So, this happened in my kitchen yesterday. This is a moist, delicious, lemony, berry-filled cake that makes you go mmmmmm with every bite. I LOVE this recipe, and I know you will, too. The texture is perfect! I cheated a bit with the frosting, however. I stirred about a cap full of lemon citrus oil (wonderful stuff to have around) into some leftover cream cheese frosting from the store and piped it on. Voila! Done and delicious!
Lemon Blueberry Cake
2 ½ c. all-purpose flour + 1 Tbsp.
3 tsp. baking powder
1 tsp. salt
1 c. granulated sugar
4 eggs, room temp
½ c. butter, softened
2 tsp. lemon extract
1/3 c. lemon juice
¼ c. milk
1 c. fresh blueberries
1 Tbsp. lemon zest
Preheat oven to 350⁰F. Spray and lightly flour bottom and sides of a springform pan and set aside.
Combine blueberries with 1 Tbsp. flour. Toss well to coat. Set aside.
In separate bowl, combine eggs with lemon extract, all lemon juice and milk. Beat well with a fork and set aside.
In large bowl of stand mixer fitted with paddle attachment, combine remaining 2 ½ c. flour, baking powder, salt, sugar and lemon zest. Add softened butter and mix on medium low for about 1 minute to distribute the butter evenly.
With machine running, pour in beaten egg mixture. Continue mixing until ingredients are well distributed and batter is creamy and smooth.
Turn machine off and remove bowl. Carefully fold in blueberries using rubber scraper.
Pour batter into prepared springform pan. Place in preheated oven and bake for 1 hour (cake will be slightly brown around the edges). Let rest on wire rack to cool about completely before decorating top. Sprinkle with powdered sugar (or make a lemon glaze or frosting – pictured here with store-bought cream cheese frosting mixed with a little lemon citrus oil, fresh blueberries and mint leaves) and decorate as desired. Release from springform pan and serve.
Click HERE for printable version of this recipe.