Fluffy, tender Lemon Blueberry Cake bursting with juicy blueberries and smothered in layers of luscious, tangy Lemon Curd and sweet and bright Lemon Cream Cheese Frosting! This Lemon Blueberry Cake is wonderfully soft and moist infused with irresistible bright fresh lemon flavor with juicy pops of bright blueberry contrast. It is a show stopping dessert for Easter and all your spring and summer parties!
- 9 oz. (1 ½ cups) blueberries + 1 tablespoon flour
- 4 large eggs at room temperature*
- 1/3 cup milk (anything but nonfat) at room temperature**
- 2 tablespoons lemon juice at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 16 tablespoons unsalted butter cut into 16 pieces, softened at room temperature
- 1 tablespoon lemon zest
LEMON CURD (MAY USE STORE BOUGHT)
Preheat oven to 350 degrees F. Line the bottom of two 9-inch cake pans with parchment paper. Spray with nonstick cooking spray WITH flour or butter and flour pans.
Whisk eggs, milk, lemon juice, lemon extract, and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside.
Add blueberries to a medium bowl and toss with 1 tablespoon flour. Set aside.
Using a stand mixer fitted with paddle attachment, mix cake flour, sugar, baking powder and salt on the lowest speed until combined, about 20 seconds. With the mixer still running at the lowest speed, add 1 piece of butter at a time and continue to beat until all the butter is added. Increase speed to medium and continue to beat until the mixture resembles coarse meal, with butter bits no larger than small peas.
With the mixer running on low, add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated, about 30 seconds (batter may look slightly curdled.) DO NOT OVERMIX. Add blueberries and lemon zest and gently fold into batter, taking care not to overmix.
Divide batter equally between the cake pans, smooth with a spatula and drop a few times on the counter to get rid of air bubbles. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs, rotating pans halfway through baking.
Cool the cakes in pans for 10 minutes then remove cakes to a wire rack and let cool completely before cutting. While the cakes are cooling make Lemon Curd (recipe below).
Heat lemon juice in a small saucepan over medium heat until hot but NOT boiling. Remove from heat.
Whisk eggs and egg yolks in a medium bowl then gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into egg mixture, then return mixture to saucepan and cook over medium heat (medium-low if you know your stove runs hot), stirring constantly, until it is thickened, 3-5 minutes.
Immediately remove pan from heat and stir in butter until melted, followed by vanilla and salt. Strain curd through a fine-mesh strainer/sieve into a small bowl. (Curd will thicken as it chills). Press plastic wrap directly on surface of curd and let it chill completely. You can either place Lemon Curd in the freezer for up to one hour to chill if using as soon as your cakes are cool or in the refrigerator if using later than one hour. **You will use ¼ Lemon Curd in the Lemon Cream Cheese Frosting and the rest as specified in frosting your cake.**
Using a handheld mixer, beat cream cheese and butter together at medium speed until very creamy without any lumps, approximately 2 minutes. Beat in ¼ cup lemon curd (from Lemon Curd you just made), lemon juice, vanilla extract and salt until smooth. Gradually beat in powdered sugar then continue to beat for 2 minutes at medium-high speed until smooth and fluffy. If frosting is too thick then you can beat in 1 teaspoon milk at a time until you’ve reached desired consistency. If frosting is too runny, then refrigerate until more set.
Cut cakes in half horizontally using a long serrated knife to create 4 even layers. Place 1 layer, cut side up, on a serving plate or cake pedestal then evenly top with a generous amount of Frosting (about a heaping cup). Top with 2nd cake layer and evenly spread with half of the chilled Lemon Curd. Add third layer and evenly top with Frosting (heaping cup). Add final Cake Layer then frost top and sides of cake with remaining frosting. Evenly spread remaining Lemon Curd on top of cake, Decorate if desired with blueberries. (My blueberries are garnished with powdered sugar.)
If not serving immediately, frosted cake should be covered with an inverted bowl or cake cover and refrigerated. Bring cake to room temperature before serving.
- To quickly bring eggs to room temperature, add whole eggs to a bowl of warm water.#
- To quickly bring milk to room temperature, microwave for 10 seconds or so until warm but NOT hot.
- You can use store bought Lemon Curd. You will need 2 cups. You can make Lemon Curd up to one week in advance and store in the refrigerator.
- These ingredients MUST be brought to room temperature and NOT microwaved in order for the frosting to be a success and not be runny. If your frosting is runny then you can refrigerate to thicken up before frosting your cake.
- The Cake layers can prepared one day in advance. Let the layers cool completely then wrap each layer tightly in plastic wrap and store in the refrigerator.
Source: Carlsbad Cravings
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