Lemon Blueberry Layer CakePT180Mhttps://img4.recipesrun.com/201907/2019/1107/4c/1/133220/300x200x50.jpg Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw. This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch– it literally tastes like spreadable cheesecake. 10 servings
Ingredients:
salt1 tsp. pure vanilla extract1 tbsp. heavy cream3 1/2 cups confectioners’ sugar1/2 cup unsalted butter, softened to room temperature8 oz. full-fat brick style cream cheese, softened to room temperature1 tbsp. all-purpose flour1 1/2 cups blueberries, fresh1/2 cup lemon juice2 tbsp. lemon zest1 cup buttermilk1/2 tsp. salt1 tbsp. baking powder3 cups sifted all-purpose flour1 tbsp. pure vanilla extract4 large eggs, at room temperature1/2 cup light brown sugar1 1/4 cups granulated sugar1 cup unsalted butter, softened to room temperature
Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw. This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch– it literally tastes like spreadable cheesecake.
