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Blueberry-Lemon Cake with Lemon Cream Cheese Frosting

Source of Recipe


Thymes Two Catering






List of Ingredients



• 2 cups plus 6 Tbsp cake flour
  
• 2 tsp baking powder
  
• 1 tsp salt
  
• 3 cups fresh blueberries (about three 4.4-ounce packages)
  
• 1 cup whole milk
  
• 2 tsp vanilla extract
  
• 1 tsp grated lemon peel
  
• 1 cup (2 sticks) unsalted butter, at room temperature
  
• 1-1/2 cups sugar
  
• 4 large eggs
  
• .
  
• -- Lemon Cream Cheese Frosting --
  
• Two 8-ounce packages cream cheese, at room temperature
  
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  
• 4 cups powdered sugar
  
• 1 tsp grated lemon peel
  
• 1 tsp vanilla extract
  
• .
  
• Lemon peel strips, optional
  






Instructions



1. Preheat oven to 350 degrees (F). Butter three 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.
   
   
2. Stir milk, vanilla extract and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs one at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.
   
   
3. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.
   
   
4. For the frosting: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.
   
   
5. Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Garnish cake with lemon peel strips, if desired, and serve.
   
   Makes 12 servings.