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Blueberry Layer Cake With Lemon Frosting




Source of Recipe


marlaoh






List of Ingredients



• Cake:
  
• 3/4 cup butter
  
• 1 1/2 cups granulated sugar
  
• 2 eggs, separated
  
• 1/4 cup real lemon juice or fresh lemon juice
  
• 1 teaspoon vanilla
  
• 2 1/2 cups cake flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 3/4 cup milk
  
• 1 cup fresh wild blueberries or frozen wild blueberries, drained and thawed
  
• Frosting:
  
• 1 (8 ounce) package cream cheese, softened
  
• 1/4 cup butter
  
• 1/4 cup real lemon juice or fresh lemon juice
  
• 5 cups icing sugar
  






Instructions



1. Cake: Preheat oven to 350 degrees. Butter two 9 inch round baking pans and line with parchment paper. Butter the paper and set aside. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks, lemon juice and vanilla. Blend flour with baking powder, baking soda and salt. Add to the butter mixture in three additions, alternating with the milk. Beat until smooth. Beat egg whites until stiff but not dry using clean beaters. Fold into batter. Divide batter between prepared baking pans. Sprinkle with berries. Bake for 25 to 30 minutes or until cakes spring back when touched lightly. Cool for 10 minutes in pans. Turn out onto a rack to cool completely.
   
2. Frosting: Beat cream cheese until very smooth. Add butter and blend. Beat in lemon juice until there are no limps. Add icing sugar a little at a time and beat until smooth. Place 1 layer, bottom side up on a cake plate and frost evenly. Add second layer, bottom side up and frost.