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A moist lemony cake filled with blueberries and frosted with a delectable cream cheese frosting.
Preheat oven to 350ºF. Grease and flour two 9 inch round cake pans.
In the bowl of a stand mixer with a paddle attachment, beat together butter and sugar until fluffy. Beat in eggs one at a time, scraping down the sides of the bowl after each egg. Beat in the lemon extract. Set aside.
In another bowl combine cake flour, baking powder and salt.
Add 1/3 of the dry mixture into the wet mixture. Once mixed, add in 1/3 of the buttermilk. Continue to alternate adding 1/3 of each at a time just until mixed. Turn off mixer.
In a medium sized bowl combine blueberries with two tablespoons all purpose flour. Gently fold blueberries into the cake batter.
Pour cake batter evenly into prepared pans. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove cake from the oven and allow to cool several minutes in the pan. Carefully slide a butter knife around the edges to loosen the cake and turn over onto a cooling rack. Cool completely.
While cake is cooling prepare the frosting by creaming together cream cheese and butter in the clean bowl of your stand mixer. Once smooth beat in vanilla. Finally beat in the powdered sugar one cup at a time. Frosting should be stiff but spreadable.
Place one layer of the cake on your serving plate. Spread 1/3 of the frosting over the top. Place the other layer on top of the frosting. Use the remaining frosting to frost the entire cake. Slice and serve.
Cover and refrigerate any leftovers. Remove from the refrigerator about 1 hour before serving.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!