Lemon Blueberry Cake

We went blueberry picking at an organic farm in New Jersey last week while visiting family. Jersey blueberries are quite a treat… and it reminded me that with my birthday coming up, this cake is one of my favorite ways to use them. I prefer the look of a dramatic layer cake for special occasions, but the batter can be baked in muffin tins to make cupcakes instead.

Blueberry picking

 

Lemon Blueberry Cake
Prep Time
40 mins
Cook Time
40 mins
Total Time
2 hrs
 
Servings: 12
Ingredients
  • 3 1/2 cups flour
  • 1 teaspoon baking soda use 3/4 teaspoon for high altitudes
  • 1/2 teaspoon salt
  • 2 sticks butter room temperature
  • 2 cups granulated sugar remove two tablespoons of sugar for high altitudes
  • 3 eggs
  • 2 teaspoons vanilla
  • Zest of 1 lemon
  • 2 cups sour cream or Greek yogurt
  • 1 1/2 cups blueberries about 3/4 of a pint washed and dried well
FOR THE FROSTING:
  • 12 oz cream cheese room temperature
  • 8 oz butter softened
  • 1 teaspoon vanilla
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 10 cups powdered sugar sifted if lumpy
Instructions
  1. Preheat oven to 325. Butter two 9-inch round baking pans and line with a round of parchment paper on the bottoms. Butter the parchment.
  2. In a medium bowl, combine the flour, baking soda and salt and whisk until combined. Set aside.
  3. In a stand mixer, cream the softened butter and sugar and beat for about 5 minutes with the paddle attachment until light colored and fluffy. Add the eggs one at a time, scraping the bowl after each addition to ensure even mixing. Add the vanilla and lemon zest and beat to combine.
  4. Starting with the sour cream or yogurt, add it to the bowl in 3 additions, alternating with the flour mixture, making sure each is combined well and scraping the sides as necessary. Don't over mix, but it should be evenly combined. Gently stir in the blueberries with a spatula.
  5. Divide evenly between the two cake pans and smooth the tops. Baking time varies by altitude, but it should take somewhere between 30-40 minutes. The cakes are done when they slightly pull away from the sides and the tops are firm to the touch. Let cool in the pans for 10 minutes, then cool on racks completely before frosting.
  6. For the frosting: In a mixer with the whisk attachment, cream the softened butter and cream cheese until well combined. Add the vanilla, juice and zest. Mix in the powdered sugar a cup at a time.
  7. To complete the cake, place one layer on your plate or cake stand and cover with frosting. Top with the other cake layer, and frost the tops and sides. The cake can be refrigerated up to one day- remove from the fridge 1-2 hours ahead to take the chill off before serving.
Recipe Notes
  1. If you choose to use muffin tins instead of 9" rounds, adjust the baking time accordingly- bake for roughly 20 minutes, taking note of the sides and tops as mentioned in step 5.

 

Try with the Cloudy Bay Sauvignon Blanc ’17.

 



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