Blueberry Lemon Cake With Lemon Cream Cheese Frosting Recipes

BLUEBERRY CAKE WITH LEMON FROSTING

Steps:

• Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it.
• Cake pans: Grease 3 x 20cm / 8" cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)
• Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour.
• Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read 'Tips for Success' above recipe card.
• Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
• Whisk eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
• Add sugar, then beat: With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for 5 seconds. Add half remaining flour, mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth.
• 'Temper' sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth.
• Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. The batter should be thick but soft, not runny and thin.
• Blueberries: Quickly but gently fold in flour coated blueberries.
• Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries.
• Bake 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at 25 minutes, move the lower pan to middle shelf and bake for a further 3 minutes)
• Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers).
• Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.
• Beat butter with whisk attachment in stand mixer for 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for 30 seconds just until smooth.
• Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full 2 minutes on Speed 7.
• Add vanilla and lemon juice, then beat for a further 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 325 degrees (F). Generously spray a 9" or 10" bundt pan with nonstick baking spray, being sure to coat every nook and cranny of the pan (I highly suggest using a baking spray that has flour in it).
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy; about 3 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract.
• In a separate bowl add the cake flour, baking powder, baking soda and salt, whisk well to combine and set aside until needed. On low speed, beat the sour cream into the batter. Add the lemon juice and beat until combined. Finally add in the flour mixture and beat until just combined. Turn mixer off. Using a rubber spatula, fold in the blueberries. Be sure to fold gently here to avoid over mixing the batter.
• Scrape the batter into the prepared bundt pan and bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place the Bundt cake pan on a cooling rack and cool completely before removing the cake from the pan, about an hour. Once cool, carefully remove the cake from the pan, frost, and decorate as desired.
• For the Cream Cheese Frosting: In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. If the frosting appears too thin, add a little more confectioners' sugar, 1/4 cup at a time. Once the cake has completely cooled, spread the frosting over the top of cake and decorate with blueberries, lemon zest, and lemon slices, if desired. Slice and serve! Store this cake in the fridge, covered, for up to 3 days.

LEMON BLUEBERRY LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans (8-inch pans produce thicker cakes), line bottom with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• 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.
• In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
• Spoon batter evenly into prepared cake pans. Bake for about 21-25 minutes or until a toothpick inserted in the center comes out clean. (8 inch cakes take closer to 25 minutes.) Remove from the oven and allow to cool completely in the pan before assembling and 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. Turn mixer to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
• 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.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM

Steps:

• Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
• Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick- about 1 - 1.5 inches.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
• Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
• For frosting:
• Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
• Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)

BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°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.
• Stir whole 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 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. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve.