Friday, March 28, 2014

Lemon Blueberry Cake

Spring is here and I love to make light and refreshing desserts, well this  one I can eat everyday..A moist and delicious 3 layer lemon blueberry cake, with a cream cheese frosting, a perfect cake if you want to impress some guests or just make for your family. A go blueberry picking every year and freeze lot of blueberries for times during the winter when I am in the mood for everything blueberry, but I actually make this cake with fresh blueberries. This is one recipe that yo can use frozen blueberries because the batter is so thick they wont sink to the bottom. I swear by using buttermilk in a cake, it make a more moist and fluffy batter.



  • 1 cup unsalted butter, softened to room temperature
  • 1 and 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup  buttermilk
  • zest + juice of 3 medium lemons

  • 1 and 1/2 cups blueberries, fresh or non-thawed frozen 
  • 1 Tablespoon all-purpose flour


  • 8 ounces  cream cheese, softened to room temperature
  • 1/2 cup  unsalted butter, softened to room temperature
  • 3/2 cups powdered sugar
  • 1 - 2 Tablespoons  heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt


Preheat the oven to 350F. Spray three 9 inch 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. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is 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 over mix at any point. 
Spoon batter evenly into 3 prepared cake pans. Bake for about 19-22 minutes or until a toothpick inserted in the center comes out clean.I start checking at 18 minutes, mine took 20 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting. 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 confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. 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. With a offset spatula evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

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