Monday, June 16, 2014

Lemon Blueberry Layer Cake

Well another Father's Day has gone by. I do not know about your dad, but mine loves cake. I showed him the Lemon Blueberry Layer Cake on Sally's Baking Addiction and his eyes lit up like a five year old on Christmas morning. I knew with that response that this cake would be a good one for Father's Day. He is not a big fan of blueberries. However, my mom and I are berry addicts so he obliged since it is a three layer cake. This was my first three layer cake and I was up for the challenge. My mom later admitted that she knew I could do it but was not sure the cake would "cooperate". Apparently my mom has a history of cake mishaps. As a kid I remember her struggling with caramel frosting (my dad's favorite).

I followed the recipe to a tee and am a little disappointed in the blueberries. Sally recommends rolling the blueberries in flour so they do not sink to the bottom of the cake. Well as you can see in the pictures my blueberries fell! Of course my mom says, "I could have told you they were still going to sink". She is just a baking know it all after 40 something years of baking. If you are looking for a work out then zest and squeeze the lemons for this cake! Squeezing lemons is hard work!!! My hands were hurting and my mom had a response for that too "you do have little hands". I must be doomed in the baking world if lemons are required with my little hands.
This cake made the father happy and that is all that matters! He did not have too much to say, probably did not want to get in trouble with my mom. You know he really likes it when he licks the front and back of the fork and says "this is good". My mom said "this is better than anything you can get in a bakery. I think you out did me on this one. You will have to make this ever year." If you have a cake lover in your life or you like lemons and blueberries, then make this cake.


Lemon Blueberry Layer Cake



  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • zest + juice of 3 medium lemons
  • 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces (224g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanilla extract
  • pinch salt
Get Rich, Delicious Dessert Recipes


Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.


                                  Happy Father's Day!!!

No comments:

Post a Comment