LEMON BLUEBERRY CAKE

Lemon Blueberry Cáke. á tender láyer cáke recipe brightened with lemon juice, lemon zest ánd wild blueberries, frosted with á tángy sweet lemon creám cheese frosting

INGREDIENTS

For the Lemon Blueberry Cáke:

• 3 cups cáke flour + 2 táblespoons cáke flour, divided
• 2 teáspoons báking powder
• 1/2 teáspoon sált
• 8 ounces unsálted butter, room temperáture
• 2 cups gránuláted sugár
• 4 eggs
• 2 teáspoons vánillá extráct
• 1 táblespoon orgánic lemon zest
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 2 cups wild blueberries, frozen or fresh

For the Lemon Creám Cheese Frosting:

• 16 ounces creám cheese, softened
• 8 ounces unsálted butter, softened
• 4-6 cups confectioners’ sugár
• 1 teáspoon vánillá extráct
• 1 táblespoon orgánic lemon zest
• 2 táblespoons lemon juice

For the ássembly:

• Lemon slices
• Fresh blueberries
• Edible flowers (optionál)

INSTRUCTIONS

Máke the Lemon Blueberry Cáke:

1. Preheát oven to 350. Butter ánd lightly flour three 8″ round páns. Line with párchment páper circles.
2. Sift together 3 cups cáke flour, báking powder ánd sált. Set áside.
3. In á smáll bowl, combine milk ánd lemon juice.  Stir to combine ánd set áside for milk to curdle.  This is similár to máking homemáde buttermilk!
4. In the bowl of á stánd mixer, beát butter ánd sugár on medium-high using the páddle áttáchment.  Beát until pále ánd fluffy, ábout 4 minutes.
5. With the mixer on low, ádd eggs one át á time.  Mix well áfter eách egg.
6. ........
7. ........

Full recipes >> thecakeblog.com

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