recipe 10
blueberry cake with lemon drizzle
Jessy hoos
- Ingredients Blueberry Filling: 4 heaping cups blueberries (fresh) 1 cup granulated sugar Juice of 2 lemons Lemon Cake: 3 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1/2 cup unsalted butter (room temperature) 1/2 cup vegetable oil 1 3/4 cups granulated sugar 3 large eggs 1 cup milk 1/2 cup freshly squeezed lemon juice 2 tsp vanilla extract 1 tbsp lemon zest Lemon Cream Cheese Frosting: 1 cup unsalted butter (room temperature) 8 oz cream cheese 2 cups powdered sugar 1-2 tbsp freshly squeezed lemon juice Instructions Make the Blueberry Filling 1. In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened. Stir constantly. 2. Remove from heat and let cook to room temperature. It will thicken as it cools. Make the Lemon Cake 1. Preheat oven 350 degrees F. Line the bottom of the pan and side with parchment paper. 2. In a medium bowl, combine flour, baking powder, salt, and stir to combine. 3. In a large mixing bowl beat batter, oil, and sugar on medium speed until creamy. Add 1 egg at a time and mix until fully incorporated. 4. Add dry ingredients, milk, lemon juice, vanilla, and lemon zest. 5. Divide the batter into two separate baking pans evenly. Bake for 28-32 minutes or until the center comes out clean. Let cool at room temperature.
- Make the Lemon Cream Cheese Frosting 1. In a large mixing bowl, whisk butter on medium speed until cremy. Add cream cheese and whisk until smooth and combined. 2. Sift in powdered sugar and stir until well combined and creamy. Add 1 tbsp lemon juice at a time and stir until smooth and creamy. Assemble the Cake 1. Cut a thin layer off the tops of the cakes to create a flat surface if needed. Then, cut each cake in half horizontally. 2. Place one cake layer ona stand or serving plate. Spread 1/4 of the frosting over the cake. 3. Layer with 1/3 of the blueberry filling. Repeat two more times. 4. Place the cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. 5. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 4 days.