Lemon Blueberry Cake

Name: Lemon Blueberry Cake
Prep time: 45 min
Cook time: 35 min
Total time: 170 min
Yield: 8
Cuisine: American
Ingredients: 510 g All-Purpose Flour (4 and 1/4 cups (510g) all-purpose flour + 2 teaspoons all-purpose flour); 21 g Baking Powder (1 and 1/2 Tablespoons (21g) baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 1 tsp Table Salt (1/2 teaspoon salt + 1/2 teaspoon salt); 1.02 kg Unsalted Butter (3/4 cup (340g) unsalted butter (room temperature, cut into 1/4-inch cubes) + 1 and 1/2 cups (680g) unsalted butter (room temperature, cut into 1/4-inch pieces)); 171 ml Neutral Oil (3/4 cup (171ml) neutral tasting oil (such as canola or vegetable )); 398 g Granulated Sugar (2 cups (398g) granulated sugar); 3 tsp Lemon Extract (2 teaspoons pure lemon extract + 1 teaspoon pure lemon extract); 2 tsp Vanilla (1 and 1/2 teaspoons pure vanilla extract + 1 teaspoon pure vanilla extract); 7 pieces Egg (7 large eggs (room temperature )); 227 ml Whole Milk (1 cup (227ml) milk); 227 g Sour Cream (1 cup (227g) sour cream); 2 tbsp Lemon Juice (2 Tablespoons lemon juice (freshly squeezed ) + 1 and 1/2 teaspoons lemon juice (freshly squeezed )); 2 cup Blueberry (2 cups fresh blueberries); 1 cup Cream Cheese (1 cup brick-style cream cheese (room temperature, cut into 1/4-inch pieces)); 1 lb Icing Sugar (2 and 1/2 pounds confectioners' sugar (sifted)); 4 oz Dried Blueberry (4 ounces freeze-dried blueberries (pulsed into a fine powder)); 57 g Blueberry Jam (1/4 cup (57g) blueberry preserves)

A layered American cake with tender crumb, tangy blueberry frosting, and bright lemon flavor.

170 minAmerican

Servings8

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Ingredients

For 8 servings

All-Purpose Flour510 g · 4 and 1/4 cups (510g) all-purpose flour + 2 teaspoons all-purpose flour
Baking Powder21 g · 1 and 1/2 Tablespoons (21g) baking powder
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Table Salt1 tsp · 1/2 teaspoon salt + 1/2 teaspoon salt
Unsalted Butter1.02 kg · 3/4 cup (340g) unsalted butter (room temperature, cut into 1/4-inch cubes) + 1 and 1/2 cups (680g) unsalted butter (room temperature, cut into 1/4-inch pieces)
Neutral Oil171 ml · 3/4 cup (171ml) neutral tasting oil (such as canola or vegetable )
Granulated Sugar398 g · 2 cups (398g) granulated sugar
Lemon Extract3 tsp · 2 teaspoons pure lemon extract + 1 teaspoon pure lemon extract
Vanilla2 tsp · 1 and 1/2 teaspoons pure vanilla extract + 1 teaspoon pure vanilla extract
Egg7 pieces · 7 large eggs (room temperature )
Whole Milk227 ml · 1 cup (227ml) milk
Sour Cream227 g · 1 cup (227g) sour cream
Lemon Juice2 tbsp · 2 Tablespoons lemon juice (freshly squeezed ) + 1 and 1/2 teaspoons lemon juice (freshly squeezed )
Blueberry2 cup · 2 cups fresh blueberries
Cream Cheese1 cup · 1 cup brick-style cream cheese (room temperature, cut into 1/4-inch pieces)
Icing Sugar1 lb · 2 and 1/2 pounds confectioners' sugar (sifted)
Dried Blueberry4 oz · 4 ounces freeze-dried blueberries (pulsed into a fine powder)
Blueberry Jam57 g · 1/4 cup (57g) blueberry preserves

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Steps

1Preheat the oven to 325 degrees (F). Line (3) 9-inch cake pans with parchment paper cutouts, then spray well with nonstick spray. Set aside.
2In a large bowl whisk the flour, baking powder, baking soda, and salt together until well combined, then set aside.
3In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and sugar, until completely smooth, about 2 minutes.
4Add the lemon extract and vanilla extract, and continue beating until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
5Add the eggs, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed. Turn the mixer off.
6In a large spouted measuring cup, whisk together the milk, sour cream, and lemon juice.
7With the mixer on low, add the dry ingredients in 3 increments, alternating with adding the wet ingredients (milk mixture), in 2 increments, beginning and ending with the dry ingredients.
8In a small bowl combine the fresh blueberries with 2 teaspoons of flour. Fold in the blueberries, mixing just until combined.
9Divide the batter evenly among the prepared cake pans, smoothing the tops. If you'd like to weigh the batter, I found my pans were each around 645 g of batter.
10Bake the cakes for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
11Cool on a wire baking rack for 20 minutes, then carefully turn the cakes out onto a large wire cooling rack. Cool completely before frosting - about 1 and 1/2 hours.
12Using a food processor or high-power blender, pulse the freeze-dried blueberries into a fine powder. Set aside.
13In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium-high (scraping down the sides as needed) until completely smooth, about 2 minutes.
14Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the blueberry powder, then the blueberry preserves.
15Add in the lemon juice, lemon extract, vanilla extract, and salt, then beat on high-speed for a 1 to 2 minutes - this thickens up the frosting and makes it nice and fluffy. If the frosting looks too thin at this point, beat in an additional ½ cup of sugar, beat, and add more if needed.
16Frost cake as desired, and decorate with extra blueberries!