The Best Lemon Blueberry Cake With Whipped Lemon Cream Cheese Frosting

This tender and fluffy lemon blueberry cake is a display-stopper of a dessert. light and lemony, the extremely-wet cake is ideal with the whipped lemon frosting.

I’ve made it for several infant showers, a couple potlucks at some point of spring and summer time and one time simply because it felt like the proper component to do.

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

And it’s a showstopper every single time.

looking for a signature dish with which to assert huge popularity? This might be it.

I swear, even lemon and blueberry haters love this cake (proper story if you’re speakme to my very opinionated eight-yr old).

not simplest is it refreshingly pretty, it tastes extraordinary: vibrant, fresh lemon taste (in the cake and the frosting) with juicy pops of blueberries and the luscious creaminess of whipped lemon frosting.

The substances and instructions for this lemon blueberry cake may additionally look lengthy and daunting but that’s best due to the fact I tend to be wordy in situations in which I need you to be triumphant without delay.

In all fact, it’s a simple cake – it doesn’t even require cake flour that's a stunning issue.

The guidelines and hints I covered are to your benefit so take gain. Or in different words, study thru the entirety before making it.

INGREDIENTS:

CAKE:

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

WHIPPED LEMON CREAM CHEESE FROSTING:

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

GARNISH:

•  Fresh lemon slices
•  Fresh blueberries

INSTRUCTIONS:

1. Preheat the oven to 350 tiers. Line the bottom of  nine-inch round cake pans with at the least 2-inch sides with parchment paper and coat with nonstick cooking spray (see word above for pan variations). Set apart.
2. In a large bowl with an electric powered mixer (or inside the bowl of an electric powered mixer geared up with the paddle attachment), cream together the butter, sugar and lemon zest till mild and fluffy, four-5 minutes (don't reduce down the time in this step).
3. upload the eggs and vanilla till properly-mixed, 1-2 minutes, scraping down the sides of the bowl as wanted.
4. In a separate bowl, whisk collectively the flour, baking powder, soda and salt. Stir the dry mixture into the moist ingredients and mix on low pace until simply combined and a few dry streaks remain.
5. upload the buttermilk and lemon juice to the batter, and stir by way of hand, folding the batter until simply combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see be aware above). upload the blueberries and remnants of flour to the batter and fold in by way of hand with a spatula or timber spoon till simply-combined. Overmixing may additionally bring about a difficult, dry cake.
7. unfold the batter frivolously inside the prepared pans and bake for 35-forty minutes until simply baked through. The pinnacle will spring lower back gently to the touch and a toothpick inserted within the center must come out with wet crumbs but not moist batter.
8. let the cakes cool for 5-10 mins inside the pans before turning them out onto a cooling rack to cool absolutely.
9. For the frosting, whip the cream cheese and butter collectively with a hand held electric powered mixer or with an electric stand mixer geared up with the paddle attachment till light and fluffy, 2-3 minutes. upload the powdered sugar, lemon zest and lemon juice and mix on low pace (so the powdered sugar doesn't fly anywhere) till mixed. increase the speed to medium and mix till creamy, 1-2 mins. upload the heavy cream and whip the frosting until very light and fluffy, 2-3 mins.
10. while the cake has cooled absolutely, place one spherical on a platter or plate and unfold the pinnacle evenly with frosting. region the opposite cake spherical the other way up on the frosting and press simply lightly. preserve frosting with a skinny spatula or offset spatula until the pinnacle and facets of the cake are calmly frosted. Garnish with blueberries and lemon slices, if preferred.
11. This cake, as soon as frosted, lasts very well in the fridge for numerous days (i have made it up to two days in advance earlier than serving). Take it out an hour or  earlier than serving or serve chilled, your choice!

Get The Recipes : https://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/

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