LEMON BLUEBERRY CAKE

Today’s cake is tart yet sweet and perfect for summer. A tender butter cake is brightened with a hint of fresh lemon juice and flecks of lemon zest. Wild blueberries dancing throughout each layer give the cake a pop of contrast, both in appearance, texture and taste. Then comes the dreamy cream cheese frosting that boasts tangy cream cheese and tart lemon juice balanced with mellow butter and powdery sugar.  It’s the kind of frosting you’ll want to eat with a spoon, if you’re in to that kind of thing.

INGREDIENTS
For the Lemon Blueberry Cake:

• 3 cups cake flour + 2 tablespoons cake flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon organic lemon zest
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 2 cups wild blueberries, frozen or fresh

For the Lemon Cream Cheese Frosting:

• 16 ounces cream cheese, softened
• 8 ounces unsalted butter, softened
• 4-6 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon organic lemon zest
• 2 tablespoons lemon juice

For the Assembly:

Lemon slices

• Fresh blueberries
• Edible flowers (optional)

INSTRUCTIONS
Make the Lemon Blueberry Cake:

1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
2. Sift together 3 cups cake flour, baking powder and salt. Set aside.
3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk!
4. .............

For the full step please click the link : thecakeblog.com

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