LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

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

INGREDIENTS CAKE:  1 cup (2 sticks, 8 ounces) butter, softened to room temperature  1 3/4 cups (13 ounces) granulated sugar  1 tablespoon recent lemon zest  4 enormous 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 recent lemon juice (from about 3 lemons)  2 cups (12 ounces) recent 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 recent lemon zest  1 tablespoon recent lemon juice  2 tablespoons heavy cream GARNISH:  Fresh lemon slices  Fresh blueberries INSTRUCTIONS Preheat the oven to 350 degrees. Line the backside of NULL 9-inch spherical cake pans with at the least 2-inch aspects with parchment paper and coat with nonstick cooking spray (see observe above for pan variations). Set aside. In a enormous bowl with an electrical mixer (or within the bowl of an electrical mixer geared up with the paddle attachment), cream collectively the butter, sugar and lemon zest till faded and fluffy, 4-5 minutes (don't reduce the time on this step). Add the eggs and vanilla till well-combined, 1-2 minutes, scraping down the aspects of the bowl as needed. In a separate bowl, whisk collectively the flour, baking powder, soda and salt. Stir the dry combination into the rainy meals and blend on low velocity till simply blended and a quantity of dry streaks remain. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter till simply combined. In one other bowl, toss the blueberries with the 2 tablespoons flour (see observe above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wood spoon till just-combined. Overmixing also can also just outcome in a tough, dry cake. Spread the batter evenly within the ready pans and bake for 35-40 minutes till simply baked through. The upper will spring again calmly to the contact and a toothpick inserted within the middle ought to pop out with moist crumbs but not rainy batter. Let the muffins cool for 5-10 minutes within the pans earlier than turning them out onto a cooling rack to cool completely. For the frosting, whip the cream cheese and butter collectively with a hand-held electrical mixer or with an electrical stand mixer geared up with the paddle attachment till faded and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and blend on low velocity (so the powdered sugar does not fly everywhere) till combined. Increase the velocity to medium and blend till creamy, 1-2 minutes. Add the heavy cream and whip the frosting till very faded and fluffy, 2-3 minutes. When the cake has cooled completely, region one spherical on a platter or plate and unfold the upper evenly with frosting. Place the different cake spherical upside down at the frosting and press simply lightly. Continue frosting with a skinny spatula or offset spatula till the upper and aspects of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired. This cake, as soon as frosted, lasts very effectively within the refrigerator for a variety of days (I've made it as plenty as NULL days in increase earlier than serving). Take it out an hour or NULL earlier than serving or serve chilled, your choice! NOTES Zest the lemon(s) earlier than juicing them (it will reduce at the quantity of lemons you have to use). Speaking of quantity of lemons, you will need about 4-5 lemons for this recipe, plus extra within the event you desire to garnish the cake with lemon slices. As said within the meals list, frozen blueberries work effectively on this cake. The baked cake is moderately wetter circular the position the blueberries bake into the cake but it is not too noticeable, in my opinion. Remember to not thaw them first. I've the truth is seen that the blueberries do not sink to the backside of the cake as typically with frozen blueberries - I assume it is as the flour adheres to the blueberries better, aiding them hang to the batter. I've by no means tried it but I suppose you also can also just well attempt simply barely misting recent blueberries with a piece of bit of water (maybe 1/2 teaspoon max!) earlier than tossing with the flour to assist keep away from sinkage. To be honest, it does not the truth is hassle me if the blueberries have a tendency to gravitate towards the backside of the cake but within the event you're extra particular, there also can also just be an concept for you. Also, the frosting makes for thick layers of frosting in among the cake layers and at the upper and sides. If you want a piece of plenty less frosting-to-cake ratio, you also can also just well perhaps reduce the frosting element quantities or simply use plenty less and save the relaxation of the frosting to unfold on different goodies.

A huge slice of lemon blueberry cake on a plate with blueberries and lemon at the edge and the relaxation of the cake within the background.

For an unabashed chocolate lover, I can humbly and simply admit that this lemon blueberry cake is one among my very favourite muffins of all time.

I’ve been making it for a pair of years now, and I don’t desire to oversell it here, but…it’s totally one among the finest muffins within the historical past of ever. Words virtually fail me. Almost.

I made it final yr to celebrate our candy neighbor, Carol’s, 72nd birthday.

And then the subsequent week I made one other lemon blueberry cake and despatched it off for her annual sister’s trip/retreat (cutest crew of sisters I even have ever met, BTW).

Lemon Blueberry Cake with all the candles lit being given to our neighbor Carol.

I’ve made it for a variety of child showers, a pair potlucks during spring and summer time and one time simply as it felt just like the proper factor to do.

This lemon blueberry cake is a cake for all seasons and all events. I’m telling you, it’s perfect.

And it’s a showstopper each single time.

Looking for a signature dish with which to declare immense popularity? This would possibly be it.

I swear, even lemon and blueberry haters love this cake (true tale if you’re speaking to my very opinionated 8-year old).

Not merely is it refreshingly pretty, it tastes amazing: bright, recent lemon taste (in the cake and the frosting) with juicy pops of blueberries and the luscious creaminess of whipped lemon frosting.

The meals and lessons for this lemon blueberry cake also can also just seem to be lengthy and daunting but that’s merely simply due to the fact I even have a tendency to be wordy in instances the position I desire you to succeed immediately.

In all actuality, it’s a easy cake – it doesn’t even require cake flour that's a pretty thing.

The ideas and counsel I protected are in your merit so take advantage. Or in different words, learn by means of the entire factor earlier than making it.

A NULL layer frosted lemon blueberry cake with an enormous piece cut out and blueberries and a lemon slice on top.

When it involves making, baking and frosting layer cakes, a quantity of key items of tools make my life lots easier. {A few Amazon affiliate hyperlinks protected but the truth is experience unfastened to store circular for comparable items.}

Offset spatula for frosting. I’m not even going to inform you how lots of those infants I even have in my drawer.

I assume cake stands are glorious. However most of the time (especially if I’m transporting the cake), I frost and serve my muffins on an stylish but easy cake plate. The one I even have isn't any longer made but it’s the comparable model and is comparable to this one. Perfection.

I’ve had the comparable cake pans for ages and I love them simply due to the fact muffins hardly ever stick + the aspects are instantly for extra skilled watching cakes. They aren’t bought on Amazon but this comparable pan has untapered aspects and will get huge reviews.

No topic what model you use, I’d suggest lighter shade aluminum baking pans (not dark, nonstick pans) with at the least 2-inch sides.

For this cake, a zester is indispensable. I even have this rasp grater (going on 4 years now) and it’s low priced and fabulous.

I also use a hand-held lemon juicer. It’s simpler and plenty less messy than pulling out an electrical juicer for merely a quantity of tablespoons of lemon juice.

And, I assume that’s it.

This cake simply makes me happy; I desire you want it as a lot as I do!

A huge slice of lemon blueberry cake on a plate with blueberries and lemon at the edge and the relaxation of the cake within the background.

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