Ingrédients pour Blueberry Lemon Cake With Lemon Cream Cheese Frosting
- 2 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Lemon, Rind Of
- Unsalted Butter
- 2 cups granulated sugar
- 4 large eggs
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar
- Lemon, Zest Of
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blueberry Lemon Cake With Lemon Cream Cheese Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Blueberry Lemon Cake With Lemon Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans; line the bottoms with parchment paper.
- In a medium bowl, whisk together 2 cups cake flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, whisk together 1 tablespoon of the flour mixture and 1 1/2 cups fresh blueberries until lightly coated. Set aside the remaining flour mixture.
- In a small bowl, whisk together 1 cup whole milk, 1 teaspoon vanilla extract, and 1 tablespoon grated lemon zest.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then beat in the dry ingredients and wet ingredients alternately in three additions each, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberry mixture.
- Divide batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting: In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 3 cups powdered sugar until smooth and creamy.
- Beat in 1 tablespoon lemon zest and 1 teaspoon vanilla extract.
- Cover and refrigerate until firm enough to spread, about 30 minutes.
- Once cakes are completely cool, frost the layers. Place one cake layer on a serving platter, frost with 3/4 cup of frosting, and top with another layer. Repeat with the remaining cake layer and frosting.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish with lemon zest strips and fresh blueberries.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
337g
Fat
151g
Carbs
37g
