lemon-blueberry-cake

lemon blueberry cake

PREP TIME: 30 MINUTES

COOK TIME: 18-10 MINUTES (EACH BATCH)

TOTAL TIME: 2 HOURS

YIELDS: 6 PORTIONS

INGREDIENTS

CAKE

CREAM CHEESE FROSTING

1 CUP (120G) cream cheese spread or 2 CUPS (224g) brick-style cream cheese, softened to room temperature
½ CUP (115g) unsalted butter, softened to room temperature
3 + ½CUPS powdered sugar (i recommend to have at least ¼
1-2 TABLESPOONS (15-30ML) heavy cream
1 TEASPOON vanilla extract
PINCH of salt

STEPS

CAKE:

PREHEAT THE OVEN TO 180°C (350°F).
MIX THE DRY INGREDIENTS TOGETHER: FLOUR, BAKING POWDER AND SALT.
WHISK THE BUTTER IN ANOTHER BOWL UNTIL CREAMY (NO BUTTER LUMPS).
ADD GRANULATED SUGAR AND BROWN SUGAR AND WHISK AGAIN UNTIL CREAMY. ADD EGGS AND VANILLA EXTRACT AND MIX UNTIL WELL COMBINED. MAKE SURE TO SCRAPE DOWN THE SIDES AND THE BOTTOM SO THAT THE BATTER IS EVENLY MIXED.
SLOWLY POUR THE DRY INGREDIENTS ( FLOUR, BAKING POWDER AND SALT) INTO THE WET AND MIX WELL (USING A SPATULA IS RECOMMENDED). MIX IN LEMON JUICE, LEMON ZEST AND MILK UNTIL JUST COMBINED. DO NOT OVER MIX.
TOSS BLUEBERRIES AROUND IN ANOTHER BOWL WITH 1 TABLESPOON OF FLOUR. THIS STEP WILL KEEP THE BLUEBERRIES DISTRIBUTED EVENLY IN THE BATTER INSTEAD OF SINKING.
POUR ⅓ OF THE BATTER INTO THE CAKE TIN AND BAKE FOR 20-25 MINUTES OR UNTIL THE MIDDLE IS FIRM ENOUGH SO THAT WHEN YOU STICK A TOOTHPICK OR THE TIP OF KNIFE IN, THAT IT WILL COME OUT CLEAN. REPEAT FOR ALL LAYERS. IF YOU WOULD LIKE TO ONLY HAVE TWO LAYERS, POUR ½ THE BATTER IN THE CAKE TIN AND BAKE FOR 25-30 MINUTES EACH WITH THE SAME TECHNIQUE TO CHECK IF THE CENTER IS COOKED.

FROSTING:

IN ANOTHER BOWL, CREAM THE BUTTER AND CREAM CHEESE UNTIL NO LUMPS ARE TO BE SEEN. ADD POWDERED SUGAR, HEAVY CREAM, VANILLA EXTRACT AND SALT. WHISK AT HIGH SPEED TO GET A THICK CONSISTENCY. IF THE MIXTURE IS TOO RUNNY, ADD ¼ CUP OF POWDERED SUGAR AT A TIME. IF TOO THICK, ADD 1 TABLESPOON OF CREAM AT A TIME UNTIL DESIRED CONSISTENCY.
LET CAKE LAYERS COOL COMPLETELY BEFORE FROSTING!!!!
FIND A PLATE OR JUST USE THE BOTTOM OF THE REMOVABLE BAKING TIN AS THE BASE. PUT A LITTLE BIT OF FROSTING AT THE CENTER OF THAT PLATE. PUT A LAYER OF CAKE ON TOP OF THE DOLLOP AND TAKE ¼ CUP OF FROSTING AND SMEER IT ALL OVER EVENLY. PUT ANOTHER LAYER OF CAKE AND REPEAT THE STEPS UNTIL THE LAST LAYER IS ALSO COATED WITH FROSTING. USE THE REST OF THE FROSTING TO COAT THE SIDE OF THE CAKE. I LIKE TO COAT THE CAKE TO ABOUT 1CM THICK WITH FROSTING. DECORATE WITH BLUEBERRIES OR LEMON ZEST OR USE A KNIFE AND MAKE LIGHT SWIRLS TO FROSTING!