Blueberry Lemon Cake

Who doesn’t love the combination of blueberry and lemon? I feel like anytime I make anything with this combo it just makes me think of summertime. My finace loves anything blueberry lemon year around but I tend to lean more towards it around the spring/summer months.

So when he told me he wanted something lemon blueberry, I wanted to make something nice and light but snazz up my normal recipe. So I decided to make a blueberry sauce and lemon curd to put between the layers. You could just make the cake and frosting and this cake would still be delicious but adding the little extra changed it just enough for me. With the blueberry sauce in between the layers instead of icing, it kind of lightens up the cake and does not make it seem as sweet or heavy.

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I think pretty much any berry and lemon flavor combination is perfect for the summer! Check out my strawberry lemon bars for another yummy and easy summer recipe.

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What are your guys favor spring/summer flavor combinations? Let me know down below!


Ingredients


•Blueberry Lemon Cake•

3 cups cake flour + 2 tbsp (divided)

2 tsp baking powder

1/2 tsp kosher salt

2 sticks (8 ounces) room temperature unsalted butter

2 cups granulated sugar

4 eggs

2 tsp vanilla extract

1 tbsp lemon zest

3/4 cup whole milk

1/4 cup lemon juice

2 cups (fresh or frozen) blueberries (if using frozen, do not thaw before using)

•Blueberry Sauce•

2 cups fresh blueberries

1/2 cup water

1/2 cup sugar

2 tbsp lemon juice

Zest of 1 lemon

1/2 tsp vanilla extract

2 tbsp cornstarch + 2 tbsp water, mixed

•Lemon Curd•

8 egg yolks

1 cup + 1 tbsp granulated sugar

1/2 cup lemon juice

Zest of 2 lemons

12 tbsp butter, cut into pieces

•Lemon Cream Cheese Icing•

2 blocks (16 ounces) softened cream cheese

2 sticks (8 ounces) softened unsalted butter

1 tsp vanilla extract

1 tbsp lemon zest

2 tbsp lemon juice

4-6 cups powdered (confectioners) sugar

Optional: 1/2 tsp lemon extract


Directions


» For the lemon blueberry cake:

› Preheat the oven to 350 degrees F. Grease three 8″ round cake tins with butter or non-stick spray and line with parchment circles.

› Sift the (3 cups) cake flour, baking powder and salt together and set aside.

› In a separate bowl, combine the milk and lemon juice. Let this sit on the counter for the milk to curdle (this is similar to creating your own homemade buttermilk).

› Beat the butter and sugar in a separate bowl on medium-high until pale and fluffy. Do this for about 4-5 minutes (Do not skimp on this step, it is important).

› Add in your eggs one at a time at a low speed, mixing well after each egg. Add vanilla extract and lemon zest until combined.

› Add the flour mixture into three batches, alternating with the milk. Start and end with the flour. Do not overmix the batter (you will deflate all the air and cake will be dense).

› In a small bowl, toss blueberries with the 2 tbsps of flour to coat. Gently fold into batter with a spoon or spatula, being careful not to break the berries.

› Divide batter evenly into cake tins. Bake for 30-35 minutes, until toothpick comes out clean when inserted into the center.

› Let the cakes cool for 10-15 minutes in pans, then flip out and finish cooling on a wire rack.

» For the blueberry sauce:

› In a medium saucepan, combine blueberries, water, sugar and lemon juice over a medium heat. Bring to a low boil, stirring frequently.

› In a separate bowl, mix 2 tbsp of cornstarch with 2 tbsp of cold water. Slowly stir into blueberry mixture.

› Simmer until sauce thickens, about 5 minutes. Remove from heat and stir in vanilla and lemon zest. Let cool before using.

» For the lemon curd:

› Place the egg yolks into a heat-proof (or the top of a double boiler) bowl. Beat vigorously for a minute. Add sugar and beat for another minute. Add lemon zest and juice and stir until combined.

› Put the bowl over a pot of simmering water, making sure it is not touching the water. Cook, stirring constantly, until the mixture thickens. This takes around 10-20 minutes.

› Stir in butter, one piece at time, whisking until each piece is almost completely melted before adding another one.

› Strain the mixture through a fine-mesh sieve and store. Let cool before using. Will keep for 5-7 days stored in the fridge.

» For the lemon cream cheese frosting:

› Cream the butter and cream cheese until light and fluffy, about 4-5 minutes. Add in vanilla, lemon zest and lemon juice until combined.

› Gradually add in powdered sugar one cup at a time, until desired consistency and sweetness is achieved. Scrape down the sides.

» Assembling the cake:

› Place one layer of cake down onto serving plate or cake stand. Pipe a circle around the edge to keep the blueberry sauce from leaking.

› Spread a layer of blueberry sauce to fill circle. Drizzle lemon curd over top the sauce. Repeat with the second layer. Add the top layer of cake on top. Pop into the fridge for 15-20 minutes to let set.

› Add a crumb top and put back into fridge to harden up for 15-20 more minutes. Frost your remaining coat and decorate however you please! I piped frosting and blueberry sauce dollops on top and drizzled with lemon curd. Store in the fridge.

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One thought on “Blueberry Lemon Cake

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