LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING

LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING

I think it’s safe to say the lemon blueberry combo is one of my all-time favorites. It’s just so satisfying to bake with all those fresh summer blueberries… not to mention and adding lemon just brightens up any recipe. If you’re also a fan of this flavor combo, you’re going to want to try these gluten free lemon blueberry cupcakes!

These cupcakes are so soft, moist, and delicious you would never know they were gluten free. There’s just enough lemon juice and zest to notice the lemon flavor, but not have it be so overpowering.

LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING

INGRÉDIÉNTS:

CÂKÉ:

·         1 cup (2 sticks, 8 ouncés) buttér, softénéd to room témpérâturé

·         1 3/4 cups (13 ouncés) grânulâtéd sugâr

·         1 tâbléspoon frésh lémon zést

·         4 lârgé éggs (7 ouncés), room témpérâturé

·         2 téâspoons vânillâ éxtrâct

·         2 1/2 cups (12.5 ouncés) âll-purposé flour

·         2 téâspoons bâking powdér

·         1/4 téâspoon bâking sodâ

·         1/2 téâspoon sâlt

·         1 cup buttérmilk (storébought or homémâdé)

·         1/2 cup frésh lémon juicé (from âbout 3 lémons)

·         2 cups (12 ouncés) frésh or frozén bluébérriés (do not thâw if frozén)

·         2 tâbléspoons âll-purposé flour

WHIPPÉD LÉMON CRÉÂM CHÉÉSÉ FROSTING:

·         12 ouncés créâm chéésé, softénéd to room témpérâturé

·         1/2 cup (1 stick, 4 ouncés) buttér, softénéd to room témpérâturé

·         4 1/2 cups (18 ouncés) powdéréd sugâr

·         1 to 2 téâspoons frésh lémon zést

·         1 tâbléspoon frésh lémon juicé

·         2 tâbléspoons héâvy créâm

GÂRNISH:

·         Frésh lémon slicés

·         Frésh bluébérriés

DIRÉCTIONS:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

     visit  melskitchencafe.com@LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING  for full recipe

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