Three-Layer Lemon Blueberry Cake | Goal #48
I’m about halfway through the 1001 days that make up my 101 Goals in 1001 Days list (v. 2.0) and I’m starting to think I need to get a little more intentional about reaching some of these goals. When looking at my list of goals, there are some items that I should accomplish with little effort and there are some that will take definite hard work.
Then there are a handful (travel mostly) that may only be achievable if money and timing work out perfectly.
And finally there is a whole category of things that should be achievable with very little effort, but that I just need to be intentional about building in the time to do.
This past weekend I checked one of these goals off my list when I made a cake for my birthday from a recipe I’d never tried before (Goal #48): Three-Layer Lemon Blueberry Cake.
For the celebration of my 32nd year I chose to go light and summery with lemon and blueberries and found this recipe, from Sally’s Baking Addiction, on Pinterest.
The three-layer cake was moist and delicious, fruity and tangy, and topped off with a light cream cheese icing. Heather and I ate our fill all weekend and then the rest of the cake was devoured by my office in several hours.
You’ll find the recipe below the iphone pics (I need to work on my food photography!). But trust me, its good.
Three-Layer Lemon Blueberry Cake
Three-Layer Lemon Blueberry CakeIngredients:
CAKE
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- 3 cups (345g) sifted all-purpose flour, (spoon & leveled)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- zest + juice of 3 medium lemons
- 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
- 1 Tablespoon all-purpose flour
CREAM CHEESE FROSTING
- 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1 – 2 Tablespoons (15-30ml) heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Directions:
- Preheat the oven to 350°F (177°C). Grease and lightly flour three 9×2 inch cake pans with nonstick spray. Set aside.
- Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
- Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
- Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
- Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
