Lemon Blueberry Cake (Print Version)
# Ingredients:
01 -
1 cup of soft, unsalted French butter.
02 -
1/2 cup packed light brown sugar.
03 -
1 1/4 cups of granulated sugar.
04 -
4 big room-temperature eggs.
05 -
1 tablespoon of vanilla flavoring.
06 -
A tablespoon of baking powder.
07 -
3 cups of flour that's been sifted.
08 -
1/2 teaspoon of fine salt.
09 -
1 cup of tangy buttermilk.
10 -
1/2 cup of fresh lemon juice.
11 -
Zest from 2 lemons, about 2 tablespoons.
12 -
1 1/2 cups of blueberries.
13 -
1 tablespoon of flour, for tossing the berries.
14 -
A block of cream cheese, 225g, softened.
15 -
1/2 cup of softened unsalted butter.
16 -
3 1/2 cups of icing sugar.
17 -
1-2 tablespoons of thick cream.
18 -
1 teaspoon of vanilla flavoring.
19 -
A small pinch of salt.
# Instructions:
01 -
Turn the oven to 180°C and line three 22cm round pans with baking paper.
02 -
Whip the butter until smooth, then throw in the sugars and keep mixing for 2-3 minutes.
03 -
Crack in the eggs one at a time with the vanilla and beat for a couple of minutes until it's all mixed in.
04 -
In a separate bowl, mix the dry ingredients. Then, add them in stages to the wet mixture, switching off with the buttermilk each time.
05 -
Carefully stir in the lemon zest and juice, followed by the floured blueberries.
06 -
Evenly pour the batter into the prepared pans. Bake for 21-25 minutes, until it’s done.
07 -
Let the cakes cool down totally before frosting them.
08 -
To make the frosting, beat the cream cheese with the butter for 3 minutes till smooth.
09 -
Mix in the powdered sugar, cream, vanilla, and a bit of salt until you’ve got a creamy texture.
10 -
Cut the tops to level the cakes, then stack the layers, spreading frosting between each one.
11 -
Cover the cake’s exterior with frosting and let it chill in the fridge for at least 45 minutes before digging in.
# Notes:
01 -
You can make this a day or two ahead.
02 -
Keeps great in the freezer.
03 -
Amazing dessert for celebrations.
04 -
Good with both fresh or frozen berries.