The manufacturing procedure is extremely easy, you simply require to comply with the methods that we have actually composed on this web page. The following are the phases of how to prepare Lemon Blueberry Layer Cake.
Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!
yield: SERVES 10-12
Ingredients:
Cake
1 cup (230g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature (note 1)
1 Tablespoon vanilla extract
3 cups (345g) sifted all-purpose flour, (spoon & leveled) (note 2)
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk (note 3)
zest + juice of 3 medium lemons (note 4)
1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
1 Tablespoon all-purpose flour
Cream Cheese Frosting
8 ounces (224g) full-fat brick style cream cheese, softened to room temperature (note 5)
1/2 cup (115g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1 – 2 Tablespoons (15-30ml) heavy cream (note 6)
1 teaspoon vanilla extract
pinch salt
Recipe Notes:This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
- Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
- Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 345g all-purpose flour. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
- Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.
- 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
- Use brick-style cream cheese. Not cream cheese spread.
- Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.
Directions:
- Preheat the oven to 350°F (177°C). Grease and lightly flour three 9×2 inch cake pans with nonstick spray. Set aside.
- Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Visit sallysbakingaddiction.com for full directions.
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