LEMON BLUEBERRY CAKE

Lemon Blueberry Cake. A delicate layer cake formula lit up with lemon juice, lemon pizzazz and wild blueberries, iced with a tart sweet lemon cream cheddar icing.

The present cake is tart yet sweet and ideal for summer. A delicate margarine cake is lit up with a trace of crisp lemon squeeze and specks of lemon get-up-and-go. Wild blueberries moving all through each layer give the cake a fly of complexity, both in appearance, surface and taste.

At that point comes the fantastic cream cheddar icing that flaunts tart cream cheddar and tart lemon juice offset with smooth spread and fine sugar. It's the sort of icing you'll need to eat with a spoon, in case you're in to that sort of thing.

Provincial twirls keep the icing straightforward and easygoing, making this cake an invited expansion to any of your late spring occasions. Finished with bunches of lemon wedges, new berries and eatable blooms, the total bundle looks pulled together however requires little exertion. Try not to stress, we won't tell anybody how simple it was!

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INGREDIENTS
For the Lemon Blueberry Cake:

• 3 cups cake flour + 2 tablespoons cake flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon organic lemon zest
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 2 cups wild blueberries, frozen or fresh

For the Lemon Cream Cheese Frosting:

• 16 ounces cream cheese, softened
• 8 ounces unsalted butter, softened
• 4-6 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon organic lemon zest
• 2 tablespoons lemon juice

For the Assembly:

• Lemon slices
• Fresh blueberries
• Edible flowers (optional)

INSTRUCTIONS
Make the Lemon Blueberry Cake:

1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
2. Sift together 3 cups cake flour, baking powder and salt. Set aside.
3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk!
4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
5. With the mixer on low, add eggs one at a time.  Mix well after each egg.
6. Add vanilla extract and lemon zest.  Mix to combine.
7. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix.  Stop the mixer and scrape down the bowl.
8. In a small bowl, gently toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
9. Divide batter evenly between the three 8″ round pans.
10. Bake for 30-33 minutes, until toothpick inserted into center comes out clean.
11. Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Make the Cream Cheese Frosting:

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
2. Add vanilla, lemon zest and juice and mix until combined.
3. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip until smooth.

Assemble the Cake:

1. Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.  Decorate with lemon slices, additional blueberries and edible flowers, if desired.
2. Store in refrigerator.  Serve at room temperature.

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