LEMON BLUEBERRY CAKE #DESSERT #BLUEBERRY
This lemon blueberry cake begins with a clammy and delicate lemon cake that is specked with delicious blueberries. At that point it's topped with cream cheddar icing that has only a trace of lemon. It's a straightforward formula that is anything but difficult to make and ideal for spring and summer.
A week ago I asked on Instagram what flavor combo you like: lemon blueberry or lemon raspberry. It was pretty neck-and-neck, yet lemon blueberry ended up as the winner. Furthermore, consequently, this lemon blueberry cake formula was conceived. It has a flavorfully delicate and delicate surface, zero dry cake pieces, a brilliant and sunshiney lemon flavor, and huge amounts of succulent blueberries. At that point the cream cheddar icing is very smooth and not very sweet.
Lemon and blueberries make for such a tasty flavor mix. The slight tang of the lemon is the ideal supplement to sweet, succulent, additional stout blueberries. (For reasons unknown I generally laugh at "full berries"). What's more, on the off chance that you adore the flavor combo as much as my Instagram amigos (HI!!!!!) – at that point you'll cherish this formula.
INGREDIENTS
Lemon Blueberry Cake
2 1/4 cups cake flour*
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter**
1 1/2 cups granulated sugar
2 tablespoons lemon zest
2 teaspoos vanilla extract
3 large eggs
1/4 cup lemon juice , freshly squeezed
2/3 cup buttermilk
1 1/2 cups blueberries , fresh or frozen
2 teaspoons cake flour
Cream Cheese Frosting
1/2 cup unsalted butter , softened
8 oz brick-style cream cheese
1 teaspoon lemon juice
3 - 3.5 cups powdered sugar
1 tablespoon cream , as needed
INSTRUCTIONS
- Preheat the oven to 350F degrees. Grease and flour a 9x13 inch cake pan.
- In a medium bowl sift together the flour, baking powder and salt.
- In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes).
- Add in the vanilla extract and beat in the eggs 1 at a time.
- In a liquid measuring cup whisk together the lemon juice and buttermilk.
- With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture followed by about 1/3 of the milk mixture.
- Continue the process of alternating between the flour & milk until just combined, turning off the mixer and scraping down the sides of the bowl as necessary.
- Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Cream Cheese Frosting:
- Beat the butter until soft, then mix in the cream cheese.
- Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.
- Beat in 1 tablespoon of whipping cream, and then mix in the rest of the powdered sugar as necessary, going little by little and adding more cream if needed.
- Frost the cooled cake, and optionally decorate with blueberries and lemon slices.
NOTES
*If you don't have cake flour, measure out 2 1/4 cups all-purpose flour. Remove 1/3 cup and replace it with 1/3 cup cornstarch. Sift together 4 times.
**Use unsalted butter, softened to room temperature.
For more detail: https://bit.ly/2XYoHCS
