Lemon Blueberry Cake
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Lemon Blueberry Cake
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With thin layers of lemon cake, blueberry filling, and lemon cream cheese frosting, this layered Lemon Blueberry Cake is sweet yet tart. Perfect for spring and summer!
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Ingredients
Blueberry Filling
- 2 pints blueberries fresh
- 1 cup light brown sugar packed
- ¼ cup lemon juice
- 1 tbsp water
- 1 Tablespoon cornstarch
Lemon Cake
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 tick butter unsalted, room temperature
- 3 large eggs
- 1 cup milk
- ⅔ cup lemon juice
- 1 ½ teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 cups caster sugar
Lemon Cream Cheese Frosting
- 2 tick butter unsalted, room temperature
- 1 brick cream cheese room temperature
- 2-3 cups powdered sugar
- 2 tbsp lemon juice
Instructions
Blueberry Filling
- In a medium saucepan, combine the pints of blueberries, packed brown sugar,and lemon juice. Mix until berries are evenly coated and simmer on medium heatuntil blueberries are soft.
- In a small bowl, mix together the water and cornstarch. Add into your blueberry mixture.
- Once blueberries are soft, remove them from heat. The filling will thicken as it cools. Set aside while you make your cake.
Lemon Cake
- Preheat your oven to 350 degrees F.
- In a medium bowl, combine flour, salt, and baking powder and mix untilincorporated. Set aside.
- In a stand mixer, beat butter, sugar, and oil together until creamy and smooth.(about 3-4 minutes) Add in the eggs and beat until smooth and incorporated.
- In a measuring cup, mix together your milk and your lemon juice. Alternate between adding mix/lemon mixture and dry ingredients into your butter mixture.Add vanilla and beat cake batter until smooth.
- Separate the batter into two 8-inch greased cake tins and bake for 30 minutes or until the cake tester comes out clean. Allow cake to cool on a wire rack.
Lemon Frosting
- Using a stand mixer, beat cream cheese and butter in a large mixing bowl until smooth and creamy.
- Add in powdered sugar, one cup at a time, and mix until smooth.
- Add in lemon juice and mix until smooth.
Assembling the Cake
- First, cut each layer of cake horizontally, so you will end up with four thin layers.
- Place your first layer on a cake stand, then scoop frosting onto the layer. Using an offset spatula, smooth the frosting over the layer, making sure to bring thefrosting up high around the edges. This will act as a barrier to your blueberryfilling.
- Scoop a healthy portion of blueberry filling onto the center of your frosted layer,and spread until it reaches the frosting barrier.
- Repeat for the next two layers.
- For your last layer, spread the remainder of your frosting smoothly across thetime. Garnish with lemon slices and fresh flowers.
- Serve and enjoy!
Notes
- You can substitute cow milk, oat milk, or cashew milk for the almond milk Cake can be stored in a freezer (in an airtight container) for up to two months Make sure you are using full-fat cream cheese. Low fat cream cheese will affect thetexture and taste of your frosting.
Nutrition Information
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Calories
744kcal
(37%)
Carbohydrates
91g
(30%)
Protein
7g
(14%)
Fat
41g
(63%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
8g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
129mg
(43%)
Sodium
515mg
(21%)
Potassium
320mg
(9%)
Fiber
3g
(12%)
Sugar
55g
(110%)
Vitamin A
982IU
(20%)
Vitamin C
19mg
(21%)
Calcium
130mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Calories | 744kcal | 37% |
| Carbohydrates | 91g | 30% |
| Protein | 7g | 14% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 515mg | 21% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 55g | 110% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 19mg | 21% |
| Calcium | 130mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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