Talk about the ultimate summer dessert! This is refreshing, light and delicious. I had a huge container full of home-grown blueberries from our friend down the road and wanted to find a way to use them up. Lemon and blueberries just go so perfect together! And with the cream cheese frosting with just a hint of lemon finishes it off a wonderful, refreshing bang. I took it to a family party and everyone was raving about the moistness of the cake and merriment of flavors. It was gone as fast as I put it out. Try it and you won't regret it!Cake:
2 cups plus 6 T cake flour
2 t baking powder
1 t salt
3 cups fresh blueberries
1 cup milk
2 t vanilla
2 t lemon rind
1 cup butter, softened
1 1/2 cups sugar
4 eggs
Frosting:
2 (8oz) packages cream cheese, softened
3/4 cup butter
4 cups powdered sugar
1 t lemon rind
1 t vanilla
3 t lemon juice
1 t lemon rind for garnish
Cake Directions:
Preheat oven to 350 degrees. Butter three 9-inch round cake pans (I just did this in a 9x13 pan and it worked out perfect.) If using cake pans, butter them, line with parchment paper and then dust with flour.
Sift cake flour, baking powder, and salt in a bowl. Transfer 1 T of the flour mixture to a large bowl. Add fresh blueberries and toss to coat. Set aside.
Stir milk, vanilla and grated lemon rind in a small bowl. using a mixer, beat butter until light and creamy. Gradually add sugar, beating until mixture is light and fluffy
Beat in eggs 1 at a time until well blended.
Beat in flour mixture alternately with milk mixture in 3 additions each, until just blended. Fold in blueberries. Divide batter equally among pans. Bake cakes until tester inserted into the center comes out clean, about 25 minutes (about 35-40 minutes for a 9x13).
Cool cakes in pans for 10 minutes and then turn cakes out on racks to cool completely (or just take it out and let cool completely in 9x13 pan).
Frosting Directions:
Using electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peal, lemon juice and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.
You can either assemble a layered round cake or just frost your 9x13 pan. Garnish with remaining lemon rind. Enjoy the flavors of Summer!!!
*Adapted from food.com
2 cups plus 6 T cake flour
2 t baking powder
1 t salt
3 cups fresh blueberries
1 cup milk
2 t vanilla
2 t lemon rind
1 cup butter, softened
1 1/2 cups sugar
4 eggs
Frosting:
2 (8oz) packages cream cheese, softened
3/4 cup butter
4 cups powdered sugar
1 t lemon rind
1 t vanilla
3 t lemon juice
1 t lemon rind for garnish
Cake Directions:
Preheat oven to 350 degrees. Butter three 9-inch round cake pans (I just did this in a 9x13 pan and it worked out perfect.) If using cake pans, butter them, line with parchment paper and then dust with flour.
Sift cake flour, baking powder, and salt in a bowl. Transfer 1 T of the flour mixture to a large bowl. Add fresh blueberries and toss to coat. Set aside.
Stir milk, vanilla and grated lemon rind in a small bowl. using a mixer, beat butter until light and creamy. Gradually add sugar, beating until mixture is light and fluffy
Beat in eggs 1 at a time until well blended.
Beat in flour mixture alternately with milk mixture in 3 additions each, until just blended. Fold in blueberries. Divide batter equally among pans. Bake cakes until tester inserted into the center comes out clean, about 25 minutes (about 35-40 minutes for a 9x13).
Cool cakes in pans for 10 minutes and then turn cakes out on racks to cool completely (or just take it out and let cool completely in 9x13 pan).
Frosting Directions:
Using electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peal, lemon juice and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.
You can either assemble a layered round cake or just frost your 9x13 pan. Garnish with remaining lemon rind. Enjoy the flavors of Summer!!!
*Adapted from food.com
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