LEMON BLUEBERRY CAKE

Fresh-squeezed lemon juice, lemon zest, and fresh blueberries help make this layered lemon cake a hit. This dessert is similar to my successful super lemon bundt cake recipe .

To make this recipe go smoothly, you’ll want to start off by doing a little bit of prep work first:

Use a grater to zest a lemon. Set aside.

Slice three to four lemons and squeeze lemon juice to measure 1/3 cup and set aside.

Rinse blueberries and place in medium-sized bowl. Coat with a tablespoon of flour. Set aside.

Ingredients

• Lemon Blueberry Cake:
• 12 tbsp unsalted butter, softened
• 2 1/4 cups granulated sugar
• 4 large eggs, room temp
• 1/3 cup fresh-squeezed lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 cup buttermilk, room temp
• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 cups fresh blueberries, rinsed
• 1 tbsp flour (to coat blueberries)
• Cream Cheese Frosting:
• 12 oz cream cheese, softened
• 12 tbsp unsalted butter, softened
• 4-5 cups powdered sugar
• 2 – 3 tbsp heavy whipping cream
• 2 tsp vanilla extract.

Instructions
Cake:

1. Lightly grease and flour three, nine-inch round cake pans. Line bottom of pan with parchment paper. Set aside.
2. ..................................

for full recipes please see : www.beckysbakingdelights.com

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