Thursday, April 19, 2012

Very Blueberry Lemon Cake

This may be blasphemy, but sometimes, you need a break from the old PB, chocolate routine.

Just kidding.

Maybe if there is something wrong with you, you do....But I don't think it is ever possible for me to get sick of my favorite combo. But sometimes....SOMETIMES, lemons and blueberries appeal. Like yesterday, out of no where, the thought popped in my head. I think cause yesterday was a very spring feeling day. Nice and breezy and cool, but warm enough to open the windows and go for a walk.

This cake was fabulous!

It's healthy too. You know, blueberries and antioxidants and stuff.

Me and my husband loved it a lot! I made 3 skinny layers instead of 2 regular sized ones cause it holds more frosting that way. I like my frosting to cake ratio 1-1. And I threw in a handful of blueberries to the middle layer which was a good choice!

I hope you are enjoying this weather like I am, and i hope you make this cake!

Very Blueberry Lemon Cake
Pre-heat oven to 350.
Grease and flour 2, 9" round pans, or 3 8" round pans.

2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter
1 1/3 cups sugar
1 tbsp. lemon zest
3 tbsp. thawed lemon juice concentrate
2 tsp. vanilla extract
2 eggs
2 eggwhites
1 1/4 cups buttermilk
1/2 to 3/4 cup fresh or frozen blueberries.
Stir together flour, baking powder, baking soda, salt.

In a separate bowl, beat together butter and sugar til light and fluffy.
Add in lemon zest, concentrate, vanilla and one egg at a time, beating well after added.

Add in half the buttermilk. Once combined, add half the flour mixture. Stir just until combined, and add the rest of the buttermilk, ending with the flour. Do not overmix!

If you're doing a double layer cake, divide batter evenly between pans.
If you're doing a triple layer cake, divide batter evenly into thirds, stirring in blueberries to one of the thirds of batter.

Bake for 12-15 minutes. Blueberry layer needs more like 20 minutes to bake.

Once done, let cool in pan for 5 minutes, then run a knife around the edges and flip out onto a cooking rack.

While cake is baking, make your blueberry glaze

Blueberry Glaze
1/2 Cup sugar
1/2 Tbsp. Cornstarch
1/3 Cup water
1 1/2 cups Blueberries
1-2 Tbsp. Lemon Juice

In a saucepan oven medium heat, mix in sugar, cornstarch and water, stirring til sugar is dissolved.
Add in blueberries and lemon juice, and cook and stir until the liquid thickens.
Add more lemon juice to taste, or water til its at desired consistency.
Refrigerate until ready to use, your sauce will thicken a bit in the fridge!

Now time for frosting!

Lemon Cream Cheese Frosting
1/2 Cup Butter, room temperature
1, 8 oz Package Cream Cheese
2 Tbsp. Lemonade concentrate, thawed
1 Tbsp. Lemon Zest
1 Tsp. Vanilla
2 Cups Confectioners Sugar

Beat butter and cream cheese until smooth and fluffy.
Add in other ingredients except for confectioners sugar.
Mix very well on high.
On low, add in confectioners sugar, mixing until smooth and to desired consistency.
Refrigerate until ready to use.

When your cake layers are cook, start assembling!

  • Lay out a cake layer.
  • Spread with desired amount of frosting.
  • Drizzle 1/3 of your Blueberry sauce.
  • Repeat!


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