Lemon Blueberry Cake

There isn’t a flavor that makes it seem more like summer than lemonade. So when I was deciding what to make for the Fourth of July I didn’t want to go with the cliché red, white, and blue dessert. I wanted a dessert that tasted refreshing – and lemon is a flavor that screams just that.

I scoured the internet for a recipe that would make a great layer cake and still be perfectly moist. I found this recipe on Mel’s Kitchen. Let me tell you, this cake does not disappoint.

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This cake has lots of lemons (four to be exact) and blueberries. Finally a recipe that allows me to use an entire container of blueberries – instead of using a handful and then proceeding to be forgotten about at the back of the fridge.

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The butter, sugar, and lemon zest are creamed together until light and fluffy – about four minutes.

The remaining wet ingredients minus the buttermilk and lemon juice are mixed in until just combined.

The dry ingredients are whisked together before being added to the wet ingredients. Whisking the dry ingredients will help to add air to the batter and keep the cake light and fluffy.

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The batter is pretty thick at this point. Next you add the buttermilk and lemon juice. You can either mix by hand to prevent the buttermilk from splattering all over the place or set your mixer to the lowest setting.

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And now the floured blueberries are added. You will want to mix this by hand so that the blueberries aren’t crushed.

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I divided the batter into three 7″ round pans that were greased and lined with parchment paper. Parchment paper is your best friend – every cake that I have used it for has come out of the pan with every crumb intact.

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I whipped up the frosting while the cakes baked and cooled. Don’t get me wrong, this frosting is delicious, but it wasn’t the best for frosting a layer cake with. It’s a tad runny so I wasn’t able to use my bench scrapper and get the sides perfectly smooth. If you’re not worried about that then ignore those comments. I will probably use a firmer buttercream the next time I make this.

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I left the cakes whole instead of splitting them in half for stacking. I wanted nice thick cake layers between frosting. Once I got the layers stacked, I put three wooden dowels through the cake. I tried to frost the sides without doing that and it was turning into a slippery mess – so say yes to dowels.

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This cake was a huge hit with everyone on the Fourth! Let me know how it turns out for you.

Lemon Blueberry Cake

from Mel’s Kitchen

350ºF

Cake

  • 1 C unsalted softened butter
  • 1 3/4 C sugar
  • 1 tbsp. lemon zest (about 2 lemons)
  • 4 large eggs – room temp
  • 2 tsp. vanilla extract
  • 2 1/2 C all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 C buttermilk
  • 1/2 C lemon juice
  • 2 C blueberries
  • 2 tbsp. all-purpose flour

Frosting

  • 12 oz cream cheese – room temp
  • 1/2 C butter – room temp
  • 4 1/2 C powdered sugar
  • 2 tsp. lemon zest
  • 1 tbsp. lemon juice (1/2 lemon)
  • 2 tbsp. heavy cream

Preheat the oven to 350 degrees. Grease and line the bottom of three 7″ round cake pans with parchment paper.

Cream together the butter, sugar, and lemon zest with the paddle attachment on your mixer for approximately 4 minutes. Scrap down the sides of the bowl and give it a quick stir with your spatula to make sure all of the sugar has been incorporated into the butter.

Add the eggs and vanilla extract. Beat on medium speed for approximately 2 minutes – until the batter becomes smooth.

In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add to the wet ingredients. Beat on medium speed just until incorporated.

Add the buttermilk and lemon juice. Stir the batter with a spoon to incorporate – or mix with the mixer on low speed for approximately 2 minutes.

In a separate bowl toss the blueberries with 2 tbsp. flour. Add the blueberries and flour to the batter. Carefully stir with a spoon.

Divide the batter into three separate cake pans. Bake for 35 minutes or until a toothpick comes out clean. Let the cakes cool in the pan for 10 minutes before turning out onto a cooling rack. Let the cakes cool completely before stacking and frosting.

The frosting. Whip cream cheese and butter together until light and fluffy. Scrape down the sides and whip again to make sure the butter and cream cheese are evenly distributed. Add powdered sugar, lemon zest, and lemon juice. Whip until incorporated. Add the heavy cream and whip until soft peaks form, scraping the sides of the bowl as necessary. Put the frosting in the fridge while the cakes cool to prevent the frosting from becoming too runny.

xo Sara

 

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