Lemon Blueberry Cake

This cake is so perfect for spring. The cake is made with lemon zest and juice and also has fresh blueberries inside. The frosting is a cream cheese frosting with blubber jam, lemon zest and juice as well. So delicious with bright flavors, perfect for spring.

This cake makes one cake layer. if you put it in the fridge and cut it in half than you can make 2 layers. Or if you want 3 tier cake than you can double this recipe. This serves about 8-10 people.

Ingredients:

Cake Batter

• 1/2 cup (1 stick) unsalted butter softened

• 1/2 and 1/8 cup white sugar

• 1/4 cup packed brown sugar

• 2 eggs

• 1/2 tbsp vanilla extract

• 1 1/2 cup flour

• 1/2 tbsp baking powder

• 1/4 tsp salt

• 1/2 cup buttermilk

• 2 tbsp lemon zest

• 1/4 cup lemon juice

• 3/4 cup fresh blueberries

• 1 tbsp flour

  Cream Cheese Frosting

• 8 ounces full fat cream cheese

• 1/2 cup blueberry jam

• 1/4 cup lemon juice

• 1/2 cup or 1 stick unsalted butter

• 3 1/2 cups powdered sugar

• 1 tsp vanilla extract

• pinch salt

  Directions:

• preheat oven to 350 grease a 9x13 cake pan

• in bowl mix dry ingredients

• next, in separate bowl put in butter and beat on high until airy. Next, add both sugars beat until light and fluffy, add in eggs and vanilla and mix until combined.

• before adding flour please note: DO NOT OVERMIX BATTER if you mix too much cake will become tough and dense

• to control the mixing process do use a spatula to fold in the ingredients and not an electric mixer. Take your flour mixture and add little at a time folding A LITLLE in between DO NOT MIX ALL THE WAY

• take your empty bowl and put the blueberries in there with 2 tbs flour and coat blueberries fully, put them into cake and mix with spatula DO NOT OVERMIX

• next line cake pan with parchment paper and more grease on top of parchment paper, pour batter in to it spread evenly

• bake for about 40-45mins

  Frosting

• put softened cream cheese in bowl along with butter, mix well

• next add in vanilla, jam and lemon juice, mix well

• then add in powdered sugar by 1 cup at a time

• frost once cake is completely cooled, or I like to chill mine in the fridge and that makes it much easier to frost.