Lemon Blueberry Layer Cake

I made this cake on Friday; it was a huge success and garnered rave reviews. My only modification was to add a lot more blueberries; I think I could have probably used even more. Thanks for the delicious recipe.

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.


Prep Time : 30 minutes  
Cook Time : 21 minutes 
Total Time:  3 hours  
Yield: serves 10-12


INGREDIENTS

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (345g) sifted all-purpose flour, (spoon & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup lemon juice (3 medium lemons)*
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Get the full instructions @ sallysbakingaddiction.com

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