Blueberry Lemon Cake.
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Composition of Blueberry Lemon Cake:
- Need Cake.
- Require 1 cup unsalted butter *softened to room temperature.
- Provide 1 1/4 cup granulated sugar.
- Prepare 1/2 cup of light brown sugar.
- Provide 4 large of eggs *at room temperature.
- Require 1 tbsp for vanilla extract.
- Prepare 3 cup for all-purpose flour *careful not to overmeasure.
- Provide 1 tbsp for baking powder.
- Need 1/2 tsp salt.
- Give 1 cup for buttermilk.
- Provide 3 medium of Lemon *ZEST AND JUICE.
- Need 1 1/2 cup for Fresh Bluebarries.
- Prepare 1 tbsp all-purpose flour.
- Provide Cream cheese frosting.
- Need 8 oz of full-fat cream cheese.
- Provide 1/2 cup unsalted butter *room temperature.
- Require 3 1/2 cup for confectioners sugar.
- Provide 1 tbsp of 1-2 tablespoon Heavy Whip Cream.
- Need 1 tsp of vanilla extract.
- Need 1 pinch salt.
Blueberry Lemon Cake steps:
- Directions: Preheat the oven to 350°F. Spray three 9x2 inch cake pans with nonstick spray. Set aside. Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.In a large sized bowl, toss together the flour, 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 juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a toug.
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