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Lemon Blueberry Layer Cake

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!

Since the DO NOT sink into the bottom of the cake, I really like this blueberry cake. Why not? The batter is thick. Add-ins or heavy fruit will sink to the bottom, when you've got a batter. I suggest pitching the blueberries in a flour that is insurance they do not sink!

Cream Cheese Frosting

This cake is tender and moist between pound cake and a vanilla layer cake. Cream cheese frosting is the ideal finishing touch-- it tastes like cheesecake. The cream cheese frosting goes on the cake so it is a cake. Doesn't have to be neat-- its haphazardness adds to its allure, do not you think?

Decorate with blueberries, lemon zest, lemon slices, whatever you like!

Recipe adapted from here
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed lìght brown sugar
  • 4 large eggs, at room temperature*
  • 1 Tablespoon vanìlla extract
  • 3 cups (345g) sìfted all-purpose flour, (spoon & leveled)*
  • 1 Tablespoon bakìng powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermìlk*
  • zest + juìce of 3 medìum lemons*
  • 1 and 1/2 cups blueberrìes, fresh (258g) or frozen (do not thaw-- 275g)
  • 1 Tablespoon all-purpose flour
Cream Cheese Frostìng
  • 8 ounces (224g) full-fat brìck style cream cheese, softened to room temperature*
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectìoners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanìlla extract
  • pìnch salt
  1. Preheat oven to 350°F (177°C).
  2. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. The seamlessly release is helped by paper .
  3. Make the cake: working with a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy -- about 1 minute. Add brown and granulated sugars and beat on medium-high rate about 2-3 minutes, until creamed. Add vanilla and eggs. Beat on medium speed until everything is combined,. Scrape down the sides and bottom of the bowl.
  4. In a large bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients. Beat on low speed for 5 minutes, then beat in lemon juice, lemon zest, and the milk just* until blended. Toss the blueberries with 1 Tablespoon of flour and fold into the batter. Batter is thick. Do not over-mix. Over-mixing will result in a crumb that is compact.
  5. Spoon batter evenly into 3 prepared cake pans. Your time will be more, if using 2 cake pans. The 3 layers for around 21-25 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven and let it cool completely before frosting.
  6. Make the frosting: working with 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' sugar1 Tablespoon cream and salt together with the mixer. Increase to high speed and beat for 3 minutes. Add 1 Tablespoon of cream if desired to thin out.
  7. Construct and frost: First, with a large serrated knife, trim off the tops the cake layers to make a level surface. Place 1 layer on your cake rack. Cover with cream cheese frosting. Top with layer then the layer. Top with frosting and spread. The recipe does not make a bunch of frosting to get a light frost. Top with lemon or blueberries zest if desired. As you cut refrigerate for at least 45 minutes before cutting or the cake may fall apart.

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