Lemon-Blueberry Cake – Little More Spice

Lemon – Blueberry Cake :

This easy Lemon Blueberry Cake is moist, tender, and bursting with fresh blueberries & lemon flavor. It’s not too sweet or not too tangy, but just right. This Cake is a perfect dessert for lemon lovers !!

Yields:
10 – 12 serving

Preparation Time:
50 – 60 minutes

Cooking Time:
35 – 40 minutes

Difficulty Level:
Easy

Ingredients

For The Cake :

Butter softened to room temperature – 1 cup (2 sticks)
Sugar – 1 3/4 cups
Large eggs, room temperature – 4
Vanilla extract – 2 tsp
All-purpose flour – 2 1/2 cups + 2 tablespoons (separate for coating blueberries)
Baking powder – 2 tsp
Baking soda – 1/4 tsp
Salt – 1/2 tsp
Buttermilk – 1 cup
Fresh lemon juice (from about 2/3 lemons) – 1/2 cup
Fresh blueberries (if using frozen, do not thaw) – 2 cups

For The Whipped Lemon Cream Cheese Filling :

Cream cheese , softened to room temperature – 6 oz
Powdered sugar – 1/4 cup – 1/3 cup
Fresh lemon juice – 1-2 tsp (depending on your taste_
Heavy cream – 2-3 tbsp
Yellow food color (optional) – 1 drop

For The Lemon-Blueberry Whipped Cream Frosting :

Heavy whipping cream, chilled – 2 cups
Powdered sugar – 6 tbsp
Fresh-squeezed lemon juice – 2 tbsp
Freeze-dried blueberry powder – 3-4 tsp

Garnish :

Fresh Blueberries
Mini Lemon Wafers

Instructions

Preheat the oven to 350 degrees. Butter or spray and line two 9 inch round cake pan. Set aside.

In a large bowl, combine flour, baking soda , baking powder and salt. Set aside.

In another bowl , using a handheld or stand mixer on medium speed , cream the sugar and butter until light and fluffy.

Add in the vanilla extract and beat in the eggs , one at a time.

In a separate bowl, whisk together the lemon juice and buttermilk.

Add about 1/3 of the flour mixture into the butter mixture followed by about 1/3 of the milk mixture. Continue the process of alternating between the flour & milk and beat on low speed until just incorporated. Do not over mix ( you can just use a spatula at this point to avoid over-mixing ).

Toss the blueberries with the 2 tablespoons of flour, then gently fold into the batter with a spatula , until just combined.

Divide the batter evenly into prepared pans , smooth the top and bake for 35-40 minutes, or until a toothpick comes out with just a few crumbs.

Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.

Cream Cheese Filling : Beat the cream cheese until soft and smooth. Add in the lemon juice and powdered sugar, beat on low speed. Add the whipping cream, and food color (optional) , mix until well combined and smooth.

Lemon-Blueberry Whipped Cream Frosting : Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Add freeze-dried blueberry powder and beat until stiff peak.

When the cake has cooled completely, place one cake on a serving plate or a cardboard cake round and spread the top evenly with cream cheese filling. Place the other cake upside down on top of the filling and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted.