Thursday, August 25, 2011

Blueberry Lemon Cake With Lemon Cream Cheese Frosting

A few weeks ago we had a lot of blueberries that needed to go into something and Chris suggested a lemon blueberry cake. After looking around for some recipes, I stumbled upon this one at epicurious.

Seriously amazing cake my friends- so moist and the blueberries make the cake. Please try this one.


  • 2 cups plus 6 tablespoons cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

  • 3 cups fresh blueberries (about three 4.4-ounce packages)
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 large eggs


*I halved the frosting recipe, but added the full amount of lemon zest and vanilla, and still had some leftover.

  • 2 8-ounce packages cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
Frosting Preparation

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.

Cake Preparation

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans (I only had two of these so halved the batter and adjusted the cooking time longer) with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.

Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.

Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve.

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