Lemon Blueberry Cake

INGREDIENTS

• 3 cups cake flour (360 grams)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk (180 ml) (room temperature)
• 1/3 cup lemon juice (80 ml) (freshly squeezed)
• 1 cup unsalted butter (226 grams) (softened to room temperature)
• 1 3/4 cups granulated sugar (350 grams)
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 4 large eggs (room temperature)
• 2 cups blueberries (I recommend using fresh)
• 2 teaspoons cake flour (or all-purpose flour)
• 1/2 cup unsalted butter (112 grams) (softened)
• 8 oz brick-style cream cheese (226 grams)
• 1 teaspoon lemon juice (freshly squeezed)
• 3 - 4 cups powdered sugar (330-440 grams) (sifted)
• 1 tablespoon whipping cream (as needed)
• 3/4 cup unsalted butter (168 grams) (softened)
• 12 ounces brick-style cream cheese (340 grams) (full fat)
• 1 1/2 teaspoons lemon juice (freshly squeezed)
• 4 1/2 - 5 1/2 cups powdered sugar (495 - 605 grams) (sifted)
• 1-2 tablespoon whipping cream (as needed)

INSTRUCTIONS

1. 1 Preheat the oven to 350F (180C) degrees. Grease and flour a 9x13 inch cake pan. For a layer cake, line the bottom of the cake tins with rounds of parchment paper. Then grease and flour the sides of the pans.
2. 2 In a medium bowl sift together the flour, baking powder, baking soda and salt. Whisk together and set aside.
3. 3 Combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
4. 4 In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes).
5. 5 Add in the vanilla extract and beat in the eggs 1 at a time. Turn off the mixer and scrape down the sides of the bowl after each addition.
6. 6 With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Turn off the mixer and scrape down the sides and bottom of the bowl. Repeat the process - beat in about 1/3 of the flour mixture, followed by the rest of the milk and lemon juice mixture. Lastly, beat in the last 1/3 of the flour mixture. Do not overmix.
7. 7 Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula or rubber spoon.
8. 8 Pour the batter into the prepared pan/pans. Bake for 30-35 minutes for a 9x13 inch pan, or about 25-30 minutes for layer cakes. When done baking, the top should look set and an inserted toothpick comes out clean. If you gently press on the top of the cake it should feel firm and slightly springy to the touch, but not gooey.
9. 9 Cool the cakes in the pan. If making a layer cake, be very, very careful when inserting the pans. Do not try to invert the cake pans while they are still hot.

NUTRITION

Calories: 534 kcalkcal | Carbohydrates: 71 gg | Protein: 6 gg | Fat: 26 gg | Fiber: 1 gg | Sugar: 50 gg