Blueberry Lemon Cake With Lemon Cream Cheese Frosting

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 2 cups cake flour, plus
• 6 tablespoons cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 cups fresh blueberries (about three 4.4-ounce packages)
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon, rind of
• 1 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 4 large eggs
• 2 (8 ounce) packages cream cheese, room temperature
• 3/4 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1 teaspoon grated lemon, rind of
• 1 teaspoon vanilla extract
• additional lemon, zest of, for garnish

Recipe

recipe

• 1 cake directions:.
• 2 preheat oven to 350°f butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• 3 line bottom of pans with parchment paper; butter paper.
• 4 dust pans with flour.
• 5 sift cake flour, baking powder, and salt into medium bowl.
• 6 transfer 1 tablespoon flour mixture to large bowl.
• 7 add fresh blueberries and toss to coat.
• 8 set remaining flour mixture and blueberries aside.
• 9 stir whole milk, vanilla extract, and grated lemon peel in small bowl.
• 10 using electric mixer, beat butter in another large bowl until light and creamy.
• 11 gradually add sugar, beating until mixture is light and fluffy.
• 12 beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
• 13 beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
• 14 fold in blueberries.
• 15 divide batter equally among pans.
• 16 bake cakes until tester inserted into center comes out clean, about 25 minutes.
• 17 cool cakes in pans on racks 10 minutes.
• 18 run knife around pan sides to loosen.
• 19 turn cakes out onto racks to cool completely.
• 20 peel off parchment paper.

recipe

• 21 frosting directions:.
• 22 using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
• 23 gradually beat in powdered sugar.
• 24 beat in lemon peel and vanilla.
• 25 cover and refrigerate until just firm enough to spread, about 30 minutes.
• 26 assembly:.
• 27 transfer 1 cake layer to platter.
• 28 spread 3/4 cup frosting over cake layer.
• 29 top with another cake layer; spread with 3/4 cup frosting.
• 30 top with third cake layer.
• 31 spread remaining frosting over top and sides of cake.
• 32 (cake can be prepared up to 1 day ahead of time. cover with cake dome and refrigerate. let stand 30 minutes at room temperature before continuing).
• 33 garnish cake with lemon peel strips and additional blueberries, if desired, and serve.