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Blueberry Lemon Cake with Cream Cheese Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

10

Description

A moist lemony cake filled with blueberries and frosted with a delectable cream cheese frosting.

Ingredients

  • FOR THE BLUEBERRY LEMON CAKE:
  • 1 cup Unsalted Butter
  • 2 cups Granulated Sugar
  • 4 whole Eggs
  • ¾ teaspoons Pure Lemon Extract
  • 3 cups Sifted Cake Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 1 cup Buttermilk
  • 3 cups Fresh Blueberries
  • 2 Tablespoons All-purpose Flour
  • FOR THE CREAM CHEESE FROSTING:
  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Unsalted Butter, Softened
  • 1 teaspoon Vanilla Extract
  • 3 cups Powdered Sugar

Preparation

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.

2 Comments

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Avatar of blessed2bhome

blessed2bhome on 7.14.2013

Oh goodness, this looks delish! My mom bakes a cake for us girls on our birthdays every year, and after searching high and low for the one we will enjoy this week for my sisters bday….this is the winner! I will let you know how we all liked it! Thanks for sharing lifesambrosia! :)

One Review

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Avatar of leogrl0861

leogrl0861 on 7.14.2013

When I saw this recipe I just knew my mom would love this for her 79th birthday which is tomorrow. Her two favorite flavors together! This just blew me away! Only thing I did different was in the frosting. I stuck with the theme. I added lemon extract and vanilla paste(my newest addiction). Oh, and just an FYI..I don’t bake. Not one flavor over powered the other but you knew they were there. Going to now do the same thing but into muffins! Thank you!

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