THE BEST LEMON BLUEBERRY CAKE

INGREDIENTS

For the Lemon Blueberry Cake:

• 3 cups cake flour + 2 tablespoons cake flour, divided
• 8 oz unsalted butter, room temperature
• 2 cups granulated sugar
• four eggs
• 3/4 cup whole milk
• 1/four cup lemon juice
• 2 cups wild blueberries, frozen or fresh
• 2 teaspoons baking powder
• half teaspoon salt
• 2 teaspoons vanilla extract
• 1 tablespoon organic lemon zest

For the Lemon Cream Cheese Frosting:

• 16 oz cream cheese, softened
• eight ounces unsalted butter, softened
• four-6 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon organic lemon zest
• 2 tablespoons lemon juice

For the Assembly:

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

INSTRUCTIONS

Make the Lemon Blueberry Cake:

1. Preheat oven to 350. Butter and lightly flour 3 eight″ spherical pans. Line with parchment paper circles.
2. Sift collectively 3 cups cake flour, baking powder and salt. Set aside.
3. In a small bowl, combine milk and lemon juice.  Stir to mix and set apart for milk to curdle.  This is similar to making homemade buttermilk!
4. In the bowl of a stand mixer, beat butter and sugar on medium-excessive the use of the paddle attachment.  Beat until pale and fluffy, about 4 mins.
5. With the mixer on low, add eggs one at a time.  Mix properly after each egg.
6. Add vanilla extract and lemon zest.  Mix to combine.
7. Add the flour combination in 3 batches, alternating with the milk, starting and ending with the flour aggregate.  Do now not over mix.  Stop the mixer and scrape down the bowl.
8. In a small bowl, lightly toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, lightly fold blueberries into batter, being careful now not to interrupt berries.
9. Divide batter calmly among the three eight″ spherical pans.
10. Bake for 30-33 mins, until toothpick inserted into center comes out easy.
11. Let cool in pans for 10 to fifteen minutes, then get rid of to wire rack to finish cooling.

Make the Cream Cheese Frosting:

1. Using a stand mixer outfitted with the paddle attachment, blend the butter and cream cheese until smooth.
2. Add vanilla, lemon zest and juice and blend until mixed.
3. Gradually add confectioners sugar, adjusting quantity, till preferred sweetness is reached. Scrape down the edges of the bowl. Whip till smooth.

Assemble the Cake:

1. Place one layer of cake onto serving plate or cake stand and top with approximately one cup of lemon cream cheese frosting.  Repeat with second cake layer, extra frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.  Decorate with lemon slices, extra blueberries and edible vegetation, if favored.
2. Store in refrigerator.  Serve at room temperature.

NOTES

1. If using frozen blueberries in the cake, do no longer thaw before blending into cake batter.  Avoiding over blending as soon as the berries are delivered to save you the cake batter from turning grayish-red from their juices.
2. I used 365 Frozen Organic Wild Blueberries from Whole Foods.
3. You might also bake this as two full-sized eight″ spherical cake layers. Alternatively, I baked it as three deliberately shorter eight″ spherical layers – this protects time and effort due to the fact the shorter layers do no longer need to be torted.
4. If frosting is simply too thin after whipping, refrigerate for 30 minutes before assembling cake.  The chilled frosting can have a thicker consistency.  For an excellent thicker consistency, add extra confectioners’ sugar as favored.
5. Source : http://thecakeblog.com/2016/06/lemon-blueberry-cake.html

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