Easy Lemon Blueberry Cake with Cream Cheese Frosting


If you are looking for a delicious summer dessert to serve at your next party then this article is for you. This Easy Lemon Blueberry Cake with Cream Cheese Frosting is perfect for Fourth of July celebrations or any get together you will have this summer. Sweet and tangy, your guests are sure to love this treat. Also included or reference links and an instructional video to convert the cake to cupcakes. Keep checking back for more updates and dessert recipes.




Easy Lemon Blueberry Cake with Cream Cheese Frosting




Easy Lemon Blueberry Cake with Cream Cheese Frosting
Easy Lemon Blueberry Cake with Cream Cheese Frosting




Makes: 12 servings


What To Get:

Two cups and Six tablespoons of cake flour
Two tsp of baking powder
One tsp of salt
Three cups of fresh blueberries
One cup whole milk
Two tsp of vanilla extract
One tsp of freshly grated lemon peel
Two sticks of room temp unsalted butter
One and a half cups of sugar
Four large eggs
Lemon Cream Cheese Frosting
Strips of lemon peel (optional)


How To Do It:

First you will need to preheat your oven to 350 degrees F. You’ll need three nine inch-diameter cake pans with one and a half inch-high sides, coat them with butter. Line the bottom of your pans with parchment paper; butter paper. Next dust your pans with flour. Now sift the salt, cake flour, and baking powder into a medium sized bowl. Transfer one Tbsp of the flour mixture into a large bowl. Add your fresh blueberries and toss to coat. Put aside the remaining flour mixture and blueberries.

Stir together the vanilla extract, whole milk, and grated lemon peel in your small bowl. Use an electric mixer and beat the butter in another large bowl until it is light and creamy. Gradually add your sugar, beating it until the mixture is light and fluffy. Next you will need to beat in your eggs one at a time. Then beat the flour mixture alternately with the milk mixture in three additions each, just until blended. Now fold in your blueberries and divide the batter equally among the pans.

Bake your cakes until your tester (knife or toothpick) inserted into the center comes out clean. This should take about twenty-five minutes. Then cool your cakes in their pans on racks for about ten minutes. Now run the knife around the pan sides to loosen the cakes. Turn the cakes out onto your racks to let them cool completely. Peel off your parchment paper.

Transfer one cake layer to the platter and spread three-quarter cup of cake frosting over the cake layer. Top the first layer with another cake layer. Once again take three-quarters cup of frosting and spread it on the top of the second cake layer. Top with the third cake layer. Spread the remaining frosting over top of the third layer and on the sides of the cake. (Cake can be prepared up to one day ahead of time. Cover it with a cake dome and refrigerate. Let the cake stand for thirty minutes at room temp before continuing.) Lastly garnish the cake with extra blueberries and lemon peel strips, if desired, and serve.





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Originally posted 2020-02-03 09:04:34.