LEMON BLUEBERRY CAKE

Lemon Blueberry Cake. A tender layer cake recipe brightened with lemon juice, lemon zest and wild blueberries, frosted with a tangy sweet lemon cream cheese frosting.

Yield: One 8" Round Cake

INGREDIENTS

For the Lemon Blueberry Cake:

• 3 cups cake flour + 2 tablespoons cake flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon organic lemon zest
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 2 cups wild blueberries, frozen or fresh

For the Lemon Cream Cheese Frosting:

• 16 ounces cream cheese, softened
• 8 ounces unsalted butter, softened
• 4-6 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon organic lemon zest
• 2 tablespoons lemon juice

For the Assembly:

• Lemon slices
• Fresh blueberries
• Edible flowers (optional)

INSTRUCTIONS

For full instructions kindly visit thecakeblog.com

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