In case you haven’t noticed, choosing your birthday cake is a big deal in our family.  It often takes weeks of contemplation and meditation to make the choice.  My husband has a tendency to lean toward the fruit flavors, so his latest birthday cake request was this lemon beauty.  Generous amounts of lemon and big blueberries can almost make you think you’re eating something healthy.  ~Tracy

• 1 c. soft butter
• 1 ¼ c. sugar
• ½ c. brown sugar
• 4 eggs at room temperature
• 2 tsp. pure vanilla extract
• 1 c. buttermilk
• Zest and juice from 3 lemons
• 3 c. sifted all-purpose flour
• 1 T. baking powder
• 1 small package (3.4 oz.) Vanilla Jell-O Instant Pudding
• ½ tsp. salt
• 2 c. blueberries
• 1 T. flour

• 12 oz. cream cheese
• ½ c. softened butter
• 3 ½ c. powdered sugar to start; you may need to add more as you mix
• Pinch salt
• 1 tsp. vanilla
• Zest and juice from 2 lemons

1. In large mixing bowl or bowl of your electric stand mixer, beat butter until creamy. Add in sugar and brown sugar and cream well together.
2. Add vanilla and eggs, one at a time, mixing slightly after each. When all eggs are incorporated, beat on medium-high speed for 2 minutes.
3. Add buttermilk, lemon zest, and lemon juice. Mix well.
4. Add dry ingredients (pudding, flour, salt, baking powder) and mix just until incorporated.
5. Toss the blueberries in the 1T. of flour. Gently fold into batter.
6. Pour batter equally into 3 prepared* cake pans. You can use 2 pans if you prefer, but you will need to adjust the cooking time.
7. Bake at 350ºF for approximately 25 minutes, or until a toothpick comes out clean. Allow each cake to cool for 10 minutes, then remove / turn them out of the pan.
8. Cool cakes completely before attempting to frost. Cakes are easier to frost of you allow them to sit in a freezer for a few hours after removing them from their baking pan.
9. *For this cake, I use 3 9” round cake pans. I recommend lining the bottom of each pan with a circle of parchment paper. Spray the top of the parchment and the sides of the pan with a flour baking spray to ensure easy removal from the pan.

1. For the frosting, cream together cream cheese with butter.
2. Gradually add powdered sugar and salt and cream together with cream cheese mixture.
3. Add zest and juice from 2 large lemons and 1 tsp. of vanilla. Mix on medium speed. You may need to add a little more powdered sugar to achieve the right frosting consistency. Making homemade frosting is not an exact science. If you accidentally feel like you’ve gotten your frosting too thick, add 1 T. of milk to thin.

1. Be sure cakes are completely cooled.
2. Stack layers of cake with your preferred amount of frosting between each layer. Use remaining frosting to cover top and sides of cake.

Luscious Lemon Blueberry Cake

May 7, 2018

by foursistersdish

Category Dessert fruit Holiday Uncategorized

Ingredients

Cake Ingredients:

• ~1 c. soft butter
• ~1 ¼ c. sugar
• ~½ c. brown sugar
• ~4 eggs at room temperature
• ~2 tsp. pure vanilla extract
• ~1 c. buttermilk
• ~Zest and juice from 3 lemons
• ~3 c. sifted all-purpose flour
• ~1 T. baking powder
• ~1 small package (3.4 oz.) Vanilla Jell-O Instant Pudding
• ~½ tsp. salt
• ~2 c. blueberries
• ~1 T. flour

Frosting Ingredients:

• ~12 oz. cream cheese
• ~½ c. softened butter
• ~3 ½ c. powdered sugar to start; you may need to add more as you mix
• ~Pinch salt
• ~1 tsp. vanilla
• ~Zest and juice from 2 lemons

Instructions

Cake Instructions:

1. In large mixing bowl or bowl of your electric stand mixer, beat butter until creamy. Add in sugar and brown sugar and cream well together.
2. Add vanilla and eggs, one at a time, mixing slightly after each. When all eggs are incorporated, beat on medium-high speed for 2 minutes.
3. Add buttermilk, lemon zest, and lemon juice. Mix well.
4. Add dry ingredients (pudding, flour, salt, baking powder) and mix just until incorporated.
5. Toss the blueberries in the 1T. of flour. Gently fold into batter.
6. Pour batter equally into 3 prepared* cake pans. You can use 2 pans if you prefer, but you will need to adjust the cooking time.
7. Bake at 350ºF for approximately 25 minutes, or until a toothpick comes out clean. Allow each cake to cool for 10 minutes, then remove / turn them out of the pan.
8. Cool cakes completely before attempting to frost. Cakes are easier to frost of you allow them to sit in a freezer for a few hours after removing them from their baking pan.
9. *For this cake, I use 3 9” round cake pans. I recommend lining the bottom of each pan with a circle of parchment paper. Spray the top of the parchment and the sides of the pan with a flour baking spray to ensure easy removal from the pan.

Frosting Instructions:

1. For the frosting, cream together cream cheese with butter.
2. Gradually add powdered sugar and salt and cream together with cream cheese mixture.
3. Add zest and juice from 2 large lemons and 1 tsp. of vanilla. Mix on medium speed. You may need to add a little more powdered sugar to achieve the right frosting consistency. Making homemade frosting is not an exact science. If you accidentally feel like you’ve gotten your frosting too thick, add 1 T. of milk to thin.

Instructions for Layering Cake with Frosting:

1. Be sure cakes are completely cooled.
2. Stack layers of cake with your preferred amount of frosting between each layer. Use remaining frosting to cover top and sides of cake.

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