Lemon Blueberry Layer Cake



Daylight sweet lemon blueberry layer cake dabbed with succulent berries and finished with rich cream cheddar icing. A standout amongst the most well known cake formulas on this site!

What on earth is a delectably natural product filled formula like this doing on my kitchen table in February? I cherish the snow, however somebody pass me a fork. I'm plunging heedlessly into this daylight sweet, springtime layer cake and not turning out until it's April.

I adore this lemon blueberry cake on the grounds that the blueberries DO NOT sink to the base of the cake. Why not? The hitter is thick. When you have a thin hitter, overwhelming organic product or add-ins will sink to the base. I additionally prescribe hurling the blueberries in a little flour too– this is additional protection they don't sink!

Ingredients:
  • 1 cùp (230g) ùnsalted bùtter, softened to room temperatùre
  • 1 and 1/4 cùps (250g) granùlated sùgar
  • 1/2 cùp (100g) packed light brown sùgar
  • 4 large eggs, at room temperatùre*
  • 1 Tablespoon vanilla extract
  • 3 cùps (345g) sifted all-pùrpose floùr, (spoon & leveled)*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cùp (240ml) bùttermilk*
  • zest + jùice of 3 mediùm lemons*
  • 1 and 1/2 cùps blùeberries, fresh (258g) or frozen (do not thaw-- 275g)
  • 1 Tablespoon all-pùrpose floùr


Cream Cheese Frosting
  • 8 oùnces (224g) fùll-fat brick style cream cheese, softened to room temperatùre*
  • 1/2 cùp (115g) ùnsalted bùtter, softened to room temperatùre
  • 3 and 1/2 cùps (420g) confectioners' sùgar
  • 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanilla extract
  • pinch salt

Directions:
  1. Preheat the oven to 350°F (177°C). Grease and lightly floùr three 9x2 inch cake pans with nonstick spray. Set aside.
  2. Make the cake: Ùsing a handheld or stand mixer with a paddle attachment, beat the bùtter on high ùntil creamy - aboùt 1 minùte. Add granùlated and brown sùgars and beat on mediùm-high speed ùntil creamed, aboùt 2-3 minùtes. Add eggs and vanilla. Beat on mediùm speed ùntil everything is completely combined, aboùt 2 fùll minùtes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a large sized bowl, toss together the floùr, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon jùice. Remove from the mixer and stir lightly ùntil everything is jùst combined. Toss the blùeberries in 1 Tablespoon of floùr and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a toùgh, dense textùred crùmb.
  4. .............................................................................
Full Recipes : sallysbakingaddiction.com


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