What can I say, blueberry and lemon is a great flavor combination! The last blueberry lemon cake I made was very simple and delicious. For Easter this year, I wanted to use my new cake pans and create a frosted three-layer cake. See the picture after the recipe! (I even tried to decorate it nicely)
I didn’t have cake flour but I read you can create it by taking 1 cup of all-purpose flour, removing 2 tbsp, adding 2 tbsp of corn starch and mixing well. That worked for me! Also, I used my 6 inch baking pans so the cooking time was different.
I found this recipe from The Cake Blog and it turned out well! The flavor was light and delicious and it wasn’t overly sweet. It was also fun to see the blueberries inside each layer. I mistakenly forgot to put the salt in the cake batter but luckily it still turned out OK. I don’t think anyone noticed.
I’ve pasted the recipe below for convenience. I did use 6 inch pans, but below I used a cooking time as if it was a normal 8 inch pan.
Cake Ingredients
- 3 cups + 2 tbsp cake flour, divided
- 2 tsp baking powder
- 1/2 tsp salt
- 8 oz unsalted butter, room temperature
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 3/4 cup whole milk
- 1/4 cup lemon juice
- 2 cup blueberries, frozen or fresh
Frosting Ingredients
- 16 oz cream cheese, softened
- 8 oz unsalted butter, softened
- 4-6 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Cake Instructions
- Preheat oven to 350 degrees F.
- Butter and flour your baking pans. Optionally line with parchment paper on the bottom.
- In a medium bowl, sift together 3 cups flour, baking powder and salt with a sieve.
- In a small bowl, combine milk and lemon juice. Mix to combine.
- In a large bowl, use a mixer (or stand mixer) to beat butter and sugar on medium-high. Beat until pale and fluffy, about 4 minutes.
- With the mixer on low, add eggs one at a time. Mix well after each egg.
- Add vanilla extract and lemon zest. Mix to combine.
- Add the flour mixture in 3 batches, alternating with the milk mixture. (Order: flour, milk, flour, milk, flour) Do not over mix.
- In a small bowl, toss blueberries with 2 tbsp of flour. If you used frozen blueberries, do not thaw them.
- Gently fold the blueberries into the batter. Be careful not to break the blueberries.
- Divide batter evenly across 3 8-inch pans. (I was able to split it into 4 6-inch pans)
- Bake for 30-33 minutes, or until a toothpick inserted can be removed cleanly.
- Let it cool in the pan for 10-15 minutes and then transfer to a wire rack to cool completely.
Frosting Instructions
- Using a mixer or stand mixer, beat together cream cheese and butter until smooth.
- Add vanilla, lemon zest and lemon juice. Mix until combined.
- Gradually add powdered sugar (mixing on a low setting) until frosting consistency and sweetness are what you like. Whip until smooth.
Assembly
- Wait until all cake layers and cooled completely.
- Put first layer on a cake board or cake plate. To help keep the first layer in place, you can put a dollop of frosting on the board/plate first.
- Top with an even layer of frosting.
- Add second layer, another even layer of frosting and top with the third layer.
- Crumb coat the cake, which means roughly frosting a thin layer around the whole cake and cooling in the refrigerator to set.
- Finish frosting the whole cake.
- Decorate how you like, using lemon slices, blueberries and even edible flowers.
- Store in refrigerator. Serve at room temperature.
Bun Cooks 