Lemon Blueberry Cake
By: Club House Kitchens
Made With:
Easy to prepare and absolutely delicious, homemade Lemon Blueberry Cake is packed with flavours that will brighten anyone’s day. Each bite is the perfect balance of ripe blueberry flavor, rich vanilla, and bright, citrusy lemon.
Easy to prepare and absolutely delicious, homemade Lemon Blueberry Cake is packed with flavours that will brighten anyone’s day. Each bite is the perfect balance of ripe blueberry flavor, rich vanilla, and bright, citrusy lemon.
Key products
Instructions
Instructions
- Preheat oven to 350°F.(180°C) Spray three 8-inch (20-cm) round cake pans with no stick cooking spray. Line bottom of each pan with parchment. Then spray again with no stick spray.
- Beat butter in large bowl on high speed with electric mixer until creamy, about 1 minute. Add sugars. Beat on medium-high speed until light and fluffy, about 2 minutes longer. Add eggs, vanilla and blueberry extract. Beat on medium speed, just until mixed, scraping down sides and bottom of bowl as needed.
- Mix 3 cups (750 ml) of the flour, baking powder and salt in medium bowl. Gradually add flour mixture to wet mixture, beating on low speed just until mixed. Add buttermilk lemon zest and juice. Beat just until blended.
- Toss blueberries with remaining 1 tablespoon (15 ml) flour in medium bowl. Add to cake batter, stirring gently to mix. Divide batter evenly into prepared pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on wire racks.
- For the Frosting, beat butter, vanilla and lemon extract in large bowl with electric mixer on medium-high speed until fluffy. Gradually add confectioners’ sugar, mixing on low until well blended and smooth. Gradually add cream cheese, beating on medium speed after each addition until smooth. Add 1 to 2 teaspoons (5 to 10 ml) milk, if desired, to reach creamy consistency.
- To assemble cake, place one layer of cake upside-down on cake platter. Spread with about 1/3 cup (75 ml) frosting. Repeat with remaining cake layers. Frost top and sides of cake with remaining frosting. Top with fresh blueberries if desired. Refrigerate 30 minutes to 1 hour before slicing and serving.
