Cake:
- 1 cup (230 g) unsalted butter, softened to room temperature
- 1 ans 1/4 cups (250 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 3 cups (360 g) sifted all-purpose floor (careful not to over measure)
- 1 tablespoon backing powder
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- zest and juice of 3 medium lemons
- 1 and 1/2 cups blueberries (258 g)
- 1 tablespoon all-purpose flour
Cream Cheese Frosting:
- 8 ounces (224 g) full-fat cream cheese, softened to room temperature
- 1/2 cup (115 g)unsalted butter, softened to room temperature
- 3 and 1/2 cups (420 g) confectioners sugar
- 1 – 2 tablespoons (15 – 30 ml) heavy cream
- 1 teaspoon vanilla extract
- pinch salt
Directions:
- preheat oven to 350F. Grease and lightly floor three 9×2 inch cake pans with nonstick spray. set aside.
- Using a handheld or stand mixer with a paddle attachment, beat butter on high until creamy – about one 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. Set aside.
- In a large bowl, toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for five seconds, the add milk, lemon zest and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in one tablespoon of flour and fold into the batter. Batter should be extremely thick. Do not overtax at any point. Overtaxing will lead to a tough, dense textured crumb.
- Spoon batter evenly into three prepared cake pans. If only using two cake pans your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted at the center comes out clean. Remove from the oven and allow to cool completely.
- Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain – about three minutes. Add confectioners sugar, one tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase speed to high and beat for three minutes. Add one more tablespoon of cream to thin out, if desired.
- If necessary, trim the tops of the cakes to create a flat surface. Place one layer on cake stand. Evenly cover the top with cream cheese frosting. Top with second layer, more frosting and then third layer cake. Top with frosting and spread evenly around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frosting. Top with blueberries and lemon garnish. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut it.
Notes:
- Room temperature eggs preferred for even distribution among batter. Simply set into bowl of warm water for five minutes before using or set out when you set out the cream cheese.
- one medium sized lemon equals approximately one tablespoon of lemon zest equals two to three tablespoons of lemon juice.
Yields: 10 – 12 servings