BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING
If you love lemon pound cake and blueberry muffins, this cake with buttercream frosting is for you!
Provided by KDReese23
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
- Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries.
- Fill the prepared cake pans evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.
- While cakes are cooling, beat butter for frosting in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.
- Spread frosting over each of the cooled cake layers and stack; then frost the sides.
Nutrition Facts : Calories 679 calories, Carbohydrate 100.9 g, Cholesterol 134.2 mg, Fat 29.2 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 17.7 g, Sodium 407.6 mg, Sugar 74.5 g
BLUEBERRY LEMON CAKE WITH LEMON CREAM CHEESE FROSTING
This is a heavenly cake. I got the recipe from Bon Appetit (don't remember the month and year) I love the classic combination of lemon and blueberries. The cake itself is very delicate and moist. The frosting is so good that I have used it in a pinch on (heaven forbid) box cake mixes that I've doctored up with extra lemon zest. Presentation is also very nice when you take the time to add the feathery strands of lemon zest and a few blueberries to the top. (I've estimated the active work time. This isn't a hard cake to make, but you do have to have patience)
Provided by CHRISSYG
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cake Directions:.
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of pans with parchment paper; butter paper.
- Dust pans with flour.
- Sift cake flour, baking powder, and salt into medium bowl.
- Transfer 1 tablespoon flour mixture to large bowl.
- Add fresh blueberries and toss to coat.
- Set remaining flour mixture and blueberries aside.
- Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
- Using electric mixer, beat butter in another large bowl until light and creamy.
- Gradually add sugar, beating until mixture is light and fluffy.
- Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
- Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
- Fold in blueberries.
- Divide batter equally among pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes.
- Cool cakes in pans on racks 10 minutes.
- Run knife around pan sides to loosen.
- Turn cakes out onto racks to cool completely.
- Peel off parchment paper.
- Frosting Directions:.
- Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
- Gradually beat in powdered sugar.
- Beat in lemon peel and vanilla.
- Cover and refrigerate until just firm enough to spread, about 30 minutes.
- Assembly:.
- Transfer 1 cake layer to platter.
- Spread 3/4 cup frosting over cake layer.
- Top with another cake layer; spread with 3/4 cup frosting.
- Top with third cake layer.
- Spread remaining frosting over top and sides of cake.
- (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
- Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.
Nutrition Facts : Calories 933.5, Fat 50.9, SaturatedFat 30.3, Cholesterol 212.2, Sodium 496.8, Carbohydrate 113.3, Fiber 1.7, Sugar 84.4, Protein 9.3
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