LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING


This soft and fluffy lemon blueberry cake is a show-stopper of a dessert. Light and lemony, the ultra-moist cake is perfect with the whipped lemon frosting.

Yield : 9-inch layer cake
Author : Mel

INGREDIENTS:
CAKE:
  • 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
  • 1 3/4 cups (13 ounces) granulated sugar
  • 1 tablespoon fresh lemon zest
  • 4 large eggs (7 ounces), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (12.5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (storebought or homemade)
  • 1/2 cup fresh lemon juice (from about 3 lemons)
  • 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
  • 2 tablespoons all-purpose flour

WHIPPED LEMON CREAM CHEESE FROSTING:
  • 12 ounces cream cheese, softened to room temperature
  • 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
  • 4 1/2 cups (18 ounces) powdered sugar
  • 1 to 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons heavy cream

GARNISH:
  • Fresh lemon slices
  • Fresh blueberries


DIRECTIONS:
  1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.

You can visit melskitchencafe.com for full directions

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