Blueberry Lemon Cake

Six inch cakes are by far my favorite to make. Each cake turns out to be adorable, classy and super impressive. It is just the right size to give away to people with a leftover layer (because four layers looks ridiculous), we (my siblings and I) still get to try the cake. This cake was for my sister’s friend. It turned out quite well and was easy to make. I won’t go into details about the chocolate cake we botched at the same time… I used Sally’s Baking Addiction’s recipe and it is a delicious recipe, the slightly dry crumb of the cake matched with the creamy and tangy frosting and the fresh blueberries was a delicious combination. I will be making this cake again for sure!



Blueberry Lemon Cake with Cream Cheese Frosting

1 cup butter, softened
1 1/4 cups sugar
1/2 cup brown sugar, packed
4 large eggs, at room temperature
1 tablespoon vanilla
3 cups all-purpose four, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1-2 tablespoons lemon zest
Juice from 3 medium lemons (around 6 tablespoons)
1 1/2 cups fresh blueberries tossed in 1 tablespoon flour
8 ounces cream cheese, softened
1/2 cup butter, soften
3 1/2 cups powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour three 9″ cake pans or four 6″ cake pans. I prefer to grease and line the bottom with parchment.
Beat butter and granulated and brown sugars until creamed, about 2-3 minutes. Add eggs and vanilla. Scrape sides and bottom and sides as needed. Set aside.
Sift together flour baking powder and salt. Add dry to wet ingredients. add buttermilk, lemon zest and lemon juice. Fold in blueberries.
Divide into cake pans and bake. Original recipe said between 21-26 minutes, mine took more like 30+ minutes.
Beat cream cheese and butter until smooth and creamy. add vanilla. Alternate adding milk and powdered sugar until frosting is the right consistency.
Frost cake and garnish with additional blueberries or lemon as desired. Refrigerate until served.



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