This was a delicious lemony cake with a fresh burst of blueberries in every bite. Yum!
1 cup butter, softened
1
¼ cups sugar
1/2
cup packed light brown sugar
4
large eggs, at room temperature
1
T. vanilla
3
cups sifted all-purpose flour (spoon & leveled)
1
T. baking powder
1/2
t. salt
1
cup buttermilk, no substitution
Zest
and juice of 3 medium lemons
11/2
cups blueberries, fresh or frozen (do not thaw)
1
T. flour
Preheat the oven to 350°F.
Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set
aside.
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. Set aside.
In a large sized bowl, toss
together the flour, baking powder, and salt. Slowly add the dry ingredients to
the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon
zest, and lemon juice. Remove from the mixer and stir lightly until everything
is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into
the batter. Batter is extremely thick. Do not overmix at any point. Overmixing
will lend a tough, dense textured crumb.
Spoon batter evenly into 3
prepared cake pans. If only using 2 cake pans, your bake time will be longer.
Bake the three layers for about 21-26 minutes or until a toothpick inserted in
the center comes out clean. Mine took 21 minutes. Remove from the oven and
allow to cool completely before frosting.
Cream Cheese
Frosting
8
oz. cream cheese, softened to room temperature
1/2
cup butter, softened to room temperature
3
1/2 cups powdered sugar
1
- 2 T. heavy cream
1
t. vanilla extract
Pinch
salt
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 powdered sugar, 1
T. cream, vanilla extract, and salt with the mixer running on low. Increase to
high speed and beat for 3 minutes. Add 1 more T of cream to thin out, if
desired.
Place 1 layer on your cake
stand. Generously cover the top with cream cheese frosting. Top with 2nd layer,
more frosting, then the third layer. Top with frosting. The recipe doesn't make
a ton of frosting, just enough for a light frost. Top with fresh blueberries or lemon
garnish, if desired. Refrigerate for at least 45 minutes before cutting or else
the cake may fall apart as you cut.
Make ahead
tip: Prepare
cakes and frosting 1 day in advance. Keep cakes at room temperature, covered
tightly. Refrigerate prepared frosting in an airtight container until ready to
use. The frosting spreads better when it is room temperature. Frosted or
unfrosted cakes may be frozen up to 2 months, thaw overnight in the
refrigerator and bring to room temperature if desired before serving.
