Blueberry - Lemon Cake
Source of Recipe
August 2001 Bon Apetite
Recipe Introduction
Frost cake with Lemon Cream Cheese Frosting (Recipe in Cakes and Pies section)
List of Ingredients
- 2 cups + 6 Tbsp cake flour
- 2 tsp baking powder
- 1 tsp salt
- 3 cups fresh blueberries (about three 4.4 oz packages)
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- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp grated lemon peel
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
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- Lemon Cream Cheese Frosting
- Lemon peel strips (optional)
Instructions
- Preheat oven to 350 degrees. 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 Tbsp flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.
- Stir whole milk, vanilla extract and grated lemon peel in small bowl. Using electric mixer, beat butter in abother large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 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.
- 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.
- 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.
Final Comments
12 servings.
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