This cake is truly to die for. We made if for Mother’s Day this year, and even my husband who doesn’t like cake (who doesn’t like cake?!?!) actually ate an entire piece. Follow this recipe for the most wonderful, vibrant and moist cake you’ve ever tasted.
What you’ll need:
- 1 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 1/2 cup brown sugar (light)
- 4 eggs
- 1 Tablespoon vanilla extract
- 3 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (see 3rd cake step for how to make your own)
- 3 lemons- zest and juice
- 1 and 1/2 cups fresh blueberries
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 and 1/2 cups confectioners sugar
- 1-2 tablespoons heavy cream (or milk or half & half)
- 1 teaspoon vanilla extract
- pinch salt
First, preheat your oven to 350 degrees.
Now make your cake. If you have one, use a handheld or stand mixer. If not, just use those muscles and do it by hand. Be sure to scrape down the sides of the bowl as you go to get everything mixed in there.
- First, beat butter until creamy in a large bowl. Then, add granulated and brown sugars and beat until creamed. Add eggs and vanilla, beating until everything is combined.
- Second, in a medium bowl, combine flour, baking powder and salt. Give it a stir to mix them evenly.
- Third, slowly add the dry ingredients to the wet ingredients. Once they are combined, add the buttermilk, lemon zest and lemon juice. The batter should be very thick. *Note- to make your own buttermilk, simply put 1 Tablespoon of lemon juice (or vinegar) into a measuring glass. Then add milk until you reach the 1 cup marker. Give it a stir, and after about 5 minutes you’ll have DIY buttermilk.
- Fourth, fold in the blueberries. Be careful not to over mix because your blueberries will make everything blue, and your batter could end up tough.
- Fifth, evenly distribute into three prepared cake pans. Bake for 20-26 minutes, or until a toothpick inserted into the middle of your cake comes out clean. If you only have two cake pans, you will need to adjust your baking time. Remove from the oven when done, and allow to cool completely before frosting.
To make the frosting, you’ll get the best results if you use a mixer (and won’t be incredibly sore the next day).
- First, beat the cream cheese and butter together until smooth.
- Then, add half of confectioner’s sugar and 1 Tablespoon cream (or milk). Then add remainder of confectioner’s sugar, vanilla extract, and salt until fully combined. Don’t forget to scrape down the sides as you go. At this point, your frosting should be slightly runny, but not so much so that it won’t stick to your cake. If it is still thick, add another Tablespoon of cream (or milk) to thin it out.
Ready to put it all together? Admittedly, I am the most horrible cake froster in the world. I can never get it to look smooth… or even. So for this part, use your own best frosting techniques!
- First, if your cakes have rounded tops, use a serrated knife to cut straight across so your cake won’t be crooked. I skipped this step because my cakes were pretty flat.
- Second, place your first cake layer on whatever surface you want it to end up on. Evenly cover the top with frosting. Repeat with next layers.
- Third, frost the top of your cake and spread over the sides. This is where your own personal frosting technique should take over, because mine is of no help. Essentially, you want to make sure the entire cake is covered with frosting. If you can achieve that, you’re a champ in my book.
- If you’d like, top with remaining blueberries and a lemon garnish.
Enjoy! I hope yours turns out as delicious as ours did.