Blueberry Layer Cake with Lemon Frosting Recipe ๐
Overview:
This delightful Blueberry Layer Cake with Lemon Frosting recipe brings together the sweetness of blueberries with the tanginess of lemon for a burst of flavor that will tantalize your taste buds. Originally featured in the Bakefest 2003 cookbook, this recipe promises a moist and fluffy cake that’s perfect for any dessert occasion. With a prep time of just 30 minutes, it’s a quick and easy treat to whip up whenever you’re craving something sweet. Let’s dive into the details of this mouthwatering dessert!
Ingredients:
Here’s what you’ll need to gather for this recipe:
| Ingredient | Quantity |
|---|---|
| Butter | 3/4 cup |
| Sugar | 1 1/2 cups |
| Eggs | 2 |
| Lemon juice | 1/4 cup |
| Vanilla extract | 1 tsp |
| Cake-and-pastry flour | 2 1/2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Milk | 3/4 cup |
| Blueberries | 1 cup |
| Cream cheese | 1 package (8 oz) |
| Butter (for frosting) | 1/4 cup |
| Icing sugar | 5 cups |
Instructions:
Cake:
- Preheat your oven to 350ยฐF (175ยฐC).
- Butter two 9-inch round baking pans and line them with parchment paper. Make sure to butter the paper as well and set aside.
- In a mixing bowl, cream the butter and gradually beat in the sugar until fluffy.
- Stir in the egg yolks, lemon juice, and vanilla extract until well combined.
- In another bowl, blend the flour with the baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture in three additions, alternating with the milk. Beat until smooth.
- In a separate clean bowl, beat the egg whites until stiff but not dry.
- Gently fold the beaten egg whites into the batter.
- Divide the batter evenly between the prepared baking pans.
- Sprinkle the blueberries over the batter in the pans.
- Bake for 25 to 30 minutes or until the cakes spring back when lightly touched.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting:
- In a mixing bowl, beat the cream cheese until very smooth.
- Add the butter and blend until creamy.
- Beat in the lemon juice until there are no lumps.
- Gradually add the icing sugar, a little at a time, and continue beating until smooth and creamy.
Assembly:
- Once the cakes are completely cooled, place one layer, bottom side up, on a cake plate.
- Evenly frost the top of this layer with the prepared lemon frosting.
- Carefully place the second layer on top, bottom side up.
- Frost the top and sides of the cake with the remaining lemon frosting.
- Optionally, garnish with additional blueberries or lemon zest for a decorative touch.
Enjoy this Blueberry Layer Cake with Lemon Frosting with friends and family as a delightful dessert that’s sure to impress!
This recipe serves 10 and provides approximately 751.4 calories per serving, with 28.2g of fat, 16.8g of saturated fat, 113.6mg of cholesterol, 512.4mg of sodium, 121.3g of carbohydrates, 1g of fiber, 91.2g of sugar, and 6.3g of protein. It’s a treat that’s both delicious and satisfying!
