LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

This soft and fluffy lemon blueberry cake is a show-stopper of a dessert. Light and lemony, the ultra-moist cake is perfect with the whipped lemon frosting.

Yield : 9-inch layer cake

Author : Mel

INGREDIENTS:

CAKE:

1 cup (2 sticks, 8 ounces) butter, softened to room temperature
1 3/4 cups (13 ounces) granulated sugar
1 tablespoon fresh lemon zest
4 large eggs (7 ounces), room temperature
2 teaspoons vanilla extract
2 1/2 cups (12.5 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (storebought or homemade)
1/2 cup fresh lemon juice (from about 3 lemons)
2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
2 tablespoons all-purpose flour

WHIPPED LEMON CREAM CHEESE FROSTING:

12 ounces cream cheese, softened to room temperature
1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
4 1/2 cups (18 ounces) powdered sugar
1 to 2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
2 tablespoons heavy cream

GARNISH:

Fresh lemon slices
Fresh blueberries

DIRECTIONS:

Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.

You can visit melskitchencafe.com for full directions