GW & I had a small dinner party for some of our closest friends to celebrate a new position DW has taken with another company. You can’t have a celebration without a fabulous dessert. So, a Lemon Blueberry Cake was in order!
The first thing that I do in the morning of the day I plan to make this cake, I go ahead and set out 3 sticks of real butter, 4 large eggs, and one 8 ounce package of cream cheese. So by the time I am ready to start on my cake, the butter and cream cheese are softened and the eggs are at room temperature. I also clean my blueberries and set them aside so that they are not wet when it is time to flour them.
Once I am ready to begin, I go ahead and grease and flour three – 9 inch round cake pans. I found that using 1 Tablespoon of flour placed in the middle of the pan then tilt the pan towards you allowing the flour to slide to the edge then gently roll the flour around the entire pan edge. I then tap the pan to allow the flour to coat the inside bottom. Turn the pan over (careful not to touch the inside) and gently tap it against the sink to allow the excess flour to exit the pan into the sink.
Preheat your oven to 350°
Before making my batter, I go ahead and prepare items so that I do not have to stop and do extra steps while in the process of adding ingredients. I put the blueberries in a ziploc baggie and gently toss them in the 1 Tablespoon of flour. Be careful not to smash the blueberries so they will remain whole in the batter.
After this step, I zest and juice the 3 lemons. The first time I made this cake, was the first time I had ever used my lemon zester from Pampered Chef. It is great! If you prefer smaller zest pieces, you can also use a microplane zester. Be careful not to get down into the white of the lemon peel to avoid bitter the taste. Once I have used the zester, I cut in half and juice the lemon. Make sure you remove any seeds that may get into the juice.
I also go ahead and combine by dry ingredients of flour, baking powder and salt and set aside after taking a whisk through the mixture to blend it evenly.
Now to make the cake batter! You will need:
- 1 cup (2 sticks) Unsalted Butter, softened to room temperature
- 1-1/4 cups Sugar
- 1/2 cup packed, Light Brown Sugar
- 4 large Eggs at room temperature
- 1 Tablespoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Buttermilk
- Zest & Juice of 3 Lemons
- 1-1/2 cups of fresh Blueberries (1Tablespoon Flour)
Beat the butter on high until creamy.
Gradually add the sugar, while scraping down the sides of the bowl to make sure it is all incorporated.
Add the brown sugar and continue to beat on medium to high speed until creamed.
Add eggs; one at a time.
Continue mixing and scraping down the sides until all ingredients have blended.
Now to add the dry ingredients. Slowly add this mixture to the butter, sugar, egg mixture you just prepared. You do not want your mixer on high speed or else you will how a flour plume everywhere!
Be sure not to over mix!
Slowly add the buttermilk and blend just until incorporated. Do not over mix.
Add the lemon zest and juice and blend just until incorporated. Do not over mix.
Gently fold the floured blueberries into the batter. Do not over mix.
Now you are ready to disperse the batter into your prepared cake pans! I use a large scoop and found that each pan roughly holds 5 individual scoops. I then gently spread the batter evenly into the pans.
Mine has completely baked in 22 minutes. You will need to watch starting at 20 minutes to insure you don’t over bake. Remove from the oven when a toothpick inserted in the middle comes out clean.
Cool completely on wire racks.
FROSTING!! Who doesn’t love frosting!! Especially, cream cheese frosting!
- 8 ounces Cream Cheese brick, softened
- 1/2 cup (1 stick) Unsalted Butter, room temperature
- 3-1/2 cups Confectioners Sugar
- 2 Tablespoons Heavy Cream
- 1 teaspoon Vanilla
Beat cream cheese on medium high until smooth. Add butter and blend again until smooth.
Add vanilla; blend.
Add confectioners sugar 1/4 cup at a time until blended. (Remember to do this on slow not to have another plume of powder in the air and all over your countertops & cabinets!).
Once all incorporated, add 2 Tablespoons buttermilk.
You are ready to assemble your cake!
I add a small amount to center of my cake plate which I find to help keep the cake from “slipping around” the plate while frosting the layers.
Using the large scoop again, add frosting to the first layer and gently smooth around to the edges. You can use a little more if needed. Just remember you have to frost the top and sides too. Continue the same step for the second layer. With the remaining frosting I add it to the top layer and gently work my way down and round the sides.
Refrigerate a half and hour or so to set the cake. Slice and enjoy!!!
Thank you! I should’ve wiped the excess off the edges before the photo – but oh well!