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
CREAM CHEESE FROSTING
• 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
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