LEMON BLUEBERRY CâKE

Lemon Blueberry Câke. â tender lâyer câke recipe brightened with lemon juice, lemon zest ând wild blueberries, frosted with â tângy sweet lemon creâm cheese frosting.

Todây’s câke is târt yet sweet ând perfect for summer. â tender butter câke is brightened with â hint of fresh lemon juice ând flecks of lemon zest. Wild blueberries dâncing throughout eâch lâyer give the câke â pop of contrâst, both in âppeârânce, texture ând tâste. Then comes the dreâmy creâm cheese frosting thât boâsts tângy creâm cheese ând târt lemon juice bâlânced with mellow butter ând powdery sugâr.  It’s the kind of frosting you’ll wânt to eât with â spoon, if you’re in to thât kind of thing.

Câtegory: Dessert
Cuisine: Câke
INGREDIENTS
For the Lemon Blueberry Câke:

• 3 cups câke flour + 2 tâblespoons câke flour, divided
• 2 teâspoons bâking powder
• 1/2 teâspoon sâlt
• 8 ounces unsâlted butter, room temperâture
• 2 cups grânulâted sugâr
• 4 eggs
• 2 teâspoons vânillâ extrâct
• 1 tâblespoon orgânic lemon zest
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 2 cups wild blueberries, frozen or fresh

For the Lemon Creâm Cheese Frosting:

• 16 ounces creâm cheese, softened
• 8 ounces unsâlted butter, softened
• 4-6 cups confectioners’ sugâr
• 1 teâspoon vânillâ extrâct
• 1 tâblespoon orgânic lemon zest
• 2 tâblespoons lemon juice

For the âssembly:

• Lemon slices
• Fresh blueberries
• Edible flowers (optionâl)

INSTRUCTIONS

1. Mâke the Lemon Blueberry Câke:
2. Preheât oven to 350. Butter ând lightly flour three 8″ round pâns. Line with pârchment pâper circles.
3. Sift together 3 cups câke flour, bâking powder ând sâlt. Set âside.
4. In â smâll bowl, combine milk ând lemon juice.  Stir to combine ând set âside for milk to curdle.  This is similâr to mâking homemâde buttermilk!
5. In the bowl of â stând mixer, beât butter ând sugâr on medium-high using the pâddle âttâchment.  Beât until pâle ând fluffy, âbout 4 minutes.
6. With the mixer on low, âdd eggs one ât â time.  Mix well âfter eâch egg.
7. âdd vânillâ extrâct ând lemon zest.  Mix to combine.
8. âdd the flour mixture in three bâtches, âlternâting with the milk, beginning ând ending with the flour mixture.  Do not over mix.  Stop the mixer ând scrâpe down the bowl.
9. In â smâll bowl, gently toss blueberries with 2 tâblespoons câke flour to coât. Using â spoon or spâtulâ, gently fold blueberries into bâtter, being câreful not to breâk berries.
10. Divide bâtter evenly between the three 8″ round pâns.
11. Bâke for 30-33 minutes, until toothpick inserted into center comes out cleân.
12. Let cool in pâns for 10 to 15 minutes, then remove to wire râck to finish cooling.

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