Lemon Blueberry Cake by Jen Robinson

I made this cake one year for my mom’s birthday because she simply loves lemon and blueberry! Since March is her birthday month, I immediately thought of her (and this cake)! I’ll admit, I’m always hesitant to make homemade cakes as I have always found them to be more dense and dry. But this cake delivers everything you would want in cake texture, plus the flavor is out of this world! The cream cheese frosting is a complimentary supporting role to the star – the lemon – which really shines in this decadent dessert. It’s beautiful, elegant, and delicious, making it perfect for any occasion.

 

Ingredients

  • 1 cup unsalted butter, softened
  • 1 and 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 Tablespoons lemon zest
  • 1/2 cup lemon juice (3 medium lemons)
  • 1 and 1/2 cups blueberries, fresh
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces full-fat brick style cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened
  • 3 and 1/2 cups confectioners’ sugar
  • 1 – 2 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

  1. Preheat oven to 350°. Grease three 9-inch round pans and line with parchment paper rounds, then grease the parchment paper.
  2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
  3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
  4. Spoon batter evenly into prepared cake pans. Bake for about 21-25 minutes or until a toothpick inserted in the center comes out clean. (8-inch cakes take closer to 25 minutes.) Remove from the oven and allow to cool completely in the pan before assembling and frosting.
  5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Turn mixer to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
  6. Assemble and frost: 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. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
  7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

**Recipe courtesy of Sally’s Baking Addiction