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Thursday, May 21, 2015

Recipe Alert: Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake

OMG! I made this cake this weekend for the first time and I must say it was TO DIE FOR! Talk about melt in your mouth yumminess!

This is the perfect dessert for Summer!! It's just the right amount of light and fluffy. Even if you only decide to use the recipe for icing, it's perfect for any cake or cupcake recipe (or box cake, for you slackers, haha)!

I have to say that I've tried making cakes and icing from scratch in the past and Daddy D will tell you I have failed more times than not. Actually, almost every time. Ok ok every time. I shocked myself when this cake came out beautifully. I think I shocked everyone, and the entire cake was gone within 24 hours!

So what do you need:


1 cup unsalted butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tablespoon vanilla extract
3 cups sifted all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Juice of 3 medium lemons
1 and 1/2 cups blueberries, fresh or non-thawed frozen
1 Tablespoon all-purpose flour


8 ounces  full-fat cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners' sugar
1 - 2 Tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Step by Step:

Preheat the oven to 350.
Grease and lightly flour 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, 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 pretty thick.
Do not over-mix at any point. 
Spoon batter evenly into 3 prepared cake pans.

Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean.
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. I did.

Assemble and Frost!

Helpful Hints:

You can add blueberries and lemon to the top for decoration. Serve at room temperature or slightly chilled. Chilling will give it a more velvety, cheesecake texture.

Use the square cream cheese and not the spread. Store brand is just fine, make sure you are getting full fat though!

Did I say do not over-mix? DO NOT OVER-MIX. This will take away all of the light and fluffiness of the cake!

This cake takes a little more time than a box cake, but is SO impressive and worth the extra effort!

Enjoy! Much Love, Misti

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