LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

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For an unabashed chocolate lover, I can humbly and easily admit that this lemon blueberry cake is one of my very favorite cakes of all time.
I’ve been making it for a couple of years now, and I don’t want to oversell it here, but…it’s absolutely one of the best cakes in the history of ever. Words almost fail me. Almost.
I made it last year to celebrate our sweet neighbor, Carol’s, 72nd birthday.
And then the next week I made another lemon blueberry cake and sent it off for her annual sister’s trip/retreat (cutest group of sisters I have ever met, BTW).

INGREDIENTS:
CAKE:

• 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
• 1 3/4 cups (13 ounces) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (7 ounces), room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (storebought or homemade)
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons all-purpose flour
• WHIPPED LEMON CREAM CHEESE FROSTING:
• 12 ounces cream cheese, softened to room temperature
• 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
• 4 1/2 cups (18 ounces) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons heavy cream
• GARNISH:
• Fresh lemon slices
• Fresh blueberries

DIRECTIONS:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. ..............................................

for full instruction please see : www.melskitchencafe.com

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