23 April, 2016
Blueberry Lemon Cake
We are celebrating my Dad’s birthday this weekend and I volunteered to make the dessert for the celebration. I love a good excuse to make a dessert and what better reason than your dad’s birthday. It really isn’t hard to please my dad when it comes to dessert, he pretty much loves all things sweet. (Maybe that’s where I get it from!) However I wanted to make something with one of his favorite ingredients. So I put my thinking cap on and decided on a blueberry cake. When I started thinking about the cake I knew I wanted it to be layered and have a blueberry sauce in-between layers. I thought about a blueberry frosting, but somehow a purple frosting didn’t seem very dad like. I decided on a lemon cake because lemon and blueberry go well together. I also decided on a cream cheese frosting with a hint of lemon flavoring. The cake turned out beautiful and the flavors of the lemon and blueberry went together perfectly. I was very pleased with the outcome of this cake and would recommend it to anyone who was looking for a good blueberry cake.
- 1 1/4 cups all purpose flour
- 1 1/2 cups cake flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening
- 1 tsp vanilla extract
- 3 tsp juice from lemon
- 3 large eggs
- 1 1/2 cups buttermilk (You can also use 1 1/2 cups of milk with 2 tsp. vinegar, in place of buttermilk)
- zest of two lemons
- 1 1/2 cups blueberries
- 6 cups blueberries, fresh or frozen
- 1/2 cup sugar
- 1/4 cup cornstarch
- zest of 1/2 lemon
This makes more than what you’re going to need for this cake. You could use the extra on top of the cake as decoration or keep it in the fridge for pancake toppings. You could also cut the ingredients in half.
- 8 ounces cream cheese
- 1/2 cup butter
- 4 cups powdered sugar
- 1 Tbsp. heavy whipping cream
- 1 tsp. vanilla extract
- pinch salt
- Grease two 9 inch pans and line with two circles of parchment paper, for easy release.
- In a bowl combine both flours, baking soda, baking powder, salt, and sugar. Set aside.
- In another bowl beat together with an electric mixer the vegetable oil, shortening, vanilla, and lemon juice. Beat on high until light and fluffy.
- Beat the eggs in one at a time.
- Fold in the lemon zest.
- Add the dry ingredients in three divisions and the liquid ingredients in 2 divisions. It is important to begin and end the additions with the dry ingredients.
- Fold in the blueberries. Do not over mix.
- As soon as there are no lumps in the batter, pour into the two 9 inch cake pans.
- Bake at 325 degrees F for 4-45 minutes, or until a tooth pick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pan for at least 10 minutes. Turn the cakes over and release the cakes. Let the cakes completely cool on wire racks. I also like to refrigerate the cakes before frosting.
- In a sauce pot add the blueberries, sugar, cornstarch and zest.Cook over medium heat until the sauce is bubbling and the cornstarch thickens.
- Push the mixture through a strainer with a spoon or spatula if you want a smooth texture, if not just leave as is.
- Transfer to a bowl and allow to cool to room temperature.
- Using an electric mixer, beat cream cheese and butter together on medium speed until no lumps remain, about 3 minutes.
- Add powdered sugar, 1 Tbsp. heavy cream, vanilla extract, and salt. Increase to high speed and beat for 3 minutes.
- If the mixture is too thick, add another Tbsp. of heavy cream.
Assembling the cake:
- Place the bottom layer on a serving platter or plate.
- Frost the first cake, covering the top and sides covering it lightly.
- Add the desired amount of blueberry sauce to the top and spread.
- Set the 2nd cake on top of the first and frost. Decorate however you would like. I used an open star tip to decorate the bottom and top edging. The rest I just used an icing spatula to frost. You can decorate with fresh blueberries or use the remaining blueberry sauce. You could also just leave it white, that was pretty too.