Lemon Blueberry Cake Strawberry Whipped Cream Frosting

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Lemon Blueberry Cake with Strawberry Whipped Cream Frosting www.Embellishmints.comLemon Blueberry Cake with Strawberry Whipped Cream Frosting www.Embellishmints.com

This Lemon Blueberry Cake with Strawberry Whipped Cream Frosting is the perfect cake for family birthday parties, a special family dinner, or a really great birthday present for a friend. Have you ever thought about making specialty cakes as gifts? I love baking them, and my friends love eating them…it’s a win win!

Don’t forget to make these Candied Lemon Slices and Sugared Blueberries
Lemon Blueberry Cake with Strawberry Whipped Cream Frosting www.Embellishmints.comLemon Blueberry Cake with Strawberry Whipped Cream Frosting www.Embellishmints.comLemon Blueberry Cake with Strawberry Whipped Cream Frosting

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1-1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 Tbsp vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • zest + juice of 3 medium lemons
  • 1-1/2 cups blueberries, fresh or frozen {not thawed}
  • 1 Tbsp all-purpose flour

Instructions

  1. Preheat oven to 350 degrees. Grease three 9×2 inch cake pans with nonstick spray. Set aside
  2. Beat the softened butter on high until creamy. Add granulated and brown sugars and beat on medium-high speed until creamed. Scrape down the sides and bottom of bowl a needed. Add eggs and vanilla. Beat on medium speed until everything is combined. Set aside
  3. In a large bowl, gently combine flour, baking powder and salt. Slowly add dry ingredients to wet ingredients. Add milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tbsp of flour and fold into the batter. Batter will be very thick. Do not overmix at any point or you will be left with a tough, dense crumby mess.
  4. Spoon batter evenly into 3 prepared cake pans. Bake the layers for about 20-25 minutes or until the top bounces back when touched lightly. Remove from the oven and allow to cool completely before frosting
    • {If you only want 2 layers your cooking time will be longer. If you want 3 layers and only have 2 leave 1/3 of the mixture in a bowl while the others are baking}
    • TIP: Let hot cake sit in pan for 10 minute before taking it out. This will better your chances of it coming out in one piece, instead of breaking apart.
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5 Comments

  1. April 24, 2016 / 8:37 am

    I love ANYTHING with blueberries and lemon in it. What great inspiration! I need to make this Paleo for all my gluten free Paleo beauties! Thank you so much for sharing!

  2. April 6, 2016 / 8:08 am

    What a pretty cake…and I love using fruits in my batter. Thanks so much for the recipe…pinned for later!

  3. February 16, 2016 / 8:45 pm

    What a lovely cake and perfect for Spring – which I keep thinking is going to happen soon! Thanks for bringing this by Throwback Thursday!

    Mollie

  4. February 14, 2016 / 1:26 pm

    Thank you Hilary for linking up your beautiful Lemon Blueberry Cake Strawberry Whipped Cream Frosting at the Creative Muster Party! We hope you’ll stop by Tuesday night at 6 pm EST to party with us again! Your post is one of my #FavoritePosts this week, so it’s been shared on Twitter with my followers. 🙂 ~Heather

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