Friday, April 8, 2016

Lemon Blueberry Cake with Whipped Lemon Cream Frosting

This is really a lovely spring/summer cake.  The tartness of the lemon and the sweetness of the blueberries make a delicious treat.

I hope you'll look at the recipe link below as Mel has added some interesting notes about the blueberries and frosting ratio (I decreased it by a third), not to mention better photos!

FYI:  I'm going out of town this weekend and will be gone next week.  See you soon.


Cake ingredients:
1 cup (2 sticks) butter, softened to room temp
1 3/4 cups (13 oz) granulated sugar
1 Tbsp fresh lemon zest
4 large eggs, room temperature
2 tsp vanilla extract
2 1/2 cups (12.5 oz) AP flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup fresh lemon juice (from about 3 juicy lemons)
2 cups (12 oz) fresh or frozen blueberries (do not thaw if frozen)
2 Tbsp AP flour

Whipped Lemon Cream Cheese Frosting ingredients:
12 oz cream cheese, softened to room temp
1/2 cup (1 stick) butter, softened to room temp
4 1/2 cups (18 oz) powdered sugar
1-2 tsp fresh lemon juice
1 Tbsp fresh lemon juice

Fresh lemon slices
Fresh blueberries

Preheat the oven to 350F.  Line the bottom of two 9" (I used three 8") round cake pans with at least 2" sides with parchment or wax paper and coat with nonstick cooking spray.  Set aside.

In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar, and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).

Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, soda, and salt.  Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.

Add the buttermilk and lemon juice to the batter and stir by hand, folding the batter until just combined.

In another bowl, toss the blueberries with the 2 Tbsp of flour.  Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined.  Overmixing may result  in a tough, dry cake.

Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through.  The top will spring back lightly to the touch and toothpick inserted in the center should come out with most crumbs but not wet batter.

Let the cakes cool 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.

For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes.  Add the powdered sugar, lemon zest, and lemon juice and mix on low speed (so the powdered sugar doesn't  fly everywhere) until combined.  Increase the speed to medium and mix until creamy, 1-2 minutes.  Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.

When the cake has cooled  completely, place one round on a platter or plate and spread the top evenly with frosting.  Place the other cake round upside down on the frosting and press just lightly.  Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted.  Garnish with blueberries and lemon slices, if desired.

NOTE:  This cake, once frosted, lasts very well in the refrigerator for several days (can be made up to two days in advance before serving.....tastes better chilled, also, or serve at room temp).

Recipe Source:

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