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The Fort Bend Fork 07/09/14

I always look forward to July because that means it’s blueberry season, when they are at their peak and usually on sale.  Full of anti-oxidants, these delectable berries can be used in variety of ways.  Here is a light dessert sure to deliver a burst of flavor in every bite.

Lemon Blueberry Layer Cake


• 1 cup unsalted butter, softened
• 1 ¼ cups sugar
• ½ cup light brown sugar
• 4 large eggs, at room temperature
• 1 Tbsp. vanilla extract
• 3 cups flour
• 1 Tbsp. baking powder
• ½ tsp. salt
• 1 cup buttermilk
• zest + juice of 3 med. lemons
• 1 ½ cups fresh blueberries
• 1 Tbsp. flour


• 8 oz. cream cheese, softened
• ½ cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 1-2 Tbsp. heavy cream
• 1 tsp. vanilla extract
• pinch salt

Preheat oven to 350 degrees.  Spray three 9 X 2 inch cake pans with nonstick spray.  Set aside.

Beat butter on high until creamy.  Add sugars and beat until creamy.  Scrape down sides of bowl as needed.  Add eggs & vanilla.  Beat on med. speed until combined, about 2 minutes.  Set aside.

In separate bowl, sift together flour, baking powder, & salt.  Slowly add to wet ingredients, beating on low speed.  Add milk, lemon zest, and lemon juice.  Beat on low until incorporated.  Toss blueberries in 1 Tbsp. flour, then gently fold into the batter.  Batter will be thick.  Spoon batter evenly into 3 prepared cake pans. Bake for 21 – 26 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely before frosting.


Beat cream cheese and butter on med. speed until smooth, about 3 minutes.  Add powdered sugar, 1 Tbsp. cream, vanilla and salt.  Beat on high for 3 minutes.  Add slightly more cream to thin if needed.

Frost with thin layer.  Garnish with blueberries or lemon if desired.  Refrigerate 45 minutes before cutting or overnight

If you have a favorite recipe you would like to share, please submit to for consideration.

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Posted by on Jul 9 2014. Filed under Fort Bend Fork. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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