Lemon-Blueberry Cake

By á-24734

To make buttermilk or sour milk, measure 1 Tbs. lemon juice or vinegar into 1 cup and add milk to make one cup. Stir and let sit for 5 minutes. It will then be ready to add to the cake.
Note: Toss blueberries in a touch of flour. This way they won't burst inside and turn your cake purple.
1 medium lemon = 1 Tbs. lemon zest and 2-3 Tbs. lemon juice.

Ingredients

• Cream Cheese Frosting:
• 1 Cup Butter, softened
• 1 1/4 Cup Sugar
• 1/2 Cup Brown Sugar
• 4 Eggs
• 1 Tbs. Vanilla
• 3 Cups Flour
• 1 Tbs. Baking Powder
• 1/2 tsp. Salt
• 1 Cup Buttermilk
• 3 Lemons, zest and juice
• 1 1/2 Cups Blueberries
• 1 Tbs. Flour
• 8 oz. Cream Cheese, softened
• 1/2 Cup Unsalted Butter, softened
• 3 1/2 Cups Powdered Sugar
• 1-2 Tbs. Heavy Cream
• 1 tsp. Vanilla
• Pinch of Salt

Preparation

Step 1

Preheat oven to 350 degrees. Spray 3 9" round cake pans. Beat butter on high until creamy (about 1 minute). Add granulated and brown sugars and beat on medium speed until creamed (about 2-3 minutes). Add eggs and vanilla. Beat on medium speed about 2 full minutes; set aside. In a large bowl, toss together flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients; beat on low for 5 seconds. Then add the milk, lemon juice and lemon zest. Remove from mixer and stir lightly until everything is just combined. Toss the blueberries in 1 tablespoon flour and fold gently into batter. Do NOT over-mix at any point or the cake will be tough and dense. Spoon batter evenly into 3 9" cake pans. (If only using 2 pans, your bake time will be a little longer.) Bake for 21-26 minutes or until a toothpick inserted comes out clean. Cool completely before frosting. NOTE: This will also fit into a 9" x 13" pan. Fill 2/3 full. If a little batter is left, make a few cupcakes.
Frosting: Beat cream cheese and butter at medium speed (about 3 minutes) until no lumps remain. Add powdered sugar, 1 Tbs. cream, vanilla, and salt. Mix on low until combined. Increase to high and beat for 3 minutes. Add 1 tablespoon of cream to thin out if desired. Assemble cooled cake and trim off the tops to create a flat surface. hen lightly frost cake. Garnish with additional blueberries or lemon slices if desired. Refrigerate 1 hour or more before cutting,