FAVORITE LEMON BLUEBERRY CAKE/OR CUPCAKES

Ingredients:

FOR CAKE:
1 cup unsalted butter, softened
1-1/4 cup granulated sugar
1/2 cup light brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour (plus one extra teaspoon)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Zest of three lemons
1/2 cup lemon juice
1-1/2 cup fresh blueberries

FOR CREAM CHEESE FROSTING:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3-1/2 cups confectioners’ sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt

Directions:

FOR CAKE:
Preheat oven to 350 degrees. Spray cake pans with non-stick spray. Set aside. Beat the butter on high until creamy. Add granulated and brown sugars until creamy. Add eggs and vanilla. Set this aside. In a large bowl combine flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. When combined add milk, lemon zest and lemon juice. Set aside. Toss blueberries in one tablespoon of flour. Fold blueberries into batter. Do not over-mix. It should be thick. Over-mixing will make the cake tough. Spoon batter into prepared cake pans. Bake for 21-25 minutes until a toothpick comes out of the center clean. Remove from oven and allow to cool completely before frosting.

MY TIP:  If you are baking for an important occasion, such as we all do; it is a good idea to add one small box of Jiffy White Cake Mix to everything when you are doing the mixing.  This just reinforces your cake’s rising and helps to insure no falling after baking.  I use this trick all the time and get perfect results.

FOR FROSTING:
Beat cream cheese and butter together on medium speed until no lumps remain. Add confectioner’s sugar, 1 tablespoon cream, vanilla, extract and salt. If icing appears too think add a little cream to thin.  If icing appears too thin; add a little more confectioner’s sugar to the mix.

FOR ASSEMBLING CAKE:
Trim the tops of the cake with a large serrated knife to create a flat surface. Place 1 layer on the cake stand. Cover with frosting. Top with second layer, add more frosting, then add third layer and frost top and spread around the sides.

MY TIP – this standard recipe never makes enough frosting for me, but I like a lot! I always double the frosting recipe and use any left over frosting for something else later. (cupcakes?) Also be very sure your cake cools completely (you might even freeze it first) before you ice it.