Lemon Blueberry Cream With Soft Frosting Whipped

This soft and soft lemon blueberry cake could be a show-stopper of a afters. light-weight and lemonlike, the ultra-moist cake is ideal with the whipped lemon ice.nor associate unembarrassed chocolate lover, I will humbly and simply admit that this lemon blueberry cake is one amongst my terribly favorite cakes of all time. I’ve been creating it for a handful of years currently, and that i don’t need to oversell it here, but…it’s fully one amongst the most effective cakes within the history of ever. Words virtually fail American state. Almost. I created it last year to celebrate our sweet neighbor, Carol’s, 72nd birthday. This soft and soft lemon blueberry cake could be a show-stopper of a afters. light-weight and lemonlike, the ultra-moist cake is ideal with the whipped lemon ice.

A big slice of lemon blueberry cake on a plate with blueberries and lemon on the aspect and also the remainder of the cake within the background. For associate unembarrassed chocolate lover, I will humbly and simply admit that this lemon blueberry cake is one amongst my terribly favorite cakes of all time. I’ve been creating it for a handful of years currently, and that i don’t need to oversell it here, but…it’s fully one amongst the most effective cakes within the history of ever. Words virtually fail American state. Almost. I created it last year to celebrate our sweet neighbor, Carol’s, 72nd birthday.

Lemon Blueberry Cream With Soft Frosting Whipped

I’ve created it for many baby showers, a handful potlucks throughout spring and summer and just the once simply because it felt just like the right issue to try and do. This lemon blueberry cake could be a cake for all seasons and every one events. I’m telling you, it’s good. And it’s a showstopper each single time. searching for a signature dish with that to say large popularity? This may well be it

I swear, even lemon and blueberry haters love this cake (true story if you’re reproval my terribly self-opinionated 8-year old). Not solely is it refreshfully pretty, it tastes amazing: bright, contemporary lemon flavor (in the cake and also the ice) with juicy pops of blueberries and also the luscious soupiness of whipped lemon frosting The ingredients and directions for this lemon blueberry cake might look long and discouraging however that’s solely as a result of I tend to be wordy in things wherever i need you to succeed in real time. altogether being, it’s an easy cake – it doesn’t even need cake flour that could be a lovely issue. the guidelines and tricks I enclosed square measure for your profit therefore cash in. Or in different words, scan through the total issue before creating it.

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

Instructions:

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.
In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!