Lemon Blueberry Cake

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 I can eat this delicious and bright dessert to dream about the summery days to come Lemon Blueberry Cake

It’s been so warm here that I feel like it’s Spring already. Well I guess I jinxed it because it’s 39 degrees today… But to boost my spirits, I can eat this delicious and bright dessert to dream about the summery days to come. And boy is it even better the next day!!
For the Cake:

1 cup butter, softened
1 1/4 cups sugar
1/2 cup brown sugar
4 large eggs
1T vanilla
3 cups flour, careful not to overmeasure
1 T baking powder
1/2 t salt
1 cup buttermilk
zest and juice from 3 medium lemons
1 1/2 cups fresh blueberries
1 T flour

For the Frosting:

12oz full-fat cream cheese, softened
1/2 cup (1 stick) butter, softened
3-3 1/2 cups powdered sugar (depending on your desired sweetness of your frosting. I like mine more cream-cheesy and less sweet)
1 t vanilla

Directions for the cake:

Preheat panggangan to 350 degrees. Spray 2 9 inch cake pans with nonstick spray and line the bottom with parchment paper.

Using a mixer with a paddle attachment, beat the butter on high until creamy and white – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, 1 at a time, and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. Batter should be really fluffy.

In a large sized bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 2 prepared cake pans. Bake for about 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove from the panggangan and allow to cool completely before frosting.

Directions for the Frosting:

Using a mixer with a whisk attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar and vanilla. With the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 Tablespoon of cream to thin out, if desired. If you want a fluffier, lighter frosting, add 1 cup heavy cream, whipped until stiff peaks are formed. Fold this into the frosting. It lightens it up quite a bit.

Assemble the cake and refrigerate for at least 45 minutes before cutting to ensure a sturdy cake. Store leftovers in the fridge.

*From Sally’s Baking Addiction

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