Let them Eat Cake: Triple Layer Blueberry Lemon

Oh, how has April already flown by me? This past month has become an absolute whirlwind, and I have a few blog posts that are much overdue. Spring has finally started to peak its bright and beautiful face around Kansas! Green, lush grass is everywhere. Buds are starting to shoot off of the trees, making our gorgeous campus in Manhattan glow. It’s a struggle not to keep a smile on your face when there’s so much Spring around!

If there ever was a cake to equal the delight of Spring, this Triple Layer Blueberry Lemon Cake would be it. The luscious, bright taste of fresh blueberries that are finally in season are the “icing on the cake” for this recipe, while the lemon shines through nicely. I found the recipe for this cake while perusing Pinterest in hopes of finding the perfect cake to celebrate a few friends’ birthdays. This recipe is from Sally’s Baking Addiction which also gave a few quick tips on picking the right fruit, how to properly frost the cake, etc. It was so helpful! I decided to make a few adjustments to the recipe, and after hearing rave reviews at the joint birthday party, I decided to share it with all of you!

Cake Ingredients:

  • ½ cup of unsalted butter, softened to room temperature
  • ¼ cup of plain Greek Yogurt
  • 1 and ¼ cups sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • zest + juice of 3 medium lemons
  • 1 and ½ cups of fresh blueberries
  • 1 Tablespoon all-purpose flour

Cake Directions:

  1. Preheat your oven to 350F. Use shortening or a stick of butter to line 3 round 9×2 inch pans. Set aside.
  2. Using a mixer, beat the ½ cup of butter on high until creamy (approximately 1 minute). Beat in the Greek Yogurt. (Here I used the Greek yogurt as a healthier substitute to cut back on butter).
  3. Add granulated and brown sugars and beat on medium-high speed until creamed (approximately 2-3 minutes). Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla, and beat on medium speed until everything is combined (approximately 2 minutes). Set aside.
  4. In a separate, large bowl, whisk together the flour, baking powder, and salt. Slowly fold in half the dry ingredients to the wet ingredients. Beat together on low speed for about 5 seconds to mix all the ingredients.
  5. Add milk, lemon zest, and lemon juice. (It is very important to use fresh lemon juice here for a better taste instead of store-bought. On another side note, to make your own buttermilk, use 1 tablespoon of white vinegar and fill the measuring cup up to 1 cup with 1% or 2 % higher milk. Stir and let sit for 10 minutes before adding to cake).
  6. Add in the other half of your dry mixture. (This keeps the batter from being way too thick). 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, which will keep the blueberries from sinking to the bottom of the cake. Do not overmix.
  7. Spoon batter evenly into 3 prepared cake pans. Bake the three layers for about 22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

IMG_1254

Frosting Ingredients:

  • 8 ounces of cream cheese, softened to room temperature
  • ½ cup of unsalted butter, softened to room temperature
  • 3 and ½ cups of sugar
  • 1 to 2 Tablespoons of heavy cream
  • 1 teaspoon of vanilla extract
  • Pinch of salt

Frosting Directions:

  1. Using a handheld or stand mixer, beat cream cheese and butter together on medium speed until smooth and no lumps remain (approximately 3 full minutes.)
  2. Add sugar, 1 Tablespoon cream, vanilla extract, and salt while the mixer is running on low. Increase to high speed and beat for 3 minutes. Add more cream for a thinner consistency.
  3. To Frost cakes: Flip cake from first pan onto an even surface. If cake is too tall, use a large knife to cut off extra cake for a more flat, thin cake. Cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate until use!

IMG_1264

Cheers!

Taylor

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