Blueberry Lemon Cake With Lemon Cream Cheese Frosting
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
10
ingredients
-
Cake
- 2 cups cake flour, plus
- 6 tablespoons cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups fresh blueberries (about three 4.4-ounce packages)
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon, rind of
- 1 cup unsalted butter, room temperature
- 1 1⁄2 cups sugar
- 4 large eggs
-
Frosting
- 2 (8 ounce) packages cream cheese, room temperature
- 3⁄4 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon grated lemon, rind of
- 1 teaspoon vanilla extract
- additional lemon, zest of, for garnish
directions
-
Cake Directions:
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of pans with parchment paper; butter paper.
- Dust pans with flour.
- Sift cake flour, baking powder, and salt into medium bowl.
- Transfer 1 tablespoon flour mixture to large bowl.
- Add fresh blueberries and toss to coat.
- Set remaining flour mixture and blueberries aside.
- Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
- Using electric mixer, beat butter in another large bowl until light and creamy.
- Gradually add sugar, beating until mixture is light and fluffy.
- Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
- Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
- Fold in blueberries.
- Divide batter equally among pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes.
- Cool cakes in pans on racks 10 minutes.
- Run knife around pan sides to loosen.
- Turn cakes out onto racks to cool completely.
- Peel off parchment paper.
-
Frosting Directions:
- Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
- Gradually beat in powdered sugar.
- Beat in lemon peel and vanilla.
- Cover and refrigerate until just firm enough to spread, about 30 minutes.
-
Assembly:
- Transfer 1 cake layer to platter.
- Spread 3/4 cup frosting over cake layer.
- Top with another cake layer; spread with 3/4 cup frosting.
- Top with third cake layer.
- Spread remaining frosting over top and sides of cake.
- (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
- Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points