My Dearest Sally,
Your last post looks and sounds delicious! I’ll have to try that one before the break is over.The house has been cleaned and is now slightly more organized. This post is something that I made just before March Break started. Jesse and I had dinner at his brother’s house where we had a delicious sweet potato soup, salad and wine. Our responsibility whenever we visit is dessert.
Apart from icing the cake without the proper tools I found this recipe very enjoyable to make. It was loved by everyone at the table except their youngest son who does not share our fondness for blueberries. It is loaded with gluten and dairy so I was not able to take part myself but I was just happy to see that everyone else liked it.
The recipe comes from a site called Sally’s Baking Addiction. She has a wealth of fantastic recipes on her website and her visual recipe index make deciding on a recipe effortless.
Lemon Blueberry Layer Cake
– 1 cup (230g) unsalted butter, softened to room temperature
– 1 and 1/4 cups (250g) granulated sugar
– 1/2 cup (100g) light brown sugar
– 4 large eggs, at room temperature*
– 1 Tablespoon vanilla extract
– 3 cups (375g) all-purpose flour, careful not to overmeasure
– 1 Tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup (240ml) buttermilk*
– zest + juice of 3 medium lemons*
– 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
– 1 Tablespoon all-purpose flour
– 8 ounces (224g) full-fat cream cheese, softened to room temperature
– 1/2 cup (115g) unsalted butter, softened to room temperature
– 3.5 cups (420g) confectioners’ sugar
– 1 – 2 Tablespoons (15-30ml) heavy cream*
– 1 teaspoon vanilla extract
– pinch salt
Preheat the panggangan to 350F. Spray three 9×2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs 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.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until 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.
Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the panggangan and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly 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 for at least 45 minutes before cutting or else the cake may fall apart as you cut.
I don’t have any pictures of the finished product but the website I got the recipe from does a very good job of making your mouth water. I think I may try a different combination of berries and citrus in the spring.
I can’t wait to see you girls on Thursday! Until then enjoy the sunny and seasonal weather while it lasts.