February 2016
« Jan    



Blueberry Lemon Cake With Lemon Cream Cheese Frosting Recipe

December 21st, 2013 by alice  Tags: , , , , , | Print This Post Print This Post


  1. Cake

  2. 2cupscake flour, plus
  3. 6tablespoonscake flour
  4. 2teaspoonsbaking powder
  5. 1teaspoonsalt
  6. 3cupsfresh blueberries(about three 4.4-ounce packages)
  7. 1cupwhole milk
  8. 2teaspoonsvanilla extract
  9. 1teaspoon gratedlemons, rind of
  10. 1cupunsalted butter, room temperature
  11. 1 1/2cupssugar
  12. 4largeeggs
  13. Frosting

  14. 2 (8 ounce)packagescream cheese, room temperature
  15. 3/4cupunsalted butter, room temperature
  16. 4cupspowdered sugar
  17. 1teaspoon gratedlemons, rind of
  18. 1teaspoonvanilla extract
  19. additionallemons, zest of, for garnish


  1. Cake Directions:.
  2. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  3. Line bottom of pans with parchment paper; butter paper.
  4. Dust pans with flour.
  5. Sift cake flour, baking powder, and salt into medium bowl.
  6. Transfer 1 tablespoon flour mixture to large bowl.
  7. Add fresh blueberries and toss to coat.
  8. Set remaining flour mixture and blueberries aside.
  9. Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
  10. Using electric mixer, beat butter in another large bowl until light and creamy.
  11. Gradually add sugar, beating until mixture is light and fluffy.
  12. Beat in eggs 1 at a time (mixture will get’rocky’ keep beating until well blended).
  13. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
  14. Fold in blueberries.
  15. Divide batter equally among pans.
  16. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
  17. Cool cakes in pans on racks 10 minutes.
  18. Run knife around pan sides to loosen.
  19. Turn cakes out onto racks to cool completely.
  20. Peel off parchment paper.
  21. Frosting Directions:.
  22. Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
  23. Gradually beat in powdered sugar.
  24. Beat in lemon peel and vanilla.
  25. Cover and refrigerate until just firm enough to spread, about 30 minutes.
  26. Assembly:.
  27. Transfer 1 cake layer to platter.
  28. Spread 3/4 cup frosting over cake layer.
  29. Top with another cake layer; spread with 3/4 cup frosting.
  30. Top with third cake layer.
  31. Spread remaining frosting over top and sides of cake.
  32. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
  33. Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.

Posted in Recipes | No Comments »

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.