Lemon Blueberry Layer Cake7:17:00 AM
I am back with another recipe post! Brian and I received some awesome kitchen utensils from Chef Craft Corporation and we wanted to test them out making this Lemon Blueberry Cake. My husband of course helped me make this one. As you know, I am no cook and usually leave all the cooking to him.
We found this recipe on Pinterest and decided this would be the perfect recipe to try out the whisk, handheld grater and spatula. All the items we received worked well and helped us make the perfect cake for our celebration! The recipe did call for cream cheese icing, but we both thought that a whipped cream icing was a little more fitting with this cake.
Remember if you do give this cake a try to please sure a photo with me on Instagram, Pinterest, or Facebook.
Thank you for stopping by! xo, Nataly & Brian
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 4 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- 3 cups (345g) sifted 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 frozen (do not thaw-- 275g)
WHIPPED CREAM FROSTING:
- 1 quart heavy whipping cream
- 4 tablespoons granulated sugar
1. Preheat oven to 350 degrees F (177 degrees C). Grease and lightly flour three 9 x 2 inch cake pans with nonstick spray or butter. Set aside.
2. 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 to high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. 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 combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over mix at any point.
4. 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. Remove from oven and allow to cool completely before frosting.
5. Make the frosting: Using a ice cold metal bowl (place bowl in freezer while making the cake) mix heavy whipping cream and 4 tablespoons of granulated sugar on medium until whipped. Make sure to not over mix.