild blueberries, frozen or fresh

For the Lemon Cream Cheese Frosting:
  1. 16 ounces cream cheese, softened
  2. 8 ounces unsalted butter, softened
  3. 4-6 cups confectioners’ sugar
  4. 1 teaspoon vanilla extract
  5. 1 tablespoon organic lemon zest
  6. 2 tablespoons lemon juice

For the Assembly:
  1. Lemon slices
  2. Fresh blueberries
  3. Edible flowers (optional)

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.
  • 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.
  • In a small bowl, gently toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
  • Divide batter evenly between the three 8″ round pans.
  • Bake for 30-33 minutes, until toothpick inserted into center comes out clean.
  • Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.