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Lemon Blueberry Cake

Source: Coriya Falker / Southern Girl Cooking Chronicles

This is the perfect, non-traditional holiday cake sure to please even the pickiest of eaters.  The cream cheese frosting balances out the sweet/tartness of the blueberries and the lemons give everything that burst of sunshine! For more pictures and recipes visit Southern Girl Cooking Chronicles

Ingredients 

1 1/2 cups Swan’s Down cake flour

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

2 cups sugar

2 sticks/1 cup unsalted softened butter

1 Tbsp lemon zest

4 large eggs

2 tsp lemon extract

1/2 tsp vanilla extract

3/4 cup and 2 Tbsp milk

1/4 cup and 2 Tbsp sour cream

2 Tbsp fresh squeezed lemon juice (save lemons for garnish)

2 1/2 cups fresh blueberries, rinse and drain ahead of time at room temp

Directions

Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and lightly dust pan with flour, shaking out excess. Use a round of parchment paper on the bottom if you have it, just make sure to also butter it and dust with flour as well.

Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk to combine. In the bowl of an electric stand mixer whip butter, sugar and lemon zest until mixture is fluffy.

In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, set aside.

Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 Tbsp of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture (to the butter/egg mixture) alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Do not over mix!

Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 – 27 minutes.

Cool in baking pans about 20 – 30 minute then invert onto wire racks to cool completely. Cake will be fragile so handle with care. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.

Frosting Ingredients

12 oz cream cheese, softened (1 1/2 pkgs)

3/4 cup unsalted softened butter

1 tsp vanilla extract

1/4 tsp lemon extract

3 cups powdered sugar

Blueberries and lemon slices, for garnish (optional)

Frosting Directions

In the bowl whip butter until fluffy. Add cream cheese and mix until smooth and fully combined with butter. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy.

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