Lemon Blueberry Layer Cake

By á-2641

Dessert that wows

Ingredients

• CAKE:
• 1 cup unsalted butter, softened to room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup packed brown sugar
• 4 large eggs, at room temperature
• 1 Tbsp. vanilla extract
• 3 cups, sifted all purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 3 medium lemons - zest and juice
• 1 1/2 cups blueberries (fresh or frozen - do not thaw if using frozen)
• 1 Tbsp. all purpose flour
• FROSTING:
• 8 oz. full fat brick style cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 1/2 cups confectioners sugar
• 1-2 Tbsp. heavy cream
• 1 tsp. vanilla extract
• pinch salt

Details

Servings 12
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

CAKE:

Preheat oven to 350 degrees. Grease and lightly flour 3 9x2 cake pans with nonstick spray. Set aside.

Make the cake: 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 size 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 Tbsp. of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing well 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 (approximately 40-45 minutes). Bake the 3 layers for about 21-26 minutes or until toothpick inserted into the center comes out clean (mine took 23 minutes). Remove from oven and allow to cool completely before frosting (at least 2 hours).


FROSTING:

Using 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 sugar, 1 Tbsp. cream, vanilla extract and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tbsp cream to thin out, if desired.

ASSEMBLY:

First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around sides. **This recipe doesn't make a ton of frosting, just enough for a light frost** Top cake with blueberries and lemon garnish, if desired. Refrigerate for at least 45 minutes before cutting for easier cutting. (I preferred serving the cake at room temperature)