Please See Other Recipes
Fresh-squeezed lemon juice, lemon zest, and fresh blueberries help make this layered lemon cake a hit. This dessert is similar to my successful super lemon bundt cake recipe .
To make this recipe go smoothly, you’ll want to start off by doing a little bit of prep work first:
Use a grater to zest a lemon. Set aside.
Slice three to four lemons and squeeze lemon juice to measure 1/3 cup and set aside.
Rinse blueberries and place in medium-sized bowl. Coat with a tablespoon of flour. Set aside.
Lightly grease and flour three nine-inch round cake pans. (I also place a piece of parchment paper in bottom of each pan)
In a medium-sized bowl, combine flour, baking powder, and salt together. Set aside.
Now that we’re done with the prep work, it’s time to start making this cake. In large bowl, combine softened butter and sugar together with an electric mixer on medium speed for 2 – 3 minutes or until light and fluffy.
Ingredients
Lemon Blueberry Cake:
Cream Cheese Frosting:
Instructions
Cake:
for full recipes please see : www.beckysbakingdelights.com
To make this recipe go smoothly, you’ll want to start off by doing a little bit of prep work first:
Use a grater to zest a lemon. Set aside.
Slice three to four lemons and squeeze lemon juice to measure 1/3 cup and set aside.
Rinse blueberries and place in medium-sized bowl. Coat with a tablespoon of flour. Set aside.
Lightly grease and flour three nine-inch round cake pans. (I also place a piece of parchment paper in bottom of each pan)
In a medium-sized bowl, combine flour, baking powder, and salt together. Set aside.
Now that we’re done with the prep work, it’s time to start making this cake. In large bowl, combine softened butter and sugar together with an electric mixer on medium speed for 2 – 3 minutes or until light and fluffy.
Ingredients
Lemon Blueberry Cake:
- 12 tbsp unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 large eggs, room temp
- 1/3 cup fresh-squeezed lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 cup buttermilk, room temp
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh blueberries, rinsed
- 1 tbsp flour (to coat blueberries)
Cream Cheese Frosting:
- 12 oz cream cheese, softened
- 12 tbsp unsalted butter, softened
- 4-5 cups powdered sugar
- 2 – 3 tbsp heavy whipping cream
- 2 tsp vanilla extract
Instructions
Cake:
- Lightly grease and flour three, nine-inch round cake pans. Line bottom of pan with parchment paper. Set aside.
- Use grater to zest one lemon. Cut and squeeze 3 – 4 lemons to measure out 1/3 cup lemon juice.
- Rinse and pat dry blueberries. Add to medium sized bowl and coat with 1 tbsp of flour. Set aside.
- Preheat oven to 350 degrees F.
- In separate bowl, add in flour, baking powder, and salt. Combine and set aside.
- .........................................
for full recipes please see : www.beckysbakingdelights.com
0 Response to "LEMON BLUEBERRY CAKE"
Posting Komentar