BEST LEMON BLUEBERRY CAKE RECIPE - HOW TO MAKE LEMON B…
Looking for an amazing spring or summer cake recipe? This triple-layer Lemon Blueberry Cake made with fresh berries is here to impress at your next celebration.
Provided by Lindsay Funston
Categories nut-free vegetarian baby shower bridal shower feed a crowd spring Summer baking dessert fruit
Total Time 1 hours 55 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 8-12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350º. Grease three 9" cake pans with cooking spray and line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
- In a small bowl, toss 1 cup blueberries and flour until completely coated. Gently fold blueberries into the batter.
- Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes.
- Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
- Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining 1/2 cup powdered sugar as desired for texture and flavor.)
- Place a dab of frosting on cake plate to keep cake from moving and place a parchment strip on each side of the cake plate. Place down first cake layer and top with frosting, then repeat with the second and third cake layers and remaining frosting. Smooth frosting over the top and sides of your cake.
- Garnish with remaining blueberries, lemon slices, and zest before serving.
BEST LEMON BLUEBERRY CAKE RECIPE - HOW TO MAKE ... - DELISH
Looking for an amazing spring or summer cake recipe? This triple-layer Lemon Blueberry Cake made with fresh berries is here to impress at your next celebration.
Provided by Lindsay Funston
Categories nut-free vegetarian baby shower bridal shower feed a crowd spring Summer baking dessert fruit
Total Time 1 hours 55 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 8-12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350º. Grease three 9" cake pans with cooking spray and line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
- In a small bowl, toss 1 cup blueberries and flour until completely coated. Gently fold blueberries into the batter.
- Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes.
- Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
- Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining 1/2 cup powdered sugar as desired for texture and flavor.)
- Place a dab of frosting on cake plate to keep cake from moving and place a parchment strip on each side of the cake plate. Place down first cake layer and top with frosting, then repeat with the second and third cake layers and remaining frosting. Smooth frosting over the top and sides of your cake.
- Garnish with remaining blueberries, lemon slices, and zest before serving.
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