Lemon Blueberry Cake
I love this lemon blueberry cake because the blueberries do not sink to the bottom of the cake. Why not?
The batter is thick. When you have a thin batter, heavy fruit or add-ins will sink to the bottom.
Let’s learn how to make Lemon Blueberry cake from scratch at the comfort of your home
1 box vanilla cake, plus ingredients called for on box
Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish1 3/4 cup fresh blueberries, divided
3 tablespoons all-purpose flour
1 cup butter, softened
3 cup powdered sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Pinch of kosher salt
DIRECTIONS ON HOW TO MAKE LEMON BLUEBERRY CAKE
Preheat oven to 350º and grease three 9″ cake pans with cooking spray.Line cake pans with parchment.
Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
Toss 1 cup blueberries and flour until completely coated in a bowl. Gently fold blueberries into the batter.
Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean for about 18 to 20 minutes.
Let cake cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
Beat butter and 2 1/2 cups powdered sugar in a large bowl using a hand mixer
Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt
Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate.
Place down first cake and top with frosting, then top with second cake and frost. Repeat with third cake and frost sides.
Garnish with remaining blueberries, lemon slices, and zest and serve.
HERE ARE MORE CAKE RECIPES YOU CAN BAKE
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv