I found this recipe on Sally’s Baking Addiction which is quickly becoming one of my favorite blogs. I recently purchased her book, Sally’s Baking Addiction: Irresistible Cupcakes, Cookies and Desserts for Your Sweet Tooth Fix, and found way too many recipes that I want to make! I highly recommend buying her cookbook.
Anyway, I not only chose this recipe because it included lemons and blueberries, but because it specifically said it could be made the day before and refrigerated in the recipe. Some cakes end up too dry, even if you properly cover them up and I really didn’t want to serve a dry cake on Easter.
- 2 sticks unsalted butter, at room temperature
- 1 1/4 cup sugar
- 1/2 cup brown sugar
- 4 large eggs, at room temperature
- 1 tbsp. vanilla
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup buttermilk
- zest and juice of 3 medium lemons
- 1 1/2 cups fresh blueberries
- 1 tbsp. all-purpose flour
- 8 oz. cream cheese, at room temperature
- 1 stick unsalted butter, at room temperature
- 3-5 cups powdered sugar
- 1-2 tbsp. heavy cream
- 1 tsp. vanilla
- pinch of salt
cream cheese frosting:
1. Preheat the oven to 350. Spray three 9″ round cake pans with non-stick spray. Cut out three rounds of parchment paper to fit into each pan. Place in the pan and spray with non-stick spray.
2. Prepare the cake by beating the butter on medium speed in the bowl of your stand mixer until creamy. Then add in the sugars and beat for 2-3 minutes more or until fully combined. Scrape down the sides of the bowl as needed.
3. Add the eggs and vanilla and beat on medium speed for another 2 minutes or until fully combined.
4. In a large bowl, combine the flour, baking powder and salt. Slowly add the dry ingredients into your stand mixer, about 1 cup at a time, on low speed until a batter forms. Then add the buttermilk, lemon zest and juice and stir by hand until incorporated.
5. Toss blueberries in the tablespoon of flour, then gently stir into the batter with a wooden spoon. The batter will be very thick. Do not overmix.
6. Divide the batter between the three pans and tap on the counter to level each.
7. Bake for 22-25 minutes or until the cake is cooked through and a toothpick inserted in the center comes out clean.
8. Transfer cakes to a wire rack to cool completely.
9. Meanwhile, prepare the frosting by beating cream cheese and butter together in the bowl of your stand mixer on medium speed until no lumps remain.
10. Add 1 cup of powdered sugar, 1 tbsp. of cream, the vanilla and salt. Beat on low speed until combined, then add in powdered sugar 1 cup at a time until it reaches your desired consistency and flavor. If the frosting is too thick, add the remaining tablespoon of cream to thin it out.
11. Use a serrated knife to slice off the top of each cake, making an even layer. Gently place one cake on a cake round and a large dollop of the frosting. Spread the frosting to the edges of the cake, then place the next cake layer on top. Repeat until all three layers are frosted on the tops. Use the remaining icing to frost the sides of the cake.
12. Garnish with blueberries, lemon slices, etc.
13. Refrigerate the cake for 45 minutes before slicing and serving.
I really wish I could have gotten a nice picture of the inside of the cake or a slice of it, but I just didn’t manage to get one. And it wasn’t for a lack of trying, I tried to get a picture on Easter day and then the next few mornings as I sliced myself off a piece for breakfast and not one turned out pretty enough to share. You’ll just have to take my word for it, or go look at Sally’s pictures to see how pretty the inside of the cake is.