Lemon Blueberry Cake
Normally, I only share healthy recipes on this blog…
But once in a while, a girl’s gotta splurge! Especially when it’s her birthday. This month I celebrated my *cough* 35th *cough* birthday. Actually, celebrated isn’t really the right word. I used to love having a birthday celebration, but as the years go on, I could really care less how we celebrate as long as I can enjoy a delicious cake with the rest of the family.
And this year was no exception.
It’s no secret I love lemons. I cook with them, bake with them, put a fresh slice in my water everyday. I use their zest and their juice. Lemons are so refreshing and even have health benefits, such as cleansing our systems of impurities!
When I found a recipe for Lemon Blueberry Cake, I knew I had to make it. And there is no better time to make a decadent cake than your own birthday. Because store-bought bakery cake just isn’t the same as homemade. Does everyone agree with me here?
This cake was so delicious, I didn’t have just one piece. The blueberry layer was so moist and the lemon cream cheese frosting was to die for. This is definitely a cake you should make this summer!
There were a few changes I made to the original recipe:
- I only added blueberries to the middle layer.
- I used a lemon cream cheese frosting instead of the butter cream (I highly recommend the cream cheese!)
- Since I’m nowhere near a master baker, I used fresh blueberries to decorate the cake
For the cake:
- 2 cups plus 6 Tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1-1/2 cups fresh blueberries (use 3 cups if doing 2 blueberry layers)
- 1/2 cup non-fat plain Greek yogurt
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 3/4 tsp lemon extract
- 1 tsp lemon zest
- 1 cup unsalted butter, room temperature
- 1-1/2 cups sugar
- 4 eggs
For the frosting:
- 2, 8-oz packages low-fat cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- zest and juice of 1 lemon
- 16 oz (or 453g) icing sugar
- yellow food coloring (optional)
For the lemon curd:
- See here
Preheat oven to 350F. Spray three, 8-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper. Set aside.
Sift dry ingredients into a large bowl. Transfer 1 Tbsp flour mixture to a small bowl and add blueberries. Toss to coat blueberries.
In a small bowl, stir together Greek yogurt, milk, vanilla extract, lemon extract, and lemon zest. In a large bowl (or a stand mixer), cream butter and sugar until pale yellow and fluffy, about 5 minutes. Beat in eggs one at a time until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries into 1/3 of the cake batter (for 1 blueberry layer.) Pour blueberry cake batter into one cake pan, and divide the rest of the batter equally among the remaining two cake pans.
Bake cakes in oven until toothpick inserted into center comes out clean, approximately 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
To make the frosting:
In a large bowl, beat together cream cheese, butter, lemon zest, and lemon juice until light and fluffy. Gradually add in icing sugar and beat until completely blended. Cover and refrigerate to allow frosting to firm up before using.
To assemble cake:
Transfer one cake layer to your serving plate, face up. Create a dam around the perimeter of the layer with your frosting using a pastry bag fitted with a coupler or a Ziploc bag with a small hole cut in the corner. (This prevents the curd from reaching over the edges of the layer.) Spread 1/2 of the lemon curd inside the dam.
Top with another cake layer, face up. Repeat frosting around perimeter and lemon curd filling. Top with third cake layer, face down (brown smooth side up.) Spread thin layer (crumb coat) of cream cheese frosting over top and sides of cake. Place cake in refrigerator for 30 minutes. Remove from refrigerator and frost cake with a generous layer of frosting.
Due to the lemon curd, keep cake covered and refrigerated. To serve cake, remove from fridge approximately 30 minutes before slicing.
A nice close-up of the fresh blueberries.
The reason I can now take gorgeous close-up shots of our delicious food? The family bought me the photography lens I’ve been dying to have. I may have had to beg just a little and give up buying Lululemon for a few months, but it was well worth it. Best. Lens. Ever. Of course, I’ll still use my “nifty fifty”, but this lens is my new go-to!