Author Pam - For the Love of Cooking / Original by Just So Tasty
Equipment
9 x 13 baking dish
Ingredients
Lemon Blueberry Cake:
2¼cups + 2 tspcake flour, divided
2tspbaking powder
½tspsalt
¾cupunsalted butter, softened to room temperature
1½cupswhite sugar
2tbsplemon zest
2tspvanilla extract
3largeeggs, room temperature
¼cupbuttermilk
¼cupfresh lemon juice
1½cupsblueberries
Cream Cheese Frosting:
½cupunsalted butter, softened to room temperature
8ozcream cheese, softened to room temperature
1tsplemon juice
3-3½cupspowdered sugar
1-2tbspheavy cream, as needed
Instructions
Preheat the oven to 350 degrees. Grease and flour a 9 x 13 baking dish.
Make the cake by combining the 2 1/4 cup of cake flour, baking powder and salt together in a bowl.
In a separate large bowl, use a hand mixer to beat together the softened butter, sugar and lemon zest until creamy and fluffy, about 2-3 minutes.
Add the vanilla extract and beat in the eggs 1 at a time.
Combine the buttermilk and lemon juice in a glass measuring cup; mix well.
With the mixer on low speed, beat 1/3 flour mixture into the butter mixture followed by 1/3 of the buttermilk mixture. Continue process of alternating between the flour mixture and the buttermilk mixture until just combined. Scrape the bowl and finish mixing with a rubber spatula.
Toss the remaining 2 teaspoons of flour with the blueberries then gently fold them into the batter.
Pour batter into the prepared baking dish. Bake for 25-30 minutes, or until a wooden tester inserted in the center comes out clean.
Remove from the oven and allow to cool completely on a wire rack.
Make the frosting by beating the butter until creamy and smooth.
Add the cream cheese and beat until creamy.
Add the lemon juice and 3 cups of powdered sugar. Beat in 1 tablespoon of heavy cream and then mix in the remaining powdered sugar if needed, gently beat, adding more cream if necessary, until it's creamy and smooth.
Frost the completely cooled cake then slice. Serve with blueberries & lemon slices on top, if desired. Enjoy.